Anyone there? Can I have your attention for a quick meal? Most of what you need would be in your fridge. Or can be if you plan for it. The last few weeks, I added some recipes on Bread’N Butter Kids, mostly cakes and biscuits. This one is a main meal and:
It is easy
It is quick
It is light
It does not use anything too fancy!
The veal tenderloin in curry sauce
Veal tenderloin can be found at butchers or if you are around Sydney, head in one Harris Farm grocery shop and look into their meat section, they have them quite often.
Don’t think curry as Thai or indian type of curry. There is just enough to make a great taste and not be spicy. It is more a european type of dish than asian.
This is a recipe I have already posted but it is so good, I am reminding you about it! This time Ambrine (8 y.o) made them version giant! As always delicious!
and for breakfast or lunch boxes? Fresh sourdough baguette!
This is very exciting, I have been trialing for the last two months sourdough baguettes . I think now we are all pretty happy with it. The baguettes are really tasty, crusty and (I find) quite simple to manage. This will likely be my next post!
Basis of cake baking 8 year old. Yeah! I realise that I addded recipes in the last few weeks but did not share them in my post blog! I will have to do some catch up posts.
This post has been coming for a while. I decided to write it when my 8 y.o asked to do some biscuits, and because I was busy she had to do them on her own. So she went through cooking books and settled on a recipe which I agree she could attempt to. When she had finished the first stage I helped her for the last part. This is when I realised this was a great recipe to get some key baking skills through to them. Here are two recipes to teach the basis of cake baking for an eight year old child. And when I say that, they are the first doer, your role is only to advise and ensure they have not missed a step (and even if you don’t bake, you will be all right there!).
Your child if not eight? Don’t run away! This approach is suitable for all ages up from eight. For younger children, you would need to be the main doer and probably replace the first recipe below by a simpler shortbread recipe. While I write this I am realising that this recipe is not even on my blog! This is now fixed.
3 y.o. cookies
Teaching your 8 y.o baking skills – Recipe 1
LA REINE DE SABA (The queen of Sheba) chocolate cake
Yes, chocolate. If you want to motivate a child in baking, this is definitely one successful way. Now, I have one rule: no eating any from the dough mix while preparing. Once the cake is cooking, the baker is allowed to lick the spatula and bowl!
For those who do not know this cake, this is a light chocolate cake. Generally you bake it in a round tin, but you can also cook it in a rectangular ti to make mouth-bite size cubes. it is not a very thick cake, it handles very well between 3 cm and 6 cm. The thickness depends on what you want it for and the tins you have available.
Why did I chose this recipe?
The recipe teaches to:
measure ingredients (great math!)
know about oven temperature for cakes (pretty much right for all cakes)
prepare the baking tin (it is the same for all cakes)
melt the chocolate without burning it
get a smoothly mix of ingredients
separate egg yolks and whites
mix of the flour without making lumps
bring egg whites to snow and fold them in.
The recipe is HERE. And the photo is coming soon! I realised I only had a photo of it when I used it for a crocodile birthday cake!
Teaching your 8 y.o baking skills – Recipe 2
The checker short bread
This is the recipe I discovered with my daughter. The result is nice looking shortcrust biscuits. The chocolate taste is quite light. Those biscuits keep well in a cookie jars for a couple of weeks. You could choose to replace the chocolate with food colorants for other effects.
Why did I chose this recipe?
The recipe teaches to:
measure ingredients (great math!)
make shortbread which is used in many sweet desserts (tarts, base for cakes, etc)
mix and get your hand in the dough (not to be afraid of getting your hand dirty)
understand that dough needs to rest
use a rolling-pin and ensure the dough does not stick
stick dough pieces together
What is great there is that there is room for error: small errors in the measurements and the undertaking will not dramatically affect the outcome.
There is such a large variation of breakfasts available, especially in Australia where the options between savoury and sweet breakfasts are many. Oats were not (and still are not) a popular choice of breakfast in France. Here is how I ended up recently trialing homemade toasted muesli.
A few years ago, I would not have considered a savoury breakfast before the clock showed at least 10 am. Now, I don’t mind a fresh piece of bread with avocado and ham early in the morning, yum!
