This Tart needs time to ‘cook’ in the fridge, so start it the night before or in the morning for dinner.
By Tania Cusack
Entertaining would throw my Mother into a fit of panic. This panic would encompass all living creatures…all rooms would be spring cleaned , rugs vacuumed, fridge cleaned out and even the poor dog, had to be washed and brushed. That is why dad would invite people along for a casual “cup of tea” and a sip his home made sherry ( always dangerous). At these times Mum would need to go to her sparse store cupboard and whip open a a boxed cheesecake that required no cooking, in Australia , when I was a girl they were a new entertaining sensation. (We had only just shaken the shackles of old England to come up with our very own ideas…. it even had a very tropical pack of Pineapple topping for a finishing flourish) This was Mums go to dessert …..poor Mum. ( and poor Dad after they left).
During the hot months of summer this kind of no bake cheesecake is of course a great idea. If I had known how easy it was to make without the aid of a packet when I was a child….. well then that would have been a different story wouldn’t it? I recently watched the voluptuous Nigella Lawson throw together a similar tart/ cheesecake using lemon curd. I developed this rather tasty version with berries and a lot less licking of my fingers while looking at the camera. Give it a try as the berries appear and the temperature rises.
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.