An ode to our love for local sweet stuff. Be it in dessert or in cocktail form, help yourself to a slice or sip of decadence. 

Hertzo milkshake  

Makes 4  

Oh, nostalgia! Add more apricot jam to your milkshake for a sweeter, fruitier taste. 

Ingredients

For the meringue 

2 egg whites
Pinch cream of tartar
¾ cup caster sugar  

¼ cup desiccated coconut
¼ cup apricot jam + more for spreading 
1 small can (165ml) coconut cream 
1L vanilla ice cream  

Method

1. Place egg whites in a bowl and whisk until they reach a thick frothiness, about 30 seconds. 
2. Add cream of tartar and continue to whisk until they reach stiff peaks, about another 30-45 seconds. 
3. Add the sugar 1 Tbsp at a time, whisking in between to dissolve the sugar before adding more. 
4. Once the meringue is thick and glossy, add desiccated coconut and whisk gently until combined. Set aside. 
5. Place jam, coconut cream and ice cream in a blender (or a jug if using a stick blender) and blitz until smooth.
6. Use the back of a spoon to spread dollops of apricot jam along the inside of four serving glasses.
7. Fill each glass with ice cream mixture, then top with spoons of coconut meringue. Toast meringue using a blowtorch, if you like. Serve immediately. 

Dom pedro brownie tart  

Serves 8  

This dessert can be made without the crust by simply baking in a lined square brownie tin or ceramic dish, then served cut into squares. 

Ingredients

For the chocolate pastry  

1¾ cups (262g) flour
¼ cup (30g) cocoa powder 
½ cup (110g) caster sugar 
½ cup (125g) cold butter, cubed 
1 extra-large egg 
1 extra-large egg yolk 
1 tsp (5ml) salt  

For the Dom Pedro swirl  

1 tub (230g) medium-fat cream cheese, at room temperature 
1 extra-large egg 
2 Tbsp (30ml) icing sugar cup 
(60ml) Amarula (Khalba or Frangelico works well too)  

For the brownie  

1 cup (220g) caster sugar 
1 cup (200g) brown sugar 
1 cup (250g) butter, melted 
4 extra-large eggs
1 cup (150g) flour
1 cup (125g) cocoa 
1 tsp (5ml) flaky salt 
Ice cream, for serving  

Method

1. For the pastry, combine all ingredients (except the eggs) in the bowl of a stand mixer and beat to combine for 20-30 seconds, until the mixture forms fine crumbs. 
2. Add the egg and yolk, beat for another 10-20 seconds or just until a crumbly dough forms, being careful not to over mix. Turn out on a surface and shape dough into a flat disc, cover in clingfilm and refrigerate for 1 hour. 
3. Preheat oven to 180°C. 
4. Grease the base and sides of a 20-22cm round loose bottom tart tin. Press dough evenly into the base and sides of tin. Refrigerate for 20 minutes. 
5. Prick the pastry base all over with a fork. Cover the pastry completely with baking paper and fill tart with raw rice or baking beans. 
6. Blind bake for 10 minutes. Remove paper and rice, return to oven and bake for another 5 minutes. Remove and cool. 
7. For the Dom Pedro swirl, mix ingredients together until smooth. Cover and refrigerate. 
8. For the brownies, whisk together sugar and butter for 30 seconds until pale. 
9. Add eggs one at a time, whisking well to incorporate between each addition. 
10. Sift flour and cocoa over the butter mixture, add salt and mix to combine into a smooth batter. 
11. Alternate spooning brownie batter and Dom Pedro filling into the tart case, dolloping each next to each other. Swirl through with a knife to marble.
12. Bake for 45-55 minutes, until only slightly wobbly in the centre. Remove and cool for at least 1 hour before slicing. 
13. Serve slices with scoops of ice cream.

Peppermint Crisp amagwinya  

Makes 14  

We made large doughnut-sized amagwinya, but frying bite-sized portions works well when hosting large groups. 

