White Chocolate TART with
Balsamic roasted Strawberries

Simple, creamy, lovely.  Thanks to Woolworths Fresh Magazine for the recipe
Preparation + cooking:  1 hour (approx)
Serves 8
Ingredients

• 250gm strawberries
• 1 tbsp balsamic vinegar
• 1 tbsp caster sugar
• 2 sheets frozen ready-made shortcrust pastry
• 3/4 cup thickened cream
• 2 tbsp caster sugar
• 220gm white chocolate, finely chopped
• 2 eggs, whisked
• Icing sugar, to serve

​Method

1. Preheat oven to 200 degrees.  Wash and hull strawberries.  Cut in half (or quarters if they are very large).  Place strawberries into an ovenproof baking dish.  Add balsamic vinegar and caster sugar and toss well to coat.  Spread into a single layer then roast for about 10 minutes or until just softened.  Set aside to cool.  Cover and refrigerate until required.
2. Lower oven temperature to 180 degrees.  Grease a 25cm tart tin.  Join pastry sheets together by overlapping slightly then place in prepared tart tin.  Trim excess pastry then freeze for 10 minutes.  Line pastry with baking paper and fill with baking beads.  Transfer to oven and bake for 15 minutes.  Remove paper and beads.  Return to oven and bake for a further 10 minutes until light golden and crisp on the base.  Set aside to cool.
3. Place cream and sugar into a saucepan over medium heat.  Stir for 3 minutes or until sugar has dissolved and the cream is hot (being careful not to boil).  Remove from heat, add chocolate and stir until smooth.  Allow to cool for 5 minutes.  Add eggs and stir until combined.
4. Arrange roasted strawberries over base of pastry shell, reserving some of the strawberries for serving.  Pour cream mixture over berries in tart tin.  Transfer to the oven and bake for about 20 minutes or until the filling is set.  Allow to stand for 10 minutes before removing from tart tin.  Transfer to a wire rack to cool.  Refrigerate until ready to serve.
5. To serve, top the tart with the remaining strawberries and dust with icing sugar.

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Coconut lemon curd tarts

A lovely, tangy little tart
Makes 6 small or 12 mini tarts
Ingredients

• 1 jar lemon curd (or lemon butter)
• 1 egg white
• 1/4 cup caster sugar
• ½​​ tsp vanilla extract
• 2 tsp cornflour
• 1 cup desiccated coconut
• Whipped cream to serve

​Method

1. Preheat oven to 160 degrees.  Brush loose-based flan pans with oil (or cupcake trays for mini tarts).
2. Beat egg white until stiff peaks form.  Gradually add caster sugar, beating until sugar dissolves and mixture is thick and glossy.  Fold in vanilla, cornflour and coconut.  Divide mixture between pans.  Using wet fingertips, press over base and sides.  Bake for 8 to 10 minutes or until light golden.  Stand for 5 minutes.  While warm, loosen cases from pans but do not remove.  When cooled, remove tart cases and place on a wire rack.
3. Spoon lemon curd into cases.  Chill and serve with whipped cream (and for extra luxury, top with a chocolate dipped strawberry).

JAMIE  OLIVER'S  LEMON  and  PINE  NUT  TART

Tangy and delicious.  Remember to allow adequate cooking and chilling time for this recipe.
Serves 8 to 10
Ingredients

• 125gm unsalted butter, softened
• 1/3 cup caster sugar
• 2 egg yolks
• 1½​ cups plain flour, plus extra to dust
• ½​ tsp baking powder
• Pinch salt
• 1 tbsp milk
• Icing sugar and whipped cream (or ice cream), to serve

Filling

• 5 egg yolks
• 125gm caster sugar
• 2+1/4 tbsp cornflour
• Finely grated zest and juice of 2 lemons
• Pinch salt
• 2 cups (500ml) milk
• ½​​ cup pine nuts

