Weekends are made for baking and these three tart treats are here to steal the show. From a tropical marshmallow delight to a zesty lemon classic and a piña colada twist, each recipe is a little slice of happiness.
1. Tropical marshmallow tart
Serves 6-8
Ingredients
1½ packets (200g) Tennis biscuits, crushed finely
½ cup (125g) butter, melted
1 can (385g) condensed milk
¼ cup (60ml) lemon juice
1 lemon, zested
½ cup (125ml) canned crushed pineapple, drained
¼ cup (25g) desiccated coconut, toasted
⅔ packet (100g) white or coconut marshmallows, cut into smaller pieces
1 cup (250ml) cream, whisked to stiff peaks
Pineapple pieces (dried or fresh) and coconut flakes, for serving (optional)
Method
- Combine the biscuits and butter then press into a 20cm tart tin, covering the base and sides. Whisk together the condensed milk, lemon juice and zest until thickened, about 5-7 minutes.
- Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed.
- Gently fold in cream and combine well. Spoon mixture onto biscuit
- Set in the fridge for 1-2 hours or until firm.
- Serve topped with pineapple pieces and coconut flakes, if you like
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
2. Tarte au citron (Lemon tart)
Serves 4-6
Ingredients
For the crust
1 roll (400g) short-crust pastry, defrosted
For the filling
1 lemon, zested and juiced
3 lemons, juiced (or 1 cup juice in total)
¾ cup (165g) caster sugar
½ cup (125g) butter, cut into cubes
4 large eggs
For the candied lemon slices
1 cup (200g) white granulated sugar
1 cup (250ml) water
2 lemons, sliced
For serving
Edible flowers (optional)
Method
- Grease a 23cm round loose-bottomed tart tin.
- Roll the pastry out into a circle large enough to fit up the sides of the tin.
- Press pastry into base and sides of tin, prick base all over with a fork and freeze for 20 minutes.
- Preheat oven to 180°C.
- Cover the base of the pastry with baking paper and add dry rice or beans to weigh it
- Bake for 12 minutes, remove paper and beans and bake for another 4–6 minutes, until golden. Remove and cool.
- For the lemon curd, add lemon zest, juice, sugar and butter to a pot over medium-low heat.
- Whisk mixture until sugar has dissolved and butter is melted, add eggs and whisk to combine.
- Increase heat to a gentle simmer and whisk until mixture is thickened, about 10–15 minutes. Do not overheat, as you will scramble the eggs.
- Pass lemon curd through a fine mesh sieve into a jug to remove any unwanted specks of egg or lemon seeds.
- Pour curd into tart base, smooth over with a spatula.
- Bake tart for 5 minutes, then remove and cool completely before refrigerating for 3 hours.
- For the candied lemon, add sugar and water to a pot and bring to a boil, stirring to dissolve the sugar.
- Add lemon slices to the boiling mixture and cook for 15 minutes, until translucent.
- Remove and drain on a wire rack until cool.
- Remove tart from the mould and place on a serving plate.
- Decorate with candied lemon slices and edible flowers, slice to serve.
Cook’s tip: Cooking your lemon curd with a few lemon seeds will help create a stable consistency, as the seeds contain pectin, a natural thickening agent.
Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons
3. Piña Colada tart
Serves 6-8
Ingredients
For the coconut biscuit base:
1 packet (200g) Tennis biscuits, finely crushed
½ cup (125ml) desiccated coconut, toasted
½ cup (125g) butter, melted
For the pineapple custard filling:
⅓ cup (80ml) lemon juice
6 extra-large eggs
¼ cup (60ml) sugar
1 small can (165ml) coconut cream
1 can (375g) condensed milk
2 tsp pineapple essence
1 can (380g) ideal milk
For the rum spiced syrup:
¼ cup packed (60ml) treacle sugar
½ cup (125ml) hot water
1 clove
1 whole star anise
½ cinnamon stick
Pinch of ground nutmeg
¼ tsp (1ml) allspice
½ tsp (2.5ml) vanilla extract
2 Tbsp (30ml) gold rum (optional)
For the coconut cream topping:
2 small cans (165ml each) coconut cream, refrigerated overnight
1 packet (20g) edible flowers
Method
- Combine biscuits, coconut and butter to create a soft crumb.
- Grease and line the base of a 25cm loose-bottom cake tin.
- Evenly press crumb into the base and about 4-5cm up the sides. Chill until needed.
- Preheat oven to 160°C.
- Add lemon juice, eggs, sugar, coconut cream, condensed milk ideal milk and pineapple essence, blend until smooth.
- Pour filling into a tart tin. Bake for 30-45 minutes, until the middle has a slight wobble and the sides are set.
- Remove and cool completely. Refrigerate overnight, or for at least 6 hours.
- Place the syrup ingredients in a pot over high heat. Stir to dissolve the sugar.
- Lower heat and simmer until reduced by half, about 5 minutes. Strain and cool.
- Scoop the solid coconut cream out of the can. (You can save the leftover liquid for cooking or drinks.) Whisk the cream to stiff peaks.
- To serve, dollop cream onto the tart, drizzle with spiced syrup and decorate with edible flowers.
Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
