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.

White chocolate custard tart

If you have one of the Gluten free coconut sweet pie crusts handy, this is a breeze to  make.  You just mix up the custard, pour it into the (defrosted if you have stored it in the freezer) crust, and bake.

White chocolate custard tart

White chocolate custard tart

One pie crust/shell

300ml cream

1/2 cup milk

375g packet white chocolate melts

2 eggs, lightly beaten

 

Preheat fan foced oven to 150 celcius (1700 if not fan forced).

Place cream and milk in a medium heavy based pan, and heat over a medium heat until just simmering – do not allow to boil.

Remove from heat, add the chocolate and stir until melted and smooth.  Let cool for 15 minutes.

Beat in eggs quickly, then pour into crust.  Bake for 40 to 45 minutes or until set.  Cool for a few minutes, then refrigerate overnight.

Decorate as you wish.