These are change from the more traditional lemon curd tarts. The meringue topping combined with the orange curd makes a great combination.
ORANGE CURD TARTLETS
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Tag Archives: ground almonds
PEAR AMARETTI CHEESECAKE
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.
KEY LIME PIE
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.
FIGGY PUDDING
This recipe could be renamed Sticky Fig Pudding as it’s just a take on a Sticky Date Pudding. It uses dried figs instead of dried dates and looks delicious.
LEMON AND BLUEBERRY TART
I haven’t made this Lemon and Blueberry Tart yet as I’ve only just found the recipe in Mum’s collection. It looks great though and pretty easy to make. Because it uses frozen blueberries you can make it all year round, so I think I’ll try it out for our next family get together.
RIPE CHERRY SLICE
This homemade take on a Cherry Ripe comes from Mum’s friend Thel, who was a great cook and gave Mum some terrific recipes.
RIPE CHERRY SLICE
- 250g dark chocolate
- 30g copha
- 1½ cups coconut
- ½ cup ground almonds
- ½ cup icing sugar
- 2 egg whites
- 2 tablespoons rum
- 125g glace cherries
Melt chopped chocolate and copha in double saucepan. Line 2 – 25x8cm bar tins with foil, pour half chocolate mixture over base of each tin (reserve the other half for top). Refrigerate until set. In bowl combine coconut, ground almonds and sifted icing sugar. Add unbeaten egg whites and rum, mix well. Chop cherries roughly, add to coconut mixture and mix well. Spread over chocolate in tins, pour remaining chocolate over. Refrigerate until set. Allow to stand at room temperature 30 minutes before cutting. Remove from tins, remove foil before cutting.
Beb's Recipe Drawer 