You know how it never rains but it pours? This weekend I have two social occasions planned with friends and family that warrant me getting into the kitchen to make a sweet.
I don’t often make a sweet. And it’s not every weekend I get to spend time with some of my favourite people and eat deliciously sweet and gooey homemade morsels.
I have one sweet that I sometimes trot out at home if I want to treat the kids to something a bit special and it’s my own Mum’s Peach Kluten. Oh and it’s special.
Special because it tastes so good and special because it happens but two or three times a year if they’re lucky. Poor deprived little darlings that they are. And to be honest, any time we do have sweets we all wind up moaning like a pod of beached whales wishing that we hadn’t. I guess we’re just not conditioned for it?
Might need to train harder.
So I put my thinking cap on and began to ponder what I might make. I decided that I needed to broaden my horizons beyond Mary’s Peach Kluten.
I do love a Cream Puff. My Aunty Ann made them for a family gathering many years ago and oh my goodness. The combination of fresh pastry and fresh whipped cream was just exquisite. I keep asking my Aunt to make them again or please tell me how but alas, I am none the wiser and I haven’t tasted anything like it since. That was 1992. Ha! That’s a long time between puffs!
My favourite sweet is one that includes either pastry, chocolate, custard or cream. Or a combination of all four.
Enter, the Profiterole.
Dean and I had profiteroles as the dessert at our wedding. We both love them best smothered in chocolate with fresh cream oozing out of the delicate fresh pastry.
I’ve never made them. I really must put that on my bucket list but I’m going to need to be in the right head space for it. THAT my friends would be a momentous occasion requiring a whole lot of pomp and ceremony. I might even invest in a cloche. Ha! It will forever be etched it the memories of our children as ‘THE DAY MUM MADE PROFITEROLES’. I will make sure of that.
So I cast my mind back once again to my childhood. What did Mum used to make that I loved? And then it hit me.
Caramel Butternut Snap Tarts.
Did you ever happen to tantalise your taste buds with any of those? They were delicious. And so simple. But I haven’t seen them in years. Mum stopped making them because Arnotts stopped making Butternut Snaps! And you couldn’t get any other biscuit like it. I guess you could make a similar biscuit but it was the simplicity of this recipe that made them so popular.
Then all of a sudden, not so long ago, the biscuits came back. I remember the day I happened upon a packet. I rang Mum from the supermarket. ‘MUM! BUTTERNUT SNAPS ARE BACK!’ And do you know what Mum said?
‘They were Honey Snaps Shauna. Not Butternut. They were caramel tarts made with Honey Snaps”.
For the record, Arnotts Honey Snaps still aren’t back. 🙁
SO undeterred, today I got online to see whether I could make a caramel tart with Butternut Snaps. And you little rip-snorter I CAN! People are doing it. I went and bought me three packets of those babies because if I’m going to make a sweet, I’m going to bust a poofoo valve making three times more than I need. Why? Because….Over Caterer’s Disease.
So here is the recipe for Mum’s Caramel Tarts with Butternut Snaps. And another twist! I added a little bit of chocolate. I couldn’t help it. Must have at least one or other of pastry, chocolate, custard or cream, you see. It’s just part of the rules.
Mum’s Caramel Tarts with Butternut Snaps
- butter or marg for greasing
- 20 Butternut Snap cookies
- 395g can condensed milk
- 1/3 cup (75g) brown sugar
- 50g butter
- 100g milk chocolate melted
- Preheat oven to 180°C/ 160°C fan forced. Grease 20 tartlet pan or mini muffin holes (patty pans will be too big), place a Butternut Snap cookie on top of each hole and cook for five minutes or until softened. Gently press down the centre of each cookie to mould it into a shallow bowl-like shape. Set aside to cool.
- In a medium saucepan, combine condensed milk, brown sugar and butter, stir over medium heat for 10 minutes, or until thickened. Set aside to cool.
- Divide caramel between cookies; smooth over melted chocolate, refrigerate until set. Top with a little dop of fresh whipped cream and serve.
What’s your favourite sweet?
Do you have anything special planned for the weekend?