Tag Archives: custard

Coconut Impossible Pie

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Last year, my delightful cousin-in-law Nicola put together a fundraising cookbook with recipes contributed by the parents who attend her church’s playgroup and I’ve just started working through the recipes inside – which has been great fun! The first one I’d like to share with you is this terrific Coconut Impossible Pie because it was so easy, was made on standard pantry items and costs very little to make. During cooking the combined ingredients settle into at least two layers: a dense-ish base and a custardy coconut filling – so yummy, especially for summer. If you choose to make this in a spring-form or loose bottomed tin as I did, please learn from my oven disaster and cook the pie in its tin, inside a large cake tin that can hold the pie during baking (see photo). Once it’s cooked, use a tall glass to remove the base and allow the pie to cool (see photo). If you prefer slightly less fuss, just bake the pie in standard pie dish or cake tin. This lovely dessert costs less than $4 to make and goes down beautifully when served with cream or ice-cream. Thanks for your excellent compilation, Nicola!

  • 1/2 cup plain flour
  • 2 cups milk
  • 2 teaspoons vanilla
  • 4 eggs
  • 125g softened butter
  • 1 cup castor sugar
  • 1 cup coconut
  1. Preheat oven to 170 degrees, 160 degrees if fan forced.
  2. Place all ingredients in a bowl and mix well.
  3. Pour mixture into a greased pie dish and bake for 1 hour – but start checking earlier. Once the top seems ‘set’, pull it out as pie will continue to cook as it cools.
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Fast Portuguese Tarts

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Recently my friend Anna reminded me of this recipe I’d used lots a few years ago. The recipe is my take on Portuguese Tarts, morphed into its current form from a Stephanie Alexander Lemon Tart recipe. These little custardy wonders are dead easy, really yummy and make a very affordable morning/afternoon tea or dessert when served with a dollop of cream or a scoop of ice-cream. They’re quick to make and store for 5 or so days in an airtight container. This recipe makes 36 tarts and costs around $5.

  • 4 sheets of ready rolled puff pastry
  • 6 eggs
  • 250g caster sugar
  • 300ml cream
  • 2 tablespoons real vanilla extract

1. Cut pastry rounds big enough to fit muffin sized tins, with a little extra to go up the sides. Should get 9 out of 1 sheet of pastry.

2. In a bowl combine all the other ingredients with a whisk. Pour liquid into a jug.

3. Fill pastry cases to almost full and bake at preheated oven at 180 deg for 20 mins or until browning on top. Tarts will have risen and look huge, but will fall again when cooling (which is what you want).

4. Cool on wire racks and serve either warm or cold on a platter with them all piled up and dusted with icing sugar. Makes 36.