Desserts and sweets

Soft pavlova with Grand Marnier, mascarpone and berry compote

Serves: 8 | Preparation Time: 60 min

Ingredients

  • 1 x 250g ctn mascarpone
  • 1/2 cup (125ml) double cream
  • 1 1/2 tbs icing sugar mixture
  • 1 tbs Grand Marnier liqueur
  • 7 eggwhites
  • 1 3/4 cups (375g) caster sugar
  • 2 tsp cornflour
  • 2 tsp white vinegar
  • Icing sugar mixture, extra, to dust

Berry Compote

  • 1/3 cup (75g) caster sugar
  • 1/3 cup (80ml) water
  • 1 x 500g packet frozen raspberries, thawed
  • 2 x 250g punnets strawberries, hulled, thinly sliced
  • 1 x 150g punnet blueberries
  • 1 x 150g punnet raspberries

Instructions

Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in the fridge to firm slightly.

Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the egg-whites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking.
 
Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan.
 
Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface.
 
Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.
 
Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling.
 
Keep pavlova wrapped in baking paper and tea towel.
 
Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
 
To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves.
 
Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth.
 
Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.
 
Transfer pavlova roll onto a serving platter. Remove paper and tea towel.
 
Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.
 

 

Lamingtons

Serves: 1-15 | Preparation Time: 30 min

Ingredients: 

  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk
  • 2 cups desiccated coconut Icing
  • 3 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 1 tablespoon butter, softened
  • 1/2 cup boiling water

Instructions: 

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan (as if you have on especially for lamo's!). Line with baking paper, leaving a 2cm overhang on all sides.
 
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition or the mixture may curdle.
 
Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
 
Spoon into your prepared 'lamington' pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. (Mavel at how you've even managed to f up a sponge...)
 
Cover with a clean tea towel. Set aside overnight.
 
Make icing: Sift icing sugar and cocoa into a bowl. Get cocoa powder everywhere without even trying.. Add butter and boiling water. Stir until smooth.
 
Cut cake into 15 pieces or 14 if you hate odd numbers or leave it whole and enter it into a giant lamo competition..
 
Place coconut in a baking tray is best. Using your fingers, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

 

Five minute baby cherry pies

Serves: 4 | Preparation Time: 5 min

Ingredients

  • Melted butter, to grease
  • 1 410g can pitted cherries, drained
  • 150g (1 cup) self-raising flour
  • 250ml (1 cup) milk
  • 115g (1/2 cup) caster sugar
  • 60g butter, at room temperature
  • 1 egg
  • 1 tsp vanilla essence
  • Icing sugar, to dust

Instructions

Preheat oven to 200°C. Grease four 250ml (1-cup) ramekins or ovenproof dishes with melted butter. Divide cherries evenly into greased ramekins.
 
Place the flour, milk, sugar, butter, egg and vanilla essence in the bowl of a food processor and process until smooth. Pour the mixture evenly over the cherries.
 
Bake in preheated oven for 20-25 minutes or until golden and cooked through. Dust with icing sugar and serve immediately.

 

Carrot cake

Serves: 4 | Preparation Time: 15 min

Ingredients

  • 200g margarine (softened)
  • 6 eggs
  • 1 cup carrots (grated)
  • 1 cup orange juice
  • 340g brown sugar
  • 340g plain flour
  • 3 tsp baking powder
  • 1/4 tsp cinnamon powder

Instructions

In a bowl beat the margarine with electric beater until it becomes smooth.

Add brown sugar in it and beat at least for 5 mins to mix sugar well.

Now add egg yolks and just mix them into the sugar margarine mixture.

In a separate bowl beat egg whites to form smooth foam. Make sure that you don't beat them too much otherwise liquid sets in the bottom which will make your cake hard, about 5 minutes.

Mix the egg whites in the margarine mixture and add half cup of orange juice to the mixture.

Sift onto a plate flour, cinnamon powder and baking powder and using a wooden spoon fold the mixture in the flour.

Add some 3/4 of the carrot to the cake batter and mix well.

