Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}



Feijoa season seems to ambush New Zealand, and for a period of two weeks, every other magazine is releasing articles about how to use these babies up! A friend from Holland said she had never even heard of them before she moved here. They apparently originate from South America, so there is your fun fact for the day πŸ™‚



They are an acquired taste…. their smell reminds me of the pharmacy! But some people could possible devote their lives to them, and like with everything, some like them more than others πŸ™‚ They make a delicious ice cream flavour, that I cannot argue!



They are delicious when paired with oats and berries such as here πŸ™‚ The lavender was a bit of a last minute addition but it added a nice fragrance and an interesting touch! It would be just as good without it, so don’t worry if you aren’t a fan or don’t have any on hand.


Please enjoy, and if you like the look of these, you may like these tartlets too!


Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}
Crusts and topping:
1/2 cup flour
1/2 cup oats
1/4 cup muesli
2 Tbsp brown sugar
1 tsp ginger
30g butter
1/4 cup cold water
To Fill:
4 feijoas
To top:
1/3 cup mixed berries
2 heads lavender
1/3 cup plain yogurt

Preheat the oven to 180 degrees Celsius. Mix the flour, oats, muesli, brown sugar and ginger together, then rub in the butter. Add the water a bit at a time until the mixture comes together. Press 3/4 of the mixture into two 10cm-diameter tart tins and bake for 15 minutes until lightly golden.

Meanwhile, slice the feijoas. When the tart shells are done, arrange the feijoas in the shells and sprinkle on the rest of the topping. Bake for about 5 minutes more to brown up the topping. Cool in the tins.

Heat the mixed berries in the microwave with the lavender until the lavender is infused, about 1 minute on high, in 15 second intervals. Leave to cool slightly. Now fold into the yogurt.

To serve, top the tarts (best slightly reheated) with the yogurt and serve!



Lemon and Wellington Blackberry Tart [for One]


Sometimes, among the urban landscape of cities and suburbs, hunter-gathering can come in handy. Which is why I present a healthy tart showcasing some Wellington City Blackberries!


I made a date-almond crust and filled it with yogurt; what could be healthier than that?Β IMG_2806

I am currently using Starbucks wifi as our flat is still to be set up, so I shall leave you with many pictures and a recipe. Have a good week everyone πŸ™‚




Lemon and Wellington Blackberry Tart
1/2 cup almonds
3 medjool dates
1/3 cup blackberries
1 tsp honey
To fill:
1/3 cup yogurt
To decorate:
Leftover coulis
Edible flower petals

Blitz together the almonds and dates until a crumbly paste forms. Press into a 10cm diameter tart tin and freeze for half an hour. Meanwhile, heat the blackberries and honey until thick. Cool completely.

To assemble, spread a very thin layer of coulis onto the bottom of the tart shell. To half the yogurt, add some coulis until you have a nice purple colour. Spoon on top of the coulis over. Finally, and very carefully, spoon the plain yogurt on top of the berry yogurt layer. Take out of the tart tin. Decorate with leftover coulis and flower petals and serve.

Makes one, and is best served right after assembly.


Cardamom Strawberry Custard Tarts


A recipe to desperately soak up the last rays of summer sunshine here in New Zealand…..!


This recipe makes two cute little tarts filled with glorious cardamom custard, but I also made one with kiwifruit compote, which is the result of heating mashed kiwifruit in the microwave to thicken a little. It’s an easer

I hope you are enjoying the weather wherever your kitchen is πŸ™‚



Cardamom and Orange Strawberry Tarts
Tart shells:
1 cup plain flour
1 Tbsp white sugar
Zest of half an orange
25g margarine or butter
1/4 cup cold water
Cardamom custard:
3/4 cup milk
2 cardamom pods, crushed to open
2 egg yolks
1 tsp arrowroot powder
2 Tbsp sugar
To top:
A handful of strawberries
Edible flower petals

To begin, the pastry cases. Preheat the oven to 180 degrees Celsius and get out your two 10cm diameter tart tins. Mix together the flour, sugar and orange zest until combined then rub in the butter. Mix in the cold water a bit at a time, working gently into a soft dough that isn’t sticky. Roll out to about 4mm thick (between some greaseproof paper if you like) on a lightly floured surface and line the two tart tins. Blind bake them in your choice of method (beans/rice etc) for 10 minutes, then remove the beans/rice etc and bake for 5 minutes more until lightly golden. Leave to cool in the tins, and meanwhile you can make the custard.

