LEMON-SPEARMINT CUSTARD TARTS


The combination with a little menthol flavour and a tangy taste of the lemon custard was divine.!

As peppermint and spearmint contain menthol which create the much loved cooling effect in the mouth,

and have a whole slew of medicinal benefits which soothes sore throats,……and many more,i plucked a

few leaves from my culinary patch and included as garnish and the Sunday dessert was splendid!

Coming to the shape of the tarts’ i have the fluted, and the plain tart moulds .I wanted to make this circle

shaped ones without the mould.No big deal folks…its a circle and a strip to line .Cut the circle to the size

of any ramekins, and make strips (cut to nearly 1 inch )and line it on the sides(do not forget to grease

before you place the dough.Seal the edges at the bottom .Prick the bottom with a fork and bake .These

baked tartlets can be stored in the fridge, and used to make quick desserts with your favourite fillings.

A note about the filling -It is lemon custard not lemon curd,and the quickest to make than lemon curd.

Moving to the recipe now….

For the tart pastry

1 cup all purpose flour

2 tbsp butter

2 tbsp powdered sugar

a pinch of salt

enough cold milk to bind the dough

Method

Bind all the ingredients to a firm and soft dough .

Wrap with cling wrap and allow to stay in the fridge till filling is prepared.

After the resting time, roll out as instructed above and bake in a 180C oven for 15-20 mins.

For the lemon custard

3 cups milk (condensed milk can be used)

2 tbsp cornflour

extract from 2 -3 lime/lemon

1 tbsp grated rind of lime/lemon

5-6 tbsp sugar or to taste

spearmint leaves cut for topping

a little whipped cream to serve.

Method

Heat the milk and sugar lightly.

Mix cornflour in a little milk/water and add to the milk.

Cook till custard is thick .

Add the lime juice and the rind gratings and remove from fire.

Allow to cool and fill in the baked shells.

Top with the mint leaves and a little fresh cream.

(I had no time to decorate with cream,just poured a little to serve.You could decorate with whipped cream )

GUAVA CUSTARD TARTS


Guava that too the pink centred guavas are really my favourites.The pink entered ones are best for juices to get the colour and

the taste.The best combination of juices is with strawberry, and that tops the list of guava juices.

There were many in the fruit basket, and I searched the internet for guava recipes.There were many recipes for jams, jellies,

candies and even guava cheese (I don’t know why they call it cheese).Confusions apart this guava cheese recipe attracted me,

and my innovations birthed this tart.This is the first time I have made a dessert with guava, and the taste was really

good.There’s a messy part of straining the thick pulp, but worth the try.

First you have to make the custard and allow to set in the fridge.Next the tart shells have to be baked and then filled (akin to

lemon curd tarts)with custard.Adorning further may be your choice of whipped cream, sour cream or even chocolate.

Now to the recipe…

INGREDIENTS

For the tart shells

50 gm butter (room temperature)

2 tbsp powdered sugar

1 egg yolk

1 cup all purpose flour

a pinch of salt

a little milk to bind

Bind all to a firm dough, and keep in the fridge for minimum 15 minutes.

Divide into portions, roll out pastry and press into tart tins.

Prick the base with a fork, fill with some beans or raw rice and bake at 180C for 15-20 minutes.

Allow to cool and fill with custard.

For the custard

4-5 ripe guava

juice of 1/2 a lime

2 tbsp butter

sugar to taste (1:1 ratio of pulp)

a pinch of salt

Method

Cook the fruit till soft (preferably in a pressure cooker).

Blend well and strain out the pulp.

Measure the pulp and add sugar accordingly.

Cook the sugar and pulp till thick.

Add the rest of the ingredients and cook till thick .

Remove from fire and allow to cool.

Fill in the baked cases and add swirls of sour

cream, whipped cream and serve.

DATES ’N’ NUTS TARTS


This is an amazing recipe with dates,semolina

breadcrumbs,and nuts .

Tart baking is my favourite,and this especially

is a favourite in my home.

You could add only breadcrumbs or mix

breadcrumbs with semolina . Both variations

taste good.So,do try this recipe and post in your

comments .

INGREDIENTS

Tart shells

125 gm flour

1 tsp sugar

25 gm butter

1 egg yolk

Milk to bind

A pinch of salt

Bind all together to a firm dough,and set aside

till you make the filling .

Divide into portions ( makes 12 ).