Ingredients

1 cup (250ml) whipping cream
½ can (180g) caramel treat, whisked 
1 (49g) Peppermint Crisp bar, finely chopped 
4 cups (600g) cake flour, sifted 
1 tsp (5ml) fine salt 
1 packet (10g) instant yeast 
2 tsp (10ml) caster sugar
1 cup (250ml) lukewarm water
1½ cups (250-375ml) lukewarm milk
Oil, for deep-frying 
½ cup (100g) granulated sugar 
2 Tbsp (30ml) ground cinnamon  

Method

1. To prepare filling, whisk cream to stiff peaks. Combine caramel and 3/4 of the chocolate, mixing well, then gently fold through whipped cream. 
2. Fit a piping bag with a small, round nozzle and scoop filling into the bag. Twist bag to secure closed, nestle into a glass and chill until using. 
3. For the amagwinya, combine flour and salt, mixing to distribute salt evenly. Set aside. 
4. Combine yeast, caster sugar, water and milk. Stir to combine, then set aside for 5 minutes until little bubbles appear on the surface (which means the yeast is still active). 
5. Pour into the flour mixture and stir with a wooden spoon to bring together into a wet dough. 
6. Cover with plastic and set aside in a warm spot to rise for 1 hour, or until doubled in size. 
7. Heat oil for deep frying. (To check whether it’s ready for frying, drop a small teaspoon of dough into the oil and check if it immediately begins to bubble and fry, indicating it is hot enough.) 
8. Combine the sugar and cinnamon in a deep bowl. Set aside. 
9. Using oiled hands or a ladle, scoop out portions of dough and gently add into the oil. (Always scoop dough out facing away from you to avoid oil splattering on you.) 
10. Fry amagwinya until golden, using a slotted spoon for turning to ensure even cooking, for about 2-3 minutes or until golden all around. 
11. Remove, drain on kitchen paper and immediately toss in cinnamon sugar. Set aside and repeat with remaining dough. 
12. Once cool, cut a 1cm-wide cavity about 2cm deep into the side of each bun using a serrated knife. Place piping nozzle into the cavity, squeeze to fill cavity and finish with a dollop of filling on top. 
13. Sprinkle dollops with reserved chocolate and serve. 

Tipsy tart espresso  

Makes 2  

We incorporated the sultry spiced flavours from a tipsy brandy tart, creating the perfect nightcap. 

Ingredients

For the tipsy syrup  

½ cup treacle sugar 
1 Tbsp orange juice 
½ cup brandy
3 cloves 
Pinch ground nutmeg 
1 cinnamon stick 
1 cup espresso, at room temperature
Ice, for shaking
6 coffee beans, for garnish  

Method

1. Add syrup ingredients to a small pot over medium heat, stirring constantly until sugar is dissolved. Bring to a simmer for 3 minutes. Remove and cool completely. Strain to remove spices. 
2. Add ½ cup of the tipsy syrup to a cocktail shaker or sealable jar along with the espresso and a handful of ice. 
3. Close and shake vigorously for 30 seconds. 
4. Strain into two martini glasses, dot with three coffee beans and serve.

By: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read:

The post South Africa’s favourite sweet treats get an upgrade appeared first on MyKitchen.

Spoil your taste buds with two of Chef Zakhele Ndlozi’s delightful recipes, just in time for World Chef Day on 20 October!  

Zakhele Ndlozi, Executive Sous Chef at Sibaya Casino & Entertainment Kingdom, has whipped up two tart recipes you can prepare ahead of parties and group gatherings and enjoy with family and friends.   

“I have put my own twist on a traditional melktert recipe and also created something more unusual with a pap tart recipe, catering to suit sweet and savoury taste buds – or both,” said Ndlozi.  

“Once baked, my Chai Spiced Milk and Meringue Tart and Phyllo Pap Tart can be stored in the fridge until party time. In fact, they taste even better when they’re chilled and set.” 

Enjoy these two yummy recipes – perfect to serve your guests at a spring soiree!

