Strawberry & Spiced Apple Tart
3 apples, peeled, cored and diced
raw caster sugar
ground Macadamia Nuts
Prepare the filling:
Place the diced apples into a bowl sprinkle over with 2 desertspoons of caster sugar and a heaped teaspoon of strawberry gum. Toss well to combine and let it sit for a few minutes.
Place a sheet of pastry into the the base of a tart tin. Sprinkle the base with a little ground macadamia nuts - this will absorb the juices of the apples as they cook. Loosely top with the filling, making sure it is evenly distributed.
Fold the edges of the pastry up around the filling to form the tart. Brush the pastry with a little milk and a generous sprinkle of raw caster sugar.
Bake at 170C for approx 30 to 40 minutes, until golden and the apples are cooked through
Serve hot or cold with whipped creamStrawberry Gum Cheesecake with a Wattleseed Crust
10 or 12 plain chocolate biscuits, crushed to make 1 cup fine crumbs
1 teaspoon Ground Wattleseed
85g butter, melted
500g cream cheese
250mL light sour cream
¾ cup caster sugar
¼ cup orange juice
1 teaspoon Strawberry Gum
3 teaspoons gelatine dissolved in ¼ cup hot water
Combine biscuit crumbs, wattleseed and melted butter and press into base of a lined 22cm springform pan. Place in freezer to set.
Beat cream cheese, sour cream, sugar, fruit juice, Strawberry Gum and gelatine mix in a food processor until smooth.
Pour mixture over base and refrigerate one hour, or until set.
To serve - top with fresh strawberries. Fresh Strawberry Icecream Topping
Puree 2 punnets of fresh ripe strawberries with a half teaspoon of strawberry gum.