Mince pies with Amaretto custard…Portuguese custard tarts christmas style that is

Yule ( geddit ! ) love them served warm with some whipped cream ๐Ÿ˜‰

Now I like to play around with recipes like most chefs, & this year I was Mulling over ideas for mince pies…(mulling, get it ? see what I did there, mulling…mulled wine ?… no ? oh ok as you were)

So whilst looking back over recipes and at what’s been popular at the restaurant this year I remembered when I started experimenting with Portuguese custard tarts, adding different fillings under the creamy custard, like jam, chocolate or lemon curd.

So I wondered what it would be like if I added mince meat under the custard…& better still add a bit of almond liqueur like Amaretto !

It worked…it was liked…& when I put it up on twitter it got ย quite a good response, so now I’ve decided to share my experiment with my fellow cake-shakers, have a go & see how you get on & let me know ๐Ÿ™‚

PS I will post a non crimbo version later ๐Ÿ˜‰

YOU WILL NEED:

A medium sauce pan

Bowl & hand whisk

A greased 12 pan muffin tin

An oven pre-heated to 180c

A bit of silky smooth seasonal music, to match this rich silky custard delight, Here’s the gorgeous Elouise Singing “have yourself a merry little christmas” ย Enjoy ย ๐Ÿ™‚

INGREDIENTS:

Makes approximately 10-12

350g of ready-made puff pastry

4 Large egg yolks

100g caster sugar

200ml whole milk

260ml double cream

4 tablespoons of cornflour

150ml of Almond liqueur

1 tsp almond essence

A handful of flaked almonds ( optional)

Some good quality shop bought mincemeat or your very own homemade one if you’ve been organised this year ๐Ÿ˜‰

METHOD GALLERY:

Follow the step by step guide, click on any image to enlarge

Alternatives – instead of mincemeat try with cherries on the bottom or chopped poached pears …or even pitted prunes or dates, see what you can come up with ๐Ÿ™‚

ยฉ The cake-shaker 2011

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