Flatten each on a chappathi press between oil

sheets or use the rolling pin ( I find the press

easier and quicker)

Fill with filling and bake in a 180C oven for 30

minutes.

For the filling

75 gm butter

150 gm sugar ( brown )

150 gm breadcrumbs or 75 gm breadcrumbs

+75 gm semolina ( roasted)

50 gm chopped dates

35 gm candied peel

2 eggs + 1 egg white

1 tsp vanilla essence

1 tsp baking powder

Few sultanas / raisins

1/4 cup milk

1/4 tsp nutmeg

Few chopped cashew nuts or almonds

METHOD

First slightly roast the breadcrumbs and

semolina till warm.Remove from fire.

Add the butter to it whilst warm.

Mix well,and add the baking powder and set

aside.

Beat the eggs and sugar in another bowl.

Add the rest of the ingredients and mix .

Fill the pastry shells ( not till the brim ).

Bake in a 180C preheated oven for 30 minutes.

WHITE CHOCOLATE-CRANBERRY TARTS


A handful of dried cranberries caught my eye,

when I was updating the nuts containers.

So …thought to create something new with

cranberry combinations.

With just a handful,added a little candied

orange,powdered almonds and made this

beautiful white chocolate tarts.

Few tarts were left plain without any icing,and

the remaining were just dabbed with white

chocolate ganache,and gratings of white

chocolate.

You could use colouring and decorate for the

season.

Fresh cranberries will be more delicious!

Do try this recipe and post in your comments,

as it’s my innovation and I would love to know

your feedback.

( photo -just out of the oven)

INGREDIENTS

For the crust

1 cup flour (100-150 gm)

50-75 gm butter

1 egg

1 tbsp powdered sugar

a pinch of salt

Method

•Bind all together to make a firm dough .

•Use milk or water if needed .

•Allow to rest in the fridge till you make the

filling .

•Divide into portions,roll out and press on

greased tart tins .

•Pour spoonfuls into tart the prepared cases.

For the filling

1 cup cranberries

2 eggs

1/2 cup almond flour

1/2 cup flour

100 gm white chocolate melted in 1/2 cup hot

milk

50 gm melted butter ( you could add with the

chocolate)

2-3 tbsp sugar

a pinch of salt

1/2 tsp rose essence or vanilla

1/4 tsp cinnamon powder

1 tbsp orange candied peel

1 tsp baking powder

METHOD

•Beat eggs with sugar .

•Add in the melted chocolate and the rest of

the ingredients .

•Using an ice cream scoop fill the prepared

cases,and bake in a preheated 180C oven for 30

minutes.

•Decorate with white chocolate ganache,and

gratings if you like

BANANA-CREAM CHEESE CHOCOLATE TARTLETS


Another innovation,and addition to ripe

banana recipes.

This recipe is too awesome in taste,and I would

say this tops the list to recipes with bananas .

The blend of almonds,chocolate and banana,

no doubt gives out an amazing taste.

Making tartlets is too easy for me . How ? I use

the chappathi press and press out within

seconds using oil paper or oil packet covers ( I

store in the fridge) . So this is my tip for quick

tarts.

Moving to the recipe now

For the tart pastry

Ingredients

1 cup flour

2 tbsp butter

3-4 tbsp sugar

A pinch of salt

Milk to bind

Method

•Bind all the ingredients together to make a

firm dough,and set in the fridge till you make

the filling .

•Divide into portions (makes 11-12),and line in

greased tart tins.Pour filling and bake .

For the filling

Ingredients

2-3 medium sized bananas

2 eggs

3/4 cup brown sugar

Half cup almonds powdered

100 gm cream cheese ( crumbled)

1/4 cup fresh cream

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

2 tbsp chocolate chips

A pinch of salt

Method

•Mix the ingredients in a food processor or

pulse in a mixer.( except chocolate chips)

•Mix in the chocolate chips.

•Pour mixture,into prepared pastry shells (not

full to the brim)

•Bake in a moderate oven for ( 180C)for 35-40

minutes.

PRAWN PUFFS


This has been my favourite from my childhood

days . There are many types of prawn puffs,but

I love this peppery ,white sauce prawn mix in

puffs like this .

Today I made these for tea,and thought to share

with you folks !

You can use any pastry for this .Even a patty

pastry will turn good .

