The sweet and crumbly biscuit crust acts as a contrast to the sourness of both yogurt and passion fruit in these easily-put-together tarts. For something sweeter, stir a couple of tbsp of icing sugar into the yogurt. The crispness is essential, but use a loose-textured, buttery biscuit rather than a hard gingernut. Makes 6

For the crust:
crumbly ginger biscuits 180g
cardamom pods 10
butter 80g

For the filling:
passion fruits 6
thick (strained) yogurt 500g

To finish:
crystallised rose petals 1 tbsp
passion fruits 2

You will also need 6 x 10cm metal rings or loose-bottomed tart cases.
Turn the biscuits to fine crumbs in a food processor or by putting them in a plastic bag and crushing with a rolling pin. Crack the cardamom pods, extract the seeds and grind them to a fine powder using a pestle and mortar or spice mill. Melt the butter in a small pan, add the cardamom then the crumbs and stir thoroughly. Set 4 tbsp of the crumbs aside.
Place the tart cases or metal rings on a baking sheet and divide the crumb mixture between them, packing them down lightly with the back of a spoon to form a thin disc. Refrigerate for 15 minutes until the butter has set.

Biscuits and Gravy Egg Bake! YES! A casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces, and buried under a blanket of creamy green chile sausage gravy.

INGREDIENTS
Green Chile Sausage Gravy

1 lb. Appleton Farms Premium Pork Sausage
4 tablespoons butter
4 tablespoons flour
2 cups Simply Nature Organic Whole Milk
1/2 teaspoon salt
1 can Pueblo Lindo Chopped Green Chiles

Egg Bake

8 Simply Nature Organic Cage Free Eggs
1/2 cup Simply Nature Organic Whole Milk
1/2 teaspoon salt
12-ounce tube of Bake House Creations Jumbo Buttermilk Biscuits (about 6–8 biscuits), cut into small cubes
1 cup Happy Farms Shredded Mild Cheddar Cheese
INSTRUCTIONS
Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine.

Biscuits and Gravy Egg Bake! YES! A casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces, and buried under a blanket of creamy green chile sausage gravy.

INGREDIENTS
Green Chile Sausage Gravy

1 lb. Appleton Farms Premium Pork Sausage
4 tablespoons butter
4 tablespoons flour
2 cups Simply Nature Organic Whole Milk
1/2 teaspoon salt
1 can Pueblo Lindo Chopped Green Chiles

Egg Bake

8 Simply Nature Organic Cage Free Eggs
1/2 cup Simply Nature Organic Whole Milk
1/2 teaspoon salt
12-ounce tube of Bake House Creations Jumbo Buttermilk Biscuits (about 6–8 biscuits), cut into small cubes
1 cup Happy Farms Shredded Mild Cheddar Cheese
INSTRUCTIONS
Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine.

The sweet and crumbly biscuit crust acts as a contrast to the sourness of both yogurt and passion fruit in these easily-put-together tarts. For something sweeter, stir a couple of tbsp of icing sugar into the yogurt. The crispness is essential, but use a loose-textured, buttery biscuit rather than a hard gingernut. Makes 6

For the crust:
crumbly ginger biscuits 180g
cardamom pods 10
butter 80g

For the filling:
passion fruits 6
thick (strained) yogurt 500g

To finish:
crystallised rose petals 1 tbsp
passion fruits 2

You will also need 6 x 10cm metal rings or loose-bottomed tart cases.
Turn the biscuits to fine crumbs in a food processor or by putting them in a plastic bag and crushing with a rolling pin. Crack the cardamom pods, extract the seeds and grind them to a fine powder using a pestle and mortar or spice mill. Melt the butter in a small pan, add the cardamom then the crumbs and stir thoroughly. Set 4 tbsp of the crumbs aside.
Place the tart cases or metal rings on a baking sheet and divide the crumb mixture between them, packing them down lightly with the back of a spoon to form a thin disc. Refrigerate for 15 minutes until the butter has set.