Proper Sunday lunch is a must in our house and at the weekend I like to have the full 3-course experience with a nice bit of roast. My father-in-law, who joins us almost every week for the Sunday nosh-in, loves a good pudding and I like to come up with new experiences for him. Today we enjoyed fresh Raspberry Custard Tarts with home-made chocolate and peppermint ice-cream.
Rather than baked custard tart, I used a nice, very thick, cold traditional custard, heavy with the scent of frest vanilla, set in a short crust pastry mould. To contrast with the sweetness of the custard, there was a nice serving of sour cream on the raspberries, which gave it that slightly jaw tightening experience as the two soft creams collided. To make the ice-cream, I doubled up on the mint flavour using a nice, rich peppermint oil, as well as a slab of Scottish-made, grated, dark mint chocolate. The addition of fresh mint from the garden fair made it zing! It is never worthwhile just making one or two wee tarts, so I always make about eight. With the kids no longer at home and Joanna away gallivanting for the weekend, there was only Dick and I to do justice to the fare. What is a man to do but get down to it and do his duty.