One of Todd's favourite desserts has to be Custard Pie or Tarts. When I am grocery shopping, I will oftimes pick him up a couple of custard tarts to enjoy. He loved them. They are tall and thick and well coated with nutmeg. I can't say I am overly fond, although I could not give you a reason why. I like custard, and I like nutmeg, I am just not that fond of Custard tarts . . . its a texture thing I think . . . they are pretty solid . . . I like my custard a bit creamier.
I do like this Magic Pie however . . . it is basically a lazy man's custard pie, except that it has a lot more going for it. One . . . its very easy to make . . .
Two . . . it's not just plain custard, it is filled with lots of coconut and almonds . . . and I love both of those . . .
It uses things like flour, sugar, dessicated coconut, flaked almonds,eggs, milk, vanilla and melted butter, which you simply whisk together and pour into a buttered dish. If you can measure things accurately and whisk, then you can make this pie. Its so simple, really. Just whisk, pour and bake. That's when the magic happens. It kind of makes a crust, and a creamy coconut filling . . . and then there is that nutty topping.
It puffs up really high in the oven. You might be tempted to think . . . "UH OH" . . . when you first see it, but never fear . . . all is well . . .
It sinks back down once you have removed it from the oven and it sits for a while. Don't be afraid when you see how much it puffs up . . .
I like to dust it and prettify it up a bit with a light dusting of icing sugar when I go to serve it. It just adds a special extra something . . . like a bit of blusher to a plain gal's face, or a touch of lippy. Just brightens things up a little bit. You can leave it off if you don't want to of course.
This is an update of a recipe which I first baked some 8 years ago now. I wanted to take some nicer photos of this and I felt it was a recipe which was worth repeating for you. You can see the original post here.
On that occasion I served it with some tinned spiced peaches . . . which was and is very good, today however . . .
I served it with some fresh raspberries and blueberries, because I happened to have them in. The tartness of the fresh berries goes very well with the sweetness of this tart . . .
And because I happened to have some in the refrigerator, I added a dollop of clotted cream to the top, which made it all the more irresistable. This really makes for a lovely dessert all round. Rich, creamy, sweet, filled with texture and beautiful to look at. You can't ask for more than that in a dessert. I would serve this to company.
Serves 8
Printable Recipe
So called because, just like *magic*, presto chango!!! A pile of ingredients separates into three perfect layers! Delicious coconut custard pie that is fabulous served with cream or fruit, or both! I have converted to American measurements as best as I can.
75g plain flour, sifted (1/2 cup plus one scant TBS)
220g caster sugar (1 cup plus 1 TBS plus 1 tsp)
60g dessicated coconut (1/2 cup, slightly heaped)
4 eggs
1 tsp vanilla extract
125g of butter, melted (1/2 cup plus 2 tsp)
40g of flaked almonds, divided (scant 1/2 cup)
500ml of whole milk (2 cups)
To serve:
Fresh or tinned fruit and or cream
Preheat the oven to 180*C/350*F/Gas mark 4. Butter a deep 9 1/2 inch pie or flan dish well and set aside.
Whisk the flour, sugar, coconut, eggs, extract, butter and half of the nuts together in a large bowl. Slowly whisk in the milk, stirring until completely amalgamated. Pour into the prepared dish. Bake in the preheated oven for 35 minutes.
Serve cut into wedges along with some cream or fruit, if desired.
If you are looking for a simple and easy dessert to make this weekend, that is also moreisly delicious, look no further. This one fits the bill on all those counts. Very scrummy indeed! Bon Appetit
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