If you’re looking for a tasty dessert after an iconic Heritage Day braai, then you must make this divine 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.

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

For another tasty Heritage Day dessert, try this Tropical Pineapple Fridge Tart

The post Cinnamon & White Chocolate Cremora Tart appeared first on MyKitchen.

A classic local dessert filled with golden buttery deliciousness, Malva pudding will always be our ultimate comfort dessert

SERVES 8–10 //  TOTAL TIME 1 hr 45 min

For the custard

Cream 2 cups

Vanilla essence 2 tsp

Caster sugar 3 tbsp

Egg yolks 4 

RECTANGULAR dish recipe:

For the malva

Sugar 1 cups

Eggs 3 

Apricot jam, heated 45 ml

Flour 1 ½ cups

Bicarbonate of soda 1 ½ tsp

Salt 1 tsp

Butter 25 g

Vinegar 7.5 ml

Milk 150 ml

Dark chocolate, roughly chopped 150 g

Oranges, zested 2

For the malva sauce

Cream 1 cups

Butter 150 g

Sugar ¾ cup

Hot water ¾ cup

ROUND dish recipe:

For the malva

Sugar 1 cup

Eggs 2

Apricot jam, heated 30 ml

Flour 1 cup

Bicarb 1 tsp

Salt ½ tsp

Butter 15 g

Vinegar 1 tsp

Milk 100 ml

Dark chocolate, roughly chopped 80 g

Orange, zested 1

For the malva sauce

Cream 1 cup

Butter 100 g

Sugar ½ cup

Hot water ½ cup

FOR THE CUSTARD

1. Place the cream and vanilla in a pot over medium heat.

2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.

3. Just before the cream starts simmering, remove from the heat. 

4. While whisking the egg yolk mixture, add around ½ a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, so as to not curdle the eggs.

5. Move the custard back into the pot and place over a low heat.

6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.

7. Strain the custard through a fine mesh sieve to remove any bits into a jug. Place a layer of clingfilm on the surface of the custard and refrigerate until needed. Adding the clingfilm to the surface of the custard prevents a skin from forming.

FOR THE MALVA

1. Preheat the oven to 180ºC.

2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.

3. In a separate bowl, sieve together the flour, bicarb and salt.

4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.

5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

FOR THE SAUCE

1. Just before the Malva is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.

2. Remove the Malva from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.

3. Slowly pour the hot sauce over the Malva, stopping to let it absorb the liquid before adding more.

4. Serve the Malva pudding with the vanilla custard.

Top tip This dessert is packed full of golden buttery, chocolatey goodness. It’s definitely an indulgent recipe, and can be enjoyed without an accompanying custard or ice cream. Leave out the chocolate or orange zest for a more traditional flavour, or add in some alcohol for a boozy twist – we recommend bourbon or Amarula!

Stylist: Sjaan van der Ploeg;
Stylist’s assistants: Jezza-Rae Larsen & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za

We’ve put together 4 nostalgic dessert recipes, chocolate-chip cookies, bread pudding eclairs and chocolate pudding to make you feel right at home.

The post Chocolate & Orange Malva Pudding With Custard appeared first on MyKitchen.

This delectable lemon meringue flan is an ode to one of your favorite local desserts! But this one’s probably a bit fancier!

SERVES 8 // COOK TIME 40 min + cooling time

INGREDIENTS
2 cups sugar
1 cup cornflakes
2 × 385g tin condensed milk
½ cup lemon juice
4 eggs, separated
Dried lemon slices, to decorate

METHOD
For the cornflake-brittle base
1. Grease a baking tray.
2. Cook 1 cup sugar in a pot over low heat until melted. Stir in the cornflakes.
3. Pour the mixture on to the baking tray. Leave to cool.
For the flan
1. Preheat the oven to 175°C and grease a flan mould or cake tin.
2. Whisk together the condensed milk, lemon juice and egg yolks to make lemon curd.
3. Pour the lemon curd over the cornflake-brittle base and cover with foil.
4. Bake for 40 minutes, until almost set. Let cool completely, then refrigerate for 1 hour.
For the meringue
1. Place remaining 1 cup sugar in a pot over medium heat. Cook, swirling, until it is completely melted and boiling.
2. Whip the egg whites until they reach ribbon stage ( just before stiff-peak stage).
3. While beating the egg whites, slowly drizzle in the still-boiling sugar. The heat will cook the eggs and turn the meringue mixture glossy.
4. Spread the meringue over the cooled lemon curd. Brown with a blowtorch or pop under the grill for a few minutes. Decorate with dried lemon slices.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Try our twist on the classic South African dessert, malva pudding with this chocolate malva pudding with apricot ganache. It’s so good!

The post Lemon meringue flan appeared first on MyKitchen.