Food & Home Entertaining
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IN SEASON<br />
55g butter, melted<br />
45ml (3 tbsp) cold water<br />
FILLING<br />
375ml (1½ cups) milk<br />
100ml fresh cream<br />
45ml (3 tbsp) brown sugar<br />
2 large egg yolks<br />
5ml (1 tsp) vanilla essence<br />
45ml (3 tbsp) cornflour, sifted<br />
45ml (3 tbsp) Nestlé Caramel Treat<br />
zest of 1 grapefruit<br />
80ml (cup) grapefruit juice<br />
8 thin slices grapefruit<br />
60ml (¼ cup) castor sugar<br />
mint leaves, to garnish (optional)<br />
HOW TO DO IT<br />
For the pastry, grease eight 8cm<br />
1 loose-bottomed quiche tins with<br />
cooking spray. Place the pecan nuts<br />
and cake lour in a food processor and<br />
blend until ine. Add the 110g castor<br />
sugar, butter and water and pulse until<br />
the pastry comes together. Use your<br />
hands to press it into the tart tins. Prick<br />
with a fork and refrigerate for 30 minutes.<br />
Preheat the oven to 180°C.<br />
Bake the tart cases in the oven,<br />
2 30 minutes. Allow to cool in the<br />
tins, 15 minutes, before transferring<br />
to a wire rack to cool.<br />
COOK’S TIP<br />
Use a spice grinder or<br />
pestle and mortar to<br />
grind the cardamom<br />
seeds into a powder.<br />
WINTER PUMPKIN AND PEAR TRIFLE WITH ROOIBOS CUSTARD (RECIPE ON PAGE 53)<br />
foodandhome.co.za JUNE 2016 55
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