Patissier Nicole Shirley has been quelling the sweet tooth of many, long before she formalised operations of her business Sweet Temptations seven years ago. Shirley — a former Jamaica Observer Food Awards winner for Dessert of the Year for her Princess Lemon Mousse cake in 2007 — sums her passion succinctly: "I absolutely love what I do and I like nothing more than creating new things."
She invited us into her home last week and we were most intrigued to see what sinfully tempting creations she had whipped-up in honour of Jamaica 50.
Believe us, the bite-size treats were heavenly! Try your hand at these recipes, and tell us what you think. (Photos: Michael Gordon)
Golden Jubilee Desserts Recipes
Jubilee Guava Coconut Tarts
1 1/4 cups flour
1 tbls granulated sugar
1/4 tsp salt
4 oz butter
3 tbls ice cold water
Using stand mixer, stir together the flour, sugar and salt.
Add butter and mix on medium speed until the texture resembles coarse cornmeal.
Add water and mix on low speed just until the dough pulls together.
Roll dough into 1-inch balls.
Press and mold dough into mini muffin cups.
Allow dough to rest 30 minutes before filling and baking.
1 cup guava purée
1/2 cup white sugar
1 1/2 cup flaked coconut
In each cup put 1 teaspoon of guava purée.
In a bowl mix sugar and egg together then fold in coconut flakes.
Put a teaspoon of coconut mixture on top of guava purée.
Bake at 350ºF for 30 minutes.
Let cool for 15 minutes and loosen tarts from pan.
Let tarts cool completely before serving.
Yields about 36 tarts.
Golden Hallelujah Mini Sweet Potato Pudding
2 pounds grated sweet potato
1/4 pound grated yam
1/2 cup flour
1 1/2 cups brown sugar
1/2 cup raisins
4 cups coconut milk
1 cup heavy cream
1 tsp baking powder
2 teaspoons vanilla
1/2 tesp nutmeg
1/2 tsp salt
1/2 cup white rum
Mix sweet potato, yam, flour, raisins and baking together.
In a separate bowl mix sugar, whipping cream, coconut milk, vanilla, nutmeg, salt, and rum.
Pour milk mixture into potato mixture and combine until smooth.
Spoon mixture into greased mini muffin cups and bake at 350ºF for 15 minutes.
Cool puddings and loosen from cups with a spatula or knife.
Yields about 90 tarts.