I grew up on bread and butter, or rather bread and jam or bread and honey, as I was not a big fan of butter when growing up. Forget Nutella. Nutella didn’t make its way into my mother’s kitchen until many years later. We used to make a chocolate spreadable out of a can of condensed milk and a tablet of chocolate. If you ask me now, I would not put that recipe on this blog. Back to now, most mornings I leave the house quite early – to avoid some traffic knots – and have breakfast a bit later. I have been trying out a few brands of muesli and toasted muesli. Of course, curiosity obliging, I gave a try doing toasted muesli.
How to make your own toasted muesli?
The key is to define upfront the flavour(s) you want as dominant and the “medium” you are after.
Flavours:
Do you want nuts as the dominant flavour? Or is it dry fruits? Is it berries? Keep one dominant flavour and then build round it.
Each main flavour will dictate the rest of the ingredients. For example, if you want dry fruits such as cranberries and apricots, you would not add more than two types of nuts as it will become a very “busy” muesli and will lack the simplicity of good simple things. With cranberries and apricots, you may consider adding shredded coconuts, maybe some almonds and possibly some chia seeds.
Medium:
Typically muesli uses rolled oats. Commercial mueslis are composed of between 60% (for the gluten free ones) to 80% (more often) of rolled oats and other cereals flours (by weight). If you are gluten intolerant, you could choose to use buckwheat based cereals or a mix of corn flakes or puffed rice.
My first toasted muesli mix were quite heavy on nuts and seeds. I would now aim at 60% oats.
Other ingredients:
Some recipes do not add anything else than the medium, nuts, seeds, fruits. I like to add a little oil and honey (not much) and a pinch of salt. It adds a lot to the flavour and to the colour!
So, how to go about it?
Well, this is pretty simple, get a big baking tray out. Cut large nuts (almond, hazelnuts and up size-wise) to smaller chunks. Cut dry fruits similarly. Place all dry ingredients in the tray. Warm up a little the honey and oil, pour over and with your hands “massage” it through. Then, all you have left to do is bake the muesli in the oven while keeping an eye on it and mixing from time to time.
Note: you can add the dry fruits after the baking if you don’t like them too hard.
A few ideas of combinations
Combinations for toasted muesli are endless. Here are a few I tried or some which jump to my mind.
Go nuts muesli! Oats (50%), hazelnuts, walnuts, chia seeds, coconut, macadamia nuts. You can use almond there too, almonds and I don’t agree well, so I would only put very little or avoid them. That muesli was quite nutritious.
Chocoholic muesli: oats (70%), hazelnuts, almond or walnut, cocoa powder, chopped dark chocolate (to add at the end).
And the price bit?
On my last muesli, I calculated that to come to the same price as a box at the supermarket, I would need to have 40% oats and plenty nuts (hazelnuts and macadamia are quite expensive). And that was using supermarket based ingredients i.e. no bulk price considerations!
I also calculated that is you use 60%, your cost become half of the commercial cost. So definitely worth it!
Managing your choux pastry can be easy for some, disheartening for others. Good news, I struggled with it this week, and, because it was not the first time, I decided to write about it and share my choux pastry secrets.
Why choux pastry this week?
This weekend was Father’s day for us in Australia. My older daughter (8 y.o.) wanted to bake a treat for her father. To get a change from chocolate cakes (please! – I never though I would say that), I made a few suggestions and she decided to go for eclairs. Yes, of course she knows what they are! I have gourmet kids.
By the way, if you are going to make the choux pastry with your kids, it is a great opportunity to teach them and get them to practice the piping technique since it does not drip all over!
A small note: if you have access to a thermomix, save yourself all the hard work and use it. I have had the opportunity to use one for a month last year and I must say that choux pastry is the one thing I would praise Thermomix for (although not buy one just for that!).
Things don’t always go to plan
When you cook a dessert, prepare bread on the side, manage the younger child on Reading Eggs (an interactive program for early readers) and I can’t remember what else, you tend to be a little distracted. In the end, round one of eclairs ended up flat, very flat. Check for yourself on the photo below. So, not willing to disappoint my daughter I expedited a second round of pastry (it takes 10 minutes really), this time with my full attention. To be honest, I knew the first round was not going to be a success before baking it, This was when I realised the dough was not just only coherent and flexible, but getting towards Nutella consistency.
Missed flat choux. The dough was too wet , we also placed a double line of dough for each eclair, a bad idea.
How choux pastry works?
