We’re bringing back our childhood memories with these two heritage desserts: Cinnamon & white chocolate Cremora tart and Tropical pineapple fridge tart.
Cinnamon & white chocolate Cremora tart
SERVES 6–8 • TOTAL TIME 40 min + chilling time
INGREDIENTS
Ginger biscuits 2 × 200 g packs
Butter, melted 120 g
Ground cinnamon ½ tsp
Milk 100 ml
Cinnamon stick 1
Cremora 1 cup
Condensed milk 1 tin
Lemon juice ½ cup
White chocolate, melted, cooled 80 g
Mixed berries, for decorating
METHOD
1. Preheat the oven to 180ºC. Grease a 20 cm round springform tin and line the base with baking paper.
2. Process or crush the biscuits to a fine crumb. Stir in the butter and cinnamon. Press the crumb onto the base and sides of the prepared tin. Bake for 10 minutes until golden, set aside to cool.
3. Warm the milk and cinnamon stick over medium heat until just bubbling. Remove from heat and set aside, covered, for 15 minutes to infuse. Discard the cinnamon stick.
4. Whisk together the Cremora and infused milk using an electric hand mixer until frothy, about 2 minutes. Mix in the condensed milk and mix for a further 2 minutes.
5. Gradually pour in the lemon juice while whisking. Continue mixing until the mixture thickens. Fold through the cooled melted chocolate.
6. Pour the Cremora filling into the tart shell. Chill in the fridge overnight or until set.
7. Remove the tart from the cake tin. Decorate with the mixed berries and serve.
Easy removal: Use a blowtorch to gently heat the sides of the tin to help remove the tart.
Tropical pineapple fridge tart
SERVES 6–8 • TOTAL TIME 15 min + Refrigeration
INGREDIENTS
Powdered gelatine 15 g
Condensed milk 1 tin
Limes, zested and juiced 2
Orley Whip dessert topping 1 cup
Crushed pineapple, drained 1 tin
Tennis biscuits 1 × 200 g packet
Coconut flakes, toasted ¼ cup
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
This creamy condensed milk rice pudding is easy, comforting, scrumptious and is made from next to nothing! So for those on a budget this will be perfect!