Pour the cake batter onto the baking cake pan of your own choice and sprinkle rest of the carrots on the top and put into the preheated oven at 180 degree C or 350 degree F for at least 25-30 mins.

You can check by inserting knife tip into the cake if it comes out clean then cake is ready.

Once the cake is at room temperature pour the remaining orange juice over the cake and put into the fridge for few minutes to chill.
 

 

Ice Cream Sandwich with Caramelized Banana and Walnuts

Serves: 1 | Preparation Time: 10 min

Ingredients

  • chocolate bread make your own or use a brioche 
  • vanilla bean ice cream 
  • caramelised bananas
  • freshly toasted walnuts

Instructions 

Grill a nice piece of the chocolate bread or brioche.  

Then mound a generous scoop of the vanilla bean ice cream right in the middle.  

Caramelised bananas: Brush the banana in melted butter and fry with a tablespoon of brown sugar and butter.  

After that ladle on the caramelised bananas and an extra ladle of that yummy caramel from the pan.   

Finish it off with some freshly toasted walnuts.  

 

Passion fruit creme brulee

Serves: 4 | Preparation Time: 20 min

Ingredients

  • 60g caster sugar
  • 3 egg yolks
  • 30ml milk
  • 4 good sized passion fruit.
  • 300ml double cream (I use a 284ml tub normally and add a splash more milk)
  • Demerera or caster sugar for glazing
  • A few drops of vanilla essence

Instructions

Pre-heat your oven to 120°C. 
 
Beat the sugar and eggs together until light and golden. 
 
Bring the milk, cream and vanilla up to boiling point in a pan. Remove from the heat and pour a little at a time on to the egg mixture, whisking carefully as you go. Strain.
 
Mix a teaspoon of sugar into the pulp and then mix into the bruleee mix.
 
Pour the liquid into ramekins. 
 
Cook in a bain marie filled to about two thirds up the ramekins in the oven for around 30-40 mins until just starting to set. Cool and then chill for a few hours.
 
To serve, sprinkle with a pinch of sugar and glaze with the blowtorch or under a grill until golden brown. Allow to set for a moment or two before serving.
 

Cinnamon & Apple Tart

Serves: 4 | Preparation Time: 30 min

Ingredients

  • Melted butter, to grease
  • 1 sheet (25 x 25cm) ready-rolled butter puff pastry, partially thawed
  • 1 50g pkt almond meal
  • 1 tbs caster sugar
  • 1/4 tsp ground cinnamon
  • 1 egg white, lightly whisked
  • 2 pink lady apples, quartered, cored, thinly sliced
  • 85g (1/4 cup) apricot jam

Instructions

Preheat oven to 220°C.

Brush a baking tray with melted butter.

Place pastry sheet on greased tray and cut a 2cm border around sheet, only cutting half-way through.

Combine almond meal, sugar, cinnamon and egg white, and spread evenly over pastry.
Top with an overlapping layer of apples.

Bake in preheated oven for 20 minutes or until apples are tender and pastry is crisp.

Meanwhile, melt jam in a small saucepan over low heat. Strain through a fine sieve into a bowl.
Brush evenly over apples and pastry. Cut apple tart into quarters. Cut each quarter in half diagonally and serve immediately.
 

Orange meringue pie

Serves: 8 | Preparation Time: 85 min

Ingredients

  • 125ml (1/2 cup) fresh orange juice
  • 1 tbs finely grated orange rind
  • 155g (3/4 cup) caster sugar
  • 200ml pouring cream
  • 5 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
  • 125g chilled butter, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 1-2 tbs chilled water
  • 5 egg whites, at room temperature
  • 155g (3/4 cup) caster sugar, extra

Instructions 

Whisk orange juice, orange rind, sugar, cream and egg in a bowl. Cover. Place in the fridge for 1 hour to develop the flavours.

Meanwhile, process flour, butter and icing sugar mixture in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk.
 
Process with enough water to just bring the mixture together. Wrap in plastic wrap. Place in fridge for 30 minutes to rest.
 
Preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry.
 
Trim, allowing 2cm to overhang. Press pastry into the flutes. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes.
 
Remove paper and pastry weights or rice. Bake for 8 minutes or until base is light golden. Set aside to cool slightly. Use a serrated knife to trim excess pastry. Use a pastry brush to remove any crumbs. Place the tin on a baking tray.
 
Reduce oven temperature to 160ºC. Pour orange mixture into the pastry case. Bake for 40 minutes or until just set. Set aside to cool. Place in the fridge for 2 hours to chill.
 
Increase oven temperature to 180ºC. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form.
 
Add the extra sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
 
Spoon meringue over pie. Use the back of a spoon to create peaks. Bake for 8 minutes or until light golden. Set aside to cool completely.

Hot Caramel & Rum Flambé Bananas

Serves: 4 | Preparation Time: 20 min

Ingredients

  • 3 medium bananas
  • 75g caster sugar
  • 15g unsalted butter
  • ½ red chilli, deseeded, finely sliced
  • 50ml dark rum
  • 60ml coconut milk
  • Vanilla ice cream, to serve
     

Instructions

Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan.

Chop the chilli and add to the sugar.

Peel and roughly slice the bananas on the diagonal.

Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing.

Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.

Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.

 

Flourless orange cake

Serves: 12 | Preparation Time: 30 min

Ingredients 

  • Melted butter, to grease
  • 2 oranges
  • 3 eggs
  • 215g (1 cup) caster sugar
  • 300g (3 cups) almond meal
  • 1 tsp baking powder 

Orange Syrup

  • 1 orange
  • 155g (3/4 cup) caster sugar

Instructions 

Preheat oven to 170°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.
 
Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel).
 
Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
 
Place the orange in the bowl of a food processor and process until smooth.
 
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
 
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
 
Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.
 
Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain.
 
Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
 
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

 

Gingerbread Cheesecake

Serves: 8-10 | Preparation Time: 40 min

Ingredients

Ginger Bread

  • 1 1/3 cups all-purpose flour, plus more for dusting
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 4 tbsp unsalted butter, room temperature
  • 1/4 cup packed dark-brown sugar
  • 1 medium egg
  • 1/3 cup molasses

Cheesecake:

  • All-purpose flour, for dusting
  • 4 tbsp unsalted butter, melted
  • Gingerbread (recipe above)
  • 1 3/4 cups granulated sugar
  • 900g cream cheese, room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • 1/4 cup unsulfured molasses
  • 1/4 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp finely grated lemon zest

Instructions

Whisk together flour, baking soda, salt, and spices in a medium bowl.

Beat butter and sugar with a mixer on medium-high speed until fluffy. Add egg, beating well. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Wrapin plastic. Refrigerate for 1 hour.

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil. On a generously floured piece of parchment, roll dough to about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes.

Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.

Combine butter, 1/4 cup sugar, and cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
 
Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low.

Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.

Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan.

Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
 
Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan.

 

Baked Plum Dessert

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • 0.5 Cup sugar
  • 1 Teaspoon (Metric) brown sugar
  • 2 Teaspoon (Metric) cornflour
  • 1 Cup water
  • 6 to 10 plums, pitted and cut into slices
  • 1 Teaspoon (Metric) grated orange zest
  • 0.125 Teaspoon (Metric) almond extract
  • 1 Cup flour
  • 3 Tablespoon (Metric) sugar, for topping
  • 0.3 Cup oats

Instructions 

Topping - flour, 3 tbsp sugar, baking powder, salt, oats, unsalted butter, milk, cinnamon sugar. Mix the 1 cup sugar, brown sugar, cornflour, water, and plums in a saucepan. Cook over medium heat until thickened, about 5 minutes. Remove from heat.

Add orange zest and almond extract then pour into an 8-inch square pan. For topping, sift flour, 3 tablespoons sugar, baking powder, and salt into a large mixing bowl. Stir in the rolled oats.

