Pine nut, Sultana & Maple Tart
Preparation 10 Minutes
Cook 45 Minutes
Serves 8
Method
Place the maple syrup, sugar, and salt in a medium saucepan and stir to combine them. Add the butter, place the saucepan over med-high heat, and bring mixture to a boil, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; add the sultanas & allow it to cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk.
Preheat the oven to 180 Degrees.
Place the tart shell on a baking sheet to catch any drips. Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Bake for 30-45 minutes, or until both the crust and the filling have turned light golden brown and the custard is set but still jiggly.
Serve the tart while still slightly warm, or cool it and serve at room temperature. Leftovers will keep, wrapped in plastic, for a few days in the refrigerator.
Ingredients
2/3 cup S&W Pure Maple Syrup
1/2 cup granulated sugar
1 teaspoon kosher salt
1 cup (250g) unsalted butter
1/2 cup Thickened cream
1 large egg
1 large egg yolk
1 1/4 cup Sunbeam Pine nuts
⅓ Cup (100g) Sunbeam Sultanas
Store bought Shortcrust pastry shell or tart case
Recipe Collection
Easter Chocolate Nests
Preheat oven to 180°C.
Line a baking tray with baking paper and spread out almonds on top of it. Bake for 8 minutes or until light golden in colour. Remove from tray and cool.
Lightly grease a patty pan tray.
Combine ingredients together in a bowl. Place spoonfuls into tray and shape into a nest using the back of a spoon. Refrigerate until set. Decorate with Easter eggs.
Sunbeam White Christmas
Line a 30cm x 20cm (base) baking pan with baking paper.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).
Fold in the remaining ingredients.
Pour mixture into the prepared pan, pressing down with a large metal spoon.
Refrigerate for 4 hours or until set.
To Serve:
Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.
Banana Coconut Bread
Preheat oven to 150°C and line a loaf pan with baking paper.
- Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
- Add coconut meal and chia seeds, and stir with a wooden spoon.
- Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.
Walnut Sultana Zucchini Carrot Cake
Preheat oven to 180ºC (160ºC fan). Grease and line base and sides of two x 22.5cm (9”) round baking tins.
In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices. Mix on low until just combined.
Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined. Divide the mixture evenly between the prepared tins, smoothing the surfaces. Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.
To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment. Whisk until smooth. Add sifted icing sugar and whisk until smooth and fluffy.
To decorate, spread half the icing on top of one cake. Arrange the second cake on top and spread with remaining icing. Sprinkle with chopped walnuts to decorate.
Fruit & Nut Slice
- Preheat oven 150°C (fan-forced).
- Line a loaf tin (20cm x 10cm) with
baking paper. - Combine all ingredients in a bowl and
stir until well combined. - Spoon mixture into prepared tin and
bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.
Christmas Lava Puddings
Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.
- Combine all ingredients (except white chocolate) in a bowl. Mix well.
- Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
- Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
- Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.
