Monday, 24 February 2014

Apple curd tarts with blueberry and coconut topping

We have all been there. The fire that starts to flail when we reach dessert's turn and we end up plating chocolates or fruit! Curds are a great way to jazz up any party and here, i have decided to bring it along to our afternoon picnic.

I am not a kitchen martyr so i have cheekily used store bought casings for the base and filled it with home made curd, blueberries and coconut. It's all about the filling anyway!!! It is a wonderfully light dessert coupled with berries and coconut which makes this dish fresh.

Items you need:

- 4 cooking apples
- 1 cup of sugar (i used 1/2 a cup but for those with a sweet tooth 1 should suffice)
- 2 eggs beaten
- 100 grams of butter
- 1/2 a teaspoon of nutmeg
- 1 cup of dessicated coconut (to sprinkle on top)
- 1 punnet of washed blueberries

What's next:

1. Steam the apples and puree

2. Sieve the puree over a pot and return back on to the stove

3. Add the sugar, eggs, butter, nutmeg and stir gently on low flame. Do not let the curb boil

4. Stir for approximately 30 minutes. NB: you can test to see if the curd has thickened by placing a dash of the mixture on a cold plate. If it has a gelatine like texture, your curd is then ready. 

5. Keep refrigerated for at least 2 hours and serve with dessicated coconut and blueberries

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