To the recipe now

INGREDIENTS

For the filling

250 gm cleaned,peeled and cut prawns

1 small zucchini

1 capsicum chopped

1/2 cup chopped onions/ leeks/spring onions

2-3 garlic cloves chopped

1 cup milk

1 tbsp cornflour

1 tbsp butter

1 tsp pepper

1/2 tsp mustard powder

1/4 tsp nutmeg powder

Salt to taste

METHOD

Heat butter add onions , garlic and sauté.

Add the vegetables,and prawns and sauté for 5

minutes .

Mix milk with the cornflour ,and pour over

vegetables .

When it starts to thicken,switch off the flame

and add the remaining spices and stir.

Use as filling and bake for 24-30 minutes.

BIBIKAN TARTS


Bibikan is a recipe from the Srilankan cuisine.

It is a sweet cake made with coconut,jaggery /

treacle . The authentic recipe was made with

rice flour,but now the all purpose flour has

taken it’s place.This cake like texture sweet is

available all over Srilanka. The expert hands

are mostly from the villages of Srilanka, and on

certain occasions, you can see the ladies having

rows of stalls , with these sweet meats.If

observed,most of the sweets of Srilanka are

prepared with jaggery only.

Today’s recipe,is my innovation of this sweet

mixture into tarts and flour replaced with

semolina/rawa.Awesome taste and texture,and

I’m excited to share this recipe with you all.

Do try and post in your valued comments!

INGREDIENTS

For the filling

2 cups grated coconut

2 cups jaggery / 1 cup treacle

1 cup roasted semolina

1 tsp mixed spice powder*

25 gm chopped dates

A few raisins ( I used leftover rum soaked

raisins)

25 gm pumpkin preserve

1/4 cup coarsely ground cashewnuts

1/2 tsp ginger powder

1 tblsp vanilla essence

1 tblsp rose water

Grated rind of lime

a pinch of salt

METHOD

Grind half of the coconut with 1 cup water and

set aside .

Now mix in the rest of the ingredients to the

ground coconut.

Mix well and pour spoonfuls into tartlets and

bake at 180C for 30 minutes.( You will get the

aroma of a rich cake)

For the tart shells

1 cup flour

20 gm butter

1 egg

1 tbsp sugar

a pinch of salt

1/4 tsp grated nutmeg

A little milk / ice water for binding

Method

Bind all ingredients to a soft dough , cover and

rest in fridge till you make the filling.

Divide into portions,roll dough and line tart

moulds.

Place filling and bake.

*Spice powder- cinnamon,cloves,cardamon,fennel seeds,nutmeg – a tsp of each powdered and stored.

BANANA DATE TARTLETS


These tarts are awesome in taste.The blend of the dates with banana is really good.

The filling was my try,omitting flour with semolina/ rawa.

I powdered the semolina before making the filling ,and continued to mix all in the same

blender in few minutes and ready for baking.

I didn’t blind bake the tarts,just a few pricks on the base and the filling in.That’s all!

Very easy ,to mix and bake.

I divided the pastry into 12, and used the chappathi press for rolling out each ball of

dough.

Explanation done,and now we, move on to the recipe…

INGREDIENTS

For the crust

2 cups all purpose flour

1/4 cup sugar (preferably muscovada)

1 egg

100 gm butter

1 tsp vanilla/ banana essence

a pinch of salt.

Beat butter sugar,egg ,essence,salt together till sugar melts ( you can powder the sugar to

save time).

Mix in flour and bind to a soft dough and refridgerate till you prepare the filling.

For the filling (eggless)

1 cup slightly powdered rawa/ semolina

1/2 cup sugar (muscovada sugar/brown sugar)

3/4 cup dates

1/4 cup curd

1/4 cup oil

1/4 cup cashewnuts

1/2 tsp baking soda

1/2 tsp.baking powder.

METHOD

Easiest method blend in the order of ingredients I give now.

First blend the dates ,coarsely ,next add the rest of the ingredients and blend just for a

minute .Mix well and pour into prepared moulds.

To line pastry

Divide the dough into 12 .

Use the dough press and press each between oil paper.

Grease the tartlet moulds well and press each piece of the rolled  dough.

Prick the base with a fork ,pour the filling and bake at 180 degrees for 35 minutes.

Variation : Stwed pineapple pieces can be included.

