the bolo pretu is delicious, but a lot of work, very expensive and… you have to make so much right away! For those who want to save themselves costs and effort (or who just can't wait for 3 kilos of cake!) there is this delicious tèrt di pasku.
These tèrt use the normal dough, but a filling almost equal to that of the bolo pretu. Also in England they have a version of these Christmas pies: they call it 'mince pies'. This recipe is for about 15 pieces.
- 250 grams of cold butter, cubed
- 50 grams of sugar
- 50 ml milk
- 1 egg
- 1 / 2 teaspoon of salt
- 1/2 sachet of baking powder
- 300 grams of flour
For the filling:
- 50 ml dark rum
- 50 ml port
- 75 g brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger powder
- 1/2 teaspoon ground cloves
- 100 gr raisins
- 100 gr currants
- 50 g prunes, chopped
- 50 g dried apricots, chopped
- 50 g cashews, chopped
- 1/2 orange, juice and grated zest
- 1 lemon, juice and grated zest
- a cap of almond essence
- a cap of vanilla essence
Mix all the ingredients for the filling.
Leave the filling for at least a day so that all flavors can interact.
type: If the filling is too moist, adding a little breadcrumbs can help.
Mix the flour, salt, sugar and baking powder.
Mix in the cold butter and milk and knead briefly until you get a dough.
Let the dough rest in the refrigerator for at least half an hour.
Butter a baking tin for cupcakes.
Sprinkle a little flour into each mold and shake the tin so that it is completely covered with a layer of flour. – Throw away the excess (which does not stick).
Remove the dough from the refrigerator and roll it out to about 5mm thick. Line the cupcake cases with this.
Put a tablespoon of the filling in each mold and close the tarts with a star that you stick out of the dough with a cookie cutter.
Beat the egg and brush each cake with it.
Bake the tarts at 30 degrees for about 170 minutes, or until golden brown.
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