Cut in the 5 tablespoons of butter until mixture is crumbly then stir in the flour until a soft dough is formed.Spoon over the fruit. Sprinkle cinnamon and sugar over top. Bake in lower third of oven at 400°C for 25 minutes until golden and bubbling.

Serve warm with cream or vanilla bean ice cream.

Rhubarb pie

Serves: 10 | Preparation Time: 60 min

Ingredients 

  • 2 whole Pie Crusts, Your Favorite Recipe For A 2 Crust Pie, Or Store Bought If You Must
  • 6 cups Sliced Rhubarb, Approximately 1/2-inch Thick
  • ¾ cups Light Brown Sugar
  • ¾ cups White Sugar
  • 6 Tablespoons All-purpose Flour
  • 1 whole Zest Of One Orange
  • 1 pinch Salt
  • 2 Tablespoons Cointreau, Optional
  • ¾ teaspoons Freshly Grated Nutmeg (reduce To 1/2 Teaspoons If Using Ground)
  • 3 whole Eggs, Slightly Beaten
  • ¼ cups Heavy Cream
  • ¼ cups Butter, Cut Into Cubes
  • 2 Tablespoons Cream, For Brushing Top Pastry
  • 2 Tablespoons Raw Sugar, For Sprinkling Top PastryPreheat oven to 375 degrees F.

Instructions 

If you’re making your own crust, prepare the dough according to directions. Divide dough into two sections and refrigerate for at least one hour (this allows the gluten to relax and will reduce the amount of crust shrinkage so don’t skip this step). If you’re using a store-bought crust, skip to next step.
 
Place rhubarb, both sugars, flour, orange zest, salt, Cointreau (if using) and nutmeg in a bowl; toss to coat.
 
In a separate bowl, add eggs and cream; blend well and add to rhubarb mixture; stir to combine. Set the filling mixture aside in the refrigerator until you’re ready to fill the pie.
 
Take out one section of pie crust dough and on a slightly floured surface, roll out to a 13-by-16 inch rectangle; place in the bottom of a sheet pan. NOTE: you want to make sure the crust goes up the side of the pan. Refrigerate bottom crust for 5 minutes.
 
Remove crust and rhubarb filling from refrigerator and spread rhubarb filling evenly over bottom crust. Dot with butter pieces. Refrigerate while you get top crust rolled and ready to place.
 
On a lightly floured surface, roll out the remaining piece of dough into a 12-by-15-inch rectangle. Drape this over the filling. Bring bottom pastry up and over top pastry. Pinch edges to seal.
 
Using a fork, prick top crust all over, or if you’re fancy, cut a design in the top. Brush with heavy cream and sprinkle with raw sugar. Refrigerate the entire pie for 5 minutes before baking – you want your crust to be cold when you place it in the oven – this helps create a nice, flaky crust.
 
To prevent over-browning, loosely cover the pie with foil and bake at 375 °F for 30 minutes; remove foil and bake for another 30 minutes or until crust is golden and filling is bubbling – mine actually took about an hour and 10 minutes to fully bake.

You can always loosely place foil over pie if it is browning too much.
Transfer to a wire rack until just warm to the touch, about 45 minutes. 

Pumpkin Blachinda

Serves: 24 | Preparation Time: 65 min

Ingredients 

Pastry:

  • 2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 3/4 teaspoon salt
  • 8 Tablespoons (1 stick) unsalted butter, chilled, cut into small pieces
  • 1-1/2 teaspoons cider vinegar
  • 1/4 cup cold water
  • 1 large egg

Pumpkin Filling:

  • 1 cup pureed pumpkin
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 Tablespoon sugar, or to taste

Finishing and Serving:

  • 1 egg mixed with 1 Tablespoon cool water (egg wash)
  • 2 Tablespoons mild honey, or to taste
  • 1/2 teaspoon freshly grated nutmeg, or to taste

Instructions 

Make the pastry: Place the flour, sugar, and salt in a food processor, and process just to mix. Add the butter and process, using short pulses, until the mixture ranges in size from peas to coarse cornmeal. 
 