You can try with flour

Caramelise sugar if not using brown sugar for a different taste

LEMON CURD STAWBERRY TARTS


This tart combination of lemon curd and strawberry is really delicious.

Lemon curd can be used as toppings for any type of desserts, Having lemon curd always in

your fridge will never make you run out of desserts.You can serve with cake ,fruits scones ,eclairs ,biscuits ,cheesecake …..

The tart shells can be made beforehand and stored in the fridge .

This tart can be used with any filling you like .

Now for the recipe…

INGREDIENTS FOR THE TART

175 flour

1 egg

75 gm icing sugar or powdered sugar

75 gm butter

a pinvh of salt

METHOD

Mix all the ingredients together to make a into portions of your choice.

Roll out on a floured board and bake the tarts at 180 C.for 20-25 minutes or till done.

(prick the base with a fork before baking to avoid puffing .

INGREDIENTS FOR THE LEMON CURD

3 eggs

1 cup (100 gm)sugar

50 ml freshly squeezed lemon juice

2 tblsp.butter

2 tsp.grated lemon zest

METHOD

Mix all the ingredients except the butter in a double boiler ,untill thick.

Remove from fire and add butter and mix well to get the velvetty look.

Tip:1. (For those who have the fear of curdling use 2 tsp cornflour when cooking.If it becomes too thick you can add a little fresh cream to adjust the consistency you require.)

2.For eggless lemon curd ,2 tblsp.cornflour and cream may be used

Pour into already baked tart shells and top with slices of strawberry or any fruit of your choice.

SOFT PEAR FRANGIPANE TART


This tart has a lovely taste coupled with the natural taste of pear.As the soft pear is

naturally soft ,you needn’t stew it beforehand.

Frangipane tart is a filling made with cream and almonds .The addition of fruit can be

your choice.Fruits like the normal pear and apple have to be stewed for 2-3 minutes and

then added to the making.Please do try ,and send in your suggestions .

Let’s move on to the recipe now..

INGREDIENTS (for the pastry)

1.5 cups flour

1 egg yolk

1/4 cup sugar

a pinch of salt

1 tsp vanilla essence

100 gm (4 oz) butter

a little water to bind.

METHOD

Mix all the ingredients with minimal water (2-3 tblsp) to a soft dough .Cover and

refridgerate till you make the filling.

 

FILLING

INGREDIENTS

1.5 cups whole almonds ground fine

1/2 cup sugar

2 eggs (use the left over white too from the pastry)

1 tsp.vanilla essence

1/4 tsp.almond essence

1 tblsp marmalade or grated lemon or orange zest.

2 tblsp jam (any yellow color based jam ,like papaw,apricot,pineapple,mango)

2 -3 sliced soft pear (do not peel ,only remove the seeds)

METHOD

Mix all the ingredients together well and set aside.

Final step.

Roll the dough and put on a tart or pie dish.Prick the base with a fork and bake in a

moderate oven  for 10 minutes (180 degrees).

Remove from oven and pour the filling into the baked pastry.Lay the pear slices ,and

bake in a moderate oven for 25 minutes (180 degrees)

 

 

SWEET POTATO TART


Sweet potatoes known for its high dietary fibre with amassed health benefits have to be

compulsorily included often in your diet.

Not only the root even the leaves of the potato plant is beneficial to diabetic,heart,cancer

patients ,if taken raw as a juice ,or steamed .

Today’s subject is the potato made sweeter.Yes..! the recipe is for sweet potato meringue

tart.

Do try this awesome recipe and send in your comments!

INGREDIENTS

For the base

(you can use pie crust or a base with digestive biscuits.Well,i made it with walnuts and digestive biscuits)

1 cup digestive biscuit crumbled

1/2 cup walnuts

2 tblsp butter

Crush all these together and press on a pie dish.

For the filling

2 cups boiled or steamed sweet potato (skin removed and slightly mashed)

100 gm butter (room temperature)

2 eggs

a pinch of salt

1/2 cup sugar

1/2 cup milk powder/1/2 cup evaporated milk

1/2 tsp.cinammon powder

1/2 tsp.nutmeg powder

2 tsp.vanilla essence

Method

Blend all in a food processor or mixer till no lumps are seen.

Pour over the prepared base and bake in a moderate oven (180 degrees ) for 30 -35

minutes .

For the meringue.

