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Healthy Lime Tart

| Baked Sweets, Desserts, Members only

This Healthy Lime Tart is a personal favourite of mine – it has a tart and fragrant creamy lime filling with a hint of sugar, in a crisp pastry shell. I use rice malt sugar to keep this fructose friendly and the sweetener quite neutral. I love a more ‘tart’ lime tart, so add extra…

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Portuguese Custard Tarts

| Baked Sweets, Desserts, Members only

This is my healthy take on the classic Portuguese Custard Tarts (or pastel de nata). I think these pastries are a perfect blend of sweetness and wholesome goodness. These rich, creamy tarts feature a flaky, buttery puff pastry crust filled with a smooth, velvety custard infused with vanilla and lemon zest. Perfectly baked until the…

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Spinach Ricotta Galette

| Make-ahead Meals, Vegetarian, Savoury Snacks, Members only

Elevate your mealtime with this protein rich Spinach Ricotta Galette – a perfect blend of tender spinach, creamy ricotta, and nutty pastry. A rustic dish that’s both easy and elegant. Get ready to indulge in the savoury goodness of this simple tart. Health benefits The filling brings together protein-rich ricotta, calcium-rich parmesan and antioxidant-packed spinach,…

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Strawberry Custard Filo Tart

| Baked Sweets, Desserts, Members only

This Strawberry Custard Filo Tart is a delicate tart with a beautiful flavour. It’s quick and easy to make for a fast, tasty dessert. Filo pastry is used that gives the shell of the tart a crisp, flaky finish. The special touch in this tart is the coil of filo pastry throughout the middle -…

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Asparagus Tart (with a Rocket Salad)

| Make-ahead Meals, Vegetarian, Healthy Lunchbox, Members only

This delicious Asparagus Tart is super simple to make and a sensational light meal. These are divine hot out of the oven or at room temperature for lunches. Growing up, I associated asparagus with the tinned kind – grey/green, floppy and a horrible flavour. Fresh asparagus is a world apart – fresh, bright and green, and…

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Zucchini Feta Tart

| 30 Minute Meals, Vegetarian, Members only

This Zucchini Feta Tart is a quick and easy recipe and makes a beautiful light lunch or dinner. This would also be perfect for an afternoon tea where finger food is served – these can be sliced into fingers for dainty, delicate treats! There is a lot of variation to be had too – change…

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Stone Fruit Galette

| Baked Sweets, Desserts, Members only

This Stone Fruit Galette is the perfect solution for using up end of season fruit in a delicious open pie. I like using a mix of fruit, or adding in some berries for the best flavour. If you’re new to working with pastry this is a really great place to start as it’s supposed to…

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Rhubarb Orange Frangipane Tart

| Baked Sweets, Desserts, Members only

This delicious, nourishing and low sugar Rhubarb Orange Frangipane Tart is a fabulous dessert. Rhubarb is in-season right now and it’s a high fibre vegetable which is great for supporting sluggish digestion. It has a very impressive nutrient profile and is also a wonderful source of many protective antioxidants. I adore this dessert and I…

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Black Forest Tart

| Baked Sweets, Holidays & Entertaining, Desserts, Members only

This delicious Black Forest Tart is quick and easy to make, and a decadent chocolate dessert. I think cherries and chocolate are a flavour match in heaven! Who’s with me? I have strong memories of the flavours of Black Forest. I grew up in Perth and as a teenager, every Thursday night my parents and…

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Rich Chocolate Tarts

| Holidays & Entertaining, Desserts

I can’t quite believe I’m writing this but it’s that time of year – Christmas is fast approaching so I thought it time to roll out a few festive delights, starting with these delicious, easy to whip-up Rich Chocolate Tarts. Who doesn’t love a rich chocolate tart?!

This is a great make-ahead dessert for Christmas day as you can prepare all the components in advance and then assemble just prior to serving. The buckwheat flour makes for a really simple, biscuity pastry crust. I love to use it in gluten-free baking because it is such a cost effective flour. I hope you love it!

