This coffee cheesecake is silky smooth, with an inviting sweet crunch from the crispy phyllo. 

Espresso cheesecake with phyllo crinkle

Serves 10-12 

Ingredients

200g chocolate Romany Creams
⅓ cup + 2 Tbsp (110g) melted butter
3 Tbsp (45ml) boiling water
3 Tbsp (45ml) instant coffee
2 tubs (230g each) medium-fat cream cheese, at room temperature
1 tub (250g) sour cream, at room temperature
½ cup (110g) brown sugar
2 eggs
1 Tbsp (15ml) flour

For the topping:  

4 sheets phyllo pastry, defrosted
⅓ cup (80ml) melted butter, for brushing
½ cup (125ml) water
½ cup (125ml) sugar

Method

1.  Line the base and sides of a 20cm loose-bottom cake tin. 
2.  Preheat oven to 160ºC.
3.  Blitz biscuits to a fine crumb using a food processor (or crush in a plastic bag using a rolling pin). Stir through melted butter to create a crumb that binds once pressed together. 
4.  Press crumb into the base of the tin, moving up the sides about 2cm. Set aside. 
5.  Combine boiling water and instant coffee, stirring to dissolve. Set aside to cool. 
6.  Whisk together cream cheese and sour cream until smooth.
7.  Whisk through the sugar, followed by the eggs and cooled coffee. Fold through the flour. 
8.  Pour cheesecake mixture onto biscuit crumb base. 
9. Place a deep tray of water at the bottom of the oven.
10. Bake cheesecake in the oven for 10 minutes, then take it out.
11. For the topping, brush both sides of the 4 sheets of phyllo generously with melted butter. 
12. Fold two of the sheets into spiral shapes, creating two large circles of valleys and ridges. Halve the remaining two sheets, then twist and fold each into smaller spirals. 
13. Arrange pastry spirals on the par-baked cake. Bake cake for a further 40 minutes, or until the phyllo is golden and the cheesecake underneath no longer wobbles on the sides. 
14. Dissolve water and sugar in a small pot, then simmer water and sugar together for 3 minutes to thicken slightly. 
15. Remove the cake and brush simple syrup over the phyllo.
16. Cool completely, then refrigerate for 2 hours to chill. Slice and serve. 

Recipes & Styling: Sjaan van der Ploeg 
Photography:Zhann Solomons 

Also read: Golden syrup custard tart

The post Espresso cheesecake with phyllo crinkle appeared first on MyKitchen.

Silky custard and buttery pastry come together in a golden syrup hug that melts on the tongue like a dessert daydream and best of all, you only need a few pantry staples. 

Golden syrup custard tart

Serves 6-8 

Ingredients

½ packet (250g) phyllo pastry, defrosted
½ cup (125g) butter, melted
3 cups (750ml) milk
½ cup (125ml) custard powder
½ cup (125ml) golden syrup + extra for drizzling 

Method

1. Preheat oven to 190°C.
2. Grease a 25cm round, fluted tart tin. 
3. Brush a phyllo sheet with butter, fold in half and place in prepared tin. 
4. Repeat with remaining phyllo, making sure they overlap to form a base/shell. 
5. Bake for 25-30 minutes until golden brown. Set aside to cool.
6. Heat milk over medium heat.
7. Whisk in custard powder and golden syrup.
8. Cook while stirring for about 3-5 minutes until thickened.
9. Pour into pastry shell and smooth out the top. 
10. Chill in the fridge for 2 hours or until set.
11. Drizzle with extra golden syrup just before serving.

Cook’s tips 

1. Replace phyllo pastry with puff pastry or short crust pastry. Be sure to weigh it down with a piece of baking paper and baking beans or rice while baking
2. For an ultra-velvety finish, whisk about 1 tablespoon of butter into the custard before pouring into the tart shell. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Mini carrot cake loaves

The post Golden syrup custard tart appeared first on MyKitchen.