In a small bowl, combine the vinegar, the water and the egg. Whisk thoroughly, and add to the flour mixture, using short pulses to incorporate it. Process just unti lthe mixture begins to hold together but is still in pieces. The dough should hold together when you press it between your fingers, but it should not feel damp. Press the dough lightly to form a flattened disc, wrap it in waxed paper, and chill it for at least 1 hour. 
 
Make the pumpkin filling: Mix pumpkin, salt, cinnamon, vanilla, and lemon juice in a small bowl. Season to taste with the sugar. Preheat oven to 400 degrees F. 
 
Roll the pastry out on a lightly floured surface so it is very thin, about 1/8 inch thick. Cut out twenty-four 3-inch rounds. Work with six at a time, and place the others in the refrigerator so they don't soften. 
 
Brush the edge of one pastry round with some egg wash, and then place 1 teaspoon of the filling on the bottom third of the round. Fold the top half over the filling and gently press the edges together. Using the tines of a fork, press the edges together again, more firmly, to seal them thoroughly and to make a design on the edge. Brush the pastry lightly with egg wash, and poke several holes in it to allow steam to escape. Refrigerate it while you repeat with the remaining round of dough. (You can prepare the blatschindas to this point and then freeze them, well wrapped, for up to 2 months. Let them thaw slightly, then proceed with the recipe.) 
 
Arrange the blachindas about 1/2 inch apart on a baking sheet, and bake until they are golden and the pastry is baked through, 15 to 20 minutes. Transfer them to a wire rack to cool for about 5 minutes, then arrange them on a warmed serving platter. Drizzle them with the honey, sprinkle with the nutmeg, and serve immediately. 

Honey Apple and Nectarine Tart with Whipped Mascarpone

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 1 sheet frozen puff pastry thawed
  • Flour, for dusting
  • 1 small apple, peeled, halved, cored, thinly sliced
  • 1 small nectarine, halved and thinly sliced
  • 2 tablespoons unsalted butter, melted
  • 4 teaspoons sugar
  • 4 teaspoons honey
  • 1 cup mascarpone cheese
  • 1 teaspoon orange liqueur

Instructions 

Line one large baking sheet with parchment paper.

Place the sheet of puff pastry on a floured surface and cut into 4 even squares.

Separate the squares and leave some room between them on the baking sheet.

Create a border around the inside of each square by scoring abou1/2-inch around the inside the square.

Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
On each pastry square, overlap slices of apple and nectarine, within the border.
Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.

Bake tarts until pastry is golden and apple and nectarine are tender, about 20 minutes.
 
Drizzle each tart with 1 teaspoon honey heat in microwave to make it easier to drizzle.

Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
While tarts are cooling, whisk mascarpone with orange liqueur.

Top each cooled tart with a dollop of flavored
mascarpone

Cherry Clafoutis

Serves: 4 | Preparation Time: 45 min

Ingredients 

  • 95 ml double cream
  • 1 vanilla bean (lengthways)
  • 65 ml full cream milk
  • 1 free range egg, large
  • 25g caster sugar
  • 40g plain flour
  • 1 tbsp cherry brandy/kirsch
  • 225gcherries
  • Icing sugar, to dust

Instructions

Pre heat the oven to 180. Put the cream in a saucepan and scrape vanilla pod into it. Place over a medium heat for about 5 minutes. Remove from the heat and add the milk. Strain and set aside to cool.

Whisk the eggs with sugar and flour and stir into cream and kirsch and cherries and mix well.

Pour the mixture into a 23cm round baking dish and bake for 30 minutes or until nice and golden on top.

Dust with icing sugar and serve.

Leaving the stones in the clafoutis will add a slightly almond flavour to it and is how it was made traditionally. Just be sure to tell whoever you’re serving, this is not a dish for kids or dentures!

