This recipe is another one from the Pampas Pastry Finger Food Recipe sheets. I’ve just checked to see if Pampas still make sweet tart cases and apparently they do – I just haven’t seen them around lately. If you can’t buy them you could make your own using pastry sheets.
These are change from the more traditional lemon curd tarts. The meringue topping combined with the orange curd makes a great combination.
Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway. This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently. It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course. I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.
I have no idea who Adam is, so I thought I’d rename this recipe Meringue Topped Apple Custard. What I like about it is, that as with a lot of the old recipes, there’s no fancy ingredients, just things you have in the cupboard. In this case, milk, bread, butter, apples, vanilla essence, eggs and sugar so that makes it a great ‘last minute’ dessert.
Like Mum I have a pretty large collection of cheesecake recipes, but this is the first one I’ve come across that uses Italian Macaroons as a base and pears as a topping. You could use fresh pears in place of the canned ones if you wanted to, but I think you’d need to poach them first to soften them.
Limes are now a common thing in Australia to cook with and to add to drinks, but in Mum’s day lime juice was only something 19th century British sailors had drunk and Limeys was a derogatory name for those sailors. This Key Lime Pie recipe comes from a Pie Delight segment in the New Idea, can’t find a date on it, but I’m guessing around the early 2000s.
This one comes from a 1974 New Idea section named Tasty Meals on a Budget. It’s a rice bubble, banana, coffee and marshmallow delight. I can’t decided just how the filling would taste, although I do think it’s one for those who have a sweet tooth.
I would never have imagined that you could use rice cakes to make the base of a lemon meringue pie, but this recipe from Sunrice Australia published in the Women’s Weekly does just that. In the picture the base looks quite good, it does have some crushed biscuits in there as well as coconut, so I guess it works and the filling has rice in it as well. It’s certainly a different lemon meringue pie!!
This recipe comes out of a Woman’s Weekly pullout called Pies without Pastry. When I first saw the title I thought the filling was rhubarb and butternut pumpkin which sounded very strange. On reading the recipe I was relieved to discover the butternut was actually butternut biscuits crushed to make the base. When you top that with the filling of rhubarb and apples and the crust of coconut and brown sugar you end up with a great tasting pie.
I’ve added Easy to the name of this tart because, although the recipe gives you directions to make your own lemon filling, you could always just use a bought lemon curd instead. No need to admit to anyone that you’ve taken the ‘easy’ way out.
Beb's Recipe Drawer 