The Peanut Van's Recipes: Creamy Peanut Butter Tart
Our recipe for a creamy peanut butter tart. This is one of our more complex recipes, but the results are worth it! Add the peanut paste, then slowly stir water into the mix and stir until smooth Add the gelatine and cook over gently simmering ... [... more]
Peanut Van |
Caramelised Apple Tart
The famous 'Tarte Tatin' is a gorgeous upside-down caramelised apple tart, with the pastry underneath and the apples on top, and it's as easy as it is delicious. All you'll need is an oven-proof frypan. While you preheat the oven to 200°C, peel, ... [... more]
Burke's Backyard |
Fig And Ricotta Tart With 'Kataifi' Pastry - DAVID ...
Unravel pastry and cut into 6 pieces approximately 15 cm square. Lightly brush a 10cm tart tin with ghee. Press the pastry into the pan and brush with ghee. Place 'Pastourma' in the bottom of the pastry. Cut each fig into quarters and place on ... [... more]
Australian Womens Weekly |
Easy Passionfruit Tart
Process biscuits until very finely ground. Add butter and pulse until just combined. Press biscuit mixture firmly into the base of a 22cm tart tin with a removable base. Refrigerate 30 minutes. Beat mascarpone with 1 tablespoon of the icing sugar ... [... more]
Australian Womens Weekly |
Pear and frangipane tart with almond cream
Lightly grease a shallow 10 x 34 cm oblong, loose based, fluted tart tin. Rub the flour and chilled butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and add the egg yolks mixing with a flat bladed ... [... more]
Australian Womens Weekly |
Passionfruit tart brulee
Sift flour, icing sugar and salt onto a bench top. Add butter and water and knead together, until a smooth pastry forms. Refrigerate for 20 minutes. Bake blind in a preheated 180°C oven for 15 minutes. Reduce oven temperature to 160°C, brush tart [... more]
Australian Womens Weekly |
Tomato, basil and goats cheese tart
Trim pastry and neaten edges, then cover with greaseproof paper and fill with pie weights or pulses. Remove tart from the oven and assemble the tomato slices over the custard. Cook for a further 10 minutes, or until the custard has set, but still ... [... more]
Australian Womens Weekly |
Frangipane and Gooseberry Tart
To assemble the dessert, spread the frangipane cream inside the pre-prepared tart base, and top with gooseberries. Bake in a preheated 180°C oven for 30 minutes. Bake blind in a preheated 180°C oven for 15 minutes. Reduce oven temperature to ... [... more]
Australian Womens Weekly |
Mandarin Tart- Recipe From The Queensland Fruit And ...
Beat cream cheese and sugar together and fold through cream. Arrange mandarin slices, brush with glaze and serve chilled. For those colder days place tart under the grill and slightly warm. Honey to glaze, gently heated Spoon in pastry case and ... [... more]
Australian Womens Weekly |
Baked Currant Tarts- STEPHEN NEALE
Place currants evenly into tart shells, then pour over custard (using spoon to stop currants from moving) Bake in an oven set at no hotter than 160°C for approx 20 minutes or until custard is set. Soak currants in whisky Whisk yolks and sugar ... [... more]
Australian Womens Weekly |
Tart Cherries: A Hardy Fruit Crop For New Zealand
Tart cherries (Prunus cerasus) are widely grown in Europe (particularly Eastern Europe) and North America. Each of these regions produces a different type of tart cherry. In Europe, most tart cherries are of the Ripe fruit of Schattenmorelle at ... [... more]
HortNET New Zealand |
Tomato, Basil And Fetta Tart
Preheat oven to 220°. Line 34cm rectangular tart tin with pastry. You will have to join 2 pieces together. Trim edges. Prick base. Line with baking paper and beads and bake for 10 minutes. Remove beads and paper and cook a further 5-10 minutes or ... [... more]
Australian Womens Weekly |