Add an element of crunch by folding through chopped nuts or melted chocolate. 

Toasted marshmallow ice cream 

Makes 1.5L 

Ingredients

1 can (385g) condensed milk
1 tsp (5ml) vanilla essence
2 cups (500ml) whipping cream
1–2 packets (150g each) pink and white mini marshmallows 

Method

1. Whisk together condensed milk and vanilla.
2. In a separate bowl, whisk cream until it forms stiff peaks.
3. Gently fold cream into the condensed milk mixture, trying to retain as much air as you can. 
4. Preheat the oven grill and line a tray with foil.
5. Spread marshmallows evenly on the foil and toast for 5-8 minutes, checking often (the more you toast, the deeper the flavour becomes). 
6. Scoop marshmallows into the cream mixture, breaking up any clumps that form. 
7. Pour into a freezer-safe container and freeze for at least 8 hours, or overnight. 
8. Scoop into sugar cones or serve in bowls.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: Semifreddo 3 ways 

The post Toasted marshmallow ice cream appeared first on MyKitchen.

Autumn’s here, and that means apples, spice and everything nice. Whether you’re craving a gooey cheesecake crumble with a fruity twist or a golden tart topped with gingerbread crunch – these two desserts are the ultimate way to sweeten autumn’s chillier evenings. 

1. Apple raspberry and cheesecake crumble 

Makes about 9 squares  

Ingredients 

For the crust:  

100g salted pretzels, finely crushed + extra for serving  
⅓ cup (80g) butter, softened 
½ tsp (2.5ml) cinnamon 
2 Tbsp (30ml) sugar  

For the cheesecake layer:  

250g full-fat cream cheese, at room temperature 
⅓ cup (80ml) sugar 
3 Tbsp (45ml) freshly squeezed lemon juice 
2 large eggs, at room temperature 
1 tsp (5ml) vanilla extract  

For the compote: 

1 large Granny Smith apple, peeled and diced 
120g raspberries, fresh or frozen 
2 Tbsp (30ml) sugar 
¼ cup (60ml) water 
Pinch nutmeg 
½ tsp (2.5ml) cinnamon  

For the crumble: 

⅓ cup (80ml) flour 
⅓ cup (80ml) rolled oats 
1 cup (250ml) dark brown sugar 
½ cup (125ml) butter, softened  

Method 

1. Preheat the oven to 160°C. Line a 20x20cm tin with baking paper and spray with non-stick spray. 
2. To make the crust, combine pretzels, butter, cinnamon and sugar. Press the mixture into the tin. Set aside.  
3. Place cream cheese, sugar, lemon juice, eggs and vanilla extract in a bowl. Whisk using an electrical whisk until mixture is smooth.  
4. Pour the cream cheese mixture onto the base. 
5. Bake for 30 minutes. Once done, set aside to cool completely. 
6. For the apple and raspberry compote, combine ingredients in a small pot. Cook on medium heat until sticky, about 15 minutes. Set aside to cool.  
7. Increase the oven temperature to 180°C. 
8. Combine the crumble ingredients, mixing until the it resembles coarse breadcrumbs.  
9. Sprinkle the mixture on a baking tray. Bake for about 10-12 minutes or until crispy and golden brown. Cool. 
10. To assemble, spread the compote over the cooled cheesecake and top with the crumble. 
11. Cut into nine squares and garnish with pretzels. 