​Method

1. To make the pastry, beat butter and caster sugar until thick and pale.  Add the egg yolks and stir until combined.
2. Sift in plain flour, baking powder and a pinch of salt.  Mix until incorporated and the dough is smooth (add the milk if the dough does not come together).  Shape the dough into a disc, enclose in plastic wrap then chill for 1 hour.
3. Meanwhile, prepare the filling.  Whisk the egg yolks, caster sugar, cornflour, lemon zest, lemon juice and a pinch of salt.  Heat the milk in a saucepan until bubbles form at the edge then pour into the lemon mixture.  Whisk to combine.
4. Return mixture to saucepan over medium heat.  Cook, whisking constantly, until thickened.  Pour mixture into a clean bowl, cover the surface closely with plastic wrap to prevent a skin forming.  Set aside to cool.
5. Remove pastry from fridge.  Roll on a lightly floured surface until 3mm thick.  Use pastry to line a greased 21cm loose-bottomed tart pan, pushing into corners.  Trim excess pastry then cover and chill for 30 minutes.
6. Meanwhile, preheat oven to 180 degrees and place a baking tray on middle shelf to warm up.
7. Remove pastry from fridge then spoon in the lemon mixture.  Smooth the surface then scatter with the pine nuts.
8. Place the tart on the hot baking try and bake for 30 to 40 minutes until the pastry is golden and the filling is set.
9. Remove the tart from the oven and allow to cool in the pan for 15 minutes.  Remove tart from pan then allow to cool completely.  Chill until firm.  When ready to serve, dust with icing sugar and serve with cream (or ice cream).

Pineapple Condensed Milk Tart

Ingredients
Base

• 1 large ready-made tart case (2 small) OR
• 100gm plain biscuits
• 85gm butter, melted

Filling

• 1 x 400gm can condensed milk
• 300ml cream
• 1 can crushed pineapple, drained
• ½​ cup lemon juice

​Method

1. If using a biscuit base, grease and line a 20cm springform pan.  Process biscuits until fine then add melted butter. Pulse until combined. Press biscuit mixture over base of prepared pan.  Place in fridge to chill.
2. Meanwhile, combine condensed milk and lemon juice in a bowl.  Mix the drained crushed pineapple into the condensed milk mixture.
3. Whip cream until stiff then fold slowly into pineapple mixture.
4. Pour mixture into prepared case and refrigerate until set.

Arnotts Iced Vovo Tart

A gorgeous dish ... perfect for Australia Day.  Thanks to Taste.com for the recipe http://www.taste.com.au/recipes/31865/arnotts+iced+vovo+tart

Curry Pumpkin Tarts with Rocket Dip

Makes 12
Preparation and cooking time:  45 minutes
Ingredients

• 200gm pumpkin, peeled and chopped
• 3 sheets frozen shortcrust pastry, thawed
• 150gm Danish or Persian feta
• 3 eggs
• 300ml cream
• 1 tsp mild curry powder
• ½​​ cup bought Chunky Rocket Dip

Method

1. Preheat oven to 200 degrees (180 fan forced).  Place pumpkin on a baking tray and spray with cooking oil.  Season with salt and pepper and bake until tender.
2. Meanwhile, using a 10cm round pastry cutter, cut 12 rounds from pastry.  Grease a 12 hole (1/3 cup) muffin tray and line with pastry rounds.  Blind bake for 10 to 12 minutes.
3. Combine pumpkin, feta, eggs, cream and curry powder in a food processor.  Blend until smooth then season with salt and pepper.
4. Pour pumpkin mixture into prepared pastry cases.  Bake for 20 to 25 minutes until golden and set.  Stand in tray for 2 minutes then carefully transfer tarts to a wire rack to cool slightly.
5. Arrange tarts on a serving platter and top with a teaspoon of rocket dip.

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Pecorino  and  Spinach  Tart

Photo coming soon!
Serves 4
Preparation & cooking time:  60 minutes
Ingredients

• 1 packet fillo pastry
• 60gm butter, melted
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 large bunches English Spinach, washed well
• 3/4 cup thickened cream
• 3 eggs, beaten
• 1 cup grated Pecorino cheese
• 1/4 cup pine nuts

Method

1. Preheat oven to 180 degrees.  Grease a 20cm flan ring or pie dish and line with fillo pastry.  Use 8 layers of fillo pastry, overlapping the edges and brushing each sheet with melted butter before adding the next.
2. Heat oil in frying pan and sauté onion until soft.  Add spinach and stir until just wilted.
3. Place cream in a bowl with beaten eggs.  Stir in grated Pecorino, onion and spinach.  Season well with salt and pepper.
4. Fill pastry case with cheese and spinach mixture.  Sprinkle with pine nuts.
5. Bake for about 35 to 40 minutes or until golden and firm to touch.
6. Serve warm with a salad.

​Hint
This tart works well with parmesan cheese and can be made in smaller portions (using 5 layers of fillo pastry)

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