Busy, busy blossoms...

Where are the days going in 2011??

Busy times at emma so not a lot of blog time but winter production is in full swing, yippee!

So no time to waste, but thought you should know about lawyer/passionate cook Delaney Mes of blog Heartbreak Pie . She makes tasty food that's sure to inspire and she's a fan of emma!

So being that we share a love of food/baking/cooking & eating with her we thought it great she wanted to wear emma on her first TV appearance on Good Morning.

She looks very kitchen chic in our Blossom dress teamed with an adorable apron from her sister.

Check out how great she looks, bet Sarah was jealous-hee,hee!

http://tvnz.co.nz/good-morning/s2011-150211-delaneymes1-video-4028615

Yum-yum

I baked these yesterday and took to Carrie and Jeremy's for Sunday lunch afters.

They are a fav of mine and generally become a fav of whomever tastes them. 

So I hope Bill doesn't mind but I'm sharing this choccy love to brighten up a grim and grey winter:)

chocolate custard tarts

3 egg yolks

55g(1/4cup)caster sugar

2 tablespoons cornflour

1 tsp natural vanilla extract

185ml cream

150g dark chocolate,grated (or finely chopped)

2 sheets puff pastry

icing sugar for dusting

Preheat oven to 220 degrees C. Place the egg yolks, sugar, cornflour & vanilla in a saucepan and whisk until smooth (just use a hand whisk as this quick and easy).Add the cream & 125ml (1/2c)water & whisk again. Place over a medium heat.Stir until the mixture is thick, about 5 mins. Remove from the heat, add chocolate & stir until melted. Leave to cool.

Place the sheets of puff pastry on top of each other and roll up. Cu into 1cm wide slices and roll out into rounds 10cm in diameter.Lightly grease a non-stick 6-hole & 12-hole muffin tin & push each round into the individual holes.Place in freezer for 10 mins.Remove & divide the custard mixture evnly between the tart shells.

place in the oven & bake for 20 mins, or until the pastry is golden. Remove from the oven & leave to cool in the tins for 10 mins before removing.Dust with icing sugar & devour!!

Makes 18

from 'bills open kitchen' by bill granger