Tantalising tangy desserts

Tamarillo Tarts with Lemon & Mint

If you love tamarillos, these fruity desserts are for you. While it can be difficult to get your hands on this delectable fruit year-round, now is the perfect time to head to the local farmers’ market or raid your neighbour’s tree (after asking, of course) and give a new recipe a go.

6

15 minutes

none

4 tamarillos

12 sweet pastry shells (we used store-bought)

120g mascarpone

120g ricotta

½ lemon (finely grated zest and juice)

2 tablespoons honey

6 sprigs mint

• Peel and slice tamarillos

• In a bowl mix the mascarpone, ricotta, lemon zest, juice and honey until combined

• Spoon mascarpone mixture into pastry shells

• Top with tamarillo slices and garnish with mint leaves

• Refrigerate until ready to serve

2

10 minutes

40 minutes

6 tamarillos, peeled and thinly sliced

Crumble topping Ingredients

½ cup rolled oats

½ cup butter, melted

½ cup coconut sugar

¼ cup all-purpose flour

⅓ cup slithered almonds

½ teaspoon cinnamon

• Pre heat the oven to 180°C on fan bake

• Place the tamarillos into an oven-proof dish or individual dishes

• In a bowl, combine the oats, butter, coconut sugar, flour and cinnamon

• Spread over the tamarillos and sprinkle with the almonds

• Place in the oven and bake for 40 minutes.

• Serve warm with a side of ice cream or yoghurt

8-12

15 minutes

30 minutes

3 tamarillos, peeled and cubed

3 tablespoons Manuka honey

2 free-range eggs

1 tablespoon vanilla extract

⅓ cup coconut oil, melted

½ cup coconut yoghurt

2 cups almond meal

2 teaspoons baking powder

Pinch of salt

½ cup desiccated coconut

• Pre-heat the oven to 180°C fan bake and line a small spring-form tin with baking paper

• Place a pot on the stove on low heat and add honey and tamarillos. Let them gently simmer for 5 minutes, take off heat and set aside

• In a bowl, beat the eggs, vanilla extract and coconut oil. Fold in coconut yoghurt, baking powder, salt and almond meal

• Pour into cake tin. Spoon tamarillo honey mixture over and sprinkle with coconut. Cook for 30 minutes and remove from oven. If a knife or toothpick comes out clean, the cake is ready

• Let the cake cool in the tin and then remove. Serve with a dollop of yoghurt. Cake is best stored in an airtight container at room temperature for up to 1 week.

— Courtesy of 5+ADay