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Sherry and Bay Poached Tamarillos served with Vanilla Custard Tarts

To my surprise I found out my mum adores tamarillos, and when in season she can't help but by a few and hope she cooks something yum with them - this time she turned up at my place with a pair and I came up with this delicious recipe - we all loved it and agreed it needed to be on Tastebuddy. All the flavours and textures chosen intermingled so well together, and could all be cooked in advance ready for dessert time.

Pictured: Sherry and Bay Poached Tamarillos with Vanilla Custard Tarts

2 tamarillos, halved lengthways
100g caster sugar
1 cinnamon stick
100ml sherry
2 bay leaves
½ cup cream
½ tsp cornflour
½ tsp vanilla extract or essence
2 extra large eggs
1 ½ tbsp caster sugar
6 pack of sweet pastry shells


Pour 100ml water into a saucepan and add the sugar, cinnamon, sherry and bay leaves – cook on low heat until the sugar has dissolved, then turn the heat to simmering before adding the tamarillos.

Poach for 8 minutes, and then remove the pan to allow the tamarillos to cool in the syrup.

Custard Tarts -

Whisk cream into cornflour in a bowl.  Add vanilla, eggs and sugar and whisk until smooth, pour custard into tart shells, sprinkle with a little nutmeg, cinnamon or mixed spice. 

Bake for 20-25 minutes at 180°C, until custard has set.  Remove and cool.

Serve half a tamarillo with a custard tart on each individual serving plate, drizzled with the syrup.

Serves 4