Turning Steaks Into Meat Balls And The Day I Found A New Way To Love Fresh Tuna! My Asian Style Spaghetti & Meat (Fish) Balls

There are almost no instances in which I have ever enjoyed fresh tuna well cooked where all the pinkness (taste, texture, life) has been sucked out of it.

Nothing beats ultra fresh sashimi grade tuna eaten just as it is.  There is no smell of fish– just an undercurrent of the sea.  And the flesh, well the flesh is so unctuously meaty, but so soft it melts as you chew.  For me, good quality tuna sashimi is close to perfection.  When I buy tuna steaks that are not of the sashimi grade, the way I like to cook them is to marinate them for a short while, then quickly sear the steak on all sides to create a firm, pale casing around the soft, deep pink flesh, that in my humble opinion, tastes and feels wrong if it cooked any further.  This is the only way that I have found that it could be possible to enjoy fresh tuna when the need to cook it arises.  I have never understood how and why people cook them all the way through?  If you want the cooked stuff, would  it not just be better to open a can of tuna instead?

Last week I was faced with a dilemma.  I had bought some tuna steaks with the intention of cooking them just as have detailed above- with a light sear and an Asian marinade to go with some Chinese broccoli and spiced noodles.  Simple, quick and delicious ……I thought…..

Unfortunately, when my guests arrived and we were congregating in the kitchen while I started to cook, a bomb was dropped.  Two of my dear friends mentioned their desire for me to cook their steaks well done.  I am sure you can imagine my internal reaction to this, which coincidentally didn’t take long to externalize, albeit in a pre watershed- esq fashion.  :)

This would mean that 2 of the 4  people eating were not going to enjoy or experience their meal as I would have intended or liked.  I needed to change things up which would possibly involve the unthinkable.  With my thinking cap on I opened my mind up to the crimes I could commit against the beautiful tuna steaks.

It didn’t take me long to adjust my mind to a life of crime and I pretty quickly decided that the only thing to do was to murder the steaks and make them into balls.  I had spaghetti and meatballs on my mind from earlier in the day (scenes from Lady and the Tramp will do that to a person) which gave me a sudden burst of excitement about changing things up and started to rummage in the fridge to get the dish on the road.

Once I minced the steaks and added in the original marinade that I was going to used, anything I could find that was Asian cuisine inclined went in to the mix before I rolled out the balls to fry them.  I added a sauce to the noodles and that was the day I created a new and utterly delicious way for me (and my friends) to enjoy fresh tuna steaks.  The moral I have reiterated to myself: Never Say Never.  :)

My Asian Spaghetti & Meatballs

Serves 4 (with extra meatballs to snack on later :) )

Although this is not as quick as just cooking steaks- if you have a food processor- you are barely going to add 5 minutes to your prep time as virtually everything can be chopped in there.  The result is deliciously, juicy, flavourful and fragrant meatballs with not a hint of dryness in sight.  The recipe is extremly versatile in that you can customise it to serve it as a starter, snack or main course ; I will definitely be trying out this recipe as a burger and as an hors d’oeuvre in the future.   I urge you to try this recipe and revolutionise the way you cook tuna steaks, too!

The Meatballs


  • 400- 450g tuna steaks
  • 30g ginger
  • 30 g garlic
  • 2 green chillies or to taste
  • half head of cabbage
  • 1 red pepper
  • 3 spring onions
  • 1 red onion
  • 1 egg
  • 2-3 tbsp breadcrumbs
  • 1/4 cup packed finely chopped coriander
  • 1tbsp black sesame (if you only have the regular white ones- you can sub these)
  • 1 tbsp white sesame seeds
  • enough oil to shallow fry
The marinade to mix into the meatballs
  • 1 1/2 tbsp toasted sesame oil
  • 2-3 tsp fish sauce (sub with light soy sauce for allergy issues)
  • 1 tbsp black vinegar (if you don’t have this Worcestershire sauce is a great alternative)
  • 1 tbsp soy sauce
  • 1 1/2 tbsp mirin
  • 1 tbsp  Shao Xing wine
The Noodle Sauce
  • 2 tbsp of oil
  • 15g minced ginger
  • 15g minced garlic
  • 1/2 tsp red chili flakes (optional)
  • 2 tbsp light soy sauce
  • 2 tsp fish sauce (optional- sub salt or light soy sauce)
  • 1- 2 tbsp black vinegar (slightly less if you’re using Worcestershire sauce)
  • 1 tbsp toasted sesame oil
  • 1 tbsp Shao Xing wine
  • 1 tbsp mirin
  • 1/4 cup coriander chopped
  • 2-3 spring onions chopped finely
  • 2 tbsp cornflour in 1/2 cup cold water
  • 1 – 1 1/2cup water- or to preference

