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It’s taken us a few days to absorb the success of our recent Foodiemeet : The Bake off. We all overdosed heavily on sugars and needed some time to recuperate. In case you missed it, we wanted to share the winners of the night with you…

If you would like to re-create Paul’s delicious Tandoori Shortbread Tarts with Passionfruit curd, here’s his recipe.

Tandoori Scottish Shortbread w. Passion Fruit Curd
1 1/4 sticks unsalted butter
1 1/2 tbsp granulated sugar
1/4 c icing sugar
1 tbsp modified tandoori spice mix (below)
1 1/2 c pastry flour

1. Cream butter and sugars with tandoori spice mix until well combined and fluffy
2. Sift in flour and mix until combined and crumbly, careful not to overmix
3. Pat into a mini muffin tins to form cups and dock the bottoms to prevent them from rising.  For this step I actually used the back of a citrus reamer to punch out the shape of the cups.
4. Bake at 300 degrees farenheit for 40 minutes, fix and puffiness problems with the shells as soon as they are out of the oven, I repunched them with the citrus reamer to fix the shape.
5. When the shells have completely cooled and firmed you can fill them with passionfruit curd, which should be at least partially cooled.
6. Top with a grind of black pepper and enjoy!

Passionfruit Curd
3 eggs
3 tablespoons sugar
3/4 stick unsalted butter
1/2 cup passionfruit pulp (available from fresh passionfruit or frozen
from Latin grocery stores) – I got mine at a store on Augusta Ave in
Kensington Market

1. Whisk together sugar and eggs until the mixture lightens in color
2. Add passionfruit pulp and butter, stir or whisk more or less constantly over medium heat until the butter melts and constantly afterwards until the mixture thickens
3. Cool the curd on the counter, if you don’t plan to use it right away store it with plastic film right on the surface or be prepared to deal with some skin on the surface that may develop

Modified Tandoori Spice Mix (this makes enough for around 5 batches of cookies)
1 tsp ground ginger
1 tsp cloves
1/2 tsp nutmeg
1 tsp mace
1/2 tsp cumin
2 tbsp coriander
1 tsp fenugreek
1 tsp cinnamon
1 tsp black pepper
1 tsp green cardamom
1/4 tsp red-orange powdered food dye (optional)

1.  If you are using whole spices (I did) grind it all up in a spice grinder, if not, just mix-em

You can also find David’s recipe for his Bacon Blondies on his blog, Food with legs.

all photos by Ryan Couldrey (@rytron, www.ryancouldrey.com)