Three friends, three Geminis, three decades, two of them milestones, calls for a celebration!
All ex-work buddies at that, so a little lunch party was arranged at my home to celebrate our birthdays with a couple more lifetime friends!
They would bring the finger snacks, and I was to provide the dessert.
When it was birthday time in the office, we always took cake to work to share with our work colleagues.
Everyone loved my Milk Tart and Lemon Meringue Tart, so that's what I made. Peppermint Crisp Tart was also a favourite, but way too rich. I will make it next time they visit, as requested, and will share it here in Foodies Bee Hive - super-sweet but perfect for all the busy bees.
I shared how to make Milk Tart a long while back, and told you how versatile those pastry cases were.
Check that post on how to make the pastry cases, which one can freeze, and fill when you need something for teatime. I made six of these pastry cases a couple of days beforehand, so it was a simple task to quickly throw something delicious together.
I filled two with the fluffy egg-custard Milk Tart filling, and decided to make a Passion Fruit and Lemon Meringue Tart, which is a twist on the usual Lemon Meringue Tart.
I bought these beautiful passion fruits from my 'Fruits and Veggies on Wheels Guy,' and could not resist adding them to the filling; definitely calls for an encore, it was deliciously flavoursome.
Mom Lily's job always was to make the Milk Tart and Lemon Meringue Tarts for family functions - this is one of her old standby recipes.
The Recipe
- 2 medium Pastry Cases - I'm just showing off here, made a double batch of the pastry from my Milk Tart recipe
Filling - 1 can sweetened Condensed Milk
- Pulp from 2-3 Passion Fruits
- Juice and rind from 2 Lemons
- 2 Eggs - separated
- 60ml Castor Sugar
Mix together the condensed milk, Passion Fruit pulp, Lemon juice, and rind, as well as the egg yolks.
Place baked pastry cases on a baking tray, spoon the filling onto these two cases.
Note: you can add all the filling into one pastry case, but I find it's way too much filling then, and very rich. - Less is more they say!
Whip the egg whites and sugar till stiff peaks form, spoon or pipe onto filling, making sure it is covered by the meringue topping.
Bake at 160°C till meringue is a light golden colour.
Serve on a pretty plate.
One last little piece of this irresistible tart.
BON APPETIT FRIENDS!
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