250 g udon noodles cooked in salted water (I used Clearspring Brown Rice Udon Noodles- highly recommended- were delicious)
1 bag bean sprouts washed (if you are not using these cook extra noodles – another 50g or so)
Sesame bonito topping for garnishing (optional)


  1.  For the meatballs you will find it much easier if you have a food processor.  If not you will need to chop all of the ingredients as finely as possible and put in a bowl before adding the egg, breadcrumbs, sesame seeds and marinade.  If you have a food processor, process in stages.  First the ginger, garlic and chilies and red onion.  Then add the tuna to the mix and pulse to chop it, but not make it into a paste.  Remove contents and put in a bowl. Next chop the rest of the vegetables and coriander with the pulse button so that they are fine, but again not a paste or puree. Empty contents into the bowl with the tuna.
  2. Next add all the ingredients for the marinade, the egg, the breadcrumbs and sesame seeds.  Mix well and leave to rest for 5 minutes.
  3. When the mix has rested shape into balls.  From this mixture you can make at least 18 golf sized balls- so adjust to the size you’d like.  You can also make these into burgers.  I would say you’d get 6 reasonably sized burgers.  Leave the balls to rest for 10 mins or so in the fridge if you have time.  If not you can cook them immediately without much issue.  Just turn when frying a little more frequently to retain a round shape if that is what you desire.
  4. Heat a wide based pan to shallow fry the balls.  Add enough oil so that the balls can fry without sticking- if you want to use less oil, use a non-stick pan.  Brown on all side.  About 5-7 mins cooking in total- more if you are making burgers.  Do not over cook as they will continue to cook a little with the residual heat in them.  When done set aside to rest.
  5. Now put the noodles on to cook while you make the sauce.  Heat the oil in a pan and add the ginger, garlic and chilies if you are using them.  Allow cook without browning too much.  With the heat on high, add all the sauces and boil for a minute.  Turn the heat down slightly and whisk in the cornflour mixed in water.  Add some more water depending on the quantity of sauce you want to make. Whisk to avoid lumps. If you want a thick sauce just coating the noodles- add a little less that the whole cup.  I find 1 extra cup of water is a good amount…next time I may add a little more than a cup as the noodles soak the sauce up quickly.  Bring the sauce to the boil where it will thicken and add the coriander leaves and spring onions.  Check for seasoning and adjust with extra soy sauce and black vinegar/ Worcestershire sauce.  Reserve about 1/2 cup of sauce to pour over the meatballs.
  6. Throw the drained noodles and the bag of beansprouts into the remaining sauce  and coat well.
  7. To serve,  plate the noodles and top with your desired number of meatballs (3-4 is a good portion) .  Finally, if you have it- garnish with my sesame bonito topping (recipe will be coming soon!) or if not, a sprinkling of sesame seeds/and or finely chopped spring onions. Enjoy!!


*Meat- Free Tuesday* Acquiring Taste With Age: My Journey From Loathing To Loving Karelas

Being from a family of  longstanding foodies, there are not many edible things that I have yet to encounter if you discount most jungle survival food. (Even some of this I have tried.)  However, not all of the things I have tried have been love at first taste;  in fact some of them have taken me years to develop a taste for.  I particularly remember when I was younger there were a few Indian vegetables/dishes my family would cook that I would not look forward to eating at all.  One in particular I used to dread was karelas (bitter gourd).  They have a distinctive bitterness that was not appealing to me and I didn’t understand why the adults relished them so much.  I imagine they may have been appealing to kids that enjoyed bitter flavours  such as bitter lemon drinks or various penny sweets that had a bitter tang, but I was not one of those kids.  Firstly, I was definitely not a fan of penny sweets…the sugary, sweet, sour, fizzy, sometimes bitter, brightly coloured,  mostly jelified objects that you’d to find your friends smuggling into lessons.  You knew the sweets were coming out when you heard the signature rustle from their little neon candy-pink stripped paper bags coming from under their desks in order to get a mid lesson sugar rush/pick me up.  The only penny sweets that I bought from the tuck shop were cola bottles or white chocolate mice, but there were only so many of those I could eat before I felt sick.  Now I don’t think I could stomach them at all.

