Passionfruit Coconut Tart - Gluten Free

Being gluten free can be a bit of a challenge sometimes...I was browsing through the little Australian Women's Weekly booklets at the paper shop one day and came across this little beauty "Young Chef"...in it was this Passionfruit Coconut Tart...Very easy to put together...
served it up with some berries and a dollop of cream...
perfect for a Saturday night...when JoJo asks...what's for sweets Mum!!!
JoJo is our daughter...she has an intellectual disability and food plays a huge part in her life...she often asks the day before...dinner tomorrow? She just absolutely loves food...is a very good taster and responds really well to different tastes...eg Thai, Chinese...

I would like to share this with you...especially Vicki for your DIL...

Passionfruit Coconut Tart

1 Cup (80g) dessicated coconut
3/4 C (165g) caster sugar
1/2 C (75g) plain flour...I used Gluten Free Flour and it was fine...
4 eggs, beaten lightly
1 and a 1/3 C (330ml) milk
125g butter, melted
1/2 C (125ml) passionfruit pulp
1 Tablespoon lemon juice
2 T icing sugar

• Preheat oven to moderate (180c/160c fan forced). Grease 24 cm pie dish
• Combine coconut, sugar and flour in large jug
• Stir in combined egg, milk, butter, pulp and juice
• Pour mixture into dish
• Bake uncovered...aprox 1 hour or until set
• Cool in dish
• Serve tart dusted with sifted icing sugar

How easy is that!!!

Emma's turn now...29th April 2009 at The Mantle, TAFE

My course is quickly coming to an end...6 weeks to go...2 of which I have to spend in the Dining Room taking orders...serving food (normally cooked by us students)...I will be on waitering the last night of the Restaurant opening for the year...and Hospitality related businesses will be there...it will be good to be on the other end and see the Patrons...

Here we have the menu for Chef de Cuisine for the evening...Emma!!!

Polenta Chips with Garlic Aioli...

I know you have asked for the recipe for Aioli... Micki, I will try to make one here perhaps after the course and post it up for you...this was soooo delicious!!!
I just loved these roasted tomatoes coming out of the oven...

Ricotta Tortellini...

Fragrant That Chicken Broth...

Tea Smoked Salmon...

Duck Breasts, for...

Duck Breast with Fresh Braised Lentils, Thyme and Fondant Potato...

Apple rings for...

Roasted Loin of Pork with Salted Apple Salad and Potato Puree...

Blood Orange Curd Tartlet with Orange Mascarpone and Balsamic Glazed Strawberries...

Petit Pots au Chocolate

Vanilla Bean Panna Cotta with Fresh Pear Coulis...

Petit Fours...

Another successful night at our Training Restaurant...

The young apprentices are coming up with delicious menus...I'm sure they are all going to do well as they all are in the final stages of becoming 'Chef'...

As for me...I thought I would continue to try out new recipes at home at least weekly...

I have purchased some lovely lovely inspiring cookbooks...

And I am cooking along with Vicki over in California through my other blog...Queen of the Armchair aka Dzintra Stitcheries. We are using the Donna Hay magazines and I think we are going to have a lot of fun doing this...choosing the recipes...and then blogging about it...

I look forward to the next cook-up with you Vicki...

Thanks for stopping by...and Happy Cooking, Dzintra ♥

The Mantle Restaurant at TAFE...8th April, 2009

Hello and welcome back...I'm running a little behind here with posting the menus up from my classes...these are from 8th April 2009... Champagne Granita Oysters...

Ocean Trout cured with Pickled Cucumber and Apple Salad...delicious!!!

Tiger Prawns Fresh Linguini with Chilli, Lemon and Garlic...

Leek and Parmesan Tart served with Rocket and Pear Salad...

Kingfish Fillet with Parsley infused Potato Puree and Courgette Fritter...

Breast of Duck Five Spiced with Rice Noodles, Asian Greens and Soy Dressing...

Eye Fillet with White Onion Puree, Parisienne Potatoes and King Brown Mushroom...

Chocolate Fondant with Vanilla Bean Ice-Cream and Strawberry Mint Salad...

Apple Tarte Tatin with Double Cream...

Banana Pudding served with Butterscotch Sauce and Honeycomb Semi-Freddo...

Petit-Fours...

And presenting Chef de Cuisine for tonight...Dean

I think Dean has a great future in the Hospitality Industry...having been offered a position on completion of his Apprenticeship up at Byron Bay on the North Coast of New South Wales...Onya Dean!!!

Thank You Dean...a great Menu for us Students!!!