Category: Tarts & Pies

One of my favourite food blogs is Hortus Cuisine. I love the design of the blog and Valentina’s photography is incredible. There is an ethereal quality to her work which has me mesmerized whenever I look at it. A few weeks back she posted a recipe for Moufflèes – Egg Muffins which was the inspiration for this recipe. And as my foodie luck would have it, it was the 2014 Food Blogger Indaba a few weeks ago and in the…

This might be my Paula Deen moment. Not THAT moment but rather a deep frying cheesecake moment. I had to wonder if it is necessary to top a mince pie with meringue and the answer was yes, because it is Christmas! I do think these pies look exquisite and so festive. I used store bought fruit mince and my “go to” pastry from Tina Bester’s book Bake. It does not shrink down the sides of the tin and when you…

Leftovers has never tasted or looked this good! The intention was not to do something festive with leftovers but as I was making these pies it occurred to me that this will be the perfect recipe to make do with leftovers from the Xmas table. I was watching Bill Granger’s new cooking show a few weeks ago and he made a Moroccan version with olives and preserved lemon added to the chicken mixture. It looked so pretty and celebratory that I…

  To be totally honest this is more of a fridge tart than a cheesecake but definitely delivers the same tangy smoothness and richness of a cheesecake. I did not want to bake a traditional cheesecake neither wanted to use gelatin so used a base of condensed milk and lemon juice to set the mixture. I drained the yoghurt overnight to make sure the filling is as thick as possible since I was not using any gelatin. Just line a…

These tartlets are so quick and easy to make but do need a few tricks to make them really good. They have to be eaten straight out of the oven, have to be served with vanilla ice cream and definitely need crunch. If you do not have time to make the praline, topping the tartlets with roughly chopped nuts will be a good alternative but the praline does take it to a whole new level. Print Yum Quick Apple Tartlets…

One of my favourite ice cream flavours from The Creamery – chocolate and naartjie curd swirl – served as inspiration for this tart. Since the pastry and curd is quite rich I decided to rather make a “lighter” mousse in stead of a ganache. The tart is rich but not overly sweet. The curd can be made in advance and kept in a sterilized jar for up to 3 weeks. The pastry is a recipe from Tina Bester of Queen of…

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