BBC Good Food

04 July 2008

Tested

"This was delicious. I tried to make a few convenient alterations just to make it easier for myself. It didn't turn out so well appearance-wise, but the flavour was still fantastic. I used a pyrex glass pie dish instead of the metal ring called for. The pastry I used both shrunk AND puffed (and this I prepared exactly according to directions). I also forgot to skim off the bubbles before adding custard to crust, and I wasn't able to do the blowtorch thing to make the caramel top crust. As for the berries, I let a couple of handfuls of frozen raspberries and blackberries thaw with 3-4 tbsp golden sugar, and that made a great addition to the tart. Will definitely make again, and have not decided if I will buy the right equipment to follow instructions exactly the next time, or if I'll settle for my easier and less pretty version..."

02 June 2008

Tested

"Mine also separated like described above. I used full fat coconut milk. I've never experienced anything like this with full fat cream so I assume it's something in coconut milk that creates this phenomenon. I avoided skin on the top by sprinkling the top with a bit of casting sugar while still hot. Loved it, though. Great, clean taste of coconut, not too sweet and lovely and creamy. I paired with fresh mango rather than rhubarb compote, which was super-nice."

15 April 2008

Tested

"Very tasty, fresh and light, yet filling. I doubled the recipe and found that was WAY too much for four. Granted, two out of four were kids. Who ate happily and with no fuss, I might add! Will make again for sure."