It was my birthday this past Sunday and I got to thinking about how my tastes have evolved as I have gotten older.  Bhindis, Punjabi Wadis, Karelas are all things that I never liked as a child and now that I am older I sometimes crave for!  I remember my mother making these dishes because she particularly loved them- especially Wadis.  She would bring stocks of them over from India on her trips as the ones you used to get here were never the same; fortunately we get some good imported ones now. Wadis look like hardened dumplings.  They are made from ground up lentil and mostly whole spices (you will be experiencing whole peppercorns guaranteed!) that are dried in the hot sun, which is why they taste so much better when they are from India; the Indian sun makes everything taste better. :)  To use the wadis, you must first fry them in some oil to release the aromas from the spices and cook the lentils.  You can then add them to various dishes in order to soften them as they are quite the tooth breaker if you attempt to eat them without some moisture softening them first!  My mother’s favourite way to cook them are with potatoes in a gravy or to add them to vegetable pilau for that added kick.  When we were younger, my sister and I would get very irritated and would have no choice but to religiously pick out any trace of wadis in whatever dish our mother added them to for her own enjoyment, but now that we’re older you may find us arguing over who is having the last one!

For my series of Meat-Free Tuesdays posts,  today I am sharing a simple recipe for Karela (bitter gourd).  Once a vegetable that I loathed, it has become one that I adore.  This dish  has the perfect balance of bitter from the karela, sourness from the amchoor powder (or lemon), sweetness and flavour from the onions, potatoes and spices; most importantly, the use of sauf ( fennel seeds) that just makes this dish sing!  My love affair with fennel seeds and their magical uses in Indian cookery will be a story for another day!  Karelas not only are delicious, they have many health benefits too.  In the Indian culture they are used for medicinal purposes to control blood sugar problems among many other diseases.

There are many ways in which you can cook karelas; they are particularly delicious left whole and stuffed with either spiced lamb kheema or a vegetarian spicy besan (chickpea flour) mix.  Today’s recipe is the easiest way I know to prepare them as well as my favourite.

Aromatic Bitter Gourd & Potato Subzi – Aloo Karela Subzi


  • 3-4 karelas (bitter gourds) scrapped a little on the outside and sliced into rounds  or 1 pack of frozen slices defrosted
  • 1-2 potatoes cut into thick chips or cubes- whatever you prefer
  • 1 onion chopped finely
  • 1 onion sliced
  • 1-3 green chilies-to taste
  • 1  plus 1/2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp whole fennel seeds
  • 1 tsp crushed fennel seeds
  • 1 tsp garam masala plus extra to taste
  • 1/2 tsp red chili powder (optional)
  • 2 1/2 tsp roasted ground coriander
  • 1/2- 1 tsp amchoor (dried green mango powder) or some lemon juice
  • 1- 2 tsp sugar/palm sugar/jaggery to taste
  • some roasted ground cumin for sprinkling
  • salt to taste
  • Oil


