2014 was a difficult year for so many people around me. On the first day of January last year my sister-in-law Anne called me to tell me that my other sister-in-law. Dawn was terminal and had been given days to live. I sent Dawn a message to tell her we were with her in thought and prayer and the next morning she passed away. My first concern was for Dave’s mum who had now lost two of her children. As Anne flew over to the UK to be with Dawn’s children, Dave and I went to Sedgefield to be with Marguerite. And this signalled how the year would play out. My friend lost her husband, another friend her father, my mom’s sister passed away and each month another friend or family member died. It seemed that death was a constant part of our lives last year. With all the sadness around us, I wanted there to also be sweet moments. I seem to have made more desserts that savoury dishes in 2014 and I think that this trend might continue. This dulce de leche tart was one of the sweetest desserts I made, and it was delicious. Each bite of crisp pastry with soft, sweet custard like topping was perfect. And that is what I am wishing for 2015 – a perfectly sweet year.
- Bake your pastry and set aside to cool
- Preheat the oven to 160° Celsius
- Place the dulce de leche into a saucepan
- Over a medium temperature bring to 38°Celsius
- Pour over the eggs, whisking continuously
- Once completely combined pour into your pastry shells
- Bake for 40 minutes
- Allow to cool before removing from the tin
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