It’s been a year already… a year since I embarked on this blogging world. It seems like yesterday when I finally decided to fulfill this idea that was around my head for so long. A year and a total of 30 recipes and some other posts about this topic.
A place where to reflect, assemble and share my recipes, my culinary pictures, my passion, mi favourite hobbie. Where to express my creativity and imagination, my great love for the wonderful gastronomic world, healthy eating, and cuisine…
It was about time I posted a sweet recipe so this seemed like the perfect opportunity. Blueberries and maple syrup needed to be present for this special occasion, so typical from my homeland… In addition, it is a great moment to use seasonal peaches, they are perfect and gorgeous for tartlets with fresh fruits, and the combination of colors with the blueberries is just beautiful.
I used a vanilla from India. A precious gift I was saving to use on a special occasion like this. An amazing vanilla… I’ve never seen before so much seeds on a vanilla pod and such an intense aroma and flavour. Yes…that kind of presents from wonderful people that loves you and know you so well they know the thing you will appreciate the most is that they bring you spices, particular seasonings, different teas or herbs from another countries so I can add it to my crowded exotic pantry and make amazing recipes that I could share here in the blog afterwards.
For the tartlets crust you can keep things simple buying the shortcrust pastry. I made this one but the result was not exactly what I expected so I will have to improve on that to share it with you some other time .
Ok so no more talking and let’s go with the recipe for these peach and blueberry tartlets with vanilla custard (gluten and dairy free). Let’s celebrate and blow the candle! :D
PEACH AND BLUEBERRY TARTLETS WITH VANILLA CUSTARD RECIPE:
INGREDIENTS: (Serves 10)
- Shortcrust pastry
- 2 big red peaches
- Blueberries
- Maple syrup
- Icing sugar
For the vanilla custard:
- 1 vanilla pod
- 4 egg yolks
- 60 gr. corn starch
- 400 ml. rice milk or other
- 100 ml. rice cream or other
- 90 gr. cane sugar
- Turmeric (optional)
YOU NEED:
- 1 bowl, plastic wrap, a whisk, a muffin pan and a sauce pan.
ELABORATION:
- First of all we make the vanilla custard. In a saucepan we heat up the milk, cream, a bit of turmeric (optional), the vanilla seeds and the pod. Remove from heat when it starts boiling.
- In a bowl we whisk the egg yolks and the sugar, adding gradually the starch while we sift it to avoid lumps.
- Strain the milk to remove the vanilla seeds and pod, and add to the mixture in the bowl.Heat in the pan while you stir constantly until you reach the desired thickness.
- Remove from heat and pour into a bowl or container covering it with plastic wrap
- Leave it cooling at room temperature and then place in the fridge for at least 2-3 hours before you use it.
- In the meantime make the tartlets base.
- Preheat the oven at 180ºC.
- Grease the muffin pan. Cut the pastry into portions to cover the base of the muffin molds. (If you want a thiner crust you can roll the pastry with a pin).
- Bake for 15-20 or until they look golden.
- Remove from oven and allow to cool while the custard is on the fridge.
- When the custard cooling time is over, make the tartlets pouring some custard and placing on top thin layers of the peach, making a flower shape.
- Place a blueberry in the middle and drizzle some maple syrup. Sprinkle some icing sugar
Finally I would like to say a BIG THANK YOU to all of you that follow and compliment me, enjoy and appreciate what I do with so much care, passion and dedication! Your encouragement and positive comments are a huge source of motivation and drive to continue creating and sharing yummy recipes in a healthy, different and delicious way!!
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