Wimbledon is almost here – and we cannot be more excited! From yummy tarts to chocolate-coated pumpkin-spice bites, you’ll love these courtside treats with a cup of tea while watching your favourite tennis stars.   

Tropical pineapple fridge tart 

Serves 6–8  // Total time 15 minutes + Refrigeration  

 

Ingredients 

15g powdered gelatine
1 tin condensed milk 
2 limes, zested and juiced 
1 cup Orley Whip dessert topping 
1 tin crushed pineapple, drained 
1 × 200g packet Tennis biscuits 
¼ cup coconut flakes, toasted 
Dried pineapple flowers, for serving (optional)  

Method 

1. Sprinkle the gelatine over 3 Tbsp of cold water. Set aside to bloom.

2. Mix the condensed milk with lime juice and zest until thickened. In a separate bowl, beat the Orley Whip until light and fluffy. Fold in the condensed milk mixture and drained pineapple. Microwave the gelatine for 10–15 seconds until melted, then fold into the pineapple mixture.

3. Layer the biscuits and mixture into your dish. Place in the fridge for 2 hours or overnight until set. Top with extra crushed biscuits, toasted coconut flakes and pineapple flowers to serve.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za 

 

White chocolate-coated pumpkin-spice bites 

Makes 12 // Cooking time 2 hours 

 

Ingredients 

120g pumpkin, chopped
¼ cup water
175g Tennis or Nuttikrust biscuits
200g white chocolate, chopped
2 Tbsp cream cheese, softened
2 Tbsp icing sugar
1 Tbsp instant chai latte powder 

Method 

1. Place pumpkin and water in a pot and boil for 10 minutes with the lid on. Remove the lid and leave to simmer until all the water has evaporated.
2. Purée cooked pumpkin with a hand blender. Press it through a sieve for a smoother purée.
3. Place the biscuits in a ziplock bag and use a rolling pin to crush until fine.
4. Melt half the chocolate in a double boiler.
5. Place the melted chocolate, pumpkin purée, crushed biscuits, cream cheese, icing sugar and chai latte powder in a bowl and mix well. Cover bowl with cling film and place in the fridge for 1 hour.
6. Roll the chilled mixture into balls (about 1 Tbsp per ball) and place on a baking tray. Place in the freezer for at least 1 hour.
7. Melt remaining chocolate in a double boiler or the microwave.
8. Remove the pumpkin-spice balls from the freezer and dip them in the melted chocolate. Finish off with a sprinkle of crumbled biscuits or chai spice.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za 

 

Lemon milk tart meringue pie with lemon curd drizzle  

Serves 8 // Prep time 30 minutes + refrigeration 

Ingredients 

For the biscuit base 

300g lemon-flavoured Tennis biscuits
150g butter, melted 

For the milk tart filling 

1 tin condensed milk
700ml full cream milk
2 tsp vanilla essence
2 eggs, separated
70g cornflour
70ml water
Pinch of salt  

To serve 

125ml store-bought lemon curd
Store-bought meringue kisses 

Method 

For the biscuit base  

1. Break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into a 24cm springform cake tin and refrigerate for 30 minutes.

For the milk tart filling 

1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly.
2. Remove from the heat and let cool for two minutes.
3. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours.

To serve  

1. Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses

Pro tip:
If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites. 

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal  

 

Bo-Kaap triangle cheesecakes 

Makes 12 // Cooking time 25 minutes + Refrigeration 

Ingredients 

1 pack (18) Tennis Biscuits
125g butter, at room temperature
70g caster sugar
250g cream cheese
1 tsp lemon juice
1 egg
18 maraschino cherries, stalks removed, or glacé cherries 

Method 

1. Line a baking tray (one that will fit into the fridge) with foil.
2. Arrange the biscuits on the foil in 3 rows of 6.
3. Cream together the butter and caster sugar until pale and fluffy. Add the cream cheese, lemon juice and egg. Whisk to combine everything.
4. Use a spatula to spread the cream cheese mixture evenly over the biscuits.
5. Arrange the cherries in a row, running lengthwise down the middle of the biscuits.
6. Lift the foil on each long side and allow the side rows of biscuits to lift up and inward to make a long triangle. Fold the foil over snugly to hold everything together. Place in the fridge to set overnight.
7. When you are ready to serve, unwrap the cheesecake and slide it on to a cutting board.
8. Cut the cheesecake into 12 slices and serve.

Recipe & styling: Juleta Hirner
Photography: Sarah Woods