Chai Spiced Milk and Meringue Tart  

Serves 12

Ingredients: 

Pastry crust 

1½ cups cake flour
⅓ cup icing sugar
¼ teaspoon salt
125g unsalted butter (cold cut into small pieces)
1 large egg yolk 

Milk filling 

2¼ cups (496ml) cups milk
2 Tbsp butter
2 Tbsp flour
3–4 Tbsp (23–30g) cornstarch
1 cup condensed milk
2 large eggs
2 tsp vanilla essence
1 tsp chai spice mix
½ teaspoon cinnamon 

Italian meringue  

300g caster sugar
150g water
4 egg whites
Juice of half a lemon 

Method

Pastry crust 

1. Butter or spray a 9-inch pie pan with a removable bottom, ensuring it is thoroughly coated, then set it aside. 
2. In a food processor, combine the flour, salt and sugar by pulsing a few times. Add the butter and pulse until a rough dough is formed. 
3. Add the egg yolk and pulse again until the dough just comes together. 
4. Transfer the dough to a work surface and knead briefly, only until the dough is fully incorporated – don’t overwork it.  
5. Gently press the dough into the bottom and up the sides of the prepared pie pan, starting from the centre and working outward, being careful not to press too hard.  
6. Place the pie pan in the freezer for at least 30 minutes to prevent the dough from rising.  If you’re short on time, bake the crust with pie weights or beans to keep it flat. 
7. Preheat the oven to 180°C and bake the crust for 20 to 25 minutes or until golden brown. Set aside to cool.  

Milk filling 

1. Place a saucepan over medium heat and add the butter, chai powder, nutmeg, and milk. 
2. Bring the mixture to a boil, then remove it from the heat.
3. In a separate bowl, combine the flour, corn starch, and sugar, then whisk in the eggs and vanilla until smooth. 
4. Gently whisk this mixture into the saucepan, taking care to eliminate any lumps. Return the saucepan to the stove and stir constantly until the mixture begins to bubble. 
5. Cook for about 5–6 minutes, then remove from heat and pour the mixture into the baked pastry shell. Sprinkle with cinnamon and chill until ready to serve.

Meringue 

2. Combine 300g of sugar and 150g of water in a saucepan. Simmer over medium heat, stirring until the sugar has dissolved. After this point, do not stir the syrup further. (If any sugar crystals form on the sides of the pan, use a wet pastry brush to brush them back into the syrup.) 
3. Bring the syrup to a boil until it reaches 100°C. 
4. Once this temperature is reached, maintain high heat and begin preparing the egg whites.
5. In a mixing bowl, combine 4 egg whites and lemon juice, then whisk on speed 3 until soft peaks form.
6. Continue boiling the syrup until it reaches 121°C. Carefully and slowly stream the hot syrup into the egg whites while whisking at medium speed. Increase the speed to high and whisk for about 6 minutes, or until the meringue is thick, glossy, and completely cooled.
7. Use the meringue to frost and pipe on top of the tart. For a toasted effect, lightly torch the meringue using a blow torch, then dust with cinnamon. 

(Tip: Use a sugar thermometer)

Phyllo Pap Tart 

Serves 24

Ingredients  

Pap: 

2 cups (500ml) water
1 cup (250ml) milk
1 cup maize meal, quick cooking
5ml salt
125g butter   

Filling: 

30ml oil
1 onion, chopped
2 garlic cloves, crushed
200g rindless streaky bacon, chopped
250g mushrooms, sliced
150g spinach, chopped
250g carrots grated.
1 can tomato baked beans
15ml sugar
5ml dried Italian herbs
Salt & freshly ground black pepper to taste
500g cheddar, grated
5 g parsley  

Base: 

8 sheets phyllo pastry 
100g melted butter 

Method 

Pap:  

1. Using a large saucepan, combine the water and milk, and heat until warm. Add the maize meal and salt, stirring until the mixture is lump-free. Cover the saucepan and let it simmer over very low heat for 5 to 7 minutes.
2. Once done, add the butter and mix until fully incorporated. Set aside

Filling:  

1. Preheat the oven to 180°C and generously grease an ovenproof dish with butter. In a frying pan, heat the oil and sauté the onion until soft. Add the garlic and cook for an additional
2. Next, add the bacon and mushrooms, frying until golden. Incorporate the carrots, followed by the baked beans, sugar, basil, and seasoning to taste. Simmer over low heat for 5 minutes.

