Vegan Coconut Custard and Apricot Parfaits



When breakfast looks this good…. you know the day is off to a good start πŸ™‚



I am no longer fully vegan now, I did a month as a trial and whilst I learned a lot, I’m not quite ready to go there yet. But hey, who knows what the future holds? Anyway, this was one of my experiments, one which actually worked for once….


It’s super easy, makes a delicious breakfast or dessert and you can change up the fruits and garnishes easy-peasy πŸ™‚ Custard and berries…….

Vegan Coconut Custard and Apricot Parfaits
3/4 cup soy milk
1/4 cup coconut cream
3 Tbsp maple syrup
1 tsp vanilla essence
2 Tbsp cornstarch/cornflour
To assemble:
Fresh or dried apricots
Coconut threads
Pine Nuts, toasted if you like

Gently heat the soy milk, coconut cream, maple syrup and vanilla essence until bubbling around the edges. In a bowl, mix a little bit of the heated mixture with the cornflour until a smooth paste forms, then add back to the liquid and continue to heat over very low heat, stirring continuously. When nice and thick, pour into a bowl and cool.

To assemble, layer the custard and apricots into wine or dessert glasses (or cute jars, the limits are endless!) and top with coconut threads (toasted are nice) and pine nuts. Serve and enjoy πŸ™‚

Makes 8 small servings but would serve 4 for dessert.



Pumpkin Custard Pie with Anzac-Oat Crust



Finally, a version of pumpkin pie! A friend of mine from Canada have been talking about making one for over a year now.


This one is from TheBojonGourmetΒ πŸ™‚ The only changes I made were in the the crust; instead of walnuts I added 3 Tbsp desiccated coconut and 1/4 cup hazelnuts.






Instead of the cream on top, I made a vegan gelato which I will post the recipe for later on.



In case I didn’t make it clear: this is delicious. I could eat slice after slice. I’m sure you could too.

Have a nice week!


Cardamom Strawberry Custard Tarts


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

I hope you are enjoying the weather wherever your kitchen is πŸ™‚



Cardamom and Orange Strawberry Tarts
Tart shells:
1 cup plain flour
1 Tbsp white sugar
Zest of half an orange
25g margarine or butter
1/4 cup cold water
Cardamom custard:
3/4 cup milk
2 cardamom pods, crushed to open
2 egg yolks
1 tsp arrowroot powder
2 Tbsp sugar
To top:
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!


Custard Tarts- Four Ways!


Just as a disclaimer, this post does not exactly have a specific recipe, just some ideas for next time you are making tarts! Simply split your custard up and add some extra flavourings for 4 times the fun πŸ™‚ Featured here are lemon and coconut, chili chocolate, fruit and vanilla and also toasted sesame brulee. All from one batch of 12 mini tarts!Β 


If you have any nice custard tart recipes of your own, pretty please comment and tell me about them! They are one of the things I would like to perfect over the Christmas period πŸ™‚

Custard Tarts Four Ways
12 blind-baked shortcrust pastry shells (mine were mini)
1 batch of creme patisserie (I used a basic ratio with one egg only)
Chocolate-Chili= 1 tsp cocoa, pinch of cayenne pepper, pinch of cinnamon, plus chocolate shavings to top
Lemon-Coconut= 1 tsp lemon juice, 1 tsp lemon zest, Coconut to top
Fruit-Vanilla= 1 tsp vanilla essence, fruit (I cut out a heart from a kiwifruit!)
Sesame-Brulee= Dash of vanilla or ground ginger, palm (or brown) sugar, 1 tsp sesame seeds

After making your creme patisserie, split it into four even amounts.
+To one, add the cocoa, cayenne pepper and cinnamon and mix well. Spoon into three of the tarts and top with chocolate shavings.
+To one, add the lemon juice and zest and mix well. Spoon into three tart shells and top with coconut (you can even grill them a bit for some colour if desired)
+To one, add the vanilla and mix, then spoon into the pastry cases and top with some fruit.
+To one, add the vanilla or ginger and mix, then spoon into the tart shells and top with palm/brown sugar and sesame seeds. Grill for about half a minute to make the brulee.

And there you have it! Four tarts from one batch, without too much effort (just mixing really).
NOTE: if you want to mix in the flavourings to the creme patisserie while it’s still hot, let it cool a bit before putting into the tarts.






Orange Custard Parfaits

The name ‘parfait’ always makes me chuckle a bit because it means ‘perfect’ in French. So now every time I say “c’est parfait!”, I think of this:

Anyway, it is now Autumn down in the Southern Hemisphere, for us in NZ. It certainly is beginning to feel like it! This dessert reminds me of it, the colours and the tastes (quite delicious by the way, although don’t go overboard with the orange zest on top or you won’t be able to taste other flavours).


