I recently brought you a recipe for little savoury tartlets using chickpeas as the prime ingredient for my 'pastry'. This enabled these delicious morsels to be suitable for a Filling&Healthy or SimpleStart day.
(Click HERE for the recipe).
As is often the case when innovating in the kitchen, one inspiration quickly leads to another...so when I realised that I could easily turn the idea into sweet egg custard tarts containing beautiful berries, I was really excited!
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I have to say the result is stupendous...only 4pp/approx.200kcal per portion (half of the above tart) and also perfect for a F&H/SS day!
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YOU WILL NEED : (Serves 4)
Two small loose-bottomed flan dishes
(Mine are 5"/12.5cm across)
For the 'pastry';
120g (drained weight) tinned chickpeas
1 Warburtons brown sandwich thin
1 egg white
1 tablespoon artificial granular sweetener
2 teaspoons ground cinnamon
1 Warburtons brown sandwich thin
1 egg white
1 tablespoon artificial granular sweetener
2 teaspoons ground cinnamon
For the filling;
40g fresh blueberries
60g fresh raspberries
2 egg yolks
2 medium eggs
80g Total 2%fat Greek yoghurt
(You can use the 0% fat variety but it will taste creamy and rich if you use 2%)
2 teaspoons artificial granular sweetener
1 teaspoon vanilla essence
1/2 teaspoon ground nutmeg or mace
Optional
If you have some, you could add a few drops of custard flavouring
60g fresh raspberries
2 egg yolks
2 medium eggs
80g Total 2%fat Greek yoghurt
(You can use the 0% fat variety but it will taste creamy and rich if you use 2%)
2 teaspoons artificial granular sweetener
1 teaspoon vanilla essence
1/2 teaspoon ground nutmeg or mace
Optional
If you have some, you could add a few drops of custard flavouring
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To make the 'pastry';
Drain the chickpeas then rinse thoroughly under cold running water to remove the gluggy residue.
Blot dry really well using kitchen paper. You need the chickpeas to be as dry as possible before blitzing.
Blitz the drained chickpeas as finely as possible in a food processor until a very dry, paste-like consistency.
Tip into a mixing bowl.
Tear the Warburtons sandwich thin then blitz into fine breadcrumbs. It's really important to do the breadcrumbs separately, otherwise they will absorb any liquid from the chickpeas and turns it into a glue-like paste.
(Trust me, I tried it!)
Tip the breadcrumbs into the mixing bowl with the chickpeas. Mix together thoroughly. Sweeten with artificial sweetener and cinnamon to your personal taste. I like mine to have a prominent cinnamon flavour to override the chickpeas.
Add the egg white to bind the dry ingredients together.
Mix together really well, you can even use your hands as if making regular pastry. It will feel slightly sticky, so cover and pop in the fridge for at least 30 minutes.
This helps the breadcrumbs to absorb the egg white slightly and will help to dry out the mixture. It feels surprisingly like a pliable pastry/dough.
Divide the 'pastry' in half, shape into a flat disc, then gently use your fingers or thumb to press the mixture into an even, thin lining to the flan dish.
Repeat so that you have 2 cases. Bake for 15-20 minutes at 200C/400F/Gas6 until golden and crisp.
Allow to cool slightly then run a sharp knife around the edge and loosen the shell before filling. This will make it easier to serve after filling.
You can freeze the 'pastry' shells at this stage if you wish, to use at a later date.
To make the filling;
Fill the 'pastry' cases with an even layer of your chosen fruits.
Repeat so that you have 2 cases. Bake for 15-20 minutes at 200C/400F/Gas6 until golden and crisp.
Allow to cool slightly then run a sharp knife around the edge and loosen the shell before filling. This will make it easier to serve after filling.
You can freeze the 'pastry' shells at this stage if you wish, to use at a later date.
To make the filling;
Fill the 'pastry' cases with an even layer of your chosen fruits.
Mix together the egg yolk, egg, yoghurt, sweetener and vanilla/custard flavourings. I use a small hand whisk to make sure everything is smoothly blended but don't whisk too hard.
Distribute the egg mixture evenly between the 2 flan dishes to cover the fruit. It can come right to the top or sit slightly lower than the edge of the 'pastry'.
Sprinkle with ground nutmeg or mace.
Bake for 20 minutes at 20c/400F/Gas6 until the egg is firmly set.
Allow to cool before serving.
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Egg Custard Heaven!
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Distribute the egg mixture evenly between the 2 flan dishes to cover the fruit. It can come right to the top or sit slightly lower than the edge of the 'pastry'.
Sprinkle with ground nutmeg or mace.
Bake for 20 minutes at 20c/400F/Gas6 until the egg is firmly set.
Allow to cool before serving.
To serve, release the tarts from the loose-bottomed tins and pop onto a pretty plate. You can leave the tin base underneath if it's proving hard to handle!
Remember to cut in half as it's 4pp for half the tart.
Even a quarter of the tart for 2pp/approx.100kcal makes a satisfying little sweet treat with a cup of tea!
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Egg Custard Heaven!
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TIPS
You could use a Yorkshire pudding tin and make 4 individual tarts but I prefer the depth of the larger tins.
You could try them without the fruit as more traditional plain egg custard tarts. Don't forget the nutmeg/mace sprinkled on the top!
You could try them without the fruit as more traditional plain egg custard tarts. Don't forget the nutmeg/mace sprinkled on the top!
Don't attempt to make one large tart as the 'pastry' is too brittle and will be impossible to handle at this size.
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PRINT RECIPE HERE
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Have you seen my YouTube channel yet?
Click HERE to go straight to it and see some of my dishes being made in the
Slice of Slim kitchen!
Don't forget to subscribe then you will be automatically updated every time I make a new film.
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PRINT RECIPE HERE
***
Have you seen my YouTube channel yet?
Click HERE to go straight to it and see some of my dishes being made in the
Slice of Slim kitchen!
Don't forget to subscribe then you will be automatically updated every time I make a new film.
1 comments:
custard fruit tart is world famous dish .when i was little my grandmother make it for me and he make most rasmalai recipe in6 time in a week .now you remember me my childhood thanks to you admin for remembering me now i want to try this recipe.
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