Preparation: 

1. Begin by melting the butter in a saucepan and set it aside to cool. Take one sheet of phyllo pastry, brush it with the melted butter, then place another sheet on top and brush it as well. 
2. Cut the layered pastry into six squares and place them into a cupcake tray. Blind bake the empty phyllo pastry for 5 minutes at 180°C, then set aside to cool.
3. Next, divide the pap in half. Spoon half a tablespoonful into each muffin cup, spreading it out evenly. Top with half of the filling and half of the cheese. Repeat with another layer of pap, followed by the remaining filling and cheese.
4. Bake for 20–30 minutes, or until golden and the cheese has melted.

Also read: 10 baking hacks you never knew you needed

Image: Supplied

The post Chef Zakhele Ndlozi’s delicious recipes perfect for World Chef Day  appeared first on MyKitchen.

Sugar, spice and everything nice! We’ve spun our favourites into trendy new desserts for you to share and savour.

Tiramisu chocolate cupcakes

Makes 8 – 10 large cupcakes

Total time 1 hour

Ingredients

For the cupcakes

1 box (500g) chocolate cake mix

For the syrup

1 ½ cups brown sugar
½ cup water
2/3 cup espresso
2/3 cup medium cream sherry

For the icing

2 egg yolks
2/3 cup castor sugar
1 tub (230g) full-fat cream cheese
1 tub (250g) full-fat mascarpone
1 tsp vanilla essence
Cocoa powder, for dusting

Method

1. Prepare chocolate cake batter according to package instructions.
2. Scoop batter into two large 6-cup muffin tins or one regular 12-cup muffin tin, filling each cup ¾ of the way. Bake as indicated. Cool completely.
3. For the syrup, place ingredients in a saucepan over medium heat and stir until sugar dissolves.
4. Bring to the boil and reduce for 3-4 minutes until thickened. Remove from heat and set aside to cool.
5. Combine icing ingredients and beat together until smooth and light.
6. Using a sharp knife, cut a hole out the centre of each cupcake.
7. Top up each hole with syrup, then top with a swirl of icing.
8. Finish cupcakes with a dusting of cocoa powder and drizzle with remaining syrup before serving.

Chef’s tip

For a non-alcoholic version, use orange juice or pouring cream. For the cream, stir through after you’ve removed the pot from the heat.

Salted caramel chocolate tart

Serves 8

Total time 1 hour, plus refrigeration

Ingredients

For the base

2 boxes (200g each) Romany Creams or other chocolate biscuits
1/3 cup melted butter

For the caramel filling

1 cup sugar
½ cup water
1/3 cup cream
¼ cup butter
Coarse sea salt

For the topping

2 extra-large eggs, separated
200g dark chocolate, melted
¾ cup cream
2 Tbsp castor sugar

Method

1. Grease a 25cm loose-bottomed tart tin.
2. Add biscuits to a food processor and pulse to a fine crumb.
3. Stir through melted butter.
4. Press mixture into tin, spreading evenly over the base and up the sides. Refrigerate to set. 5. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
5. Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
6. Remove from heat and quickly whisk through cream and butter. Set aside to cool.
7. Pour caramel into tart shell and set aside to cool until set. Sprinkle with sea salt.
8. For the topping, beat egg yolks and melted chocolate together.
9. In a separate bowl, whip cream to form stiff peaks. Add sugar and beat until glossy and thick.
10. Add whipped cream in batches to melted chocolate mixture and fold through until incorporated.
11. Pour over caramel layer and smooth over with a spatula.
12. Refrigerate for 4 hours before serving.