Health benefits

This dessert is packed with wholesome ingredients, including buckwheat flour, a gluten-free alternative rich in fibre and nutrients. The cashew cream provides healthy fats, while cacao is a great source of antioxidants. Sweetened naturally with rice malt syrup or maple syrup, these tarts offer a refined sugar-free option.

Ingredients

This recipe includes ingredients such as raw cashews, coconut water, maple syrup or rice malt syrup, and cacao powder, which come together to create a creamy, smooth filling. The chocolate pastry is made with buckwheat flour, butter, coconut sugar, and cacao powder, resulting in a rich, gluten-free base. Fresh fruit like berries or cherries adds a fresh flavour to balance the richness of the chocolate.

How to make these healthy chocolate tarts

To make these tarts, start by preparing the chocolate cashew cream. Blend the soaked cashews with cacao powder, coconut water, and a natural sweetener until smooth and creamy, then set the mixture aside in a bowl. For the pastry, combine buckwheat flour, butter, coconut sugar, and cacao powder to form a dough. After chilling the dough, roll it out and bake it in tart tins. Once the pastry has cooled, assemble the tarts by filling the shells with the chocolate cashew cream. Finish by garnishing with fruit and shaved dark chocolate (optional).

Serving suggestions and how to store

Serve these tarts chilled, garnished with fresh fruit (my favourites are fresh raspberries, blueberries, strawberries and cherries) and shaved dark chocolate (optional). Store them in an airtight container in the fridge for up to two days. Any leftover pastry dough can be refrigerated or frozen for future use.

Vary rich chocolate tarts to suit your dietary needs

This recipe can be adapted to suit different dietary preferences. For a nut-free version of the chocolate filling, replace the cashew cream with whipped cream, crème fraîche, or coconut yoghurt. For a vegan option, use maple syrup as the sweetener, replace the egg with a chia egg, and substitute the butter in the pastry with coconut oil. If you’re short on time, you can use pre-made chocolate shortcrust pastry and fill it with the chocolate cashew cream, crème fraîche or coconut yoghurt for a quick and easy version.

This adaptable dessert is perfect for a variety of dietary needs, ensuring everyone can enjoy this decadent treat!\

For more easy to make, delicious healthy dessert recipes, click HERE.

These Rich Chocolate Tarts are a great make-ahead healthy dessert, perfect for any special occasion or treat!
Print Recipe
4.75 from 8 votes

Rich Chocolate Tarts

A delicious, yet nourishing dessert that is sure to impress the crowds. Remember to allow soaking time for the cashews. 
Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: Dessert
Servings: 8
Author: Georgia Harding

Ingredients

Chocolate Cashew Cream

  • 125 g raw cashew nuts (approx. 1 cup) soaked 3-4 hours, or overnight
  • 60 ml coconut water (¼ cup)
  • 85 g rice malt syrup or maple syrup (¼ cup)
  • 2-3 tbsp cacao powder (unsweetened Dutch process or raw)

Chocolate Pastry

  • 280 g buckwheat flour
  • 125 g butter room temperature
  • 80-100 g coconut sugar or rapadura (approx. ½ cup)
  • 2 tbsp cacao powder (unsweetened Dutch process or raw)
  • 1 egg/s

Fruit

  • 1 cup/s fruit -of your choice. I love fresh berries or cherries (think Black-forest flavours)
Metric - US Customary

Instructions

Chocolate Cashew cream

  • Start with the cashew cream. It can be made a day or so ahead, up to you. Soak the cashews for 3-4 hours or overnight. Drain and rinse.
  • To make the chocolate cream, blend the soaked cashews in a powerful food processor or high speed blender until a coarse texture. If using a Thermomix 20 seconds speed 4.
  • Add the rest of the ingredients and blend again until a silky smooth cream is formed. If using a Thermomix 30 seconds, speed 4-5 (you may need to scrape the sides once or twice).
  • Set it aside until you're ready to serve.

