Tag: #tart

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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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Maltese Marmurat Tart

Traditionally baked for special celebrations, the Torta tal-Marmurat is not easy to find in local shops. The combination of chocolate, orange marmalade and almonds is without doubt divine.

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Crustless vegetable and ricotta pie with Maltese Gbejna

‘This ‘pie’ is so incredibly quick to make. It is literally an all in one and the ground oats give it a great texture and absorb the liquid that the raw vegetables release to give it body and remove any hint of sogginess. Serve warm or cold, so incredibly delicious and packed with vegetables. It is quick and easy to prepare and economical and has been one of the most favourite recipes of this year’

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Strawberry Almond Golden Custard Tart [Egg Free using Goat’s Milk]

Strawberry Tart, Egg Free using Goats Milk by Lea Hogg, Malta

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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

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Bakewell Cake with Mincemeat – using up any left over mincemeat

I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again.  This week I used more or less the same ingredients of the tart filling and used up my left over mincemeat to make a Bakewell Cake. You will need: 200g ricotta 35g butter, melted 250g self raising flour 1/2 teaspoon bicarbonate of soda … Read More Bakewell Cake with Mincemeat – using up any left over mincemeat

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:

Bambinella in a Pine Crust

What is Bambinella you may ask if you do not live here? It is a fruit native to the island in the height of the summer. You will need to come and visit to try 🙂 Bambinella [Pyrus Communis] from the Rose family are mini bite-size crispy pears. The flavor is sweet and the texture is very similar to the large Asian yellow pears. … Read More Bambinella in a Pine Crust

Strawberry Sundae Tart

Summers remind me of strawberries and cream and mine are immersed into a chocolate pastry cream in a crust of chocolate. I am making the pastry cream without eggs as it seems more popular these days. This pie can also be gluten free merely by substituting the flour in the crust with gluten free flour (I used Doves usually for this crust when i … Read More Strawberry Sundae Tart

Hazelnut and Honey Tart

Today’s Paper This recipe was given to me by Renato. His father Guzi first made it as a speciality for the family Dolceria in Old Mint Street in 1955. And for the pastry you will need: 160g Flour 50g Sugar 50g softened Butter 3 drops Vanilla Extract 35g Water Zest of a quarter of a fresh Lemon Pinch of cinnamon A 10 inch Tart … Read More Hazelnut and Honey Tart

Bee pollen again, this time on a decadent chocolate tart

I first heard of Willie Harcourt Cooze on a Channel 4 documentary a few years ago. Willie gave up all all he had to pursue his dream and he went to South America with the hope of creating the purest cacao in the world. As soon as the documentary finished, the unusually shaped cylinders of pure cacao hit the shelves and they were completely … Read More Bee pollen again, this time on a decadent chocolate tart