White chocolate honeycomb chunks

Makes 10 large chunks

Total time 45 minutes

Ingredients

3 slabs (80g each) white chocolate
2 cups castor sugar
1 cup water
¼ cup honey
1 Tbsp bicarbonate of soda

Method

1. Melt 2 slabs of white chocolate over a double boiler.
2. Add biscuits to a food processor and pulse to a fi ne crumb. Stir through melted butter.
3. Press mixture into tart tin, spreading evenly over the base and up the sides. Refrigerate to set.
4. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
5. Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
6. Stir until sugar dissolves, then boil until mixture turns amber gold (if any crystals start to form, dip a pastry brush in some water and brush the sides of the pot).
7. Turn off heat, add bicarbonate of soda and whisk quickly to combine. The mixture will bubble up.
8. Carefully pour into lined tray and set for about 20 minutes, then break honeycomb into chunks.
9. Melt remaining white chocolate over a double boiler.
10. Dip one side of each chunk into melted chocolate and place chocolate-side down on the bubble wrap chocolate.
11. Set for 15-20 minutes and peel off bubble wrap before serving.

Chef’s tip

Once you’ve added the bicarbonate of soda, ensure its properly combined but do not overmix as this will result in a deflated honeycomb.

One-bowl spiced banana bundt cake

Serves 6 – 8

Total time 1 hour 10 minutes

Ingredients

For the cake

5 overripe bananas
4 eggs
1 can (385g) condensed milk
½ cup melted bu­tter
1 tsp vanilla essence
2½ cups self-raising flour, sifted
½ tsp mixed spice
½ tsp ground ginger
1 tsp ground cinnamon

For the butterscotch caramel

1 cup sugar
¼ cup water
¼ cup cream
¼ cup bu­tter
Pinch of cinnamon

Method

1. Preheat oven to 180°C.
2. Spray a 23cm Bundt tin (or ring tin) with non-stick spray, then coat with a little flour (this should prevent sticking).
3. Place bananas in a bowl and mash well using a fork.
4. Add eggs, condensed milk, butter and vanilla essence. Beat thoroughly to combine.
5. Sift flour and spices over the wet ingredients and stir well to combine into a batter.
6. Pour into the greased tin and bake for 30-35 minutes until a skewer inserted in the side comes out clean.
7. Cool in the tin for 10-15 minutes. Invert cake onto a wire rack and tap the top of the tin gently to release.
8. For the caramel, combine sugar and water in a pot.
9. Heat gently and stir sugar until completely dissolved, then turn heat up high.
10. Boil for 8-15 minutes without stirring until mixture turns amber in colour.
11. Carefully add butter and cream and swirl pot to combine. The mixture will expand up. 12. Reduce heat to low and stir to combine.
12. Add a pinch of cinnamon, then set aside to cool.
13. Pour caramel over hot cake and serve.

Chef’s tip
If your bananas are still a bit underripe, simply place them (skins on) on a lined baking tray and cook for 10 minutes at 150°C, until the skins are black. Remove using oven gloves and carefully scoop out the flesh to use in your cake.

Crème brûleé milk tart

Serves 8

Total time 2 hours

Ingredients

For the shortcrust pastry

2 ½ cups cake flour, sifted
Pinch of salt
250g ice-cold butter, cut into small cubes
2 large egg yolks
1 tsp lemon juice

For the filling

2 cups milk
1 stick cinnamon
3cm strip orange peel (optional)
5 eggs, separated
1¼ cups castor sugar
1/3 cup cornflour
¼ cup flour
3 Tbsp butter
2 tsp vanilla essence
Granulated sugar, for topping