Chocolate Pastry

  • Pre-heat your oven to 180℃ (fan forced) and grease one large or four small springform tart tins.
  • In a food processor, combine the butter and buckwheat flour until a crumb like texture forms. If using a Thermomix 20 seconds, speed 4.
  • Add in the remaining ingredients and mix until the dough forms a disc. If using a Thermomix 30-40 seconds, speed 4. As you mix it it should come together.
  • Wrap the dough in baking paper and pop in the fridge for 1 hour.
  • Cut the dough in half (you have enough for two large tarts or 8 small tarts - see tip below). Any leftover dough can be refrigerated or frozen until needed.
  • Roll the dough to about 5mm thickness. It's important to work quickly, especially in a hot kitchen - as the dough softens, it's harder to work with. Cut the pastry to suit the tin you are using. You may need to bring the pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing the dough into the tin with your fingers.
  • Any leftover you can cut into shapes to decorate or just enjoy as biscuits.
  • Cover the tarts with a sheet of baking paper and weight it to blind bake the shells.
  • Cook for just 7 minutes for a small tart, 10 for a larger one. Remove from the oven and cool in the tins for a few minutes, then, when cool enough to handle, carefully push out of the base and cool completely on a wire wrack.
  • Keep in an airtight container in the fridge or freezer until ready to serve.

To serve

  • Top the shells with the cashew cream and garnish with fruit and shaved dark chocolate (optional, as pictured).

Tip

  • Individual tarts are most fool proof as the larger tarts can crack when cutting (unless the pastry is cooked perfectly).

Store

  • Store in an airtight container in the fridge.

Notes

Cheats version

Use the Careme Chocolate Shortcrust for the quickest dessert ever! You can even fill the cases with creme fraiche and fresh fruit for an even quicker dessert (if dairy-free is not a concern). 

Nut-free

Fill the cases with whipped cream or creme fraiche or coconut yoghurt (if dairy and nut-free)

Vegan, dairy-free and egg-free options

Choose maple syrup as your sweetener for vegan and replace the egg with chia-egg. Replace the butter in the pastry with coconut oil (this will produce a tougher shell once it cools). 
 
 

I hope you love this dessert. I'd love to hear what you think, feel free to post a comment below. 

Healthy Breakfast Tart

| Breakfast, Desserts

With Mother’s Day approaching I thought I’d share a gorgeous little recipe that my whole family adores – a healthy, yet easy to make Healthy Breakfast Tart. This recipe also features on JamieOliver.com as my spin on the great man’s Mini super-fruit breakfast wraps.

This healthy breakfast tart is a delicious, wholesome way to start your day. With a crunchy, nutty base and a creamy yoghurt filling, it’s both satisfying and nutritious. Topped with your favourite fresh or stewed fruits, it’s as versatile as it is tasty.

I know this tart might look a bit complicated and decadent but it really is neither. It’s also extremely versatile and intolerance friendly and you can alter the toppings to suit your tastes or to what ever is in season.

So Happy Mothers Day to each and every amazing mumma. I hope your family spoil you rotten!

Health benefits

Packed with healthy fats from nuts and seeds, this breakfast tart also provides fibre from chia seeds and oats (or quinoa flakes for a gluten-free option). Topping it with Greek or coconut yogurt adds a dose of probiotics for gut health, while fresh fruit offers antioxidants and natural sweetness.

Ingredients

This tart recipe couldn’t be easier to make. The granola like base is made from a mix of chia seeds, nuts or seeds, rolled oats (or quinoa flakes), coconut oil, rice malt syrup or honey, vanilla extract and warming spices like cinnamon, cardamom, and ginger. The filling is simply thick Greek or coconut yogurt, topped with fresh or stewed fruit of your choice for a naturally sweet finish.

How to make this healthy breakfast tart

To make the crust of this fruit tart, blend chia seeds and nuts or seeds in a food processor until fine. Add oats, coconut oil, sweetener, spices, and a bit of water, then pulse until the mixture forms a dough. Press the dough into a greased springform tart pan and bake for 15 minutes. Let it cool, then top with yogurt and your favourite fresh fruit like berries or kiwi or banana.

Serving suggestions and how to store

This tart is best served fresh with a generous topping of fresh fruit (or stewed fruit if you prefer). It’s perfect for breakfast or brunch, and slices neatly for easy serving. You can store leftovers in an airtight container in the fridge for up to two days, but it’s best enjoyed the same day for optimal freshness.

