Pumpkin and Blueberry Tart

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Yet another tart from my kitchen combining the autumnal goodness of cinnamon, oats and pumpkin ๐Ÿ˜€ (the other one is here)

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The addition of blueberries made a nice fruity match, and I’m sure cranberries or boysenberries would do just the same ๐Ÿ™‚ The texture of the filling is quite thick and almost fudgy; I haven’t had an authentic pumpkin pie yet so I’m still learning. I made my own ground oats for the tart crust using the food processor; I don’t think you could just substitute oat flour as it wasn’t quite fine enough. It doesn’t take too long anyway, and then you just add all the rest of the crust ingredients into the processor after! It’s amazing served with yogurt, but cream or ice cream would do the trick too.

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Pumpkin and Blueberry Tart
Ingredients:
Crust:
3 cups oats (2 cups oat flour in the end)
1/2 cup brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
Pinch cardamom
100g butter, cold
Filling:
1 cup blueberries
1/2 tin condensed milk
1 tsp ginger
2 tsp cinnamon
1/2 tsp cardamom
2 eggs
2 cups plain pumpkin puree

Instructions:
In a food processor, whizz up the oats until quite fine, like ground almonds. Measure out two cups of it and pulse with the brown sugar and spices to combine. Chop the butter into little cubes and pulse with the oats until the butter is dispersed and the mixture begins to clump. Press the mixture into a 30x10cm tart tin, and freeze for about 20 minutes.

Heat the blueberries until they are thick and syrupy, then chill until cool completely.ย Preheat the oven in the meanwhile, to 170 degrees Celsius. Whisk together the filling ingredients apart from the blueberries. Spread most of the blueberry mixture into the bottom of the tart crust. Spread the pumpkin filling on top and then drizzle some blueberry compote on top and swirl. Bake for 25 minutes, until the crust is golden. Cool in the tin. Serve with some blueberry compote and yogurt.

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Pumpkin Custard Pie with Anzac-Oat Crust

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Finally, a version of pumpkin pie! A friend of mine from Canada have been talking about making one for over a year now.

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This one is from TheBojonGourmetย ๐Ÿ™‚ The only changes I made were in the the crust; instead of walnuts I added 3 Tbsp desiccated coconut and 1/4 cup hazelnuts.

 

 

 

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Instead of the cream on top, I made a vegan gelato which I will post the recipe for later on.

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In case I didn’t make it clear: this is delicious. I could eat slice after slice. I’m sure you could too.

Have a nice week!

 

Brown Sugar and Passion Fruit Cheesecakes

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Easter calls for brunch ๐Ÿ™‚ Which includes whipped cream to have on your hot cross buns…..

 

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This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base.ย 

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We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing ๐Ÿ™‚

 

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Enjoy this goodness!

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Brown Sugar and Passion Fruit Cheesecakes
Ingredients:
Base:
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted
Filling:
190g cream cheese (at room temperature)
2 Tbsp brown sugar
100mls cream
ยฝ tsp vanilla essence
To top:
ยฝ cup passionfruit pulp

Instructions:
Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.

Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.

To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.

To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.

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Vegan and Raw Chocolate Fruit Mince Tarts

Raw ‘baking’, or more creating, could be easier than you think ๐Ÿ™‚

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Also healthier, I’m sure I don’t need to go into the details of raw food and vegan baking. I can, however, tell you that it is delicious! ๐Ÿ˜€

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I know that Christmas, and therefore the season of fruit mince flavours, has passed but the chocolate-avocado ย filling drags it into the rest of the year’s menu. Although, you can always swap the fruit mince for some medjool dates.

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Here is the recipe ๐Ÿ™‚

Raw Fruit Mince and Chocolate Tarts
Ingredients:
Crusts:
1/2 cup dried fruit (I used fruit mince, make sure it’s raw ๐Ÿ™‚ )
1/4 cup ground almonds
1/4 cup desiccated coconut
Pinch mixed spice/Chinese 5 spice
Filling:
1/3 cup avocado
1 Tbsp honey
1 Tbsp cocoa
To decorate:
Pine nuts

Instructions:
For the crust, whizz up all the ingredients until you have a sticky, crumbly paste. Press into about 10 small cupcake tins and freeze until firm.

When firm, very carefully run a knife around the edges and release them from the mold.

Blend all the filling ingredients until smooth (you may want to adjust the honey for the sweetness) and spoon into the tart tins. Arrange some pine nuts on top and keep in the freezer until you want to serve them; just defrost for about ten minutes before eating.

