Apple, Pear & Sunmuscat Filo Tart

Preparation 15 Minutes

Cook 20 Minutes

Serves 8 as a snack

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Method

Preheat oven to 200ºC (fan forced 180ºC).  Line a baking tray with baking paper.

Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well.  Reserve 1/3 cup of this mixture.

Lay 1 sheet of filo onto prepared tray.  Brush evenly with melted butter, sprinkle over ¼ of the nut mixture.  Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture.  Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top. 

Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.

Bake for 25-30 mins until pastry is golden.  Cut into slices and serve with rocket.

Ingredients

5 sheets filo pastry

60g vegan butter (we used Nuttelex Buttery), melted

40g pecans, toasted and chopped

30g Sunbeam Walnuts, toasted and chopped

100g Sunbeam Slivered Almonds, toasted

50g Sunbeam Sunmuscats

50g fresh breadcrumbs

½ tsp ground cinnamon

3 tbsp maple syrup

2 apples, cores removed, cut into thin wedges

2 pears, cores removed, cut into thin wedges

1 tbsp coconut sugar

Recipe Collection

Bunny Garden Platter

Start by placing french dip and small bowl and both cheese on the platter in a zig zag.

Pull apart cos heats into individual leaves and cut carrots into halves.

Arrange the ingredients on the platter around the cheeses.

Garnich brie with fresh honeycomb onto it when serving.

Frozen Cheescake Pudding

Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.

Line an 8-cup-capacity metal pudding basin with plastic wrap.

Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.

Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.

Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.

Decorate with Raspberries, Strawberries and Mint. Serve immediately.

Chocolate Puddings with Sherry Raisins

  1. Pre-heat oven to 160°C (140°C fan-forced). Lightly grease 6 x ¾ cup capacity muffin pans. Place butter, sugar, raisins and sherry in a saucepan and heat, stirring occasionally until butter has melted. Allow to cool.

  2. Mix eggs through raisin mixture and then fold in the flour, almond meal, cocoa and spice. Pour between prepared pans and bake for 30 minutes. Allow to cool for 10 minutes in pan before removing.

  3. Use a small spatula to help remove puddings from pans and serve with custard and cream.


    Puddings can be made in advance and re-heated briefly in a microwave to warm through.

Lemon Friands

  1. Pre-heat oven to 180°C (160°C fan-forced). Grease with some butter and dust with additional almond meal 12 x ⅓ cup capacity friand moulds.
  2. Combine icing sugar, almond meal and flour in a large mixing bowl.
  3. In a separate bowl, whisk the egg whites until frothy. Stir in the butter and juice. Add to the icing sugar mixture and mix until well combined.
  4. Pour between prepared moulds and bake for 20 minutes. Allow to cool for 5 minutes before removing from pan and cool completely on a cooling rack. Serve dusted with additional icing sugar.

Apple & Sultana Crumble Cake

1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.

2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.

3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.

4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.

Chocolate Fruit Truffles

  1. Add chocolate to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
  4. Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring
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