Method

1. Preheat oven to 190°C and grease a 23cm loose-bottomed tart tin.
2. For the pastry, place flour, salt and butter in a food processor. Pulse until it resembles breadcrumbs.
3. Add egg yolks and lemon juice. Pulse until a dough forms.
4. Remove dough and shape into a flat disc. Cover with clingfilm and refrigerate for about 20 minutes.
5. Roll pastry out into a large thin disk just bigger than your tin. Press pastry into base and up the sides using your fingertips. Chill in the fridge for another 10 minutes.
6. Bake tart for 15 minutes, then set aside to cool.
7. For the filling, heat milk, cinnamon and orange peel in a pot until steaming.
8. Beat egg yolks and ¾ cup sugar in a bowl until thickened.
9. Mix both flour and cornflour with a little water to make a thin paste, then mix into the egg.
10. Temper egg mixture by slowly adding hot milk in a thin, steady stream while whisking. 11. Transfer mixture to the pot and simmer while whisking for 5 minutes.
11. Remove from heat and mix in butter and vanilla. Set aside to cool.
12. Reduce oven to 180°C.
13. Whisk two egg whites to stiff peaks, then add sugar in ½ cup intervals. Beat until sugar has dissolved and mixture is glossy.
14. Fold egg white through cooled custard and pour into cooled tart case.
15. Bake for 30-35 minutes, until the edges are set and the middle is slightly wobbly. Cool completely.
16. Scatter with granulated sugar and caramelise using a kitchen blow torch until golden. Serve immediately.

Recipes: Fresh Living Magazine

Photography: Fresh Living Magazine

The post Trendy decadent desserts to share and savour appeared first on MyKitchen.

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!

The post 2 Classic Heritage Desserts appeared first on MyKitchen.

If you’re obsessed with home-grown, delicious and nutritious rooibos like us, you must try this rooibos-pear frangipane tart recipe!

SERVES 6 // COOK TIME 40 min + overnight  

INGREDIENTS
For the rosé-poached pears
2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5 cm lemon rind
1 cinnamon stick
3 pears, peeled
For the pastry
125 g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3–4 tbsp cold water
For the frangipane creme
100 g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 tbsp cake flour
To decorate
Flaked almonds

METHOD
For the rosé-poached pears
1. Place all ingredients but pears in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. strain out the pears, slice and remove the cores. set aside.
For the pastry
1. Cream together butter and sugar until pale.
2. Add egg yolk, vanilla and baking powder, and whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 tbsp at a time, until the dough comes together. Roll into a ball, wrap in cling film and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. on a lightly floured surface, roll out the dough to about 1 cm thick. Press into the base of the tin and prick all over with a fork.
For the frangipane creme
1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.
To assemble
1. spread the almond creme over the pastry. Arrange the poached pears on top. sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

DID YOU KNOW? Frangipane is a sweet filling made from or flavoured with almonds, named because frangipani flowers were originally used to give it its taste. (Don’t try this at home!) It can be used to fill all sorts of cakes and pastries.

Learn how to make the perfect batch of shortcrust pastry, and then use it to create this beautiful apple and raspberry tart.

The post Rooibos-pear frangipane tart appeared first on MyKitchen.

Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

SERVES 8 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the crust
2 cups flour
¼ tsp salt
125 g butter, chilled and cubed
3 tbsp cold water
For the filling
6 eggs
200 g mature Cheddar, grated
1 cup cream
4 sprigs thyme + to garnish
2 tbsp flour, sifted
Pinch nutmeg
2 red onions, peeled and sliced

METHOD
For the crust
1. Grease a 25 cm springform tin.
2. Mix flour and salt. Rub in the butter until fine crumbs form.
3. Sprinkle the water over the mixture, then stir in until large clumps form. Shape into a ball.
4. On a lightly floured surface, roll out the dough to 35 cm in diameter. Press it into the tin, lining the base and sides. Trim the edges. Freeze for 1 hour.
5. Preheat oven to 200ºC.
6. Blind-bake the pastry shell for 15–20 minutes until golden.
For the filling
1. Whisk together eggs, cheese, cream, thyme, flour and nutmeg. Season with salt and pepper.
2. Pour into the baked pastry shell and top with the onions and some extra thyme.
3. Bake for 40–45 minutes, until golden brown and set.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This quick and easy onion soup is yet another French classic we love.

The post Try our light version of the French-onion tartiflette appeared first on MyKitchen.