Recipe & Styling: Lichelle May
Photography: Zhann Solomons 

2. Salted apple & gingerbread tart 

Serves 3-4  

Ingredients  

For the gingerbread crumble  

¼ cup (37.5g) cake flour
¼ cup (50g) Muscovado sugar
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Tbsp (30g) cold butter, grated   

For the tart  

⅔ cup (113g) Muscovado sugar
¼ cup (60g) butter
¼ cup (60ml) honey
Pinch ground nutmeg
½ tsp (2.5ml) ground ginger
½ tsp (2.5ml) ground cinnamon
2 Granny Smith or Pink Lady apples
Pinch sea salt flakes
1 sheet (250g) ready-rolled puff pastry, defrosted
1 egg, beaten
Vanilla ice cream, to serve  

Method  

1. Preheat oven to 180°C.
2. For the gingerbread crumble, combine flour, sugar and spices in a bowl.  
3. Rub butter into the flour mixture using your fingertips until it resembles coarse crumbs.
4. Place the gingerbread crumble on a lined baking tray sprayed with non-stick spray. 
5. Bake for about 15-20 minutes, tossing halfway, until golden. Remove and set aside to cool and crisp up.
6. For the tart, place the sugar, butter, honey and spices in a pan over low heat, allowing the sugar to melt. Cook for about 12-15 minutes. 
7. Meanwhile, peel and core the apples then slice thinly.
8. Once the caramel is a deep golden colour, add the apples into the caramel and cook for about 2-3 minutes. Add salt and stir to evenly coat all the apples with caramel. Remove from heat and cool slightly.
9. Place the pastry on a lined baking tray then pack the apple and caramel mixture onto the puff pastry, leaving about a 2cm border of pastry open around the edges. Reserve extra caramel sauce for serving. 
10. Fold the border over the edge of the apple filling in increments. Brush pastry with egg wash. 
11. Bake for about 25-30 minutes or until the pastry is cooked and golden. 
12. Serve sprinkled with gingerbread crumble, ice cream and extra caramel from the pan. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Also read: Mini carrot cake loaves

The post 2 Delicious apple desserts for autumn appeared first on MyKitchen.

Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly. 

Piña Colada tart

Serves 6-8 

Ingredients

For the coconut biscuit base: 

200g Tennis biscuits, finely crushed
½ cup desiccated coconut, toasted
½ cup (125g) butter, melted 

For the pineapple custard filling: 

⅓ cup 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 treacle sugar
½ cup hot water
1 clove
1 whole star anise
½ cinnamon stick
Pinch of ground nutmeg
¼ tsp allspice
½ tsp vanilla extract
2 Tbsp gold rum (optional) 

For the coconut cream topping: 

2 small cans (165ml each) coconut cream, refrigerated overnight
20g edible flowers 

 Method

1. Combine biscuits, coconut and butter to create a soft crumb. 
2. Grease and line the base of a 25cm loose-bottom cake tin. 
3. Evenly press crumb into the base and about 4-5cm up the sides. Chill until needed.
4. Preheat oven to 160°C.
5. Add lemon juice, eggs, sugar, coconut cream, condensed milk ideal milk and pineapple essence, blend until smooth. 
6. Pour filling into a tart tin. Bake for 30-45 minutes, until the middle has a slight wobble and the sides are set. 
7. Remove and cool completely. Refrigerate overnight, or for at least 6 hours.
8. Place the syrup ingredients in a pot over high heat. Stir to dissolve the sugar.
9. Lower heat and simmer until reduced by half, about 5 minutes. Strain and cool.
10. 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. 
11. 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

The post Piña Colada tart appeared first on MyKitchen.

Sweeten Milk Tart Day on 27 February with two irresistible spins on South Africa’s favourite dessert! These playful makeovers, like a creamy milk tart milkshake and a zingy lemon meringue pie, are ready to steal the spotlight and satisfy every craving. 

