Process 250g chocolate chip biscuits until fine; add 50g melted butter and 1 tbls milk, process until combined. Press mixture into whatever tin it fits (mine is a 20cm square tin). Freeze 30 mins.
Combine 3/4 cup smooth peanut butter and 1/2 cup cream in a small saucepan; stir, over low heat until smooth. Cool.
Beat 250g softened cream cheese and 1/2 cup caster sugar with electric mixer until smooth. Stir in peanut butter mixture.
Spread filling over crust; cover with foil, freeze 3 hours.
Combine 200g dark chocolate and 1/2 cup cream in a small saucepan; stir over low heat until smooth. Top cheesecake with chocolate mixture.
Enjoy from the freezer or fridge!
(Adapted from "The Australian Women's Weekly Cheesecakes" cookbook)
Portuguese custard tarts
Combine 1/2 cup caster sugar and 2 tbls cornflour in medium saucepan.
Gradually whisk in 3 egg yolks, 3/4 cup milk and 1/2 cup cream. Add 1tsp vanilla paste and a 5cm strip of lemon rind.
Stir over a medium heat until mixture just comes to the boil. Remove from heat and discard rind. Cover surface with plastic wrap.
Cut 1 sheet ready rolled puff pastry in half; place two halves on top of each other. Roll up pastry tightly from long side; cut log into 24 rounds.
Roll each pastry round on floured surface to 6cm diameter. Press pastry into greased mini muffin tin holes.
Divide custard among pastry cases. Bake about 15 mins in a 220 degree oven.
Enjoy the tiny bites of custardy goodness!
(Adapted from "The Australian Women's Weekly Little Pies and Cakes" cookbook)
The Peanut butter cheesecake is DIVINE!!! I however don't have a processor, so I guess you may just have to make it for me! :D
ReplyDeleteI just use my bar mix with the processor attachment (which you gave me a second of) OR you can hit them with a hammer I expect :)
ReplyDeleteHammer is sooo much more fun! :)
ReplyDeleteYum yum yum yum yum and did I mention, yum?
ReplyDelete