‘Wasting is a bad habit, saving is a sure income’ is a well-known Dutch proverb. I am a profound ‘keeper’. Everything that’s left after preparing any creation whatsoever, goes either in my fridge, or in my freezer (which therefor are overcrowded with all kinds of leftovers from time to time). I find ditching food disrespectful anyway, towards the less fortunate among us and to our environment. Therefore hardly anything is wasted in my kitchen.
After preparing my Frangipane Strawberry Pie, I had plenty of leftovers in order to create something new. My only dilemma was: is it going to be a pie or a cookie. Because the choice was so difficult I therefore just left the option open. Although I named this composition ‘Raisin Pudding Tartlet’, for all we know, I easily could have changed the additive ‘tartlet’ into ‘cookie’. As far as I am concerned, both terms are appropriate, after all, you can serve it at any occasion. But what exactly are the ingredients that makes it so versatile?
First of all ‘sloffendeeg’. Sloffendeeg is a shortbread-like pastry. What it is exactly and how to prepare it, I have explained already in my blog post of my Frangipane Strawberry Pie. Secondly, custard (or vanilla pudding as you like). I believe there’s nothing new about this particular recipe. The topping is made from crumble with glaze on top. It seems obvious to me that there can not be any misunderstanding about the recipe for these two. The raisins, finally, in my opinion, don’t require any further instructions at all too.
Does it take a lot of time and effort to prepare this tartlet (or cookie)? No, I believe it doesn’t. In case you don’t have ‘sloffendeeg’ or custard on stock, the preparation will take approximately 1 hour (including cook time). If you should have both ingredients available, it takes only half an hour before everything is done. Indeed not a bad reason to save leftovers, is it? After all, ‘wasting is a bad habit, saving is a sure income’. In other words: the storage of something can prove to be advantageous in the long term.
Finally, you may be curious about the taste? To this question I have only one appropriate answer: just prepare it yourself sometime and you’ll be amazed….