  1. Take the karela slices and salt them generously and leave in a bowl for 15-20 mins.  After this time you will notice that there will be some liquid in the bowl.  Squeeze the karela slices well, pat with some kitchen paper to dry and set aside.  The liquid contains the bitterness.  This bitterness is what contains the goodness/medicinal properties in karelas, so the more you squeeze, the more you remove.  I give them a good squeeze, but not so much that they loose their shape or too much of the bitterness.
  2. In a wide based pan heat some oil- about 5-6 tbsp.  You will need to use oil generously when cooking karelas as they do not achieve a good flavour unless they are golden and they will got get golden without enough oil however hard you try!  You can however drain what remains after they are done if you choose to.
  3. Add  1/2 tsp cumin seeds and the well squeezed and patted dry karela slices and fry on a high heat until the slices get crispy edges and are golden- about 5-10 mins stirring frequently. When done, with a slotted spoon, remove the karela slices and set aside.
  4. You may need to add a tbsp or so of oil in the pan if there is none remaining from the frying of the karelas- you need about 2-3 tbsps in the pan at this stage.
  5. Add 1 tsp of cumin seeds and 1 tsp whole fennel seeds (if you really don’t like aniseed you can omit these, but they don’t taste aniseed-y in the same way that aniseeds do- particularly in this dish.   Instead they  add the most amazing dimension of taste of this dish) and allow to flutter before adding the finely chopped onions and green chilies.  Allow to fry until onions are translucent- about 3-4 mins
  6. Next add some spices- the ground coriander, garam masala, turmeric, red chili powder and some salt to taste- about 1 1/2 tsp is the standard amount I use in dishes.  Fry for about a minute.
  7. Add the potatoes and stir well.  Cover and cook on a low heat until half cooked- about 5-10 mins (depending on how large you cut the potatoes).
  8. Take the lid off and now add the sliced onion, karela slices, amchoor or lemon, sugar, and some extra garam masala if you like.  Stir well and cover and cook to allow the flavours to meld together and the sliced onions to soften and sweeten- about 10 mins.
  9. When cooked, remove from heat and stir well.  Taste for salt, sweetness and sour- adjust according to taste.  Don’t add too much sugar- there is not meant to be a sweet taste…the sugar is there purely to balance the flavours.  Sprinkle over the crushed fennel seeds, some roasted ground cumin and extra garam masala if you like.  Garnish with chopped coriander/cilantro if you have it and serve with a dal and or plain yoghurt and freshly made chapattis! Delicious!

A Series of Vegetarian Recipes In Dedication To My Tradition of Meat- Free Tuesdays. Today: Baingan Aloo – The Full Colour & Flavour Edition

The past few weeks I have thought about dedicating a regular weekly post to a particular kind of cooking or baking.  Of course I love all kinds of cooking, but as some of you may know, I have a soft spot for baking and hence why I decided to make this my profession.  Creating and crafting sweet bakes has been my passion since forever.

Since starting this blog a few years ago it is certainly starting to evolve to be true of  it’s description: “A  Scrapblog of global culinary adventures, delicious discoveries and picture memories punctuated by life.”  Over time, I have however, archived a number of posts that were off topic or that I feel are not relevant now.  This year I restarted the blog with the focus back on my culinary adventures.  Cooking has taken over the burden of being my Kitchen Therapist from Baking in recent times.   For me cooking and creating a meal is much more than experimenting with new flavours, cuisines, techniques and whatnot…it’s about sustenance, family, love, daily life and so much more.  Cooking brings family and friends together and hence why there is no one more I’d rather cook for.

Unlike with baking, most of what I cook is by estimation or Andaza (as my Mother or Grandmother would say) and so I have never really thought to document my recipes or trials having learnt the methods and techniques from my elders and stored them in my head is enough for the most part.  However, there are times when I do want to recreate a dish that came out well and I’d rather be sure that it turns out good again or I want to share a recipe and so I realise documenting them comes in handy.  More than this, cooking is not just about the recipes; as I indulge myself more and more in experimentation I realise and appreciate the memories that are attached to the dishes I either want to recreate or the flavour memories that I have stored that I want to try to incorporate into something new.  It is the memories that make the dishes special.  For me, my love for cooking has evolved from my memories most of which I have my family to thank for.

Being from a Hindu family, a lot of the Indian food that we eat is vegetarian.  My family origins are Punjabi and my Grandparents were born in what is now Pakistan before both sides of my family had to relocate and  they moved literally all over the world  (I will save that story for another day!).   Even though my family in general is not vegetarian (bar a few members that choose to be out of  preference), we do have some religious traditions that we follow such as auspicious days that we will refrain from eating meat.   These days include religious days such a s Diwali and the 10 days of  Navratri and many more depending on which sect of Hinduism you belong to or participate in.  These events happen once a year, but there are also many Hindus that follow weekly traditions such as when they are fasting in dedication to a particular deity.  My family do not follow any particular deities as our beliefs stem from the Vedas (religious /spiritual scriptures) rather than the deities.  However due to my family’s friendships in other Hindu communities, when they moved, they adopted some traditions from the other sects that their friends followed.

One of these traditions is abstaining from eating meat every Tuesday.  When I was younger I don’t remember being told why we didn’t eat meat on Tuesdays.  I didn’t find it strange as it became a habit and something that I didn’t think about.  As I got older and more inquisitive, I did start to ask questions and my mother told me that for us,  it was because Tuesday is the day dedicated to Lord Ganesh (The God of good luck and fortune)  and Lord Hanuman (The protector from evil).  She went on to explain the significance and that out of respect we refrain from meat on that particular day in worship to these deities.

