1 1/4 cup Graham Cracker Crumbs
1/4 cup Granulated Sugar
5 tablespoons Butter, Melted
Tahitian Lime Filling:
8 ounces Cream Cheese, Softened
1 (14-ounce) Can Sweetened Condensed Milk 1 Jar Monkeypod Jam Tahitian Lime Curd
or Calamansi Curd can be used Preparation:
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, sugar, and butter in a medium-size bowl. Mix until uniform. Press crust mixture over the bottom and up the sides of a 10-inch tart pan with removable bottom. Bake for 10-12 minutes, until crust is golden brown. Allow cooling.
Combine cream cheese and condensed milk in the bowl of an electric mixer fitted with a paddle attachment (a hand mixer could be used too). Mix on medium speed until uniform. Mix in Tahitian Lime Curd
on low speed until combined. Pour mixture into prepared crust and refrigerate at least 4 hours before serving. Can be made a day ahead. Serve with sweetened whipped cream and sliced lime garnish.
Makes 8 Servings.
Recipe base by Stonewall Kitchen
¾ cup (180G) Ricotta
¼ cup (20G) Finely Grated Parmesan
100G Goats's Cheese, Crumbled
1 teaspoon Finely Grated Lemon Rind
Pinch Sea Salt
Pinch Cracked Black Pepper
2 Sheets Frozen Puff Pastry, Thawed and Halved
¾ cup (150G) Jarred Roasted Bell Pepper
8 Slices (200G) Grilled Eggplant
1 Egg, Lightly Beaten
Greek Basil Leaves, to Serve 1 Jar Monkeypod Jam Spiced Tomato Jam, to serve Preparation:
Preheat oven to 400°
Place the ricotta, parmesan, goat’s cheese, lemon rind, salt and pepper in a large bowl and mix well to combine.
Place 2 pastry halves on a large baking tray lined with non-stick baking paper. Top with the ricotta mixture, leaving a 2cm border. Top with the bell peppers and eggplant. Gently fold the remaining pastry halves in half length-ways. Cut slits into the pastry, 1/2 inch apart, leaving a 1inch border. Carefully unfold. Brush the pastry borders with egg and place the cut pastry halves over the filling to create 2 parcels, pressing the edges to seal. Trim the edges and brush the tops with egg. Bake for 20 minutes or until golden and the pastry is cooked. Top with basil, salt and pepper and serve with MPJ, Spiced Tomato Jam
. Serves 4
Recipe & Photo by Donna Hay Magazine