2 egg whites

1 tblsp sugar

a pinch of cream of tartar(1/2 tsp. lime juice or white vinegar may be substituted)

Method

Beat egg whites to a stiff froth with cream of tartar .Fold in the sugar .Spread over the

baked filling ,and keep in a hot oven (200 degrees )for 10 minutes.

Open the door of the oven and allow to cool for 15-20 minutes .

Can be served plain or with any cream you prefer.

 

SWEET ADA


This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.

INGREDIENTS

500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.

METHOD

Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)

BAKED APRICOT CHEESECAKE PIE


Apricots is a good source of Vitamin A,and a treasure for antioxidants.Rich in fibre,good for

your heart,bones and eyes.As it has essential heart health nutrients,it is considered as a

superfood.I have used dry apricots in this recipe.You can used fresh apricots and stew ,or

use canned apricots too.

Let’s get into the recipe now..

INGREDIENTS

For the crust / base

1+1/4 cup flour

75 gm butter

1/4 cup sugar

1/2 cup ground almond flour.

1 egg yolk

a pinch of salt

1/4 cup apricot purée (5-6 apricots boiled with a little sugar or honey and puréed)/jam

Method

Knead or process all the ingredients together to just hold as a dough together,and don’t knead

too much.If it is too dry add 1-2 tblsp of ice water .Wrap it in polythene or foil and keep in the

fridge for minimum 15 minutes.Roll out onto the greased pie dish,or just press on using the

back of a glass or a spatula neat and even .Prick the base with a fork and bake for 10 minutes

(180 degrees).

For the filling

250gm cream cheese /home made paneer

2 eggs

1 egg yolk

1 tblsp.cornflour

3/4 cup sugar

1 cup chopped apricots

1/4 cup apricot purée (5-6 apricots boiled with a little sugar or honey and puréed) or apricot

jam

Method

Beat the cheese till soft.Add sugar and eggs and beat well.Add cornflour and beat again for a

few seconds .

Spread the jam on the baked pie crust and pour the beaten batter.Add the chopped apricots

and bake in a moderate oven for 40-45 minutes (180 degrees).

Serve with fresh cream or yoghurt.

PRUNE ‘N’ WALNUT PIE


Prunes and walnuts are both listed under nutritious category.Prunes especially,though

the health benefits are excellent,some do not like prunes (dried plums),so this recipe is a

good way to introduce into the diet.To endorse a few benefits of prunes  now

1. The content of fibre,sorbitol (a sugar alcohol that can loosen the stool) and a natural

laxative compound diphenyl isatain  are beneficial to the digestive tract.

2. The high soluble fibre helps to keep the sugar levels stable,as it delays the absorption

of  sugar into the blood stream.It also makes you feel full and satisfied after a meal,hence

overeating is avoided.

3.They help in lowering cholesterol,and improving bone health effectively.

Hope this outline is enough on the health note,and let’s move on to the awesome recipe.!

Ingredients for the basic tart pastry (9-10″ pie)

2 cups flour

120 gm butter

1 egg yolk

2 tblsp.sugar

1/4 tsp.salt

1/2 tsp.vanilla essence

Method

Mix all these ingredients and bind to a soft dough.Keep covered for 30-35 minutes.Do not

knead too much,but lightly put it together.If the dough is kneaded too much the pastry

will be tough.You can prepare this the previous day,and keep covered in the

refridgerator,and use it when needed.For this recipe,you could prick the base of the

pastry, and directly pour the filling,without prebaking the pastry .

For the filling

18-20 prunes

100 gm butter

2 eggs

1/2 tsp vanilla

50-75 gm walnuts

3/4 cup sugar

1/2 cup milk

1 cup flour

1 tsp baking powder

1/2 cup rum,or grape juice (lightly heated to soak)

Method

Heat the grape juice lightly and soak the prunes for a few hours or overnight for a richer

taste.If using rum or any other liquor you needn’t heat .Remove the prunes from the

juice(do not discard the juice) and arrange on the pricked and unbaked pastry.

Cream the butter and sugar till creamy.Add one egg at a time ,beating well after each

addition.Sift flour and baking powder,and add to the mixture.Add the rest of the

ingredients,with the rum or grape juice.(it should be of a dropping consistency.)

Pour the mixture over the prunes,and bake in a moderate oven for 45 minutes,or untill

done.Serve warm or cold with cream or a blob of ice cream.

Well!we had it plain.Looking forward to your comments, and suggestions.