Choux pastry is only made of flour, butter and water really (and eggs, sure). There is no rising agent or yeast. There is a fair bit of elbow oil involved to develop the strands of gluten. You would remember that if you have had a go to the recipe! To make the dough rise, there is only one way: trapping the steam made by the water and butter during baking with the gluten matrix of the flour.
Here, for choux pastry, you need to think more bread making that cake making. The flour contains gluten. When you work the dough, we speak of gluten development and this means the development of the structure of the gluten through alignment of the strands. Professionals speak of short mix, improved mix and intensive mix to define how much structure development is required. It is worth noting that gluten can be overdeveloped and then can lose its structural properties, but rest assure that cannot happen with manual handling.
In brief, the steam released during baking is trapped inside the choux structure and rises the choux or eclair. It makes the “skeleton” of the choux. The next stage is to get it to dry so the structure can hold its own weight.
Critical steps and tips
There are a few factors that make this pastry hard to master but not impossible. For reference, the recipe can be found on its own page HERE.
Here are the tips for you to consider before starting:
The temperature of your saucepan
Early in the recipe, you will be asked to add the flour suddenly to the water. Then you have to “dry” the dough over low heat until the dough detaches from the saucepan. Here the amount of water lost during this stage will strongly depend on the type and temperature of your saucepan. Keep that in mind, but do remove the saucepan from the heat when the dough detaches well from the sides of the saucepan.
The size of the eggs
The next point of attention is the size of your eggs. The recipe calls for four eggs. If you use 60 g eggs (700 g box of 12), you will likely need three to three and a half. If you use small eggs, this is the other way around, you may need an extra half to one egg.
To add half an egg at the time, beat the egg slightly in a small bowl and pour half of it. What difference does it make? The dough will not be firm enough if you put too much egg. It will not be liquid either but will not be firm enough to retain its shape and the shape will collapse in the oven.
Mixing hard to develop the gluten structure
The gluten development happens when you energetically mix the egg into the dough. So make sure you mix heartily, no shortcut here! When will you know the dough is ready? This is the multi million dollar question! The dough must be firm yet flexible:
So the “strands” must not break when you mix it.
the “shapes” made by the dough when mixing must remain 3D and not collapse to 2D.
expect gaps between sections of your dough as the ball of dough is moved one way and another by your wooden spoon.
If you know what the surface tension of a fluid is, great! Imagine it here, there need plenty to keep the shape.
Doing the right thing during baking
Finally the baking. All recipes will tell you to use a very hot oven for the first 10 minutes. Some recipes will then ask to reduce the heat while leaving the door of the oven slightly open with a wooden spoon, others will only ask to reduce the heat. The process during that stage is the drying of the skeleton of the choux (this is assuming the choux have reached their full size which often takes more than 10 minutes I find). What happens if you do not dry your choux sufficiently? Well, the choux will look great for 2 minutes when pulled out of the oven and will then collapse. What a pity!
Flat choux (missed pate a choux) on the left, successful choux on the right
Father’s day eclairs
Curious to what the colours of our artisan eclairs hide? You would have guessed the dark ones are chocolate eclairs. The pink one is inside a vanilla, nutmeg and grilled pistachio custard. The icing is a raspberry (using the juice of 1/2 cup of frozen raspberries) icing: raspberry juice, hot water, drops of lemon juice and icing sugar.
I probably buy two big bags of apples each week at this season. Where do they go? Lunchboxes, snack and occasionally dessert. Last week, I wanted to do an apple based dessert but I did not feel like any apple tart or any traditional recipe. Taste wise I wanted something different. Yes for apple, only a little differently!
…Only a little differently
I am about to share two recipes with you. One savoury, a piece of pork cooked on a bed of apples and in cider; and one sweet one, a red pepper apple and strawberry crumble. I strongly recommend the two of them!
Pork belly roast on an apple bed and in apple cider
This is a different way to roast pork. It is really tasty. I have adding chesnuts around as well in subsequent versions. The recipe is HERE. Like for any pork roast, this recipe requires a fair amount of cooking time.
Note: the chesnuts would need to be peeled beforehand. Make a small cut in the skin. Place them in boiling water for one minute and peel the skin.
