Things are heating up in the kitchen AND in Mamamia’s Food Blogger Idol competition.

After receiving hundreds of amazing and delicious entries from some extremely talented home cooks, and after deliberating for many hours, we managed to narrow the list down to the five. And now? It’s time to vote.

So let’s meet our finalists…

Mini Peach & Passionfruit Cheesecake Tarts with Passionfruit Curd, White Chocolate & Crushed Pistachios

Ingredients

Mini Cheesecakes:

• 1 X 250g packet plain, sweet biscuits (I used Arnott’s Marie

biscuits, but any would be fine)

• 140g butter, melted

• 500g cream cheese (I used the ‘light’ variety)

• 3/4 cup sugar

• 2 lemons, finely grated and juiced

• 1 tbs gelatine powder

• 300g Rachel’s Gourmet Low Fat Peach and Passionfruit Yoghurt

• 1 tsp vanilla extract

Passionfruit Curd:

• 11 passionfruit (or 1 cup pulp)

• 2 large eggs

• 2 large egg yolks

• 150 grams caster sugar

• 100 grams unsalted butter

White Chocolate & Pistachio Bark:

• 150g white chocolate, melted

• 80g pistachios, finely chopped

Instructions

To make the mini cheesecakes:

1. Grease 6 mini tart pans.

2. Crush the biscuits in a food processor until they resemble fine crumbs.

3. Pour into a bowl.

4. Melt the butter in a microwave or saucepan and drizzle over the biscuit crumbs.

5. Mix together well.

6. Press the mixture firmly into the bottom and sides of the tart pans and place into the fridge.

7. Beat cream cheese, sugar, vanilla extract and lemon rind with an electric mixer until smooth.

8. Place the gelatine and lemon juice into a small saucepan over a medium heat.

9. Mix with a fork until completely dissolved.

10. Set aside to cool.

11. When the cream cheese mixture and the gelatine mixture have cooled to the same temperature, beat the gelatine into the cream cheese.

12. Gently mix in the yoghurt.

13. Spoon the mixture evenly amongst the tart pans.

14. Place in the fridge for 4-6 hours (or overnight) to set.

Method

To make the passionfruit curd:

15. Beat the eggs, yolks and sugar together well.

16. Using a sieve, drain the passionfruit juice from the seeds and set both aside separately.

17. Melt the butter in a saucepan over low heat.

18. Add the egg mixture and the passionfruit juice and continue cooking gently and stirring constantly until the mixture has thickened.

19.  Take the curd away from the heat and mix in the passionfruit seeds.

20. Pour into a sterilised jar and keep in the fridge. To make the white chocolate and pistachio bark:

21. Melt the white chocolate in the microwave or over a double boiler on the stovetop.

22. Crush the pistachios in a food processor.

23. Spread the white chocolate along a serving plate and sprinkle with pistachios.

24. Place in the fridge to set.

25. Break into pieces to serve with the cheesecakes.

26. *Alternatively, you may line a tray with baking paper, spread the white chocolate onto that and then sprinkle with pistachios – this makes it really easy to break into small pieces when you are ready to use it.

Rachel’s Peaches & Vine Ripe Passionfruit Gourmet Low Fat Yoghurt

Some for you, some for me.

White chocolate and pistachios.

Oooohh

Lucy's Mini Peach & Passionfruit Cheesecake Tarts with Passionfruit Curd, White Chocolate & Crushed Pistachios

If you would like to vote for Lucy to be Mamamia’s new Food Blogger, you can vote by clicking HERE.

Rachel’s Gourmet Low Fat Yoghurts are lovingly crafted from the finest ingredients and modern combinations of real fruit for a truly sophisticated taste. Thick and creamy but still low in fat, Rachel’s yoghurts are an everyday reward! And because these yoghurts are bio-live they also contain active cultures making them as good for you as they are delicious. Available in four foodie inspired flavours including Black Plum & Roasted Fig, Mango & Madagascan Vanilla, Peaches & Vine Ripe Passionfruit and Wild Strawberry & Rhubarb.