AuthorBiteSizedChristmas season is also fruitcake season. If you’re a fruitcake lover then why not make these delectable bite-sized treats that you can even enjoy for the whole year!
Using a food processor, mix together flour, sugar, baking powder, nutmeg, cinnamon, ginger, cloves, butter, brandy, and egg until dough has a crumbly consistency.
In a greased tart baking boat, scoop about 2-3 teaspoons of dough and press down until it covers all sides evenly. Pro-tip: place another tart baking boat on top of the dough to help it retain its shape during blind baking. In an oven pre-heated at 150 degrees Centigrade, blind bake the crust for 10 mins. Set aside in a cooling rack until crust is at room temperature.
Soak dried fruits in mango rum for 30 minutes. Seperate the rum and reserve after. Set aside the dried fruits.
In a saucepan, bring to a boil milk, almond and vanilla extract, and half of the mango rum from the soaked fruits. Allow to cool to room temperature.
In a food processor, combine egg yolks with sugar and cornstarch and pulse until creamy and thick.
Strain milk-almond-vanilla-rum mixture into egg yolk-sugar-cornstarch mixture whilst pulsing constantly in food processor.
Pour combined mixture in a saucepan to heat (but not boil), stirring constantly, until it thickens.
Gently mix in butter and soaked dried fruits until well incorporated. Set aside.
In another bowl, combine egg whites, cream of tartar and salt. Whisk with an electric mixer on low speed until foamy. Gradually add sugar, increasing whisking speed, until completely dissolved and stiff peaks form. Fold in remaining half of mango rum from soaked fruits. Transfer meringue into a piping bag.
Pour custard mixture into tart base boats until full but not overflowing.
Pipe meringue over custard tarts, then sprinkle chopped cashews and a slice of chestnut on each one. Bake in an oven preheated at 175 degrees Celsius for 10-15 minutes or until meringue is slightly browned. Serve immediately.
Ingredients
Directions
Using a food processor, mix together flour, sugar, baking powder, nutmeg, cinnamon, ginger, cloves, butter, brandy, and egg until dough has a crumbly consistency.
In a greased tart baking boat, scoop about 2-3 teaspoons of dough and press down until it covers all sides evenly. Pro-tip: place another tart baking boat on top of the dough to help it retain its shape during blind baking. In an oven pre-heated at 150 degrees Centigrade, blind bake the crust for 10 mins. Set aside in a cooling rack until crust is at room temperature.
Soak dried fruits in mango rum for 30 minutes. Seperate the rum and reserve after. Set aside the dried fruits.
In a saucepan, bring to a boil milk, almond and vanilla extract, and half of the mango rum from the soaked fruits. Allow to cool to room temperature.
In a food processor, combine egg yolks with sugar and cornstarch and pulse until creamy and thick.
Strain milk-almond-vanilla-rum mixture into egg yolk-sugar-cornstarch mixture whilst pulsing constantly in food processor.
Pour combined mixture in a saucepan to heat (but not boil), stirring constantly, until it thickens.
Gently mix in butter and soaked dried fruits until well incorporated. Set aside.
In another bowl, combine egg whites, cream of tartar and salt. Whisk with an electric mixer on low speed until foamy. Gradually add sugar, increasing whisking speed, until completely dissolved and stiff peaks form. Fold in remaining half of mango rum from soaked fruits. Transfer meringue into a piping bag.
Pour custard mixture into tart base boats until full but not overflowing.
Pipe meringue over custard tarts, then sprinkle chopped cashews and a slice of chestnut on each one. Bake in an oven preheated at 175 degrees Celsius for 10-15 minutes or until meringue is slightly browned. Serve immediately.
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