Sunday, August 30, 2009

Taro and Semolina Tart

I noticed some taro at the grocers and decided to pick it up, having had it many times in dessert form and fallen in love/lust.

I thought a pudding/tart sort of thing would be nice but couldn't find any recipes. I did a bit of freestyling and took a bit from some semolina pudding recipes I saw and came up with this. It was really easy and hugely tasty.

- 2 cups of taro root, chopped into 1cmish squares
- 1 cup of caster sugar
- 3 T golden syrup
- 200ml cream
- 75g butter
- Pinch of cinnamon
- Some for of vanilla flavouring
- Roughly 1 C of semolina

Put the taro in a pot and fill with water so it's covered. Add the sugar and 2 tablespoons of the golden syrup. Cook on a medium heat until the taro is tender.

Preheat oven to 180c.

Once tender, add the cream, butter, cinnamon and vanilla. Mash the taro in the pot while it cooks. Add the semolina in gradually until the mixture becomes quite thick.

Add the mixture into a greased or lined springform tin or cake tin and drizzle the remaining 1T of golden syrup on top. Bake for around 20mins. You don't want it too browned.

Once that's done, turn the oven off and let the tart cool. Then transfer to the fridge and cook for another few hours until it's cold.

It doesn't look too appetising so I'd serve it with a coconut or vanilla bean icecream with some praline or caramel covered pistachios.