A recipe to desperately soak up the last rays of summer sunshine here in New Zealand…..!
This recipe makes two cute little tarts filled with glorious cardamom custard, but I also made one with kiwifruit compote, which is the result of heating mashed kiwifruit in the microwave to thicken a little. It’s an easer
Cardamom and Orange Strawberry Tarts
1 cup plain flour
1 Tbsp white sugar
Zest of half an orange
25g margarine or butter
1/4 cup cold water
3/4 cup milk
2 cardamom pods, crushed to open
2 egg yolks
1 tsp arrowroot powder
2 Tbsp sugar
A handful of strawberries
Edible flower petals
To begin, the pastry cases. Preheat the oven to 180 degrees Celsius and get out your two 10cm diameter tart tins. Mix together the flour, sugar and orange zest until combined then rub in the butter. Mix in the cold water a bit at a time, working gently into a soft dough that isn’t sticky. Roll out to about 4mm thick (between some greaseproof paper if you like) on a lightly floured surface and line the two tart tins. Blind bake them in your choice of method (beans/rice etc) for 10 minutes, then remove the beans/rice etc and bake for 5 minutes more until lightly golden. Leave to cool in the tins, and meanwhile you can make the custard.
Heat the milk and cardamom pods in a bain marie (or simply a bowl over a pot of simmering water) and in another bowl, whisk the egg yolks, sugar and arrowroot until paled slightly. When the milk is steaming, pour a bit at a time into the egg mixture, whisking constantly, then pour the whole thing back into the bain-marie and heat. Stir CONTINUOUSLY, or you will get lumps, until thickened and about the consistency of yogurt. Pour into another bowl and leave to cool. When cool, spoon into the tartlet cases. Slice up the strawberries thinly and arrange on the top of the tartlets. You can add little bits of edible flower petals if you like. Makes two, and they are best eaten on the day they are made!