I’ve always wanted to make a key lime pie. They look so good and people in the US rave about them so much. Now I do have one small, teeny tiny confession to make here…. I have never actually eaten a real-deal key lime pie. I’ve certainly had a few pretenders. Now for my other confession…. Continue reading
I try whenever I can to go to the farmers’ market to buy my fresh produce. There’s something to be said about eating seasonal fresh fruit and vegetables. I could rant a bit about how modern farming and storage practices means fresh food just doesn’t taste as good as when I was a child, but I won’t. Of course, good locally-grown produce is something to be cherished and when fresh food is in season, it can be bountiful and ridiculously cheap. And so I found myself with punnets of strawberries at prices too good to pass by.
I never thought of making a curd from strawberries. Continue reading
Lemon curd is so versatile and easy to make if you have lemons to get rid of. It keeps in the fridge for weeks and you can freeze it. This recipe has everything made from scratch – hence the lengthy preparation time and complexity. But there’s nothing stopping anyone getting some store bought lemon curd and frozen shortcrust pastry to whip up this lovely little dessert in no time and with little effort. That said, nothing beats home made curd and pastry. Continue reading
I absolutely love this lemon tart! It is silky smooth, creamy, yet light and soooo tangy but not too sweet. Apart from the pastry, it is dead-easy to make (you could just as easily use store-bought for a show-stopping dessert). This recipe was given to me years ago by Bernie, a social media friend, when I was wondering what to make using the bags of lemons given to me by another social media friend. The recipe was a photocopy from a book, so I’m not sure where the original recipe came from.
Lemons are in season at the moment in Australia. There are so many things you can do with lemons, like making limoncello, but with winter coming, a comforting lemon tart is a winner for me any day. The recipe basically involves making a light custard with whole eggs, lemon and cream and then baking it very slowly. You need to blind bake the pastry case first, otherwise it will end up a soggy mess. I’d recommend lining the base of the flan tin, as the pasty can end up sticking to the base with the long slow cooking time. Continue reading
Salted caramel Tim Tam tart
This recipe for a salted caramel Tim Tam tart is inspired by the inspirational limited edition salted caramel Tim Tam.
This recipe calls for 6 salted caramel Tim Tams. They come in mini packs of 5 biscuits, so you will need two packets to make this recipe… (you’re welcome). Continue reading
There’s only two things I like better than salted caramel, and they are chocolate and more chocolate. This delicious tart combines luscious salted caramel on a chocolate biscuit base and it is topped with swirls of dark chocolate ganache. So quick and easy to make!