home is wherever I'm with you

I breezed into work after my Tuesday stint on Good Morning and after a few hours breezed out again. I unexpectedly have come up to Auckland as my Dad was in hospital - he's recovering well though and it's nice to have some quality time in the City of Sails.

 We've been inundated with delicious baking - spinach pie, ginger slice, chocolate chippies, chocolate brownie, and a pumpkin and feta loaf. We also, to my absolute delight, have had bags of feijoas showered upon us. I managed to whip up two Feijoa cakes (the basic recipe being essentially this plum cake, but with sour cream instead of yoghurt and feijoas pressed in instead of plums - which is basically Annabelle White's feijoa cake). I also met a fellow food-blogger yesterday, which was lovely, and I note she recently blogged a feijoa cake too. The NZ Herald did a special on feijoa baking in Wednesday's paper, so I'm going to give their recipes a go this week as well. I love feijoas and they are abundant in Auckland, so I'm making the most of it while I can.  

The lemon curd tart I made on Good Morning on Tuesday was a huge success, it's such a simple easy and impressive dessert. I declare the microwave lemon curd recipe the winner, but it was much better having been left to set overnight in the fridge. The recipe for the tart is available on the Good Morning website, but here it is for you now as well.

Lemon Curd Tart 

2 cups self raising flour
1/2 cup caster sugar
100g butter
2 eggs
1 1/2 cups lemon curd

[I also added 1 cup of frozen blueberries. You can use any fruit - stewed apricots, passionfruit curd, a tin of apples - get creative and/or thrifty at your leisure!]

Method

Line and grease a spring form pan (I used a 25cm).

Put flour, sugar and butter in a food processor and blend until the mixture resembles fine bread crumbs. Add the eggs and blend to form a soft dough.

Press two thirds of the dough into the base of the pan and up the sides - be careful not to have it too thick if you aren't a big crust fan.

Fill the pie shell with your filling of choice - in this case I spread the lemon curd in, then sprinkled over the blueberries.

Crumble the remaining third of the dough over the filling in chunks.

Bake at 180*C for 35-40 minutes until golden. Lightly dust with icing sugar and serve with whatever you fancy - ice cream, yoghurt, cream and impress the socks off everyone you know.