photo: m. charles

(60ml) 2oz Vodka

(30ml) 1oz Kahlua

(30ml) 1oz Cream or Milk

Dash of Nutmeg

Pour into short glass with ice and serve.

recipe: m. charles

Portuguese Style Nutmeg Custard Tart

Makes 12

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour


3 egg yolks

115g/4oz caster/ granulated sugar 2 tbsp cornflour

230ml/7 3/4fl oz double cream 170ml/5 1/2 fl oz milk

2 tsp natural vanilla extract, 1/2 of whole nutmeg, freshly grated

1 sheet ready-rolled puff pastry


1. Put the egg yolks, sugar and cornflour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth.

2. Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract and nutmeg.

3. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool.

4. Preheat the oven to 190C/375F/Gas 5.

5. Lightly grease a 12-hole (80ml/2 1/2fl oz) muffin tin.

6. Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the shorter-sided end and cut the pastry log into twelve 1cm/ in rounds.

7. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm/4in in diameter.

8. Press the pastry rounds into the holes in the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.

9. Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely.

recipe: a. hagan

VINI VERGANI recommends:

Amarone della Valpolicella classico DOC 2005 Anima di Vergani

Producer: Le Croibe, Negrar

70% Corvina Veronese, 15% Corvinone, 15% Rondinella

Degustation notes: Dense, compact ruby colored with garnet nuances. Very intense & continuous aroma. Bloomy scents of dried flowers & sweet spices Taste is rich in a smooth texture with a velvety body of Tannin.