Mojito Tart

If you like a good lime pie and also enjoy a frozen lime cocktail, so combining the two you will have a tasteful rendition of a Mojito, my Mojito tart! This one takes a little time, and some patience, but I promise you, you won't be disappointed!.  

This mojito tart is just the cool treat to serve on a warm summer day. For a little extra flare, thinly slice silvers of lime for added garnish. This is a dessert that looks super elegant but is actually super easy to make. A mojito tart is a great contribution to share at a potluck, it's super easy to make and each bite is absolutely delicious.

Ingredients:

For the pastry:

• 225g butter, softened at room temperature
• ½ cup icing sugar
• 1 tsp vanilla extract
• 2 cups plain flour

For the filling:

• ½ cup lime juice, about 3-4 limes depends on the size
• ¼ cup fresh mint leaves, packed
• 1 can (397g) condensed milk
• 2 egg yolks
• 120g cream cheese, room temperature
• 1 tbsp lime zest
• 3 tbsp rum

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven.

To make the tart pastry: In a bowl, beat the butter and sugar together until they are just combined. Add the vanilla extract.

In another bowl, sift together the flour and salt. Then add it into the butter and sugar mixture. Mix on a low speed until the dough starts to come together. Dust the worktop with some flour, put the dough on the worktop and shape the pastry into a flat disk.

Press the dough into a rectangular loose bottom tart pan (about 13"x 4"), making sure that the edges is flat. Chill until firm.

Line the tart pan with baking paper. Fill it with baking beans or rice. Bake for about 15 minutes. Remove the paper and beans, prick the tart all over the base with a fork, and bake again for another 20 minutes or more, or until lightly brown.

Cool at room temperature.

To make the filling: In a small bowl, combine lime juice and mint. Using the end of a wooden spoon or the end of a lemon reamer, muddle the mint until broken down by pressing down and twisting.

Use a fine-mesh strainer to strain the mint particles from the lime juice. Discard the mint.

In a medium bowl, whisk together sweetened condensed milk, egg yolks and cream cheese until smooth. Add lime juice, zest and rum. Mix until well incorporated.

Pour into the baked crust and bake in a preheated oven until just set in the middle, about 15 minutes.

Serve with whipped cream and garnish with mint leaves and slices of fresh lime

Apricot And Almond Tart

This Apricot and Almond Tart is a delectable dessert that is sure to please any crowd. The base is a crisp biscuit base providing the perfect base for the almond filling and juicy apricots that are layered on top. While apricots are one of my favourite choices for this tart due to their enhanced flavour when cooked, you can easily replace them out for other summer fruits like berries, nectarines, peaches or plums, allowing for a variety of delicious flavour combination to explore.

As a versatile dessert, this Apricot and Almond Tart can be enjoyed on its own or paired with whipped cream or vanilla ice cream for an extra indulgent treat. It's a perfect dessert for any summer gathering or special occasion. So why not try out this delicious dessert and enjoy the burst of flavours that summer fruits have to offer!

Ingredients:

• 1 tin (410g) apricot halves, well drained
• 250g plain shortbread biscuits
• 100g butter, melted
• 250g Philadelphia  cream cheese, room temperature
• 200g mascarpone
• ½ cup caster sugar
• 70g ground almond
• 3 large eggs
• 1 tbsp Grand Marnier or any orange liqueur
• ¼ cup sliced almonds

Method:

Grease a 26cm loose-based cake tin and line the base with baking paper.

Preheat the oven to 160ºC, not fan bake.

Put the apricots, cut-side down on kitchen towels to drain.

Place the biscuits in a food processor and blend to fine crumbs. Add the butter and pulse to combine. Press into the prepared tin, bringing it 4cm up the sides. Make sure there is no thick edges of crumbs where the base and sides meet.

Place in the freezer while making the filling.

Beat the cream cheese until very light and fluffy and there are no lumps. Add the mascarpone, sugar and almonds and beat lightly. Add the eggs and beat until well combined then add the liqueur.

