Recipe Tag: Fiona Smith Contributor
Custard pies always remind me of school, where they were a tuck shop treat; this is a far more sophisticated version. If you would like your rhubarb to keep its shape, check after about 15 minutes as it will go from firm to mushy quickly.
For the sweet crust pastry shell, click here.
This is, for sure, a really decadent pie – rich, creamy and chocolatey. Serve it as I have, piled with whipped cream and scattered with the crisp chocolate cereal, or alternatively it could be warm from the oven with the whipped cream and chocolate cereal on the side.
This super-rich, almond-packed tart is great for a crowd and as it is gluten free it’s perfect if you have a guest or two with those needs. Serve warm with cream, or if you chill it you can slice into very thin slices for a larger group.
Finally, you can burn your desserts without judgment! The recipes that follow are based on classic techniques that involve fire, smoke or high heat. The nectarine dish is smoky, fruity, with just a hint of sweetness, while the barbecued bananas are super-easy and tasty, as well as being vegan and dairy-free.
The sesame brûlée is inspired by sesame ice cream, which I’m a big fan of, and the baked Alaska slice is a simplified version of the retro favourite. Finally, no fiery dessert feature would be complete without a bit of flambé, which is where the buckwheat crêpes Suzette come in. Enjoy!