Print Recipe Peppadew, roast pepper and goat’s Camembert savoury tart Serves: 6 tartlets Cooking Time: 1 hr Ingredients Pastry 250g butter 3 cups cake flour a pinch of salt 250ml (1 cup) ice water Filling 5 red peppers, sliced and roasted in olive oil and salt 100g peppadews, chopped 150g goat’s Camembert, roughly chopped 4
We simply cannot step away from this lemon meringue pie baked Alaska dessert! It is absolutely refreshing and simply sublime! Trust us. You won’t be able to resist! …
These cute little pies are perfect for entertaining and keeping each portion separate. Bake them just before leaving for a picnic to keep them as moist and crisp as possible.
TO DRINK: Bovlei Centenary Collection Shiraz Mourvèdre 2005, with ripe black fruit, pepper and spice on the nose, and a palate that is sweet and juicy, yet dense…