Experiment with different biscuit bases and with white chocolate for variation.
The Tart Boutique Catering, 48 Jan Smuts Avenue, Forest Town, Johannesburg. All our food is freshly made to order. Open Day on Fridays from 10:00 to 17:00. Call 011-646- 4781 or visit www.thetart.co.za.
Mother’s Day is a time to show our appreciation to the special women in our life – moms, sisters, daughters, grandmothers, friends. Why not show them how special…
Recipe and styling by Sarah Dall For tips on how to create the perfect lattice tart toppings click here.
From the apple, quince and walnut frangipane recipe of our August issue 2014, pg. 107 METHOD: Preheat the oven to a cool 50°C. Using some of the quince…
Print Recipe Fortified orange wine Serves: about 2 litres Ingredients 1,5 litres good white wine 250ml (1 cup) eau de vie or vodka 200g (1 cup) castor sugar 1 lemon, sliced 2 oranges, sliced 1 strip dried bitter orange peel ½ a stick of cinnamon (optional) Instructions 1 Sterilise a large jar and pour in
Print Recipe Cream cheese and almond ice cream Serves: 6 Cooking Time: 20 mins plus freezing time Ingredients 500g smooth, plain cream cheese or cottage cheese 250ml fresh cream 4 eggs, separated 5ml almond extract 200g sugar Instructions 1 Beat the cream cheese and cream. 2 Add the yolks to the cream cheese mixture, together
Print Recipe Buttermilk butterfly scones Serves: 12 – 15 Cooking Time: 40 mins Ingredients 450g self-raising flour, sifted + extra for dusting a pinch of salt 30ml (2 tbsp) castor sugar 80g butter, cold, cut into blocks 1 large egg 190ml (¾ cup) buttermilk + 30ml (2 tbsp) extra, for brushing double-thick fresh cream, to
Print Recipe Pasteis de nata Serves: 12 Cooking Time: 45 – 50 mins Ingredients 1 x 400g roll puff pastry 430ml (1¾ cups) milk 60ml (¼ cup) fresh cream 4 large egg yolks 50g (¼ cup) sugar 30ml (2 tbsp) flour 1 cinnamon stick 4 strips of lemon peel 2,5ml (½ tsp) vanilla extract Instructions