Limes are in season now and one of my favourite desserts is key lime tarts. I saw this recipe on Sally’s baking addiction and decided to give it a go. I’ve made key lime tarts before (click here for the recipe) but this new recipe calls for cream cheese… yum! As usual, I tried to cut down the sugar and butter as much as possible and the result is a delicious, tangy and very sour tart – which I absolutely love! So if you are not a fan of sour stuff, reduce the amount of lime juice used. Other than that, this recipe is perfect for dinner parties and it’s really easy to make! Nutrition per tart (12 serves) Ingredients for the crust 15 pieces of digestive biscuits 50g melted unsalted butter Ingredients for the filling 140ml of freshly squeezed lime juice (about 5 limes) Zest 5 limes 250g condense milk (I used Nestle skimmed condense milk) 120g cream cheese 5 egg yolks Directions Preparation time: 20 min Baking time: 10 min for the crust, 15 …

This dessert is a head turner and it’s out to impress your dinner guests.  Not only is it delicious, it is actually really easy to make. If you are not in the mood to make the pastry, you can always settle for those ready made ones but I’ve always like to make things from scratch; this way, I get to control what goes into my tummy. Ingredients for the pastry Preheat the oven temperature to 180 degrees Preparation time: 1hr Baking time: 20 min 120g chilled unsalted butter 60g caster sugar 125g plain white flour 100g wholemeal flour 1/2 teaspoon salt 1 egg beaten 1tbs cold water Ingredients for the filling Preparation time: 10min Leave it to chill in the fridge for at least 2-3hr before serving 400g 70% dark chocolate (use good quality chocolate. I usually like to use Lindt chocolates) 180ml skim milk 1/2 teaspoon salt 60g butter Nutrition per slice (One tart serves 10) Click on the images below for baking instructions

My kind friend from yoga gave me 12 limes yesterday and I was like, “Yay! Key lime party!”. I adapted this recipe from BBC good food which is my go-to place for recipes. It is fairly simple to make tarts, just that it might be slightly tedious because of the pastry (if you make it from scratch). Instead of the usual graham crackers crust, I’ve decided to make a crust out of rolled oats and desiccated coconuts (just like my pumpkin pie). The sourness of the lime together with the fragrance and sweetness of the coconut is like a marriage made in heaven. P.s instead of making little tartlets like what I did, you can use the same recipe and roll the pastry out into a pie tray – saves you lots of time too! Ingredients for the pastry Preheat the oven temperature to 180 degrees Preparation time: 10min Baking time: 10-15 min 80g plain flour 70g wholemeal flour 60g desiccated coconut 90g rolled oats – blended 60g brown sugar 2 table spoon honey 1/2 tsp bicarbonate …

Today marks the day where we commemorate the soldiers who lost their lives during the war. Traditionally, cookies made up of desiccated coconuts and rolled oats were baked for the soldiers because of its high nutritional value and long shelf life. I decided to add a twist to this wonderful recipe and make a butter-free version of it. Plus, pumpkin was on sale at Coles this week so why not make a pumpkin pie with an Anzac cookie base for this day of remembrance! Ingredients for the pastry  Preheat the oven to 180 degrees Preparation time: 10 min Baking time: 15min or when the crust turns brown 80g plain flour 70g wholemeal flour 60g desiccated coconut 90g rolled oats 80g brown sugar 2 table spoon honey 1/2 tsp bicarbonate soda 125ml grapeseed oil Ingredients for the filling Preheat the oven to 220 degrees. After the pie has been baked for 10min, reduce the oven temperature to 180 degrees Preparation time: 10min Baking time: 35-40 min 750g pumpkin (skinless and seedless), boiled or steamed. You can …