Variation:Dates,dried apricots,and dried figs  can be substituted for prunes

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FLOURLESS DOUBLE CHOCOLATE CAKE


Flourless cake is a delight,for gluten caring

people,and this awesome recipe is absolutely

gluten free.

You could  serve it plain with a blob of ice

cream or fresh cream without the chocolate

topping if you prefer.

Once in a while indulgence  is no sin at all.!

As the baking process takes about 2 hours on a

slow oven(in a water bath) ,it is best to bake

the day before ,and refridgerate before adding

the toppings.The mixing is very simple ,and

even a beginner can try a hand at this..(by

following the rules)

Let’s get into the recipe now

Ingredients for the cake

5 eggs

8 oz.dark chocolate

7 oz. melted butter

8 oz.sugar

Melt the chocolate in a double boiler (bain-

marie).

Don’t let the vessel containing the chocolate

come in contact with the water as the chocolate

will tend to turn bitter.

Once the chocolate is warm ,add the rest of the

ingredients  and beat ,till the mixture glossy

and well blended.

Pour into a cake tin(with parchment /butter

paper at the bottom only).Grease the sides.

Keep this tin in a another bigger tray with

water   covering 1/3 of the cake tin (check

water level after an hour and  fill if needed).

Bake in a slow oven 160 degrees for 2 hours.

For the Milk Chocolate Ganache

You could use dark chocolate too.

Ingredients

1 cup fresh cream

150 gms of chocolate

1-2 tblsp.of rum or brandy

2 tsp corn syrup or liquid glucose(optional)

Heat the cream ,and add to the chocolate ,and

mix well .Add the liquor and mix well.

Pour over cake.Allow to set.

Decorate with chocolate and fresh strawberry or cherries,or any type of berries you like.

Note.After refridgerating the cake(before

you add toppings) take care when you

remove the cake from the pan.

Slight heating at the bottom and sides is

required to loosen the cake.You could use a

blowtorch ,or heat slightly on the stove.

The photo shows a marble effect .I made a

fresh cream coat and then poured the ganache.

You can directly pour the ganache without any

fresh cream coat.

 

 

 

 

 

 

 

BANANA MERINGUE PIE


I would like to name it as Humble Banana  Pie. Why? Because no fresh cream or butter is used in this recipe.

Well, this came to  my mind ,when i was making banofee pie, with the cream and dulce de leche preparation which consumed a lot of time.

I always like to keep things simple,easy,healthy and of course scintillating to the taste buds.

Innovation should never be bulky on your belly and your flabs.That’s my concept.

So let’s get into the recipe now.

Ingredients

For the base

1 thin slice of sponge cake

syrup made with 2 tblsp.brown sugar and 1/4 cup water+2 tblsp brandy (optional)

(if using white sugar you can caramelise and then add water)

For the  butterscotch custard filling

3 ripe firm bananas sliced

2 tblsp.salted butter

3/4 cup brown sugar

2 cups milk

2 tblsp.cornflour

1/4 cup chocolate chips(optional)

Method

Heat the butter and sugar till the sugar melts,and you get a nice brown color.

Mix cornflour in half cup milk and keep aside.

Add the rest of the milk to the sugar mixture,and heat on a medium flame till no sugar

crystals are found.

Lower the flame and add the cornflour+ milk.Keep stirring as it will thicken quickly.

Keep cooking till you get a thick custard.Remove from fire.

Sprinkle some chocolate chips and leave without stirring.The chocolate will melt in this

heat and create a rippled look.

To assemble the layers.

Lay the slice of cake in the desired tray you chose.

Poke holes on the cake and drizzle  half the syrup on the cake.

Arrange the sliced bananas and pour the rest of the syrup on  the bananas.

Next pour the custard on the bananas and leave to set in the fridge till you prepare the  meringue.

For the meringue.

3 egg whites

3-4 tblsp white sugar

a pinch of salt

1 tsp.white vinegar

1/4 cup almond powdered

Method

Beat egg whites to a stiff froth with salt.(the reason of adding salt is to break the protein and get peaks quicker)

Now add the vinegar,and sugar and beat  till you see stiff peaks.

Stop beating ,  and fold in the almond flour.

Spread on the custard fully and bake in a very hot oven for 5-7 minutes or till you see the

top browning.(200 degrees)

Serve warm with caramel sauce or chocolate sauce if you like.

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