Red pepper apple and strawberry crumble
This is what I ended up cooking last week. Three month ago, I stayed at some friend one night and was offered a beautiful dinner. The dessert followed a recipe of baked apple by Yotam Ottolenghi. In this recipe Yotam Ottolenghi used pepper cracked over baked apple to subtlety change the flavours and bring up different aromas. It was delicious!
This crumble recipe is inspired from that dish. Here, I used black pepper and mostly pink peppercorns. You will find pink peppercorns in deli stores, at Paddy’s market (Sydney Haymarket) and online spice shops such as Herbies. The rest is pretty much like a normal crumble. Recipe HERE.
Sunday night diner is the wrap up of the weekend and the last step before the start of the new week. It has this homy comfortable feeling. Yes, but…
We, or rather my daughters started a silk rope class on Sunday afternoon. They love it! I find it great too. By the time we come home it is often after 6 pm , sometimes after 7 pm. So, not willing to cook much at this stage of the day, I devise a quick meal. One that came back a few times recently is a bean and sausages bake. Dessert tonight – yes, there is always dessert – was a flan patissier.
The bean and sausage bake
You can rarely do easier and it require strictly no cooking skills. All you need are cans of beans, tomato sauce and sausages! Pretty simple! Still need the recipe? Click HERE.
A flan patissier for dessert
Flans patissiers need to be made in advance preferably as they taste better warm or cold. I made mine this morning before heading across Scotland Island through bushland on gorgeous little tracks. Flan patissier are a typical French dessert, it is like a (homemade) baked custard. Quite nice.
For the last two weeks we have been trialing crumpets recipes. Why now? First because this has always been on my mind, but never a top priority. At the moment, we are hosting my French niece. She has discovered crumpets with friends of ours while staying with them for a few weeks (I sent her there in June to ensure a full English immersion). Stating the obvious, crumpets are an english breakfast item. No chance to find them in France in supermarkets! We decided she may as well go home with a recipe that works well. So we have been actively seeking the right recipe!
The first go at crumpets was with a recipe out of an internet search, far from being a success. The next go was using a recipe from my yellow cooking notebook. I do not recall where that recipe came from, I had scribbled it on a piece of paper a couple of years ago, inserted it in one of the plastic sleeves, and it was there waiting for the right day! The “yellow notebook” is the second one of the type, there is also a red one, now full.
After that, I did another internet search and decided to put to the test three recipes simultaneously:
First I brought back all recipes to 200 mL of milk. This is expected to produce 6 crumpets of 10 cm diameter. Plenty to trial with and judge!
As indicated below, the main difference is in the amount of yeast and the use of butter or not. The Jamie Oliver’s recipe has slightly more flour. As a result that dough is a little tighter.
Yellow book recipe
Jamie Oliver recipe
Gourmet Travellers recipe
Milk
200 mL
200 mL
200 mL
Plain flour
125 g
150 g
125 g
Butter
1 tbsp (10 g)
None
10 g
dry yeast
7 g
4 g
2 g
bicarbonate soda
1/2 tsp
1/4 tsp
1/4 tsp
salt
1/2 tsp
None
None
white sugar
1 tsp
1/2 tsp
1/2 tsp
oil/butter for cooking
oil
oil
butter
The verdict:
As represented in the above photo from left to right.
Yellow book recipe: Very good, very tasty, more complex flavour (due to the butter and the strong flavour brought by the fresh yeast
Jamie Oliver’s crumpets: Very good. closer in taste to commercial crumpets (the dough is a bit heavy)
Gourmet Travellers’ recipe: surprisingly chewy, not my favourite, but the dough is a pleasure to work with (perfect consistency)
The cooking:
I used my crepe pans, perfect for that. I had some non-stick crumpet rings.
We wanted to try the with and without flipping the crumpet methods. The benefit of not flipping it is to keep the bubbles open at the top so when you place butter, honey, jam or maple syrup over the crumpet, it all falls into the holes. Double yummy!
I found that flipping the crumpets ensures that they are cooked on both sides, it is a nice finish look also. When we did not cook them on the other side, we have had some dryer results and a few burnt bottom ones. It may be worth looking into using a lid so the steam can be cooking the top part of the crumpet.
The second crumpet from the left was left cooking slowly without turning it over.
The winning recipe:
Personally, I am quite happy with the recipe that was in my yellow book. I however find the ratio of yeast to flour a bit high and may reduce it in the future. For indication 7 g would be used with 250 g of flour.
