G'day mates,

I'm looking for suggestions for a "no-cook" [the oven is buggered]
easy to make tart.

As an example, here's the recipe for an award winning passionfruit
tart plagiarised from a colleague. (I've made it thrice, and it has
been very well received; so I can more or less guarantee it.

====== Passionfruit tart ======
(A) Biscuit base: Crumbed sweet biscuit and proper butter 2:1
(I've used 200 g sweet shortbread biscuits and 100 g butter.)

1. Roll the roughly broken biscuits into uniform fine crumbs. (Crush
them by hand, then put in a plastic bag or similar and roll on a board
until uniformly quite fine; pour into a bowl and shake; scoop off any
larger crumbs and roll them again.)
2. Put the butter into the microwave and zap it for, say, 10 seconds.
If still not quite runny, give it a bit of a mix and zap again for
another 10 seconds or so. You don't want it liquid, but sort of runny
enough to pour gluggily.
3. Mix butter through the biscuit crumbs with a wooden spoon in a
large bowl, then press the mess into a tray of convenient size so
you've got about 1/8th to 3/16ths of an inch of "pastry" all round
(thicker in the base probably helps the end result for serving).

(B) Filling: 1/2 cup passionfruit pulp (1 cup = 250 mL in Oz)
1 cup pure cream
1/4 cup lemon juice
1 can sweetened condensed milk (395 g in Oz)

4. Beat the cream to fairly stiff peaks (not to butter and mix with
condensed milk and other stuff (make sure you stir it all well to get
the passionfruit pulp mixed through uniformly) then fill into the
prepared tart tray. Chill overnight or more.
Serve from fridge so it doesn't get too messy. :-)

Caution: *Very* rich product! Diabetics should probably avoid it.
====== end =======

Okay, get the idea? Now I'm looking for a similar recipe in terms of
construction principles (i.e. no cooking) but with innovative
components. ;-)
[I think the "biscuit base" must be a constant in the absence of an
oven. Although one can buy prepared pastry bases, I've never been much
impressed by them.]

Thanks in anticipation.

Cheers, Phred.

--
LID

LOL.... send her right over! I can do the cooking

LOL.... send her right over! I can do the cooking

"zuuum" > wrote in message >...
> LOL.... send her right over! I can do the cooking

This recipe is from a cookbook a friend and I (re) wrote to accompany
a performance of "Nunsense" the musical. On stage the cookbook is
called "Baking with the BVM" (Blessed Virgin Mary) we didn't like the
one that goes with the script, so we rewrote it. Ours is funnier. Now
when I publish it (print out a copy on the Mac) I title the book(let)
"It's Cooking! for Christ's Sake"

As Sr. Hubert and the Reverend mother say about this particular recipe
it's "easy . . . and cheap!"
You gotta close your eyes and imagine what these look like . . .

Mary Magdalene Tarts

"And she took dough, and kneaded it, and made cakes in his sight and
baked the cakes. And she took the pan and emptied it out before him,
but he refused to eat." —II Sam. 13:8-9

1 box Hostess Twinkies
1 small can of Angel Flake coconut
2 cans of Wilderness Cherry Pie Filling
1 package of Dream Whip, prepared,
(substitute 2 tbsp. maraschino cherry juice for 2 tbsp. milk)
1 can Betty Crocker Sour Cream Vanilla Ready-to-Spread Frosting
4 maraschino cherries cut in half

Split Twinkies in half, lengthwise. Spread frosting 1/4 inch thick on
each twinkie. Roll in coconut. On individual dessert plate place 3
Twinkie halves, cut side down to form triangle. Fill center with pie
filling. Cover mound completely with dream whip and smooth. Top with
maraschino cherry half. Chill until served.