The classic: Local is lekker milk tart  

Serves 8-10  

Ingredients

For the pastry  

1 cup (120g) icing sugar 
½ cup (125g) butter 
2 large egg yolks 
1⅔ cup (250g) flour 
Pinch of salt 

For the custard filling  

4 cups (1L) milk 
2 cinnamon sticks 
3 Tbsp (45g) butter 
1 tsp (5ml) vanilla essence 
½ cup (100g) sugar 
3 large eggs 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) cornflour 

To decorate  

Ground cinnamon 
Drizzle of honey (optional)  

Method 

1. For the pastry, cream, sugar and butter together until combined. Add egg yolks and beat to combine.  
2. Add flour and salt and mix until dough resembles breadcrumbs. 
3. Remove dough from bowl and use your lightly floured hands to work together until smooth.  
4. Shape into a flat disc, cover with cling film and refrigerate for at least 1 hour. 
5. Preheat oven to 180°C. Thoroughly grease a25cm fluted tart tin.  
6. Flour work surface and a rolling pin.  
7. Roll dough out into a disc slightly larger than your tin. Place dough into tin and lightly press into grooves, allowing the excess to fold over the edges. Prick the pastry base all over with a fork – this prevents it from puffing up.  
8. Place a large sheet of baking paper over pastry, top with an even layer of any dry beans or rice to keep the sheet down. 
9. Blind bake pastry for 15 minutes, then remove paper and beans. 
10. Bake for 15 minutes until fully cooked through and golden. While hot, gently cut excess dough to create a level edge. Set aside to cool. 
11. For the filling, heat milk, cinnamon and butter until warm. Infuse for 5 minutes and remove cinnamon.  
12. Whisk together sugar and eggs. Add a small portion of egg mixture to a bowl with the flours and mix into a runny paste. Combine paste with remaining egg and mix thoroughly.  
13. 1 Slowly pour hot milk mixture into egg mixture, whisking constantly until smooth. 
14. Return mixture to saucepan and cook, while whisking, until thickened, about 5-10 minutes. 
15. Pass custard through a sieve and onto cooled pastry base. 
16. Level with a spatula and cool completely before chilling in the fridge for at least 2 hours, preferably overnight. 
17. Serve milk tart dusted with cinnamon.

Recipe & styling: Chad January
Photography: Zhann Solomons 

The icy treat: Milk tart milkshake  

Serves 1  

Ingredients 

3 Tbsp (45ml) caramel treat 
2 slices store-bought milk tart 
3 scoops vanilla ice cream 
½ – ¾ cup (125ml-180ml) milk 
Handful caramel popcorn  

Method 

1. Use the back of a small spoon to spread caramel around the inside of your glass. 
2. Blend milk tart, ice cream and ½ cup milk in a food processor until thick and smooth. Add more milk, if you like.  
3. Pour milkshake into your glass, drizzle with extra caramel and scatter with some caramel popcorn to serve. 

Chef’s tip: Popcorn not your thing? Smear chocolate spread or peanut butter inside the glass and decorate with crushed ginger biscuits or chocolate. 

Recipe & styling: Chad January
Photography: Zhann Solomons 

The zingy duo: Lemon milk tart meringue pie  

Serves 8  

Ingredients 

For the biscuit base 

1 ½ packets (300g) lemon-flavoured Tennis biscuits
½ cup + 2 Tbsp (150g) butter, melted

For the milk tart filling 

1 can (375g) condensed milk
3 cups (700g) full cream milk
2 tsp (10ml) vanilla essence
2 large eggs, separated
¼ cup +1/3 cup (70g) corn flour
¼ cup + 2 tsp (70ml) water
Pinch of salt

To serve 

½ cup (125ml) store-bought lemon curd
Store-bought meringue kisses 

Method 

1. For the biscuit base, break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into the base and up the sides of a 24cm springform cake tin and refrigerate for 30 minutes. 
3. For the milk tart filling, place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly. 
4. Remove from the heat and let cool for two minutes.
5. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth.  
6. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly.  
7. Return the pot to low heat and whisk until the mixture has thickened.
8. Remove from heat and allow to cool for 10 minutes.
9. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
10. 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. 
11. To serve, 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 

Also read: 3 expert tips to make your best-ever milk tart 

The post 2 Sweet twists on milk tart you’ll want to try appeared first on MyKitchen.