Sweeten the filling for this low sugar dessert naturally with sultanas soaked in milk - use ready-to-roll pastry to save time
- 500ml whole milk
- 4 large eggs
- 25g sultanas
- 1 tsp vanilla extract
- fresh nutmeg, for grating
- finely grated zest 1 orange
- 320g pack ready-rolled shortcrust pastry
- plain flour, for dusting
MethodChill to allow the flavours to mingle while you prepare the tart case.
- 500g pack marzipan
- 1 x 23cm round tart case- ready-made or bake your own with bought shortcrust pastry
- 600ml pot double cream
- 2 tbsp icing sugar
- 2 tsp rose water
- 5 small meringues nests, crushed
- 600g mixed berry (we used raspberries, blackberries, blueberries and cherries)
- 50g toasted flaked almond
- Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter – use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.
- Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.
- 2 tbsp olive oil
- 4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
- 2 x 250g tubs ricotta
- 4 eggs
- large handful basil leaves, shredded
- grating of nutmeg
- 50g Parmesan (or vegetarian alternative), grated
- 1 large garlic clove, crushed
- 500g block puff pastry
- dash of flour, for dusting
- large handful pine nuts
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
- Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
- Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
- 500g pack all-butter shortcrust pastry
- 1 small head of cavolo nero, about 200g
- 70g pack sliced pancetta
- 200ml whole milk
- 150ml double cream
- 2 eggs, plus 1 yolk
- 85g Parmesan, grated
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a deep 20 x 30cm loose-bottomed tart tin or 23cm round tin. Prick the base and line with greaseproof paper and baking beans. Sit the tin on a baking sheet and bake for 15 mins, then remove beans and parchment and return to the oven for a further 5-10 mins until pale golden. Lower the oven to 180C/160C fan/gas 4.
- Meanwhile, trim the cabbage and separate the leaves. Cook in a pan of lightly salted boiling water for 4-5 mins, until tender. Cool and drain well then squeeze out any excess water. Pat dry with kitchen paper.
- Arrange the cabbage leaves and pancetta slices in the tart case. Beat together the milk, cream and eggs until well blended. Stir in the Parmesan and some freshly ground black pepper then pour into the tart case. Bake for 25 mins until just set.
- Leave to sit in the tin for 10 mins then carefully lift out, cut into slices and serve while still warm.