Rich vanilla custard tart with seared figs

BASE

1 1/3 cups plain flour

1/4 cup caster sugar

125g butter 

1 egg yolk 

CUSTARD

4tbs caster sugar

1 tsp vanilla bean paste

3tbs custard powder 

3 cups milk

1 cup thickened cream 

4 fresh figs

Juice of 1 orange

1tbs honey 

1 tbs golden syrup 

Preheat oven to 200 degrees

Grease a rectangle fluted baking tin

Mix flour, sugar and butter in food processor 

Add egg yolk

Process until mixture comes together

Add a dash of water if needed 

Turn onto a lightly floured surface

Knead until smooth 

Cover in cling wrap and refrigerate for 30mins

Roll out to 3mm 

Cover baking tin, pushing down into corners

Refrigerate for 10mins

Cover in baking paper

Fill with raw rice

Bake for 10mins 

Remove paper and rice 

Bake uncovered for 10mins 

Leave to cool to room temp 

In a large saucepan whisk the eggs, sugar and vanilla 

Stir in custard powder 

Gradually add milk and cream, stirring constantly 

Cook on med heat for 10mins until thickens, stirring constantly 

Bring to the boil for 1 min 

Pour over base

Refrigerate for 6 hours or until set

Cut figs in half, length ways 

Place orange juice, honey and golden syrup in fry pan

Stir on med heat 

Add Figs to syrup facing down

Cook for 2mins 

Place figs over custard tart 

New York cheesecake

250g Arnott's Nice biscuits 
125g butter (room temp)
750g cream cheese (room temp)
juice of 2 lemons
rind of 2 lemons 
1 cup caster sugar
1 tsp vanilla bean paste 
3 eggs 
3/4 cup sour cream 
1 punnet raspberries 
pistachio nuts 

Raspberry sauce
1 punnet raspberries
1 tbs caster sugar
1 lemon- juice

New York cheesecake 

Preheat oven to 160 degrees 

Line a round baking tin (with removable bottom) 

Crush biscuits and mix in butter with fingertips

Press mixture into bottom of tin

Cover in glad wrap and put into fridge for 30mins

In a large bowl mix cream cheese, caster sugar, lemon rind

 and vanilla until smooth and creamy

Beat in 1 egg at a time 

Add sour cream and lemon juice

Continue to beat for 4mins 

Pour mixture over biscuit base

Place in oven for 1 hour

Turn oven off and leave cheesecake in for 2 hours with door ajar

The middle should still wobble when finished baking 

Place in Fridge overnight to set

Add raspberries and pistachios on top

Raspberry sauce- 

Blend Raspberries, sugar and lemon juice until smooth

Pour over cake when serving 

Wheat and dairy free chocolate chip cookies

2 cups almond flour
2tbs coconut flour
1/4 cup cacao powder 
Pinch of sea salt
1/2 tsp baking soda
1 vanilla pod
1/2 cup coconut oil
1/2 cup light agave nectar
200g raw chocolate (loving earth brand)
50g raw macadamia's, halved

Preheat oven to 180 degrees

In a large bowl combine all dry ingredients

In a small bowl combine coconut oil, agave 

and scrape the vanilla seeds in

Combine all ingredients together

If sticky, place in fridge for 15mins

Roll into flat balls and place on baking tray

Add a few Macadamia's to the top 

Place in oven for 10mins only

Allow to cool before removing from tray

Dairy free ginger cookies

1/2 cup organic coconut oil
1/4 cup organic agave syrup 
2 cups organic almond flour
2 tbs organic arrowroot powder
pinch of sea salt
1/4 tsp baking soda
1tsp cinnamon 
2tbs organic coconut flour
2tbs raw honey
1 vanilla bean 
Coconut sugar to sprinkle on top
1cm cube grated ginger

Preheat oven to 180 degrees

Cover baking tray in baking paper

In a large bowl combine arrowroot, salt, almond flour,

 baking soda, cinnamon and coconut flour. 

In a small bowl scrape out a vanilla bean

and add honey, ginger and agave. 

Stir wet into dry ingredients

Scoop into balls

Cover in thin layer of water

Sprinkle coconut sugar over them

Flatten onto a baking tray

Bake for 8-10mins

Cool before removing from tray

Zucchini Pasta

3 zucchinis, grated
1 tbs pine nuts
1 can mixed beans
3 field mushrooms, sliced
1/4 cup spring onions
1 can crushed tomatoes
1 capsicum
2 cloves garlic
1 tsp curry powder

Crush garlic and place in a saucepan on med heat

Add curry powder, salt & pepper and stir through

Add crushed tomatoes, capsicum, mushrooms, beans and spring onions

Allow to simmer on a low heat for 20mins

Add a splash of water if needed

Place on a serving plate

Place grated zucchini over the top

Sprinkle with pine nuts

Baked Peach Ice Cream

8 peaches
1 tbs brown sugar
juice of 1 orange
500ml ready made custard
100ml thickened cream
2 tbs caster sugar

Preheat oven to 180 degrees

Cut up peaches and place in a baking dish

Sprinkle brown sugar and orange juice over them

Place in oven for 30mins or until soft

Blend peaches then strain off the juice

Place peaches in a saucepan

Add custard, cream and caster sugar

Stir until it boils then take off the heat

Allow to cool

Place in an ice cream maker and churn until set