Get in my tummy!

Passionfruit slice

Although this didn’t look how it was supposed to, the taste was fantastic. I have adjusted the oven temperature of the second bake to hopefully fix the aesthetic issues I encountered.

Ingredients

• 1 cup self-raising flour
• 1 cup desiccated coconut
• ½ cup white sugar
• 125g unsalted butter (melted)
• 395g can condensed milk
• ½ cup fresh lemon juice (strained)
• ⅓ cup passionfruit pulp

Method

Preheat oven to 180°C

Grease a 28cm x 18cm slice tin and line with grease proof paper (Baking paper), leave enough hanging over the longer sides to pull the slice out later.

Place the flour, coconut, sugar and melted butter into a mixing bowl and mix until well combined.

Spread mixture into the tin, press and smooth with the back of a spoon.

Bake for 15min until lightly browned.

Reduce oven temperature to 160°C.

For the topping, combine the Condensed milk, lemon juice and passionfruit pulp into a bowl and mix well until smooth.

Pour mixture over base and bake at 160°C for 15min or until it has just set.

Cool slice in the tin.

Lift slice out using the extra baking paper and cut into squares.

Mocha cheesecake slice

Sweet mocha goodness!

Ingredients

• 1½ packets Lattice biscuits
• 3 teaspoons gelatine
• 60ml water
• 125g unsalted butter, cubed
• 375g cream cheese, cubed
• ¾ cup caster sugar
• ¼ cup Nutella
• 2 tbls Tia Maria
• 2 tsp instant coffee (1 shot of espresso can also be used)

Method

Cover base of 23cm square cake pan with Lattice biscuits.

Dissolve coffee in Tia Maria, set aside.

Sprinkle gelatine over water in cup, stand in small pot of simmering water and stir until dissolved, remove and allow to cool while making the mocha cheese filling.

Beat butter, cream cheese and sugar in a small bowl until light and fluffy.

Beat in Nutella, cooled gelatine mixture and Tia Maria mixture.

Spread mocha mixture over biscuits.

place lattice biscuits on top and refrigerate until set.

Chocolate, coconut and macadamia slice

Ingredients

• 1 1/2 cups crushed digestive biscuits
• 1/2 cup butter, melted
• 1 (396g) can sweetened condensed milk
• 130g dark chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup roughly chopped macadamia nuts

Method

Pre-heat oven to 180°C (170°C if fan forced). Spray a 23cm x 23cm slice tin with cooking spray.

Combine crushed digestive biscuits and butter; mix well. Press crumb mixture firmly into bottom of prepared tin. Pour sweetened condensed milk evenly over biscuit mixture.

Combine remaining ingredients in a bowl and mix well; place evenly over condensed milk in tin; press down firmly with a fork.

Bake for 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

Lemon meringue tarts

Preheat your oven to 180ºC

Sweet Pastry

You can make these a day before, make sure you store them in a air tight container.

Ingredients

• 1 egg
• 1/2c caster sugar
• 125g butter, softened
• 1c flour, plus a little for kneading
• pinch of salt (if using unsalted butter)

Method

In a food processor, blend the egg and the sugar.

Add the softened butter and pulse until smooth.

Gradually incorporate the sieved flour and salt then pulse until the mixture comes together in a ball. (If the mixture does not form a ball with the 1c of flour keep adding flour, a little at a time, until it does.)

Remove the dough from the processor and knead a little so it is well combined and has a glossy appearance.

Wrap the dough in cling film and refrigerate for at least an hour.

Roll pastry to approx 4mm thick. If you do not have round cutters to make the tart shells use a glass with a thin lip. It may take a few tries to find the right size glass for your tin. I make the dough large enough to go a third of the way up the muffin tin when placed inside.

Lightly grease a muffin tin then line with pastry rounds. Refrigerate the pastry shells (in the tin) for a further 30mins or in the freezer for 10mins.

Blind bake the tart shells for 15 minutes.

Lemon Curd

Ingredients

• 4 egg yolks, separate the yolks from the whites and keep the whites for the meringue
• 100g caster sugar
• 100g butter, chilled and cut into cubes
• 2 lemons, juice and rind

Method

Whisk the egg yolks and sugar in a bowl.

Add the lemon zest and juice.

Place the bowl over a saucepan of simmering water (bain-marie) and gradually add the butter whilst stirring the curd. The curd will thicken after approximately 20 minutes; remove the bowl from the bain-marie and set aside to cool.

Fill the tarts with the lemon curd and bake for a further 5 minutes at 160ºC (if the oven is too hot the lemon curd will boil over).

Meringue (prepare once the lemon tarts are cooked)

If you don’t want meringue on your tarts skip this step, you could dust some icing sugar on them instead.

Ingredients

• 4 egg whites, at room temperature (The egg whites need to be at room temperature to meringue well.)
• 100g caster sugar
• pinch of cream of tartar

Method

Beat the whites in an electric beater until stiff. Add the cream of tartar, beat, then gradually add the sugar and continue beating for 5 minutes.

Pipe the meringue mix onto the lemon tarts and finish in a hot oven (200ºC) to colour the meringue.

Original recipe sourced from: http://ourkitchen.fisherpaykel.com/2009/06/little-lemon-meringue-tarts/