Pour into the biscuits base and smooth the top. Place the apricots cut-side down on top then sprinkle over the almonds. Do not press the apricots down.

Bake for 45-50 minutes until the centre is set and the top is lightly golden. Cool in the oven with the door wedged open a little.

Chill for a couple of hours then run a palate knife around the inside of the tin to release the crust from the side. Transfer to a serving plate and let it sit at room temperature for 30 minutes before serving. Dust with icing sugar and serve with softly whipped cream if desired.

Condensed Milk Coconut Tart

If you are looking for a delicious and easy dessert that will impress your guests, look no further than these coconut tarts. These tarts are made with buttery shortcrust pastry, filled with a sweet and moist coconut mixture. If you like coconut then you are going to love this Coconut Tarts. They are perfect for tea time, picnics, or any occasion that calls for a treat.

These Coconut Tarts are perfect make-ahead bake. They actually taste better a day after baking allowing for the full richness of flavours to develop. Store in an airtight container to keep it fresh.

Ingredients:

For the pastry:

• 125g butter
• 100g caster sugar
• 60ml buttermilk **refer note 1
• 270g plain flour
• 1 tsp baking powder
• ½ tsp salt

For the filling:

• 150g desiccated coconut
• 2 tbsp plain flour
• 1 tsp baking powder
• 130g sugar ** refer note 2
• 125ml milk
• 120ml condensed milk
• 1½ tsp vanilla extract
• 60g melted butter

Method:

For the pastry: Cream the butter and sugar until well combine. Add the buttermilk and beat until light and creamy.

Sift in the flour, baking powder and salt. Combine and handle lightly to form a soft dough. Place in the fridge or freezer for about 10-15 minutes while you are making your filling.

For the filling: Combine the desiccated coconut, flour and baking powder in a bowl and set aside.

In another bowl, add in the sugar, condensed milk, vanilla extract, melted butter and milk and mix well using a whisk. Mix in the coconut flour mixture into it and whisk well to combine.

Lightly dust the work top with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan.

Use a spoon or ice cream scoop to put the filling into the pastry. Bake in preheated oven at 160ºC for 20 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.

Enjoy!

 NOTES:

1. You can replace shop bought buttermilk with homemade. Mix 1 tsp lemon juice with ¼ cup milk and leave it for 5 minutes.

2. I use ¼ cup sugar for these tarts but feel free to add a bit more if you prefer a sweeter bake.

Cinnamon Swirl Cake

Looking for all of the flavours from a cinnamon roll but without the proving and extra effort; then this Cinnamon Swirl Cake is for you!. This cake is a cinnamon lover's dream that is perfect enjoyed with a hot drink at any time of day.

Although cinnamon is often a flavour associated with autumn, I think this cake is far too delicious to be restricted to one season and should be made year round!

Ingredients:

For the batter:

• 125g soft butter
• 120g sugar
• 3 eggs, room temperature
• 120ml milk
• 225g plain flour
• 1½ tsp baking powder
• a pinch of salt
• 1 tsp vanilla extract

For the cinnamon filling:

• 50g brown sugar
• 1½ tsp cinnamon
• 1 tsp flour
• 30g melted butter; about 2 tbsp

For dusting:

• icing sugar

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and flour a loaf pan or line it with baking paper.

Cream the soft butter and sugar together. Beat in the eggs one at a time. Mix the flour, baking powder and salt then sift into the batter and stir until smooth. Add the milk and vanilla extract and briefly mix.

Combine the brown sugar, cinnamon, flour and melted butter to form a spreadable paste.

Pour one-third of the batter into the loaf pan and smooth it out. Spread half of the cinnamon filling in the centre on top. Add the second layer of batter, followed by the remaining half of the cinnamon filling. Finally, add the last layer of batter on top and lightly swirl.

Bake the cake for 45-50 minutes. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Before serving, generously dust the cake with icing sugar.

Enjoy!