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Kumara and Manuka Honey Tart


With Brenton Thornton

Kumara and Manuka Honey Tart

Ingredients

Filling
1 large kumara
1 free range egg yolk
4-6 tablespoons of manuka honey
1/2 tsp nutmeg
200ml milk
250ml cream
Pinch of salt

Base
125g of biscuits
70 grams castor sugar
85 grams off butter, melted
1/4 tsp cinnamon
1/4 tsp nutmeg
Manuka Honey Cream
250mls cream
3 Tbsp of manuka honey

Whisk cream to firm peaks while slowly adding the manuka honey.

Method
Preheat the oven to 180C.
Mix biscuit crumbs, nutmeg, sugar and cinnamon until blended thoroughly and press the mixture into your tartlet dish.
Bake for 5-10mins until golden brown, remove from the oven and leave to cool.
In a pot place the butter, vanilla essence, manuka honey, pinch of salt. Add the kumara at this stage and coat with the mix, add the milk and cream mix and bring to a light boil until the kumara is soft enough to mash.
Drain the liquid off into a bowl and set aside.
Mash the kumara and pass it through a sieve.
Add the liquid mix back into the mash and whisk together, place bowl over a bain-marie, add the egg yolk and whisk until all is incorporated.
Place this mix into the tartlet base and bake at 180c for 20mins until its hot and filling has firmed slightly.

Serve with generous amounts of manuka honey cream.

(Broadcast: 25 July 2012)


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