I like that I have a background to why, and I continue to do it out of family tradition and religious respect, but it is not just about that for me.  I like that I am dedicating  at least one day a week to remembering my spirituality and secondly giving my body a break from meat.  However much I love all kinds of meat, my body always feels happiest after eating fruits and vegetables.

And to this I begin  my weekly series of Meat- Free Tuesday Recipes!  Every week I will endeavour to bring you a favourite or experimental Indian vegetarian recipe .  There are so many to share for the vegetarian recipes are what the Indian cuisine is built on.

Aubergine, Potato & Pepper Sabzi In Full Colour Baingan Aloo Sabzi

As with many vegetarian Indian dishes, this is utterly wholesome and packed full of flavour.  Ready to serve within 30 mins; it’s a great addition to a weekday recipe repetior when you’re short of time.

Serves 6


  • 2 aubergines cut into 1 inch square chunks
  • 1 large potato cut into 1 inch square chunks
  • 1 large red pepper or 2 smaller ones cut into 1 inch square chunks
  • 2-4 tbsp sweet corn
  • 1 onion chopped finely
  • 1-3 green chilis chopped (to taste)
  • 2 tbsp tomato puree
  • 1-2 tomatoes chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/4- 1/2 tsp red chilli powder (to taste)
  • 2 tsp coriander powder
  • salt to taste (about 1- 1 1/2 tsp)
  • 1 tsp garam masala (I use a homemade one that I have made in the Punjabi style)
  • 1 spring onion and or fresh coriander/cilantro finely chopped for garnishing (optional)


  1. Toast the cumin & mustard seeds in 2-3 tbs oil. When fluttering, add chopped onions & green chillies and fry until translucent for a couple of minutes.
  2. Next add the tomato paste and tomatoes  and a tbsp or so of water.  Cook until oil leaves the tomato paste- stirring to avoid the masala touching down in the pan.
  3. Add the dry spices- turmeric, coriander, red chilli and salt cook for 1-2 mins
  4. Next add all the vegetables and stir well coating them all with the masala evenly.  If the veg start to touch down in the pan, add a couple tbsp of water .
  5. Bring the pan to the boil and sprinkle over garam masala.
  6. Put a lid on the pan and turn the heat right down to a low setting- a very gentle simmer and cook for 15 mins of until the potatoes are done.
  7. Take lid off and stir.  Garnish with sliced spring onions and or finely sliced coriander.
  8. Serve with fresh hot chapattis, yogurt and dal or alone with rice or a salad for a lighter meal.  It keeps well in the fridge for a few days.

Behind the scenes: The making of the Elegant Tart that was Easy

Don’t you just love Bank holiday weekends?  Knowing that you have that extra day to switch off from the daily grind is a good feeling.  You can do whatever you wish without the need to rush in fear that the impending Monday work day is coming far too soon.  Hence why yesterday allowed for an indulgently slow, pottering paced Saturday.

I had been in the kitchen for most of the day cooking and concocting things that either I had saved because they needed much time and patience or were not on of my “urgent” must tries list.   So far I had made My Version of Chicken Dhansak (recipe will be coming soon.  Certainly is a must try, it turned out great!), I finished labeling the Chuunda bottles (sweet & spicy mango chutney/pickle) that I had made the night before- a bit of an experiment- flavour guessing was from memory and my memory did me proud! I also made some sushi rolls by request and was finally, albeit at a  leisurely pace, clearing up while the dinner was simmering away. I went into the garage to put some things away in the freezer and low and behold, whilst trying to rearrange the freezer to make things fit (the woes of culinary experimentation), my box of pastry discs I have made ready for rolling and baking caught my eye.   Seeing that I hadn’t made anything sweet so far and it was an excuse to lighten the freezer load (or so I’d have myself believe) I pulled out a disc of rich, dark, perfectly chocolate pâte sucrée with the intention to make something decidedly chocolate-y.  I don’t make dessert on a daily basis, but I do like to make something on the weekend and I had more than enough time to whip something up while dinner finished off.