We had an Italian over for lunch (hence the Italian books in the background, we were showing him what we had always wanted to make and hadn’t), so I thought I would make something light and special for afterwards. It doesn’t take that long to make, I made it while he was stirring a delicious risotto in the kitchen! Β I let people choose if they wanted white chocolate or dark chocolate on top, because we all have preferences…… haha I can imagine some of your rolling your eyes at that. Bakers are too often the victim of chocolate-debates, including ‘White chocolate isn’t real chocolate!’.


But if they don’t like it, they don’t have to eat it.

Don’t be alarmed by the components in this recipe, it’s all small batches and you have no egg whites or yolks leftover!
Here is the recipe πŸ™‚

Orange Custard Parfaits

2 egg whites
ΒΌ tsp cream of tartar
100g castor sugar
400mls milk
Orange zest
100g sugar
2 eggs
55g cornflour
100ml fresh orange juice
To serve:
100mls whipping cream
Chopped white and dark chocolate
Orange zest

Start with the meringue! Line a baking tray and preheat the oven to 180 degrees Celsius.
In a super clean glass or metal bowl, whip the egg whites until bubbly, then add the cream of tartar. Whip faster, and add the sugar a bit at a time, whipping until glossy between each addition. When all the sugar is added, continue to whip until the mixture is thick and at stiff peak stage. Spoon onto the tray into about golfball sized blobs. TURN DOWN THE OVEN TEMPERATURE to 120 degrees Celsius and bake the meringues until crusty, about 30 minutes. Cool on the tray.
Meanwhile, make the custard. Heat the milk and the orange zest over low heat until boiling, and in another bowl, beat together the sugar, eggs and cornflour until thick and light/pale. When the milk has boiled, mix the milk slowly into the egg mixture until combined, then pour back into the saucepan and stir continuously over low heat. Be sure to scrape the bottom of the pan so that the custard doesn’t catch. When nice and thick, take off the heat and mix in the orange juice a bit at a time. Cool.
When ready to serve, whip the cream until soft peaks form. Pick out your serving bowls or glasses, between 6 and 8 of them. Start with spooning the custard into the bottom, then crumble over some meringue. Spoon over some cream, then top off with the chopped chocolate and a tad of orange zest. Done!

Custard Creams with Lime Glaze

These worked better than I had expected. Whilst I wasn’t sold on presentation, they tasted like the cookies I remember from my childhood, and ticked the box in that respect. They were a gift for a special girl on her 18th birthday, and looked quite cute when all snuggled up in a box as a present!
You do need custard powder for these goodies, I’m not sure if that is a staple in your pantry or not! However, it is worth adding it, as the taste definitely comes through. If you don’t have it, I’m sure you could try substituting a mix of icing sugar with a bit of cornflour in it’s place, so you will end up with the same consistency.
I made these cookies quite small, so if you choose to make them the same size as me, just remember that you will have to cut out and cook 72 of these wee babies! It’s worth it though. If you don’t fancy the lime glaze, just use another flavour, or leave it out.

Custard Creams with Lime Glaze
200g flour
50g custard powder
40g castor sugar
1 tsp baking powder
100g butter, softened and cubes
1 egg
1-2 Tbsp milk
100g icing sugar
10g custard powder
50g butter
Boiling water
Food colouring
5g butter, melted
Juice of one small lime
30g icing sugar
Hot water
Food colouring

Mix together the flour, custard powder, sugar and baking powder. Rub in the butter until the mixture resembles fine bread crumbs and is distributed evenly. Whisk the egg, then add to the mixture. Combine gently, adding a bit of milk if needed, until a soft dough is formed. Chill for 10 minutes.
Preheat the oven to 180 degrees celsius and line two baking trays with baking paper.
On a floured surface, roll out the dough to 4mm thick and cut out lots of little stars (or whatever shape you choose!). Transfer to a the baking trays and bake for 20 minutes, until lightly golden. Remove from oven and cool.
When ready to fill, soften the butter for the filling and mix on the icing sugar and custard powder, adding a bit of hot water if necessary, until you have a thick filling. Colour with food colouring if desired (I added red but it turned light peachy-pink due to the yellowness of the butter!). Either fill the cookies using a knife to spread the filling onto the bottom of half the stars, or use a piping bag. Sandwich the cookies together. To make the glaze, mix together the butter, icing sugar and lime juice, then a bit of hot water until you have a runny icing. Colour if desired. Drizzle (with a flicking motion) over the cookies. Chill the cookies for about 10 minutes to set the icing, then store in a cool place in an airtight container.
Makes 32 small star sandwiched cookies!

Enjoy everyone πŸ™‚