What do you bake when the week is speeding by and you feel like something lush and desserty? Perhaps something like this pineapple and gingernut tart/ pie? The base is the standard crushed biscuit (cookie) base but instead of using something plain like graham crackers, I used Gingernuts. I don’t often buy sweet biscuits from the shops/ supermarkets because we prefer the taste of home made. The only exception is Gingernuts - there’s something about the almost tooth-breakingly hard texture that gets to me. I love dipping them in a cup of tea until they are soft enough to eat.
Spread the crust with a dreamy creamy filling and top with a zingy fruity topping, and you get a pretty snazzy dessert in next to no time.
And speaking of time (you like how I did that?), it’s high time I did a quick shout out to a few fellow bloggers.
First up, is Cheah from No Frills Recipes who is an ardent supporter of our Muhibbah Malaysian Monday project. She tagged me in a Easter meme but I ran out of time to respond, so this mention is hopefully the next best thing :)
Next, I need to say a big thank you to Diyana from Kebun Malay-Kadazan Girls who sent me a whole lot of lovely seeds for the garden. I’d won them in a Save the Bees giveaway on her blog. If you haven’t had a chance to visit her gardening site, I do urge you to pay a visit, you’ll be amazed at the number of edibles she grows in her garden.
Some seedlings have sprouted (calendula)
Finally, I just wanted to mention Fiona from Life on Nanchang Lu, for no particular reason really, except that I really enjoy her blog. She writes an expat-eye-view of her life in China, her blog is full of interesting photos, anecdotes, travel tales and of course, food (she's a VERY brave eater). Did I mention she’s a fellow Aussie?
Of course, there are so many other bloggers out there who never cease to amaze and inspire me, and I don’t want any of you to feel left out, so even if I didn’t mention you by name, consider yourself loved :)
Enjoy the rest of the weekend!
Just wanted to share this photo of a very serious faced chef - she's helping Mr. Kitchen Hand make pizza (I get the night off, woo hoo!).
Pineapple gingernut pie
(I found that eaten straightway, the crust sticks to the teeth a bit. After a day in the fridge, the crust softens (thanks to the filling) and won’t stick. Either let the tart mature, or use a few plain biscuits with the gingernuts to counteract the sticky teeth syndrome, if it bothers you).
19-20 Gingernuts (1 packet contains 20, so either use them all or eat one - cook’s perks)
60g butter, melted
Process the gingernuts until you get fine crumbs. There should be about 1 3/4 cups worth. Place in a bowl and mix the melted butter in thoroughly. (edit: forgot to mention you need to press the crumbs into a pie dish, but I'm sure you know this right?) Bake at about 170˚C for roughly 5 minutes. Set aside.
(Modified from a recipe for Cream Cheese Pie found at allrecipes. I reduced the measurements because I'm not a fan of a huge amount of cream cheese, I find it a bit cloying. This reduction in quantities yields a shallower tart/pie.)
250g cream cheese (1 packet) - room temperature
1/4 cup coconut milk
2 egg yolks
1/2 cup sugar
2 tablespoon honey
dash of vanilla essence
(Check the recipe link for more thorough instructions). Beat the filling ingredients together until smooth, pour into the crust and bake at approx 170˚C until set (about 35 minutes). Keep an eye on this as the top can get browned quickly, as happened to mine! Cover loosely with foil if needed.
3/4 cup sour cream
2 tablespoon brown sugar
cooked fruit of choice - I used some cooked pineapple (chop 2 cups of fresh pineapple roughly, add a couple of tablespoons sugar, or to taste, simmer on low heat until tender. It took about 10 minutes. Let cool before using).
Mix the sour cream and brown sugar together. Spread this creamy topping over the cooked filling, then cover with the fruit and bake for a further 5-10 minutes. Cool before attempting to cut. Tastes great slightly warm or even cold, straight from the fridge.