Egg custard tart

Easy peasy, and very pleasant, this variation ont he old english classic while surprise you with its simplicty. Feel free to add berries such as rapberries, gooseberries, logan, blue or cranberries to make an even more enjoyable tart.

You will need: (makes 2)

2x30cm blind baked sweet pastry tart cases

12 Whole eggs

750ml of Milk

750ml of Double cream

2 Vanilla beans, opened

Nutmeg

240g of Caster sugar

Whisk eggs and sugar till pale

Warm milk and cream with the vanilla beans

Add the two mixes together, very gradually  while whisking

Pour into 2 30cm flan tins lined with blind baked sweet pastry, do the pouring by the stoves or oven as to prevent spillage while transporting to the stoves

Bake for 40 minutes at 170 degrees

Baked Plums with crushed amaretti

Image courtesy of pictureshunt.com

*part of the sizzling stafforshire menu series*

Fruit desserts in my opinion are often overlooked in favour of heavy dairy and chocolate fixes. it's a shame because there is a hell of alot of natural flavour in fruit, and can balance well with a variety of other flavours also.

This dessert is unwavering in its simplicity, and provides a means of a cheap and quick, and very fulfilling dessert that is also extremely healthy. Its kind of halfway towards a crumble, without the guilt factor. With this in mind, you can do alot with this dish to change it if you wish, and develop it further.

You will need (serves 4):

500g ripe plums (make sure theyre firm and not too soft)
1/2 tsp for each plum
3 tbsp sherry, marsala or even creme de cassis.
30g amaretti biscuits
Natural yoghurt to serve
Optional herbs for aromatics

heat the oven to 200C. cut the plums in half and remove the stones, arrange the plums hole side up, in a lightly greased baking dish. Drizzle over the sherry. At this point i like to add a few springs of rosemary into the dish just to give an extra dimension of flavour, you can also use lavender.

crush the amaretti either manually or using a food processor for a very short burst. Sprinkle over the plums. Put small amount of butter on each plum and bake for 10-15 minutes.

Serve warm with a dollop of each yoghurt.