Cheese and Custard Tart with Maraschino Cherries Recipe

You are here

Sustainability Reports

[column cols="4" start="1"]

Sustainablity

[/column]

Hulamin’s ability to achieve long-term strategic objectives is closely linked to our commitment to sustainable development. We believe that we have a responsibility to respond to the ever increasing challenges in the economic, social and environmental spheres in which we operate.

This understanding motivates our commitment to respond in a number of key areas with specific and time-based action plans.

 

Download the Sustainability Report 2023


Hulamin publishes a report annually in which we discuss our sustainability challenges, our philosophy, strategy, work and achievements in more detail.  

Click the thumbnail to see the latest report

 

 

 

Crust

  • 1 packet Moir’s Cream Crackers
  • 115g butter or margarine, melted
  • Hulamin pie dish

Process the Cream Crackers and butter together in a food processor and press down hard into a Hulamin pie dish.

Filling

  • 250g tub smooth cottage cheese
  • 20ml Moir’s Instant Custard Powder
  • 50ml boiling water
  • 125ml castor sugar
  • 3 extra-large eggs, separated
  • 1 lemon, zest finely grated
  • 75g Moir’s Maraschino Cherries
  • Icing sugar for dusting

Preheat the oven to 180°C.

Whisk the Moir’s Instant Custard powder and the boiling water to thick custard. Allow to cool. Mix the cottage cheese and castor sugar in a bowl. Add the yolks and grated lemon zest and stir together lightly. Whisk the egg whites in another bowl until it forms stiff peaks and then fold carefully into the cottage cheese mixture. Fill the tart crust with the cottage cheese filling, sprinkle with Moir’s Maraschino cherries and drip with prepared Moir’s Instant Custard.

Bake for 10 minutes. Turn down heat to 150°C and bake for a further 35 minutes. Tart is done when a knife comes out clean. Allow the tart to cool and then dust with icing sugar before serving.

 

 

Recent Articles