Heat the milk and cardamom pods in a bain marie (or simply a bowl over a pot of simmering water) and in another bowl, whisk the egg yolks, sugar and arrowroot until paled slightly. When the milk is steaming, pour a bit at a time into the egg mixture, whisking constantly, then pour the whole thing back into the bain-marie and heat. Stir CONTINUOUSLY, or you will get lumps, until thickened and about the consistency of yogurt. Pour into another bowl and leave to cool. When cool, spoon into the tartlet cases. Slice up the strawberries thinly and arrange on the top of the tartlets. You can add little bits of edible flower petals if you like. Makes two, and they are best eaten on the day they are made!


Orange and Blueberry Yogurt Tarts


It’s full Summer here and that means it’s tart season. Cooking for two means that most of my recipes are for two little tarts, like these refreshing ones. Full of oats and yogurt and fruit means that they make an excellent dessert AND breakfast!


I’ve never made a tart base like this, but it’s based on a recipe for cookies that I have involving blending oats, banana and other goodies. It seems to work, but it’s not a shortcrust replacement yet πŸ˜‰

IMG_2240Β Β Β Β IMG_2246

Here is the recipe! πŸ˜€

Orange Yogurt Tarts
Oat crust:
1 cup oats
1 Tbsp ground almonds (optional)
Pinch of anise seeds
Zest of half an orange
20g butter (softened)/coconut butter/vegan spread
Bit of any sugar or honey
About 5cm worth of banana
1&1/2 egg whites
1/4 cup yogurt
Orange Zest
Handful blueberries
To top:
Sliced Orange

Preheat the oven to 180 degrees celsius and find your two 10cm diameter tartlet tins. That includes the bases, they are known to escape…..

In a little blender, whiz together the base ingredients until smooth. You could do this by hand, it would just take a little longer πŸ™‚ Press into the tartlet tins and bake for about 20 minutes, until golden. Set aside to cool slightly while you make the filling, leaving the oven on.

For the filling, whisk the egg whites until slightly frothy and all the protein gloops have separated. Mix in the yogurt and orange zest. Sprinkle the blueberries into the tart shells and pour the filling on top. You may have a little leftover, but the aim is to fill to the top. Bake in the oven for about 15 minutes until the filling is set and only slightly wobbly in the middle. Cool in the tins.

When ready to serve, unmold from the tins and segment the orange. Arrange the orange slices on top of the tartlets and enjoy with a little more yogurt, or maybe some whipped (coconut) cream!

Makes two, best eaten on the day they are made, or else the shell gets a bit soggy.


Easy Ginger Caramel Pear Tarts


Another very simple recipe for two πŸ™‚ And zero hard work, just some time. And time to enjoy them!


“Cos I’ve got a blank plate baaaaby…..!”


Also there will be some leftover caramel…. Which I’m sure you could handle if it happened….. Have fun πŸ™‚


Ginger Caramel Pear Tarts
1/2 cup flour
1 Tbsp honey
1-2 tsp ground ginger
15g butter, melted
1/2 cup brown sugar
1/3 cup cream
15g butter
To top:
1 pear

Preheat the oven to 180 degrees Celsius.

In a bowl, mix together the base ingredients until combined and press into two 10cm diameter tartlet tins. Bake for 10 minutes until very lightly golden. Cool.

Meanwhile, make the caramel. Heat the brown sugar and brown sugar together until dissolved and slightly thickened. Mix in the butter and cool.

Cut the pear in half, then cut each half into about 8-10 pieces. Boil for about 4 minutes until soft. Drain and cool.

To assemble, spread some caramel onto each base and arrange the pear slices on top. Enjoy! Maybe with some extra caramel too.

Makes two.



Vegan and Raw Chocolate Fruit Mince Tarts

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



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! πŸ˜€


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



Here is the recipe πŸ™‚

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

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 πŸ™‚



Whole Wheat Vegan Strawberry Tartlets


With merely a handful of ingredients and nothing too complicated, these amazingly decadent but…. rather guilt-free (well, in terms of desserts) tartlets could be on your table sometime soon πŸ™‚


Here in the Southern Hemisphere, it’s {approaching} berry season! All of sudden strawberries are so abundent we are almost paid to take them from other people’s hands!


These tartlets have a berry filling from fresh berries, and it’s all pretty straightforward. You don’t need to bother with the heart decoration of course, maybe a lattice would do for you.


I don’t see why you can’t use any other fresh berry in the place of strawberries; all berries go well with the chewy, nutty-ish crust of the tartlets! Enjoy πŸ™‚


Whole Wheat Vegan Strawberry Tartlets (for two)
1 cup whole wheat flour
2 tbsp sugar
Orange zest
1/4 cup oil
2-3 Tbsp hot water
To fill:
1 cup strawberries, chopped
Orange juice
Balsamic vinegar

Preheat the oven to 180 degrees Celsius and get out two small 10cm diameter tart pans.