Vary this healthy breakfast tart to suit your needs

For a gluten-free or grain-free version, use quinoa flakes instead of oats. To make it dairy-free or vegan, swap the Greek yogurt for coconut yogurt. If you’re avoiding nuts, replace them with seeds like sunflower or pumpkin seeds, and for a coconut-free option, use macadamia nut oil in the base.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

For more delicious, easy to make, healthy breakfast recipes, click HERE.

Healthy Breakfast fruit tart - This Healthy Breakfast Tart is a versatile, nourishing start to the day. It suits grain, gluten, dairy, fructose, egg & nut-free. Thermomix method included.
Print Recipe
4.94 from 15 votes

Healthy Breakfast Tart

This quick and easy to prepare tart is super nourishing so good enough for breakfast but pretty enough for dessert (or just dessert for breakfast)!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert
Servings: 4

Ingredients

Base

  • 1 tbsp chia seeds
  • 120 g mixed nuts or seeds (¾ cup)
  • 65 g rolled oats (â…” cup) or rolled quinoa flakes
  • 60 g coconut oil (¼ cup) melted if solid
  • 85 g rice malt syrup or honey ¼ cup approx.) taste the batter and alter the sweetness to taste
  • 1 tsp vanilla -paste or powder
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tbsp water

Filling

  • natural, Greek or coconut yoghurt
  • Fresh or stewed fruit of your choice

Instructions

  • Preheat your oven to 180℃/ 350℉. Grease a spring form round or rectangle tin.
  • In a food processor grind the chia to a fine meal. If using a Thermomix, blend 10 seconds, speed 8.
  • Add the nuts and/or seeds and grind to a meal. If using a Thermomix, grind 7-8 seconds, speed 8.
  • Now add the rest of the base ingredients and pulse to just combine and break up the oats. If using a Thermomix, turbo x 3-4 pulses.
  • It should form a dough that sticks together when pressed.
  • Press into your spring form tin with wet finger tips and bake for 15 minutes.
  • Remove from the oven, allow to cool until warm, then remove from the tin.
  • Top with unsweetened Greek or thick-set natural yoghurt and top with fresh fruit (fig, blueberries, strawberries, kiwi-fruit, mint) or even stewed fruit.

Store

  • Store in an airtight container in the fridge.

Easter Inspired Breakfast Tart

  • To make this Easter inspired breakfast tart, I made a mould for the biscuit base from tin foil by folding strips and stapling together then forming into an 'egg' shape.
  • This is the side on view of this cute little Breakfast Tart. It slices beautifully into neat portions too so it's easy to serve.

Notes

Gluten and grain-free

Choose rolled quinoa flakes instead of oats.

Dairy-free and vegan

Replace the Greek yoghurt with coconut yoghurt.

Nut-free

Choose seeds (mix of sunflower and pumpkin seeds is lovely) and coconut oil.

Coconut-free

Choose the macadamia nut oil for the base.

Tip

You can prepare the base and store it airtight until ready to serve.
 
 

How yum is this? I'd love to hear what your favourite topping is - post your twists in the comments below.

Sweet Potato, Caramelised Onion, Feta Tart

| Vegetarian

This savoury tart is a delicious combination of roasted sweet potato, caramelised onion, and creamy feta, all nestled on a flaky puff pastry base. It’s simple to prepare yet delivers impressive flavours that make it a favourite for a light dinner, easy lunch, or special occasions.

As much as I love cooking, I’m a busy lady and I just don’t have time to spend hours in the kitchen each day. So I’m always trying to create cooking shortcuts, either by making more than I need (so I get more than one meal from the effort) or by cooking extra of one part of the meal and then reworking it into another meal.

This Sweet Potato, Caramelised Onion and Feta Tart is an example of the latter. When my kids were babies I would bake a heap of spiced sweet potato – so I wasn’t just cooking for them, I’d mash some of it for them and the rest was made into this tart or tossed into a salad or curry for dinner.

Health benefits

Sweet potatoes are rich in beta-carotene, which supports vision and immune health. Onions contain antioxidants and compounds that promote heart health, while feta cheese adds a boost of protein and calcium.

