Tahitian Lime Tart

Posted on June 26, 2018 by Marissa Tanji | 0 Comments


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

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

Posted in Curd, Tahitian Lime Curd

Marinated Vegetable and Three Cheese Tart

Posted on June 26, 2018 by Marissa Tanji | 0 Comments

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

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 MPJSpiced Tomato Jam.

Serves 4

Recipe & Photo by Donna Hay Magazine 

Posted in Jam, Spiced Tomato Jam

Marmalade Crumb Squares

Posted on April 16, 2014 by Aletha Thomas | 0 Comments



1 1/2 cups Whole Wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup sliced almonds
3/4 cup Cara Cara Orange Marmalade


    1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with cooking spray. Set aside.
    2. In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set aside.
    3. In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the sliced almonds.
    4. Stir the Cara Cara Orange Marmalade to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread Marmalade over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer.
    5. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely and cut into squares.
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    Posted in Cara Cara Orange Marmalade