Makes ten, and they can be made the day before ๐Ÿ™‚

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Mini Kiwifruit Meringue Tarts with Olive Oil Pastry

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Just a little fun for the festive season ๐Ÿ™‚ You are probably sick of all the kiwifruit and meringue goods I seem to produce incessantly…. and I’ve already done kiwifruit meringue tartlets, I know….! We all have those fruits or other ingredients that need to get used up somehow, bananas being a prime culprit as we all know. Speaking of which, you could make a multitude of cakes! Chocolate marbled ring cake, spiced ring cake, fruit loaf for winter or summer, chai cupcakes, lemon cupcakes, vegan loaf with butterflies on the inside!

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But I digress! I was too lazy to blind bake these tart shells but the excellent news is that there didn’t seem to be any need…. also there is no butter in the pastry.

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You could use this type of flower tart shell for pretty much any little tarts, and if you do please let me know! I’d love to see them ๐Ÿ™‚

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Sorry about all the pictures, I had much more time than I usually do….

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The heart shaped wafers to the right of that photo are from some petit-fours I made using a sandwich press; I’ll post the recipe soon ๐Ÿ™‚ Here’s the recipe! (Right after another photo….)

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Mini Kiwifruit Meringue Tartsย with Olive Oil Pastry
Ingredients:
Olive Oil Pastry
1 cup flour
Pinch salt
2 tsp sugar
1 Tbsp custard powder or cornflour
1 egg yolk (cold)
3 Tbsp olive oil
2 Tbsp-ish of cold water
Filling:
2 kiwifruit, peeled
Topping:
1 egg white
2 Tbsp caster sugar

Instructions:
First, for the tart shells! Preheat the oven to 180 degrees Celsius, and make sure you know where your mini tart/cupcake tin is!

Pulse the flour, salt, sugar and cornflour. Then add the egg yolk and olive oil and pulse until a ‘breadcrumb’ texture has formed. Add the cold water, about 1 Tbsp to start with,and pulse until the dough just starts to come together, adding more water if you need to.

Roll out the dough and either use a small round cookie cutter (or whatever you can find that is some what circular and the right size) to cut out lots of little circles! Place one circle in the bottom of each cupcake/tart tin and arrange 5 other circles as petals around the edges. Seal the edges of the ‘petals’ together to make sure that they stay together. Bake for 20 minutes, until lightly golden. Remove and cool in the tin.

For the filling, chop up the kiwifruit and microwave for 3 minutes, one minute at a time and mixing in between each burst of heat. Let cool.

Now for the meringue, whisk the egg white and sugar in a bain marie until stiff peaks form.

To assemble, spoon a little bit of kiwifruit filling into each tart shell and spoon some meringue on top. You can sprinkle some poppy seeds onto the meringue if you like, I don’t know what possessed me to do that ๐Ÿ™‚

Makes 9 (less than I thought….)

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Custard Tarts- Four Ways!

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Just as a disclaimer, this post does not exactly have a specific recipe, just some ideas for next time you are making tarts! Simply split your custard up and add some extra flavourings for 4 times the fun ๐Ÿ™‚ Featured here are lemon and coconut, chili chocolate, fruit and vanilla and also toasted sesame brulee. All from one batch of 12 mini tarts!ย 

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If you have any nice custard tart recipes of your own, pretty please comment and tell me about them! They are one of the things I would like to perfect over the Christmas period ๐Ÿ™‚

Custard Tarts Four Ways
Ingredients:
12 blind-baked shortcrust pastry shells (mine were mini)
1 batch of creme patisserie (I used a basic ratio with one egg only)
Extras:
Chocolate-Chili= 1 tsp cocoa, pinch of cayenne pepper, pinch of cinnamon, plus chocolate shavings to top
Lemon-Coconut= 1 tsp lemon juice, 1 tsp lemon zest, Coconut to top
Fruit-Vanilla= 1 tsp vanilla essence, fruit (I cut out a heart from a kiwifruit!)
Sesame-Brulee= Dash of vanilla or ground ginger, palm (or brown) sugar, 1 tsp sesame seeds

Instructions:
After making your creme patisserie, split it into four even amounts.
+To one, add the cocoa, cayenne pepper and cinnamon and mix well. Spoon into three of the tarts and top with chocolate shavings.
+To one, add the lemon juice and zest and mix well. Spoon into three tart shells and top with coconut (you can even grill them a bit for some colour if desired)
+To one, add the vanilla and mix, then spoon into the pastry cases and top with some fruit.
+To one, add the vanilla or ginger and mix, then spoon into the tart shells and top with palm/brown sugar and sesame seeds. Grill for about half a minute to make the brulee.