We have been getting these beautiful barramundi fillets from the Sydney fish market. They are really big and one is enough for a family of up to six people. When I go to the fish market, I bring a big esky bag and choose fish to freeze and stock for a month. The choice is not completely out of random but neither is it a planned thing. It is the second time that I buy those large barramundi fillets, they are a treat really, but what a nice one!
Today, I am sharing a dinner menu and fish recipe from the last couple days.
The Menu (dinner)
Entree – Soft goat cheese and grana padano souffle
Main – Barramundi fillets on a bed of soft onions and brussels sprouts, served with green asparagus and hollandaise sauce and side salad
Dessert – Fruit (mandarin)
The souffles were beautiful, they rose so high! And of course collapsed afterwards! The barramundi was delicious and with the Brussel sprouts and other greens a great combination.
Cooking the barramundi
Did I have a recipe? No. I don’t for those types of last minute dinner challenge. This time I somehow managed to get a semi-passable photo of the dish before my plate become cold and the dish got eaten, so finally a recipe of a savoury dish!
Barramundi marries very well with lemon flavours and either on of the following: four spices, coriander ground, nutmeg.
Underneath the fish, I placed seven brussels sprouts cut very thinly, half of an onion cut very thinly, 2 garlic cloves cut thinly, 15 g of butter and a cup of water. I salted the fish on both sides and when the butter was melted, placed the fish on top, added the juice of one lemon, a few small heads of parsley, a dusting of all spices mix and reduced the heat and covered to let cook slowly.
It took about 20 minutes to cook. In the meanwhile, I was frantically getting the asparagus steamed and the hollandaise sauce (also quite lemony) prepared.
A good fish is very good with minimum dressing. A previous time, I simply seasoned it with salt, a dash of olive oil and coriander grounds on top and placed it under the grill.
Next time I will use something else than baking paper as a support…regardless it was also delicious.
This is it, no more porridge wastes! What do you do with left over porridge? Generally there aren’t any left over when there is porridge. However, I must say, quite recently my daughters have doubled up on breakfast requirements and I came home twice last week with a saucepan and left over porridge in it. There is no such thing as serving porridge twice, eurrhh.
So, last night , while some left overs were heating up, I scooped the porridge, added a little this and a little that and Voila!
Moist (almost) gluten free porridge Cookies
No need to waste your leftover porridge, make these (almost) gluten-free cookies with your leftover porridge!
If you are wondering, which cereal I used, the recipe uses rice flour.
It is a little complicated here. Oats are a different cereal to wheat. Oats do not contain any gluten. They do contain, however a protein called avenin which can induce an immune reaction in one out of five coeliac persons.
Added to that is the fact that oats can be “contaminated” at the farm by equipment also processing (harvesting, storing or transporting) wheat.
As a result in Australia, oat products cannot be called gluten-free.
If you want more info, you may want to read Coeliac Australia ‘s position statement.
And look what just came out of the oven! I can still hear the crust cracking!
I don’t mean to be out of consideration to people who are unfortunately affected by coeliac conditions. For those who read my blog for the first time, I am not coeliac and I have been making our bread for 2 1/2 years. Today I increased the water ratio in the sourdough recipe, let it rise in the fridge when wandering around with the children all day and shaped and bakes these baguettes tonight. I am very happy with the result!
Souffles always have that waho factors, don’t they? Do you know what? They are not that hard to make! Even with a poor oven. Trust me, mine is pretty average, slow and inconsistent if you want to know. The one in our Balmain home was so much better! To be successful in souffles there are a few rules to follow.
With the current coldish short winter days in Sydney, the “healthy diet” needs a break for a bit of comfort. With guests staying overnight at the end of this week, after a day at work, there was no plans for desserts in execution. As it happens, Ben took charge of the main and prepared a great roast chicken! As dinner did not feel complete at the end of the week without dessert, once the dishes were done and the children almost in bed, I made a dessert and opted for a chocolate souffle.
It had been a while I had not made a chocolate souffle. I had not been too happy about the previous results and went back to scan a few french recipes. Once you know the recipe is sound, there shouldn’t be many reason to not succeed on your souffle!
Tips to demystify the making of the souffle!
Do NOT open the oven door while the souffle is cooking. The sudden drop of temperature is very likely to make your souffle collapse and it will not rise again. If you really have to towards the ned to check the cooking, do it quick and DO NOT remove the dish from the oven!
