Back to the real world after nearly 3 weeks holiday! Over the break I did continue to keep up with the weekly TWD recipe, but I didn’t have computer access for most of it, so haven’t been able to post them. The two recipes that featured while I was away were the tall and creamy cheesecake and French Pear Tart.
I made the cheesecake while I was in Christchurch. My Mum’s cousin was coming over for a bbq and she is coeliac, so I wanted to make something gluten free for dessert. The cheesecake was the perfect thing. I substituted graham crackers (which we cant get in NZ anyway) for gluten free rice biscuits (like a shortbread made with rice flour) and the rest of the recipe stayed the same. Mum doesn’t have a very deep round cake tin, so I just made ¾ of the recipe. I also divided the cheesecake mixture into two, adding melted chocolate to one half, making a two layered cheesecake. This cheesecake was absolutely delicious!
The French pear tart was really yummy too. I halved the recipe and made three mini tarts. Interestingly the recipe called for canned pears, which is a good thing as it’s not pear season here at the moment. The pastry is Dorie’s delicious tart pastry and the filling is an almond frangipane. My husband absolutely loved these tarts – as did I! They would be perfect with a scoop of vanilla ice cream.
7 comments:
welcome back :) both these recipes look delicious I think i would prefer the pear tart though looks so yummy:)
Wow, your cheesecake and pear tart both look great! I've made gluten-free cheesecake before, too, but I used pecans and brown sugar to make the crust. I bet yours was delicious with the chocolate layer.
They turned out great! Next time I'm making the pear tart as individuals too. Glad you had a fun holiday.
They both look lovely Tammy.
Both look great! I'm glad you had a wonderful holiday. They are always a good thing.
Yum, these both look delicious! I love the way your pear tarts turned out.
I used Arnott's rice cookies for my base too. The base tasted great but wasn't very crisp. I had problems with a little water leaking from the bain marie - and am not sure if that caused the soft crust or if it is the type of biscuits used.
How crisp was your base?
Joanne
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