Mini meringue topped rhubarb desserts

Serves: 3 | Preparation Time: 30 min

Ingredients 

  • 1 bunches rhubarb, ends trimmed, washed, cut into 4cm pieces
  • 150g frozen raspberries
  • 70g caster sugar
  • 20g flaked almonds (raw)
  • 30ml Amaretto liqueur (I have used cointreau and this is also very nice)
  • 2 egg whites
  • 50g caster sugar, extra

Instructions 

Preheat oven to 180°C. Place the rhubarb, raspberries, sugar and Amaretto in a large saucepan over medium heat. Bring to a simmer.
Cook, covered, for 20 minutes or until rhubarb is soft.
 
Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form.
 
Gradually add the extra sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.
 
Divide the rhubarb mixture among six 180ml-capacity ovenproof dishes. Spoon the meringue mixture over the rhubarb mixture and sprinkle with almonds.
 
Bake in oven for 10 minutes or until the almonds are light golden.
 
Serve immediately.
 
Recipe by Frances G

Mango Jasmine Rice Pudding

Serves: 4-6 | Preparation Time: 60 min

Ingredients 

  • 3 cups lowfat milk
  • 1 cinnamon stick, 3 in. long
  • 1⁄4 tsp salt
  • 1 cup jasmine or basmati rice, rinsed well and drained
  • Zest from 1 small lime, removed with a vegetable peeler
  • 1⁄2 cup sugar
  • 11⁄2 Tbsp fresh lime juice
  • 1⁄4 tsp each vanilla and coconut extract (or 1⁄2 tsp vanilla extract)
  • 1 large firm-ripe mango (not overripe or it will be too soft to dice)
  • Garnish: lime slices and grated lime zest

Instructions 

Bring milk and cinnamon stick to a simmer in a small saucepan. ­Cover, remove from heat and let steep while cooking rice.

Bring 2 cups water and the salt to a full boil in a 2-qt saucepan. Stir in rice. Place strips of lime zest on top. Reduce heat to low, cover and ­simmer 20 minutes, or until water is absorbed and rice is tender. ­Discard zest. Fluff rice with a fork; leave in saucepan.

Pour warm milk over rice. Stir in sugar. Bring to a simmer over ­medium heat. When small bubbles appear around edge of pan, reduce heat to medium-low. Gently simmer 15 to 20 minutes, stirring ­frequently, until pudding is thick and creamy. Remove from heat; stir in lime juice and extracts. Let cool 5 minutes. Remove cinnamon stick.

Holding mango firmly on a ­cutting board, cut a single slice along each side of the long flat seed so you have 2 halves. Cut side strips from seed. Remove peel from halves and strips. Dice 1⁄2-mango and side strips; cut remaining 1⁄2 crosswise in 10 thin slices for garnish.

Stir diced mango into pudding. Let pudding cool about 20 minutes if serving warm.

Garnish each with a mango and lime slice and grated lime zest.

Lemon curd

Serves: 1.5 cups | Preparation Time: 10 min

Ingredients 

  • 2 eggs, plus 2 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons

Instructions 

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
Add the butter, juice and zest and whisk continuously until thickened.
Strain through a sieve into a jar or container.
If covered this will keep in the fridge for 2 weeks.

Pumpkin pie

Serves: 8 | Preparation Time: 30 min

Ingredients

  • 2 Cup fresh cooked pumpkin puree
  • 3 Unit free range eggs
  • 0.5 Cup heavy whipping cream
  • 0.5 Cup light brown sugar
  • 1 Teaspoon (Metric) ground cinnamon
  • 0.5 Teaspoon (Metric) ground ginger
  • 0.125 Teaspoon (Metric) ground cloves
  • 0.5 Teaspoon (Metric) ground nutmeg
  • 0.5 Teaspoon (Metric) sea salt
  • 1  pie dish

Instructions

Preheat oven to 180c/350f. Boil pumpkin until soft. In a large bowl lightly whisk the eggs.In a food processor, puree pumpkin. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie dish and place on a large baking pan to catch any spills.Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet, a knife inserted about 1 inch from side of pan will come out almost clean). Serve at room temp with whipped cream and maple syrup.