If you like coconut I think you’ll like these! These individual coconut tarts (or ‘gizzadas’ in Jamaica) are a traditional sweet snack in the Caribbean, and upon finding grated fresh coconut going cheap in the freezer of my local supermarket I decided it was time to pay homage to my roots! The pastry case is traditionally crimped by hand but for ease and a neater finish I’ve used fluted tins. A word of warning – desiccated coconut will not yield the right results (trust me I’ve tried!) so either use coconut you’ve grated fresh or use frozen (if so, defrost overnight in the fridge before using).
Tag Archives: pastry
Isn’t the weather here in England lovely? Well nah I hate the heat BUT I am loving all the sunshine – so here’s some sunshine for your plate! This is a tropical twist on lemon meringue pie; crisp pastry filled with mango curd and topped with chewy meringue. I put lime juice in the curd for that beautiful tang to contrast with the sweetness of the meringue. So whether you’re having a big old BBQ or an al fresco dinner party be sure to put these on the menu! Click here for the recipe
I love chocolate, not sure I’m a chocoholic but I sure do love it. So the #chocolatelove bloghop came along I was pretty happy. I first came up with this recipe a couple months ago and fell in love with it from the first bite. Crisp shortcrust pastry, sweet cherry compote and rich chocolate ganache. I’m not usually a fan of dark chocolate but paired with something sweet I think it works beautifully. Click here for the recipe
Following on from my first demo at Ealing, Hammersmith and West London College I was invited back for another. This time demonstrating a seasonal recipe using the quintessential winter combination: apples and blackberries. I love the structure of this tart; crisp pastry base, spread with sweet fruit jam, topped with moist frangipane and decorated with caramelised apple slices. You don’t have to make the jam, especially if you’re strapped for time, but it does add a really nice touch! The students and teachers enjoyed it alike, now what to make for next time? Click here for the recipe
The title should say it all, these are my twist on the traditional mince pie. Personally I’m not a fan of the originals, I find the pastry way too crumbly and the filling a bit full-on, so I thought I’d re-work them Chef Jae style. The shortcrust pastry is replaced with puff pastry, rather more impressive may I say, and shop-bought mince meat is spruced up with some fragrant orange zest and chewy cranberries. I hope you enjoy these as much as I do as we get into the festive spirit – doubt I’ll be the only one baking my Christmas presents! Click here for the recipe