Ingredients

This recipe features roasted sweet potatoes seasoned with cinnamon, caramelised onions cooked with balsamic vinegar, crumbled feta cheese, and a buttery puff pastry base. Rocket leaves and a balsamic dressing add a fresh finish.

How to make this sweet potato caramalised onion feta tart

Begin by roasting sweet potato cubes seasoned with cinnamon until tender. While they roast, caramelise onions in butter or olive oil, adding a touch of rice malt syrup and balsamic vinegar for sweetness. Assemble the tart by layering caramelised onions, roasted sweet potato, and crumbled feta on puff pastry sheets, leaving a border for the crust. Bake until golden brown and top with dressed rocket leaves before serving.

Serving suggestions and how to store

Serve this delicious tart warm with a leafy green salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to three days and reheated in the oven to maintain the pastry’s crispness.

Vary this sweet potato caramalised onion feta tart to suit

For a dairy-free version, opt for coconut oil and vegan cheese, and ensure the pastry is free of dairy. Vegans can use olive oil, vegan puff pastry, and cashew cheese. For a coconut-free variation, stick with butter or ghee as your cooking fat. Another option is to swap the sweet potato with roast pumpkin.

For more delicious, easy to make, healthy recipes, click HERE.

This Sweet Potato, Caramelised Onion, and Feta Tart is a flavour-packed dish combining sweet, savoury, and tangy elements. Made with wholesome ingredients, it's perfect for family meals or entertaining.
Print Recipe
4.75 from 4 votes

Sweet Potato, Caramelised Onion and Feta Tart

This Sweet Potato, Caramelised Onion and Feta Tart is a tasty yet simple meal to make. One of my go-to's when I'm short on time and inspiration!
Prep Time15 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Servings: 4

Ingredients

  • 1 sweet potato/s (large) peeled and diced into approx. 1.5cm cubes
  • 2 tbsp butter, ghee or olive oil -melted
  • 1 tsp ground cinnamon
  • 375 g Carême All Butter Puff Pastry (contains no vegetable oil or nasty additives). The new wholemeal spelt is delicious too.
  • 1 red onion/s (large) peeled and sliced
  • 1 tsp rice malt syrup
  • 1 tbsp aged balsamic vinegar
  • 100 g feta cheese -or goat feta, crumbled
  • Sea salt and freshly ground black pepper -to taste
  • Handful rocket leaves - to serve (optional)

Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp aged balsamic vinegar

Instructions

  • Preheat your oven to 200℃/395℉ (fan-forced).
  • Toss your diced sweet potato in 1 tablespoon of the fat or your choice and cinnamon.
  • Arrange in a single layer on a baking tray and bake for approx. 15-20 minutes or until cooked through.
  • Whilst the sweet potato is baking, cook your onion slices in the remaining tablespoon of fat over a low heat for 10 minutes (or until they become opaque). Add the sugar and 1 tablespoon of balsamic vinegar and cook for another 10 minutes or until the onion starts to caramelise.
  • Once the sweet potato is cooked through, remove from the oven, set aside enough sweet potato for baby and season the rest.

Babies meal

  • You can mash or puree the sweet potato with a little bone broth mixed though or serve as is if you are baby-led-weaning. Store in an airtight glass container or jar in the fridge.

Family meal

  • Assemble your tart by spreading the middle of the puffed pastry (leave a 2cm border) with the onion, then top with the sweet potato and feta. Bake for 15-20 minutes or until your puff pastry is golden brown.
  • Mix the dressing ingredients together in a small jar or bowl.
  • Remove the tart from the oven, top with the rocket and drizzle with the dressing.

Serve

  • Serve immediately with a leafy green salad.

Store

  • Store in an airtight container in the fridge. Re-heat in the oven to crisp the pastry.

Notes

Dairy-free

Choose coconut oil for your fat and replace the feta with a vegan cheese. You'll also need a dairy-free puff pastry. 

Coconut-free

Choose ghee or butter as your fat.

Vegan

Choose the olive oil to caramelise your onion. Choose a vegan pastry and replace the feta with a cashew cheese. 
 
