Creme De Menthe Tart – Gluten free and just in time for St Patrick’s Day!

I know Creme de Menthe isn’t Irish, I probably should have made something with whiskey, or Bailey’s, but hey – it is green!

 

Creme De Menthe Tart

 

This will serve four, and uses the same tart shells as in the lemon curd tart recipe here.

 

For the custard:

1 cup milk;

1 tbs sugar;

1 tbs cornflour;

1 egg;

2 tsp Creme De Menthe;

A few drops of green food colouring.

Icing sugar & chocolate niblets to decorate, or whatever you like.

 

Once the tarts have baked and cooled a little, put 3/4 of the milk on to come to a boil.  Blend cornflour with 1/4 cup of the milk, mix in the sugar, alcohol and egg.  Once the milk is just boiling, pour over the cornflour mixture and mix vigorously.  Return the whole mixture to the pan and stir until the custard has thickened.  Add food colouring if you like to get the colour right, or you can leave it off if you prefer.

Leave in the pan for a couple of minutes while you get the tart shells out of the cases and transfer them to plates.  Pour the custard mixture into the tart shells and refrigerate for at least two hours, preferably four.

 

Decorate as preferred.  Caution – the acohol will probably still be active as it hasn’t been cooked very long.

Grasshopper chocolates

Another attempt at making chocolates (and the poor self-sacrificing taste testers at my house are helping me out with “market research”!)

These have alchohol in them, and it isn’t cooked out, so be aware of that if you need zero blood alcohol!

Grasshopper chocolates

Grasshopper chocolates

Shells:

225g white chocolate, plus a handful of white chocolate buttons to use in the tempering process;

Filling:

1/3 cup cream;

1 tbsp liquid glucose;

190g white chocolate;

1 tbs creme de menthe.

With this recipe you will get twelve largish chocolates, plus have a bit of the grasshopper filling leftover, I put this in an airtight jar and store it in the fridge.  You can then save it for another time (if you accumulate enough differing types of fillings you can make some mixed chocolates later, or you can use the filling as dessert sauces if you heat it up.  Due to the alcohol in this, microwaving to reheat is not recommended, heat gently over the stove if you want a pouring sauce later – to use as a filling you only need it to be room temperature, so take out of the fridge in ample time and stand the jar in hot water to gently bring up to room temperature).

Make the filling first so that it can cool to room temperature while you are making the shells.  If it is too hot, of course it will melt the shells.

For the squiggly decorations, I used a tube of “handwriting icing” and just made random patterns in the mould before I put the white chocolate in.

Place the cream and glucose in a small pan and bring to simmer.  Pour over the white chocolate in a heatproof jug and beat until smooth and creamy.  Add the creme de menthe and mix through.  Allow to cool to room temperature.

To make the shells – follow the method for the espresso chocolates – remember the temperature ranges for tempering white chocolate are to heat it to 40-45 degrees celcius, then bring it down to 28-30 degrees celcius to work it.  Pour into moulds, tap to remove air bubbles, leave to harden a minute, then upturn over the bowl of chocolate to let the excess dribble out.  I usually put the mould into the fridge to allow the chocolate to set, I know you shouldn’t store chocolate in the fridge, but this is only for a little while.  Once the chocolate is set, pipe or spoon in enough filling so that the filling is only about 1 millimetre below the top of the shell, and refridgerate until firm.  Remelt the remaining white chocolate and fill in the bottom of the shell, scraping to get a smooth finish.  Put back in the fridge until set, and then unmould.

Frozen Leprechaun Pots

We have been having a hot spell in Australia, so frozen desserts are very appealing, and with St Patrick’s Day coming up, I thought that something green would be a good theme.  So for all my Irish cousins out there – enjoy!  I made this with light cream cheese and light condensed milk, so while it is still high in sugar, it is lower in fat than it could have been.  That was my excuse for eating it anyway, and I am sticking to it!

Frozen Leprechaun Pots

Frozen Leprechaun Pots

250g light cream cheese

395g tin light sweetened condensed milk

3 tbs creme de menthe

 

Beat together the cream cheese and condensed milk until well blended and smooth, slowly add the creme de menthe.  If you want something violently green, you could add food colouring, but I didn’t and the result is a light green colour.

Freeze for two hours just to thicken (the cream de menthe will stop the mixture setting properly if you don’t freeze it).

 

Be wary – the alcohol isn’t cooked, so is still active.  If you need to have zero blood alcohol, don’t eat this the same day!