Rum Custard Tartlets

This little custard tart is deceptive. It is small and cute but it is packed full of flavour and delicious as only a classic tart can be. I wanted to make something like the Portugese custard tarts that look fantastic but when I make them the puff pastry push the filling out and ruins the effect. So I opted for a more classic tart and this is what I've come up with.
Sweet Pastry

150 g flour

½ teaspoon baking powder
75g softened butter
50g sugar

Make the pastry by rubbing the ingredients for the pastry together and add a little water to bind.


Roll out and line a greased, pastry shapes. As you may have guessed I used my silicone ones as I love them.
Bake the pasrty cases blind. You only need to colour them slightly. Not too brown. The oven should be about 180.

Now for the filling:
To make this good and rich you will need
4 egg yolks
3 tbs sugar
two tbs dark rum
250ml whipping cream I made these in Italy and there is cream period - and there is no distinction between double and whipping. I am guessing that what is available is only whipping.

Add the sugar, and rum to the egg yolks and, mix well to break down the yolks.
Warm the cream to just below boiling point and add to the egg mixture mixing well.
Pour the mixture in to the part cooked cases and return to a medium oven until they have taken on a golden tinged.

Cool, dust with icing sugar and enjoy.

Brown Sugar Cupcakes

This recipe for brown sugar cupcakes is a fantastic recipe as it has the flavour of caramel without the faff of having to make it so go right ahead and make some.

The other day I bought a cup cake book from TX Max. I couldn't resist the bargain and I must say that it is one of the best books that I've bought in a long while. This recipe is an adaptation of the one that I found in the book.

Ingredients for all of those who want to make this.

200g Plain Flour

3/4 teaspoon baking powder

125g Butter at room temperature

125 Sugar (half granulated and half muscovado)

2 large Eggs

1 tsp vanilla extract

125 ml milk

Preheat oven to 180 degrees. Line a 12 cupcake pan with paper liners. This will give you very largew cupcakes. Alternatively line about 18 medium size cupcake pans.

Combine flour, baking powder, and salt in a large mixing bowl. In another bowl beat the sugar, butter, and vanilla for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs and milk to the mixture and beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Fold in the flour mixture.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with the brown sugar topping.

Ingredients for topping

1 oz cornflour
1/2 pint milk
3 oz butter
6 tsp muscovado sugar
few drops of vanilla essence

Method

- Mix the cornflour with a little of the milk to form a smooth paste.
- Bring the rest of the milk to the boil.
- Pour the hot milk over the cornflour paste.
- Return to the heat and bring to the boil.
- Cook for 3 minutes.
- Cream the sugar and butter together.
- Gradually whisk in the cornflour mixture.
- Add the vanilla essence.
- Allow to cool.

Swirl over the cupcakes and top with caramel sprinkles.

Raspberry Cheesecake Cupcakes

Yumm, yumm, yumm. these just have to be tried to be believed. They are basically a cupcake with a topping of sweetened cream and cream cheese in equal quantities. I tend to sweeten to taste, I don't like things too sweet. Just enough sugar to contrast with the sharpness of the raspberries. Whip them all up together and pipe onto the cupcake. Fill the center with a compot of raspberries that you have thickened with a small amount of cornflour.