 

I'd love to hear how you enjoy this recipe - post a comment or rate this recipe below.

Heirloom Tomato Plum Tart

| Vegetarian

This Tomato Plum Tart is a vibrant and delicious dish that’s perfect for summer gatherings or a light lunch. With a flaky puff pastry base topped with sweet vine-ripened tomatoes and juicy plums, it’s not only visually stunning but also bursting with flavour. Whether you’re serving it as an appetiser or a main dish, this tart will impress your guests and leave everyone wanting more!

Please just make sure when you choose a puff pastry, that it is a 100% butter puff pastry with no vegetable oils or additives. I always choose Caréme All Butter Puff Pastry. They now make a wholemeal spelt puff which is just delicious.

Health benefits

This tart is packed with fresh, seasonal ingredients that offer numerous health benefits. Tomatoes are rich in vitamins C and K and the antioxidant lycopene. Plums are a great source of antioxidants and fibre. The addition of feta cheese adds protein and calcium, making this dish not just tasty but nutritious too. Enjoying a slice is a great way to incorporate more fruits and veggies into your diet!

Ingredients

For this delicious tart, you’ll need all butter puff pastry as your base, ripe tomatoes, and plums for that sweet-savoury combo. Feta cheese brings a creamy texture, while fresh basil adds a pop of flavour. To tie everything together, a simple dressing made with red wine vinegar, olive oil, sea salt, and white pepper enhances the dish beautifully.

How to make this Tomato Plum Tart

Begin by preheating your oven and preparing the puff pastry on a lined baking tray. After baking until golden, slice your tomatoes and plums, then whip up the dressing. Toss the tomatoes, plums and dressing in a small bowl, layer them over the crispy pastry, and sprinkle with crumbled feta and torn basil leaves. Serve this tart immediately for the best flavour and texture!

Serving suggestions and how to store

This tart is best enjoyed fresh out of the oven, making it perfect for entertaining. Pair it with a light salad or serve it alongside a charcuterie board. If you have leftovers, store them in an airtight container in the fridge for up to two days, but be warned—the pastry may lose some of its crispiness!

Vary Tomato Plum Tart to suit

Feel free to get creative with this tomato plum tart! For a vegan version, you can swap out the cheese for a plant-based alternative, like cashew cheese or nutritional yeast. If you’re gluten-free, consider using a gluten-free pastry or crust to accommodate your dietary preferences.

This Heirloom Tomato Plum Tart is an easy to prepare, healthy starter or light meal. It's festive colours make it perfect for Christmas too. 
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No ratings yet

Tomato and Plum Tart

This Tomato and Plum Tart is a really easy to make, beautiful flavour combo that's great for a light lunch or tasty appetiser. 
Prep Time15 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Servings: 4

Ingredients

  • 375 g Carême All Butter Puff Pastry
  • 500 g vine ripened tomatoe/s (approx.)
  • 3 plum/s
  • 150 g feta cheese (or goat feta, goat curd, buffalo mozzarella or bocconcini)
  • ¼ bunch/s fresh basil leaves -torn

Dressing

  • 1 tbsp red wine vinegar
  • ½ tsp sea salt
  • 60 ml extra virgin olive oil (4 tablespoons)
  • Pinch white pepper -ground

Instructions

  • Preheat your oven to 180°C/350°F (fan-forced).
  • Defrost and cut the pastry to your desired size (I usually cut in half or quarters).
  • Place on a baking tray lined with baking paper.  Using a fork, prick the pastry all over.
  • Top the pastry with another piece of baking paper and weigh it down with another tray placed on top.
  • Bake for approximately 15 minutes or until crisp and golden.
  • Meanwhile, halve small tomatoes and slice any large ones. Slice your plums into thin wedges.
  • Make your dressing by mixing altogether (or shake in a small jar).
  • Gently toss the tomatoes and plums in the dressing.
  • Arrange over the pastry with the cheese (crumbled or torn) and garnish with fresh basil leaves.
  • Serve immediately.

Tip

  • If you are entertaining, have all of the components ready to go and just assemble before serving.