This is a crustless milk tart, easy to put together and produces one large (38cm x 26cm) or two medium (28cm x 20cm) tarts.
6 eggs 375ml sugar 90g butter, melted 375ml flour 7,5ml baking powder a pinch of salt 1,5litres of milk 15ml vanilla ground cinnamon
Preheat your oven to 180℃ and spray a 38cm x 26cm ceramic dish with cooking spray. Add the eggs and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed for 2 minutes. Turn the mixer to a low speed and drizzle in the melted butter. Turn off the mixer. Sift the flour, baking powder and salt into the bowl and turn the mixer back on to a low speed until the ingredients are incorporated. Add the vanilla to the milk and drizzle the milk in to the batter with the engine running. Scrape the batter into the prepared ceramic dish. Bake in the oven for 1 hour. Take the milk tart from the oven and immediately sift over some ground cinnamon. Set aside for at least 30 minutes before slicing. Keep refrigerated.
125ml granulated sugar 5ml instant coffee dissolved in 30ml boiling water 385g can of condensed milk 340ml can of evaporated milk 3 eggs 2,5ml salt
Preheat your oven to 180℃ and set 6 ramekins in an ovenproof dish that is at least 7cm deep. Place a small saucepan on medium-high heat and pour in the sugar and coffee. Swirl (do not stir!) the saucepan until the sugar has dissolved. Now bring the mixture to the boil and turn the heat down to medium. Simmer for 5 minutes. Divide the mixture amongst the ramekins. Set aside so that it can harden. Add the condensed milk, evaporated milk, eggs and salt to a mixing bowl and whisk together. Place a fine sieve over a jug and pour the mixture through. Divide the mixture evenly between the ramekins. Place the oven dish with the ramekins in the oven and pour enough boiling water into the pan to come two-thirds up the sides of the ramekins. Bake for 30 minutes. The custard should be just set, with the centres still wobbly. Remove from the oven and stand for 15 minutes. Take the ramekins from the oven dish and set aside to cool. Place the custards in the refrigerator for a minimum of 4 hours. Loosen the custards from the sides of the ramekins with a small knife and invert on plates to serve.
6 hot cross buns, halved 240g cream cheese, room temperature 125ml cream 2,5ml vanilla 160g Biscoff spread 4 bananas, sliced
Toast the halved buns in a dry pan. Add the cream cheese and cream to a mixing bowl and whisk together. Refrigerate until needed. Add the biscoff spread to a small bowl and warm in the microwave for about 30 seconds at a time, until you have a very soft spread. Spoon the cream cheese mixture on the buns. Slice the bananas and arrange on top. Drizzle with the biscoff spread.
4 bananas 1 x 380g tin of caramel treat 4 x 250ml Rice Krispies
Line a 12-hole muffin tin with paper cups. Add 3 bananas to a mixing bowl and mash until smooth. Add 190ml of the caramel and mix through. Now add the Rice Krispies and mix thoroughly. Divide the mixture evenly amongst the paper cups, pressing in the cup with the bottom of a shot glass to create a hollow centre. Now add a teaspoon caramel to each Rice Krispie cup. Slice the last banana into 12 slices and place a slice on top of each Rice Krispie cup. Refrigerate the cups for 1 hour.
100g pistacchio nuts, roughly chopped about 16 medium figs 50ml honey
For the pastry: Add the butter and sifted icing sugar to the bowl of a food processor. Run the machine until the mixture is well combined and pasty. Add the flour and pulse until the mixture resembles wet sand. Scrape down. Drizzle a few drops of the egg into the bowl with the engine running. Add a few more drops at a time until the mixture comes together. (You may have egg left and that is okay – the less you need the crispier the pastry!) Shape the pastry into a disc, wrap it with cling wrap and refrigerate for 30 minutes. Preheat your oven to 190℃. You will use a 22cm loose-bottom flan tin but do not spray or butter the tin! Roll the pastry to a 3mm thickness and line the bottom and sides of the tin. Dock the pastry with a fork and bake blind for 15 minutes. Remove the baking paper and weights/beans and set aside to cool.