Mix together the whole wheat flour, sugar and orange zest. Rub in the oil, followed by the hot water a bit at a time. When you have a thick dough, roll it all out until it is about 4mm thick. Very gently cut it in half and use each piece to line tart tin. Still being gentle πŸ™‚ Cut out little hearts from the rest of the pastry, re-rolling when needed.

Mix the chopped strawberries with a dash of orange juice and balsamic vinegar. Divide between the tart shells and arrange the pastry hearts around the edges.

Bake for 20 minutes, until golden and firm. Cool slightly and devour!

Makes two, and they are just as delicious the next day, reheated or not.


Mini Kiwifruit Meringue Tarts with Olive Oil Pastry



Just a little fun for the festive season πŸ™‚ 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!



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.



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 πŸ™‚



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


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 πŸ™‚ Here’s the recipe! (Right after another photo….)


Mini Kiwifruit Meringue TartsΒ with Olive Oil Pastry
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
2 kiwifruit, peeled
1 egg white
2 Tbsp caster sugar

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 πŸ™‚

Makes 9 (less than I thought….)

IMG_2196 Β IMG_2198

Kiwifruit Meringue Tartlets for Two!



Kitchen=endless possibilities=dessert for breakfast! Why not? Kiwifruit has tonnes of Vitamin C so it’s got some health benefits….


My aunt has an adorable tiny apartment in Wellington with a tiny kitchen (Rachel Khoo style!) and being baking deprived, I was preeetty keen for something cute and delicious……


They are easy as, and if you like lemon meringue pie/tart or just tart-curdy-fruity desserts in general then I guarantee you will love this.


I actually took some pictures of the process this time (hooray for remembering….!). I made a quick short pastry and lined two tart tins, plus I had some extra pastry so I cut out some wee hearts:

Then I made some easy kiwifruit curd!


It lightened in colour as I expected but it didn’t lose it’s incredible forest green! Before cooking:


And after:


And from there it all kind of happened. These are off my phone so sorry they are not the most amazing quality. I made a meringue topping over a double boiler so all I had to do was brown the billows with a blowtorch to finish it off. You can probably just do a normal meringue and chuck them into the oven to brown up if you want!


Here is the recipe πŸ™‚

Kiwifruit Meringue Tartlets for Two!
1 cup plain flour
1 tsp custard powder or cornflour
1 Tbsp white sugar
50g butter
A splash of milk
Kiwifruit Curd:
3 kiwifruit
1 Tbsp sugar
2 tsp agave or honey
1 egg yolk
Spritz of lemon juice (optional)
1/4 tsp arrowroot powder
Meringue Topping:
1 egg white
2 Tbsp caster sugar

Preheat the oven to about 180 degrees Celsius and grease two 10cm diameter tartlet tins if you need to! Place them on a tray lined with baking paper.

To make the pastry, mix together the flour, custard powder/cornflour and sugar until combined. Rub in the cold butter until the mixture resembles fine bread crumbs. Add a splash of cold milk at a time and knead gently until the dough comes together smooth and mixed. Roll out the pastry with a bit of flour if necessary and line the two tart tins (I didn’t blind bake these babies). With the leftover dough, cut out about 12+ little hearts with a cookie cutter (or any other shape!). Place the hearts on the tray next to the lined tartlet tins and bake for about 12 minutes, until lightly golden and cooked. My wee hearts cooked at the same time as the tartlet cases but this may not happen with your oven so you may want to keep an eye out.

Meanwhile, time to make the curd! Pass the kiwifruit through a sieve (some seeds will be leftover, you can add them back depending on how many seeds you want in there!) and place in a bowl over a saucepan of gently boiling water. Mix in the sugar, agave/honey and egg yolk. Keep mixing over the heat until the curd becomes thicker and paler. Add in the arrowroot (if you need it!) and continue to cook until the curd is the consistency of a thick jam (about 15 minutes).

By then, your tartlets will be out of the oven. Divide the curd between them and bake for a few more minutes until slightly set (it won’t be very sticky to touch). Take the tarts out of the oven and put aside.

For the meringue, whisk the egg white and sugar continuously over a saucepan of gently boiling water until stiff peaks form.

To assemble, dollop the meringue on top of the tartlets in any way you so desire and arrange the pastry cut-outs on top. Brown with a blow torch if you are feeling adventurous!

Makes 2, best eaten on the day they are made.


Have a nice week everyone! πŸ˜€

Sami xx