Apple-Custard Tarts
Ingredients (serves 4)
- 1 small (180g) granny smith apple, peeled, cored, finely chopped
- 1 teaspoon lemon juice
- 2 sheets filo pastry
- canola oil cooking spray
- 1 tablespoon almond meal
- 1 tablespoon caster sugar
- 1/4 teaspoon ground cinnamon
- Custard
- 1 tablespoon custard powder
- 2 teaspoons caster sugar
- 1 cup low-fat milk
Method
- Preheat oven to 180°C/160°C fanforced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan.
- Make custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Cool.
- Combine apple and lemon juice in a bowl. Place 1 sheet filo on a flat surface. Spray with oil. Top with remaining sheet of filo. Fold filo in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon.
- Bake for 10 to 15 minutes or until filo is golden. Stand in pan for 2 minutes. Transfer tarts to a wire rack. Cool for 5 minutes. Spoon custard into cases. Top with remaining apple and remaining cinnamon. Serve.
Banana & Blueberry Tarts
Preparation Time 10 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
- 1 sheet frozen ready-rolled puff pastry, thawed
- 1 tbs blackberry or raspberry jam
- 1 cavendish banana, peeled, sliced
- 1/2 cup blueberries
- 10g butter, melted
- 2 tsp demerara sugar
- Ice cream, to serve
Method
- Preheat oven to 220°C. Line a baking tray with baking paper. Cut the pastry into quarters to make 4 squares. Place on the tray. Use a sharp knife to cut a thin border about 5mm in from the edge of the pastry (not cutting all the way through).
- Brush pastry with jam. Top with banana and blueberries. Brush with butter and sprinkle with sugar. Bake for 15 minutes until golden. Serve with ice cream.
Quick Strawberry Toffee Pots
Cooking Time 10 minutes
Equipment Four half-cup capacity heatproof glasses.
Ingredients (serves 4)
- 250g strawberries, hulled, chopped
- 2 tablespoons Grand Marnier liqueur
- 150g low-fat ricotta cheese
- 1 cup low-fat yoghurt
- 2 tablespoons honey
- 1/2 cup caster sugar
Method
- Combine strawberries and liqueur in a small bowl. Set aside for 15 minutes. Whisk together ricotta, yoghurt and honey until well combined.
- Combine sugar and 1/2 cup cold water in a small saucepan. Cook, stirring, over low heat until mixture comes to the boil. Cook, without stirring, for 10 minutes or until syrup thickens and turns a deep caramel colour.
- Divide strawberry mixture among four 1/2-cup capacity heatproof glasses. Top with ricotta mixture. Carefully spoon toffee over ricotta mixture. Stand for 5 minutes or until toffee has set. Serve.
Peach and Raspberry Iceblocks
Equipment You will need 8 iceblock moulds and 8 paddle-pop sticks
Ingredients
- 200g can peach slices in natural juice, drained
- 1 cup fresh or thawed frozen raspberries
- 500g 99.9% fat-free vanilla yoghurt
Method
- Process peach in a food processor until smooth. Spoon into a bowl. Process raspberries until smooth. Spoon raspberry puree into a separate bowl.
- Divide yoghurt between the 2 bowls of fruit and swirl through. Fill iceblock moulds with alternating layers of fruit yoghurt mixtures. Place a paddle-pop stick in the centre of each mould.
- Freeze iceblocks for 3 to 4 hours or until firm. To remove iceblocks from moulds, dip moulds quickly into hot water. Pull out iceblocks using the paddle-pop sticks.
Also *drool*
http://www.taste.com.au/recipes/11182/mini+chocolate+pear+cakes+with+chocolate+sauce and....
http://www.taste.com.au/recipes/9244/mango+tart