(note you will have around a third of the pastry left over so make some biscuits. Here is my full proof recipe to making the perfect, crisp, pastry base with a light and soft custard filling
A lemon jam all ready for biscuits and bread spreading. I’ve tried gently pricking the base of my pastry shells before (without going right through to the other side) and I find every time I just do that the pastry base swells like a balloon in places
We are the only producer of freshly frozen pastry, scone and biscuit mixes in the uk today. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top
) mincemeat and is topped with pretty cinnamon shortcrust star biscuits. It consists of a crisp shortcrust pastry base filled with homemade (or shop-bought – your choice
There was no sorry end, no gorging resulting in horrible after effects, but for someone who had only ever experienced banana tarted up with (a) milk and brown sugar (b) yoghurt and hot chocolate powder or (c) custard, you'll appreciate that the presentation of it in a pie, with the glory of caramel, and in this initial encounter, (as I recall) a liberal amount of cream, it was sophistication that I hadn't even dreamt of - and given that boys didn't feature much in my life at that stage, it was about the most exciting thing I had come across
Recipe Junkie and the Attack of the Custard Creams
Dip biscuits in coffee combined with wine and line baking tin with them. for the base. Tuscany is also home to another popular dessert, zuppa Inglese (English soup) that probably originates from English trifle and is made from sponge cake, custard and Alchermes (bright red Italian liqueur)
I used a sweet shortcrust pastry but a biscuitbase or even puff pastry would work really well. Depending on thickness and how long you cook it, this recipe can make either a caramel sauce or more like a caramel custard or Dulce de leche
Make the base Place biscuits, butter and half the coconut in a food processor. Pour the custard filling on to the base and cover with remaining desiccated coconut
Caramel Tree -Flavours of malted biscuit, dolce de leche, burned cream. Caramelised Orange -Winter season nostalgia, a rich toasted orange base layered with butter-rich caramel
I went with a super-thick buttery biscuitbase filled with shortbread fingers and oaty biscuits. Originally having planned a vanilla layer cake sandwiched with chocolate buttercream, I ended up ditching the idea mid-bake and instead filled said cake with a caramelised biscuit spread whipped cream and crispy chocolate shredded wheat