For the Crème Pâtissière: Add the corn flour to a mixing bowl. Pour a small amount of the milk into the owl and stir to make a slurry with the corn flour. Add the egg yolks and half the sugar. Whisk by hand until the sugar has dissolved. Set aside. Pour the rest of the milk and the rest of the sugar into a small saucepan. Set over medium heat and stir until the sugar has dissolved. Take the milk from the heat as soon as tiny bubbles start to appear around the edge of the saucepan. Drizzle the warm mixture onto the egg mixture in a very thin stream while whisking continuously. Now pour the mixture back into the saucepan and place on a medium-low heat. Stir until the mixture is thick and smooth. Allow to cook for about 30 seconds. Remove from the heat and stir in the vanilla. Pour the mixture into a shallow bowl, place a piece of plastic wrap directly onto the surface and allow to cool completely.
Whisk the mixture by hand once it is at room temperature, until it is smooth. Spoon it into a piping bag and pipe into the prepared pastry shell. Scatter the chopped pistachio evenly over the surface. Cut a cross into the top third of each fig and place the figs side-by-side on the pistachio. Drizzle the honey over the figs before serving.
250g dark chocolate, chopped 250g biscuits, something like ginger biscuits, finger biscuits, Marie biscuits or digestives 100g soft butter 150g caster sugar 3 eggs 30ml vanilla 30ml cocoa powder 75g almond nuts, chopped 75g pecan nuts, chopped 50g pistachio nuts, chopped 30ml icing sugar, sifted, to decorate twine, to decorate
Add the chocolate to a heatproof bowl set over simmering water and allow to melt until completely smooth. Set aside to cool. Bash the biscuits in a plastic bag but keep it chunky. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together. Gradually, and one by one, add the eggs – do not worry if it looks as though it has curdled at this stage. Add the vanilla and mix until blended. Sift the cocoa powder into the cooled chocolate and mix through. Now add the chocolate to the egg mixture and mix through on low speed. Take the bowl from the mixer and add the crushed biscuits and all of the nuts. Mix well. Refrigerate the mixture (in the bowl is fine) for about 30 minutes. Cover your working surface with plastic wrap. Roll the mixture into a log shape with your hands until it resembles a fat salami, about 30cm long. Cover the log with the plastic wrap and roll it, as if it were a rolling pin, to create a smooth cylinder. Twist the ends and make a knot. Refrigerate the log for at least 6 hours. Take the salami out of the fridge and lay it on baking paper. Rub some icing sugar over and tie with string to give it an authentic look. Slice into discs to serve.
170ml condensed milk 30ml matcha powder 360g white chocolate, chopped 2,5ml salt 2,5ml vanilla
Prepare a 20cm x 20cm baking tin by lining it with baking paper. Pour the condensed milk into a small saucepan and sift the matcha powder over it. Place the saucepan on a low heat and stir until the mixture is hot. Add the white chocolate, salt and vanilla. Turn the heat down to the lowest setting and stir continuously until the chocolate has melted completely. Pour the mixture into the prepared tin and leave to cool completely. Refrigerate the fudge for 3 hours or longer. Slice the fudge and sift over some matcha powder.
I am simply putting this idea of a very, very sweet dessert board out there because of the many requests I have had after the delicious cream cheese board……
Nutella spread Banana Strawberries Nuts Marshmallows Astros Almond syrup Sprinkles small biscuits to scoop up all the sweetness….
1 x container ready-made vanilla custard 1 x packet of your favourite biscuits 2 x packets of instant jelly, prepared according to the packet instructions
Place the biscuits in a plastic bag and smash it with a rolling pin. Do not make it too fine as little chunks of biscuit add a good texture. Cut the prepared jelly into small cubes. Assemble the trifle by layering the biscuit crumb, custard and jelly. End with a layer of custard, add some fresh fruit and serve with a smile.
Preheat your oven to 180℃ and line an oven tray with aluminium foil. Melt the butter and chocolate together over a very low heat. Take from the heat and allow to stand for 10 minutes so that it cools down slightly. Add the eggs, sugar and vanilla to a mixing bowl and beat with an electric whisk until the sugar has dissolved. Now beat the egg mixture into the chocolate mixture. Add the flour, salt and nuts and mix through. Pour the batter into the prepared baking tray and bake for 30 minutes. The top should be dried and pale and the middle still dark and gooey!! Enjoy as is or serve slightly warm with vanilla ice cream.
My Whisk and I 