Serve you souffle as soon as possible once out of the oven because it always deflates a little and seeing the souffle change shape is fun too!
The souffle needs either to be baked in ramequins or in a round dish with tall vertical sides. What is important is that the width is about 1.5 size the height of the sides, not much more, and the sides must be vertical.
The sides of the souffle dish need to be buttered and coated with either flour, caster sugar of cocoa to prevent the souffle to attach to the sides when rising.
If times allow, you can prepare the souffle mix a little in advance, let it rest in the fridge. Before it goes in the oven, make sure you use the point of a knife to go between the dish and the first centimeter or two of the souffle mix.
Make sure your egg whites are well beaten and inserted without breaking them i.e. they need to be folded in, not mixed in!
The sharing version or individual version
I prefer the souffle family version or sharing version, when it is served in a large tall round dish. This is a personal taste, some may prefer the individual ramequins.
Chocolate souffle and cake – here the souffle has already deflated.
And, would you like the recipe with this chocolate soufle?
At the moment it is all about pears. Did you notice? They have arrived in many kind and are just beautiful. My favourite to eat is the Pear Williams, when they are just ripe and full of juice. For some reasons, many Australians like their pears stone hard. I just don’t get it – apart for having a less messy fruit – because a hard pear has so little flavour compared to a ripe pear!
When it comes to dessert, pears can be used a number of way. My latest addition to the blog is the “Poire Belle Hélène”, the hero dish of the week. There are plenty more family desserts with pears either comforting or elegant, all delicious! Here you go:
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The Poire Belle Hélène (Pear Belle Helene)
A French classic, elegant, light and always impressive. The pears are poached in a syrup often composed of white wine, spices such as cinnamon, vanilla, cloves and served with a hot chocolate sauce.
Now, this is a family’s favourite, as much for children as for adults! It takes 5 minutes to make. A great way to use pears that need eating! Soooooo easy. Recipe: HERE!
The Pear and Chocolate Tart
A chocolate glazing hiding a melty creamy pear filling! This is a little more elaborate, not your mid-week type of dessert as it takes a bit more time to make. But yum yum yum! The photo is not exceptional I realise, time to do it once more and this time do mouth watering photos.
Another simple poached pear and its yogurt cake
Poached pears can be served just as such because they are truly beautiful. This pears were poached similarly to the “Poire Belle Helene“. The yoghurt cake is HERE.
The ever simple pear tart
If you are after something simple, not fancy, stop here. A pear tart is just that, similarly to an apple tart.
Use option B of the “Everyday apple tart” recipe and add the almond meal. Pears are juicy and the almond meal will soak up the juice and avoid a soggy tart.
Three easy meals with leftover slow cooked meat! Yeah!
Ahead of a long day away from home, I sometimes use the convenience of the slow cooker to have dinner ready by the time we come home. Just practical, nothing fancy. Recently, I cooked a pork shoulder into pulled pork and we had quite a bit of leftovers. It can be quite difficult to find ideas to serve the leftovers pork differently. At other times, it may have been lamb or beef. Today, I am sharing three easy meals with leftover cooked meat.
Mushroom & pulled pork risotto.
This is great with any type of pork seasoning you may have used as you can use the risotto stock and type of cheese you use to balance the taste. Here I used the large king brown mushrooms; these mushrooms never made it to the quiche I had in mind at the back of my head when I bought them! Preparation and cooking time: 20-30 minutes or 30-40 if you take your time!
The good old shepherds’ pie (hachis Parmentier, in French).
What a crowd pleaser for all ages. Tasty meat with delicious mashed potatoes? You cannot go wrong. Here you can add tomato sauce, garlic and additional spices if required to balance the flavours or add some vegetables to make it a bit lighter and increase the volume of the lower part of the dish is this is necessary. There are hundreds of ways to go about it.
Preparation and cooking time – 40-50 minutes with a lot of hand free time between steps!
I love wraps filled with lamb, a bit of yogurt, some green leaves and fresh chilli! Preparation and cooking time is very low, you only need to reheat the meat throughout and prepare your green leaves, lets say 10-15 minutes maximum!
A previous time, I simply seasoned it with salt, a dash of olive oil and coriander grounds on top and placed it under the grill.
This is a very easy tart. A recipe from 
