RecipesDesserts And Puddings

Honeyed Semolina, pine nut and orange custard tarts Recipe – Henrietta Inman

Crunchy filo tarts encasing soft scented custard from Henrietta Inman's book The Natural Baker

Honeyed Semolina, pine nut and orange custard tarts Recipe – Henrietta Inman
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Ingredients

For the semolina custard
  • 30g pine nuts
  • 200g whole milk
  • 70g double cream
  • 1/2 vanilla pod (bean), split lengthways, seeds scraped out
  • 2 egg yolks
  • 45g runny honey
  • 40g semolina
  • 1 orange, finely grated zest
  • 2 tsp orange blossom water
  • 50g unsalted butter, melted, plus more for the tins (pans)
  • 30 x 10cm squares filo pastry, covered with a damp cloth
  • 30g sultanas
For the orange blossom syrup
  • 50g honey
  • 50g water
  • 2-3 tsp orange blossom water

“Inspired by a memorable dessert made by a very talented Greek chef, these tartlets are simple to make and totally sumptuous. First of all you taste the top layer of smooth custard with a little crunch from pine nuts; some of the semolina thickens the custard while the rest slowly sinks to the bottom of the tarts with the sultanas (golden raisins) and most of the zest to create a soft, cakey citrus layer, all encased in buttery, crunchy filo and infused with the sweetest honeyed orange blossom syrup.”

Credit: The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of The Quarto Group (£20). Out now.

makes 6

Method

01
Place a small frying pan (skillet) over a medium heat, tip in the pine nuts and toast them lightly. Tip them out on to a plate and leave to cool.
02
In a bowl, mix together all the custard ingredients from the milk to the orange blossom water.
03
Using a pastry brush, butter 6 muffin tins (pans) with a pastry brush and start layering in the filo (phyllo) sheets. You want 5 layers of filo (phyllo) in each tin (pan), each brushed with butter before adding the next. Give the custard a good whisk, then divide it between the shells using a ladle, or pour it into a jug (pitcher) first. Divide the sultanas (golden raisins) between the tarts, then top with the cooled pine nuts.
04
Bake for 10 minutes, then reduce the oven temperature to 150°C/300°F/gas mark 2 and bake for a further 10 minutes. You want the tarts to have a very slight wobble, but look firm and not liquid in the centre.
05
In a small saucepan, bring the honey and water to the boil over a medium heat and reduce it by about one-third. Remove from the heat and add the orange blossom water. Pour it over the tarts. Leave to sink in, then enjoy.
06
I love to serve these with fresh figs or berries, thick natural yogurt or ice cream and an extra drizzle of honey.