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 TheBojonGourmetย ๐Ÿ™‚ 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!



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 ๐Ÿ™‚ Featured here are lemon and coconut, chili chocolate, fruit and vanilla and also toasted sesame brulee. All from one batch of 12 mini tarts!ย 


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 ๐Ÿ™‚

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! ย 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 ๐Ÿ™‚

Orange Custard Parfaits

2 egg whites
ยผ 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 doesnโ€™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!