I hadn’t decided what the filling was going to be, but as I speedily rolled out the dough after warming the disc in my hands slightly, into the tin it went with some well worn crumpled parchment paper  reserved solely for this purpose and on to that dumped in an obligatory elegant fashion (it is a tart after all) was a jar of baking beans that crashed down onto the crumpled paper with an alien sized hail stone thud before I finally put the tin into the oven to blind bake.  Phew! And breath…..  My habit of run on sentences never ceases to end.  For the record,  I do breath far more regularly when speaking than it may appear from my writing.  During this process of working at the speed of lightening, but still managing to take in sufficient oxygen,  in my head I had planned an almond frangipane filling with a hint of orange zest and warm toasty cinnamon…oh and maybe even some dark melted chocolate drizzled over. Deliciousness was in progress!

Alas, silly me forgot to check my stock levels of ground almonds!  When I did, I then realised I had run out from making scores of macarons  the previous weekend and that I was still awaiting delivery to replenish my larder.  However, this did not mean disaster or disappointment, as I have said before, one of my favourite things to happen is when I get the opportunity to make something up.  I decided I wanted to try and produce a similar texture to frangipane and so I went back in the garage to find something to make this happen.  There stood two  tins of condensed milk that were staring at me, enticing me with their dulce de leche ways, urging to be used and so it was decided that they would definitely  make the cut.  I grabbed the cans and decided I would base my concoction around my favourite Treacle Tart recipe with the addition of  some orange zest because I was entirely in the mood for a chocolate & caramel-ly orange flavoured tart and for good measure,  a dash of warmth from some cinnamon; it’s not like the flavours didn’t complement the dreary drizzly May we’ve been having so far!

The result was a resounding success: deliciously fantastic, super speedy to make & above all, foolproof.

Who knew that wholesome, elegant, easy and  tart were words that could belong together in the same sentence to mean something that is so utterly delicious?! Before you ask….yes, “dramatic” is the flavour of my mood today.

The deep, rich flavour and colour of the chocolate pâte sucrée beautifully complemented the filling, however I think that any good all butter pâte sucrée would work with this.  What I love about this recipe in particular is that the texture, although similar to a frangipane filling, it is slightly drier and chewy due to the condensed milk and  because there is no other sugar other than from the condensed milk for the filling, the tart is not too sweet lending itself to an array of topping options if you so please.  All in all, the lightness and the subtle sweetness of the filling make this tart more versatile in how you can serve it.  I highly recommend you have a go.  You can also try out different flavourings for the filling such as cardamom, lemon, lime, etc  in place of the orange & cinnamon. Try drizzling with some dulce de leche or some melted chocolate  Enjoy experimenting!

My Elegant Easy Tart 


  • 2 cans of condensed milk (approx 800g)
  • 75g  fine porridge oats (chop in food processor if you only have jumbo)
  • 100g- 125g stale white bread crumbs chopped finely (add the extra 25g if you want to achieve a lighter drier texture)
  • 2 eggs beaten
  • 30g butter
  • zest of 1-2 oranges depending on the size
  • 1  tsp of cinnamon (to taste)
  • Enough  chopped pecans of flaked almond to garnish the top of the tart (about 1/2- 3/4 cup)
  • an 8-10 inch pâte sucrée/sweet short crust pastry tart that has been blind baked.  I used a chocolate pâte sucrée recipe that complemented this well, but a plain, vanilla, lemon or orange zest tart shell would all work too.  My recipes for tarts are for trade quantities and so I need to scale one down to update this post with.  In the meantime, you can use your favourite recipe for pâte sucrée/ sweet short cut pastry.


  1. Once your tart shell is done, pre-heat the oven to 165C.
  2. Empty the cans of condensed milk and the butter in a non-stick pan and heat until melted and incorporated.
  3. Add the bread crumbs and porridge oats, cinnamon & orange zest and stir well.
  4. As soon as the mixture has cooled down slightly add the eggs mixing well to ensure the egg doesn’t curdle.
  5. Pour the mixture into the tart and top with the nuts of your choice.
  6. Cook until golden about 20-25 mins.
  7. Allow to cool slightly before serving.  You can drizzle the tart with some dulce de leche, chocolate or whatever takes your fancy to make a formal dessert as it tastes wonderful warm with some vanilla ice cream or Chantilly cream.  When at room temperature, this makes for an excellent addition to an afternoon tea.