Thank you for the support for my new cookbook, Low FODMAP Menus for Irritable Bowel Syndrome. I am glad it is finally out there for you all to buy and use.
Today, I am going to continue on the vein of the oldies, but goodies classics. Neenish tarts are the same as the chocolate caramel bars I made last week – a staple item in most cafes and lunch bars here in New Zealand. They are smaller than the caramel bars so a good choice when you want a wee hit of sweetness with your cup of tea. The real neenish tarts are a bit different from mine but I am allowing myself a bit of creative license here to make a gluten-free, low FODMAP version.
My freelancing is going well with lots of photography for other bloggers, lots of converting ebooks to Kindle and Createspace print versions and lots of behind the scenes blog work for bloggers. Life is good.
I had a big birthday this week and went out with extended family to the best degustation restaurant in Auckland, Meredith’s Restaurant. We chose the 6-course menu though you could have 8 or 9 as well. And I am glad I did because I was just pleasantly full afterwards. The dishes were explosively amazing with flavour bursts to tickle your toes. We deconstructed them and ate a little of each component before combining them for a mouthful. And what mouthfuls they were. I can’t even begin to describe the courses because each one had about 8 components to them. I didn’t take my camera on purpose so I could dedicate myself to the pleasures of the palate. I was a little rash though and allowed the sauces flavoured with garlic and onion to slide on down my throat and so suffered afterwards but it was well worth it and I made that decision knowing what would happen.
- Use pastry HERE
- 400ml/13.5oz full cream coconut milk
- 4 egg yolks
- 1 tsp vanilla essence
- 3 tsp maple syrup
- pinch of turmeric
- 3 tsp gelatine
- ½ cup coconut cream
- 150g /5oz dark chocolate
- Preheat oven to 350°F or180°C.
- Follow the recipe but press the pastry out into 6 x 7.5cm/19” diameter tart dishes to form pastry shells.
- Bake 10 minutes then cool completely.
- In a double boiler, heat the coconut milk, reserving a few spoonfuls for dissolving the gelatine.
- When it is hot but not boiling, add the vanilla, turmeric and maple syrup and stir until dissolved.
- Remove from the heat.
- Beat the egg yolks in a bowl.
- A tbsp at a time, add the hot coconut milk to the eggs, all the while whisking.
- When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
- Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
- When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
- Cool down almost completely before pouring into the pastry shells.
- Place in the refrigerator to set.
- Heat the coconut cream gently in a saucepan.
- Break up the chocolate into smallish pieces and place in a heatproof basin.
- Pour the hot cream over the chocolate and let it stand for a while.
- Stir vigorously to a smooth paste.
- Gently spread the chocolate ganache over the set custard.
- Place in the fridge to set.