Tarts For The Soul

The weather this winter has been gorgeous! It’s getting close to the end of August, so not long until Spring. Our prayers have been answered and we’ve had enough rain for the countryside to look beautiful and green. We’ve been harvesting custard apples on our farm since April, and the oranges and lemons this year have been like little amazeballs. Super tasty. We have plenty of eggs from our hens too, so it’s a logical choice to experiment with everything, because more is more.

Oranges and lemons, custard apples and blueberries are in season. My blueberry bushes died in the drought last summer, but there are plenty in the shops right now. So, with the confidence that an abundance of fruit and eggs gave me I was able to try out a few different experiments.

Butter, almond meal and Medjool dates for the tart shells. Perfect. I had everything I needed. I had been thinking about this for a couple of weeks, and was a little bit nervous about this upcoming culinary experiment because I had spoken about the idea before any action on my part. So the pressure was on. What came out of the experiment, was a tart that gently beckons with it’s scent, then invites a taste with it’s sunny golden goodness, caresses the mouth at first bite, and then bursts into flavour.

Fresh and juicy seasonal fruits are a great way to celebrate the coming Spring.


Tarts for The Soul

Make the lemon butter and tart shells first, then the filling.

Lemon Butter: juice of two lemons and zest of one, 200g sugar, 50g butter, 2 eggs whisked well. Gently heat all the ingredients in a saucepan, and stir until it thickens. It should take about ten minutes or a smidgen longer. A double boiler would be great, but I don’t have one and a normal small saucepan worked out just fine.

Tart shells: 2 cups of almond meal, 6 Medjool dates, 50g of melted butter. Place almond meal and dates in the food processor and mix through. Add melted butter. Press the mixture into mini tart trays, and bake for 10-12 minutes at 160 degrees Celsius. Set aside to cool. These can be made a day or two ahead of time and stored in an airtight container.

Filling: 1 cup of firm custard apple, cut into segments and seeds taken out, juice of two oranges, 3 eggs well beaten, zest of one lemon, 50g butter, 1/4 cup of lemon butter (see recipe below if you don’t have any). Place orange juice, lemon zest, beaten eggs and butter into a saucepan and stir on low heat until mixture thickens. Add segments of custard apple and fold through. Add filling to tart shells when it has cooled. Note: the filling does not need added sugar.

Just before serving, add the filling to the tart shells, place a couple of teaspoons of lemon butter on top of the filling and top with blueberries. Sprinkle some edible flowers on top and dust with icing sugar. This step isn’t necessary, just pretty.

Serves 8-10

Out of Lockdown

Hindsight is twenty-twenty they say. 2020 – also an interesting year with the pandemic still raging. What will you say in hindsight? With many of us coming out of lockdown and able to see friends and family for the first time in months, picnics are the big thing. We can maintain our social distancing rules and yet connect with each other again. It makes sense that picnic food is high on the list of priorities, with individual servings of things that don’t need refrigeration.

So, I have created something that is perfect for a picnic in the park! It’s healthy, delicious, easy to make and take. Let’s call it Custard Apple Berry Jar, because you make it into a jar. Mine here is gluten free and dairy free.

Custard Apple Berry Jar

To make this, you will need:

  • 1 large or two smaller custard apples
  • 1 punnet of strawberries
  • Dried cranberries
  • 2 teaspoons of beetroot powder (to make it pink)
  • 2 teaspoons of rosewater
  • 15 grams of gelatin, dissolved in 1/4 of a cup of hot water
  • Gingernut biscuits (gluten free, dairy free)
  • Thick coconut yoghurt (gluten free, dairy free)
  • A few blueberries, pistachios and edible flowers for garnishing


Place gingernuts in the bottom of each clean jar. Add a sprinkle dried berries. Next, place de-seeded custard apples, strawberries, gelatin, rosewater, and beetroot powder in a blender, food processor or bowl and blend together. Pour gently over the gingernuts and dried berries. Fill jars to 3/4 full. Chill for about half an hour, so it sets. Add a couple of dollops of yoghurt, and sprinkle with pistachios, edible flowers and blueberries. Put the lid on and it’s good to go. Serves 8

Enjoy yourself at the park.