And there you have it! Four tarts from one batch, without too much effort (just mixing really).
NOTE: if you want to mix in the flavourings to the creme patisserie while it’s still hot, let it cool a bit before putting into the tarts.

 

 

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Mini Lime and Mango Cheesecakes for Two

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Just a nice wee treat for two ๐Ÿ™‚ There is not too much of it, so you don’t end up having to struggle to finish the serving! It also only has to set for about half an hour; as you can see, my auntie and I were pretty keen for a cheesecake fix….. The water crackers in the base make the texture really nice and not too dense and sweet; you can use them or graham crackers if you want.

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Mini Lime and Mango Cheesecakes for Two
Ingredients:
Base:
4 water crackers
1 tsp honey
25g butter, melted
Lime zest
Filling:
75g cream cheese
1 Tbsp lime zest
Agave/honey to taste
Topping:
1/2 a mango
To serve:
Limes slices, optional

Instructions:
Crush up the water crackers until fine and mix with the honey, butter and lime zest. Press into the bottom of two ramekins or silicone cupcake cases. Chill for 10 mins until set.

Meanwhile, mix the cream cheese till soft and add the lime zest and agave/honey. Spoon onto the bases and even out the top. Chill for half an hour until slightly set.

Meanhile (again!) cut the skin off the mango and microwave it for 30 seconds at a time, stirring in between, until it has thickened.

When ready to serve, un-mold the cheesecakes, spread some mango on top and arrange a lime slice on top. Serve!

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Luscious Chocolate Cheesecake

I laughed because when I looked at what I wrote about this cheesecake a few years ago, I said it was its own level on the food pyramid. It’s true.

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I liked it so much I even went to the effort of putting up a sheet to photograph it! I am sure you will love it too, especially if you are a lover of both chocolate AND cheesecake.

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This is my dad’s recipe and specialty ๐Ÿ™‚

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The gingernuts in the base give a nice tangy contrast to the rich sweet filling, but I am sure you can switch them with another plain biscuit if you like.

Luscious Chocolate Cheesecake Recipe
Ingredients:
Base:
125g malt biscuits
125g gingernuts
100g butter
Filling:
250g dark chocolate
250g cream cheese
ยฝ cup (100g) caster sugar
150mls cream
2 eggs

Instructions:

Line a 23cm diameter spring-form cake tin with tin foil.

Crush the biscuits until they resemble fine breadcrumbs. Melt the butter and mix with the biscuits until combined.ย  Press onto the bottom and the sides of the tin with a glass or your fingers. Refrigerate until set.

Melt the chocolate in a glass bowl over a pot of simmering water. Cool slightly. Beat together the cream cheese and sugar until smooth. Set aside. Separate the eggs and whip the egg whites to soft peaks. Set aside. Whip the cream to soft peaks. Set aside. Beat the egg yolks slightly. Set aside. Beat the egg yolks into the cream cheese mixture. Slowly beat the chocolate in a bit at a time. Working quickly so the chocolate doesnโ€™t melt, carefully fold in the egg whites, then the cream. Pour into the cake tin cover in tin foil. Refrigerate 4 hours until set.

Serves 20 (or 5 for 4 days……!) (well it really depends on how hungry you are. It’s pretty rich).

Lasts for about a week

Enjoy my lovelies!

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Lavender, Honey and Anzac Tartlets

Yes, lavender. And honey, and anzacs used as a tart crust. Plus a creamy lemon filling, and voila!
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I’ve been meaning to use the lemon/lavender/honey combination for a while, and I once fleetingly saw a recipe for lemon tart with an Anzac crust…. genius! So, as one does, I gave it a go.
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I once heard someone describing the taste of ‘too much’ lavender as being able to be likened to ‘licking perfume off your wrist’ so I was little terrified to use it…. however, it worked perfectly, lucky me ๐Ÿ™‚
Even if you decided to opt out of the lavender, this recipe would be just as good without it! Although I do urge you to try it, even once!

Lavender, Lemon and Honey Anzac Tartlets
Ingredients:
Anzac Crust:
55g oats
40g desiccated coconut
50g flour
65g brown sugar
65g butter
40g honey
ยฝ tsp crushed dried lavender
3/4tsp baking soda
Lemon Filling:
60ml whipping cream
ยฝ tsp crushed dried lavender
Peel of half a lemon
100g cream cheese
50g honey
Finely grated zest of half a lemon
plus the juice of that lemon

Instructions:
Line a 12 hole muffin tin with paper liners (any colour, youโ€™re going to remove them anyway!) and preheat the oven to 180 degrees Celsius.
In a small bowl, mix the oats, coconut, flour and sugar together. In a small saucepan, melt the butter, honey and lavender together, then cool until cold enough to touch. Mix in the baking soda well, before adding to the dry ingredients. Mix until combined, then divide evenly between the 12 muffin pans. Press the dough to the edges and on the bottom of the liners, about half way up the sides. Bake for 20 minutes (they will puff up when they cook, but donโ€™t worry, they sink perfectly after coming out of the oven- if they donโ€™t sink as well as you would hope, simply use a spoon to press the edges and bottom down a bit) until golden. Remove from the oven and cool.

