Category: Tarts

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Hazelnut and Honey Tart

This recipe was given to me by Renato Briffa. It was created by Renato’s father Guzi in 1955 as a speciality for the family dolceria in Old Mint Street in Valletta. It is straightforward to make as it does not have a long list of ingredients. With flavours of old Malta revived, this tart is bound to be a crowd pleaser! You will need: a … Read More Hazelnut and Honey Tart

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A simple ricotta and almond base for any fruit tart

This is the quickest way to make a simple base for a fruit tart and once it has cooled down to pile it with your favourite fresh fruit in season.  Scatter some nuts, drizzle honey or agave and you will make it again and again. I use ready made short crust pastry and for the filling you will need: 500g ricotta 200g ground almonds … Read More A simple ricotta and almond base for any fruit tart

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Blueberry Frangipan Cheesecake

This is a treat and for me sweet enough, but blueberries are quite tart and if you require it sweeter brush the top with some barely warm agave or honey just before serving. This is another quick and easy recipe and it will not take too long to prepare.   You will need : 300g butter, soft 300g sugar 300g eggs, beaten and weighed … Read More Blueberry Frangipan Cheesecake

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Upside Down Strawberry and Banana Crumble

An upside down crumble allows the juices to ooze out of the fruit and moisten the crumble mix, filling it with all those fruity flavours. It is quick to make and does not need hours in the kitchen making it an ideal dessert to serve with ice cream. I use a mix of strawberries and bananas but other fruits can be use such as … Read More Upside Down Strawberry and Banana Crumble

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Spinach Ricotta Picnic Pie

This spinach ricotta pie is the ultimate summer picnic comfort food.  This tart is beautiful when it is cut up after it is cooled down as it exposes the hard boiled eggs and is ideal for outdoor entertaining. Although the number of eggs in this recipe seem a lot, you can omit the hard boiled eggs but the idea is to cut it up … Read More Spinach Ricotta Picnic Pie

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Chicken, Feta and Kale Filo Pie

‘This is a great way to use up bits of filo that have broken up in the fridge or freezer. The tart may not look very attractive when you assemble it however when baked it becomes beautiful, sprinkled with sesame seeds, crispy and golden.

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Turmeric Tart with Orange Blossom Water [egg free]

‘This tart is adapted from the Lebanese ‘Sfouf’ made from semolina and turmeric.  It is moist, sweet and economical.  Orange flower water is very popular in Maltese sweets and the flavour marries very well with the exotic middle eastern flavours of this cake.  Turmeric is a spice with over 300 different components and it has many amazing properties.  I usually use the fresh root … Read More Turmeric Tart with Orange Blossom Water [egg free]

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Valentine’s Day Tart with a no butter crust

‘The coconut milk filling laced with orange zest is set in a flaked almond crust and simply decorated with hand made Tunisian sweets topped with edible roses and a luscious strawberry to finish it off’ You will need: 500g flour 100g coconut 250g sheep’s milk ricotta 1 heaped spoon unrefined sugar 1 tablespoon honey seeds of 1/2 vanilla pod Grated zest of half an orange 2 … Read More Valentine’s Day Tart with a no butter crust

Anton’s Ricotta and Almond Tart

I adapted Anton’s recipe with no added butter and no sugar and for the crust you will need:

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Artichoke Salad in a pistachio crust

The ingredients come from this Mediterranean garden and I have also used ricotta, a most common ingredient here that you will find any day in every local kitchen.

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Salmon and Walnut Tart

Supper tonight is a simple tart with fresh poached salmon,  and Toasted Walnuts accompanied with a simple mixed leaf salad. I like the texture of the finished pastry of this recipe. Always willing to try something new, I added a whole egg rather than an egg yolk to the dough and I ended up with a very workable dough with literally no cracks and … Read More Salmon and Walnut Tart

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A tart with Jujube and Pomegranate

How can I describe the flavor? It is like eating the best tasting apple with a caramel undertone. This is the jujube, the Korean, Chinese or Indian date …. a pop-in-the-mouth morsel full of flavor.
A very unusual fruit and quite delicious, yet I find I am unable to eat too many…. In Texas Jujube has become very trendy recently and is being cultivated and sold as a dried health food.