Meanwhile (you could start this step a few hours in advance), heat the cream in the microwave or on the stove until warm but not boiling. Add the lavender and first lot of lemon peel and leave to infuse in the fridge for at least an hour. Strain through a sieve. Whip the cream gently until very soft peaks form. In another bowl, stir the cream cheese, honey and lemon zest+lemon juice until smooth, then add cream, folding gently until combined. Spoon into the tartlet cases and chill until set. If you wish, sprinkle with a bit of dried lavender. Remove the paper liners before serving.
Makes 12, lasts about 2 days, after that the filling makes the tart cases a bit soft.
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If I am correct, I do believe this is my 50th recipe post! How exciting!
Thanks for stopping by ๐Ÿ™‚
Sami xx

Oat and Blueberry Sunburst Tart

I feel like this would be the ultimate breakfast dessert. The superfood combination of oats, cinnamon, yogurt, almonds, blueberries with the hint of sweetness from honey is an absolute winner. I felt very pleased with this as I completely made it up on the spot. You know the feeling ๐Ÿ™‚
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Now, yes, it uses quark. Not referring to the elementary particles but the dairy product. Probably about as much of a staple in the pantry as it is an everyday word….not much. It is however, very easy to make! Simply line a sieve (over a bowl) with muslin (I used paper napkins), pour in the yogurt and cover the top with more muslin. Place something to weigh it down on top and wait for 24 hours. Done! You can keep the whey and use it for things such as bread starters or to make ricotta, and store the quark covered in the fridge. I’m sure there are many better instructions or tutorials online ๐Ÿ™‚
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This made a lovely dessert at the end of a lunch, and is great because it is not too sweet. You may want to add a bit more sugar to the tart base as I used the bare minimum. I was told the base was ‘muesli-esque’ but even the guest who was skeptical when he saw the base un-adorned, ended up saying he enjoyed it! I’m sure that you could easily use other berries or fruit but I felt that blueberries (even if frozen) went perfectly with the oats, cinnamon and yogurt. Stewed apricots and cardamom, raspberries and lemon, strawberries and ginger are a few other combinations I’m keen to try.
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Oat and Blueberry Sunburst Tart
Ingredients:
Base:
110g rolled oats
40g ground almonds
20g brown sugar
1 tsp cinnamon
55g butter, cubed
1 egg, beaten
Topping:
280g quark
50g runny honey
1 tsp vanilla essence
75ml cream
Coulis:
100g frozen blueberries
30g honey/maple syrup
50ml water

Instructions:
Preheat the oven to 180 degrees Celsiusand line a baking tray.
In a food processor, whiz up the oats until they resemble bread crumbs, then add the ground almonds, brown sugar and cinnamon (make sure the oats are cool and not too warm from being whizzed about in the food processor). Add the cubed butter and pulse until the butter has been combined and distributed evenly with the dry ingredients. Tip into another bowl mix in the egg, lightly kneading until you have a thick and not too sticky dough. Chill for 10 minutes.
On a floured surface, roll out to a circle of 20cm diameter. Smooth the edges and crimp if you desire. Bake for 20 minutes, until firm to the touch. Cool completely.
Make the coulis next. Over a low heat, gently boil the coulis ingredients until thick and glorious. Cool.
When ready to top the tart, whip the cream, honey and vanilla essence together until soft peaks form. Fold in the quark gently until combined. If using a piping bag, fill the piping bag with the topping. Pipe roughly 2/3 to 3/4 of the filling on top of the tart base, leaving about a 1cm gap from the edges. Smooth off the top, then pipe the rest of the topping around the edge of the flat surface you have made, making sure there are no gaps for the coulis to leak out. Now drizzle the coulis (or arrange the blueberries, delicately) ย around the edges and in the middle of the tart. All done!
+A drizzle of runny honey would look simply glorious!
+You could roast some flaked almonds too, and arrange them around the edge of the tart for added texture.

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I look forward to many more posts as nice as this one…. thanks to my mother’s new acquisition of a Samsung Galaxy S4, the quality and quantity of these photos make me feel a bit more like a hardcore blogger ๐Ÿ˜‰