1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
30ml + 30ml butter 1 clove garlic, minced 6 onions, halved horizontally 100ml sugar 60ml water 30ml balsamic vinegar 5ml thyme leaves 5ml salt 1 x 400g roll Today puff pastry
Preheat your oven to 200℃. Put a wide-bottomed pan on medium-high heat and add 30ml butter to melt. Add the garlic and onion halves cut-side down. Cook the onions until they have caramelised and softened slightly (about 10 minutes). Gently remove the onions from the pan and set aside. Add the sugar and water to an ovenproof pan over medium heat. Cook, swirling constantly, until the sugar dissolves – DO NOT stir! Turn the heat up to high and cook undisturbed (no stirring!) for 5 minutes or until it turns to a golden caramel – this happens instantly!! Remove from the heat and add the balsamic, thyme, salt and 30ml butter. Return to the boil and swirl to combine. Arrange the onions cut-side down, trying to fit in as many halves as you can. Place the puff pastry on a lightly floured work surface and roll it slightly wider. Now cut a circle that is 1cm larger than the diameter of your pan. Place the pastry circle on top of the onions and tuck in the edges so that it forms a “basket” for the onions. Cut a very small hole in the centre of the pastry and bake in the oven for 30 minutes. Remove from the oven and cover with aluminium foil to prevent burning. Return to the oven and bake for another 20 minutes until the pastry is cooked through. Remove the tart from the oven and leave to stand for 10 minutes. Place a flat plate/wooden board over the pan and carefully invert the tart. Season with salt and pepper to serve.
125ml sugar 125ml flour 3 eggs 5ml vanilla 30ml butter, melted 250ml milk enough pitted cherries to cover the bottom of a pie/flan dish
Preheat your oven to 180℃ and grease a ceramic pie/flan dish. Add the sugar and flour to a mixing bowl. Whisk the eggs, vanilla, melted butter and milk together in a wide-mouth jug. Slowly pour the milk mixture into the dry ingredients while whisking. Fill the bottom of the pie dish with an even layer of cherries and pour the batter over the cherries. Bake in the oven for 40 minutes. The clafoutis will puff up in the oven and fall back on itself as it cools. Dust with icing sugar once cooled.
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Roll the pastry to a 3mm thickness and line the bottom and side of the cake tin. Set aside. Add the eggs and cream to a mixing bowl and whisk together. Add the chopped spinach, peas and cheeses and mix through. Season with salt and pepper. Pour the mixture into the pastry case and bake for 30 minutes. Cool the tart for 30 minutes. Top the tart with the rocket leaves, sugar snaps and zucchini shavings. Drizzle over some olive oil to serve.
Preheat your oven to 180℃. Add the biscuits to the bowl of a food processor and process to crumbs. Whisk the egg white just until frothy and add it to the crumbs with the melted butter. Mix well until the mixture resembles wet sand. Tip the crumb-mixture into a loose-bottom tart tin and level it out. Use a glass with a flat bottom to press the crumb down firmly all over and up the sides of the tin. Keep pressing until the base comes together. Place the tart tin on a baking sheet and bake in the oven for 10 minutes. Set aside to cool.
Add the cornstarch to a large mixing bowl and pour the water over. Mix to a smooth slurry. Add the egg yolks and whisk through. Pour the custard into a saucepan and bring to a boil. Remove from the heat and slowly and in a very thin stream, add it to the slurry while whisking continuously. Pour the mixture back into the saucepan and place it on medium heat while whisking until it thickens. Pour the filling into the cooled base and sprinkle with ground cinnamon. Refrigerate the milk tart for 3-4 hours before serving.
Quarter the quince and then halve each quarter. Peel and cut out the core. Set aside. Add the sugar, water and vanilla to a saucepan set over medium-high heat and stir the mixture until the sugar has dissolved. Add the quince slices to the poaching liquid and bring the mixture to a simmer. Gently simmer the fruit until it can easily be pierced with a toothpick. Take the saucepan from the heat and allow the quince slices to cool in the liquid completely. Drain the quince and transfer the slices to a 18cm x 28cm ovenproof dish.
For the crumble: Preheat your oven to 180℃. Add the granola, almond meal, cinnamon, sugar and butter to a mixing bowl. Rub the butter into the dry ingredients with your fingertips. Keep going until the butter is well distributed throughout the mixture. Spread the crumb mixture evenly on the quince slices and bake for 30 minutes. Serve the quince crumble with a scoop of ice cream or yoghurt.
30g butter 200g sugar 5 eggs, separated 140g self-raising flour a pinch of salt 1 litre milk 5ml vanilla ground cinnamon for dusting
Preheat your oven to 180℃ and spray 2 x 22cm tart dishes with cooking spray. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together until pale and fluffy. Add the egg yolks one at a time with the engine running. Scrape the mixture down a few times during mixing. Sift the flour and salt together and add spoonfuls to the mixture until everything is incorporated. Turn the mixer to its lowest speed and drizzle in the milk. Add the vanilla and mix through. Set aside. Add the egg whites to a clean mixing bowl and beat until it reaches stiff peaks. Add the stiff whites to the batter and fold it into the mixture. Scoop the batter into the two prepared tart dishes and bake for 40 minutes. Remove the milk tarts from the oven and sift over the ground cinnamon while the tarts are warm. Allow the milk tart to cool completely before serving.
Although a kruimelvlaai is often made with a sweet pie crust the traditional version calls for a yeasted pastry and it is soooo worth it! This is a delicious tart – a creamy, smooth custard filling in a slightly chewy pastry with a crunchy streusel on top!!
Pie Crust: 150ml milk, tepid 50g butter 250g flour 10g dry yeast 35g sugar a pinch of salt 5ml vanilla
Streusel: 100g butter 175g flour 75g sugar 5ml vanilla a pinch of salt
For the filling: Pour the milk into a saucepan and bring it to a boil. Mix the cornstarch and sugar in a large mixing bowl. Add the eggs and whisk well. Take the milk from the heat and pour a third of it on the egg mixture while whisking constantly. Now pour this mixture back into the saucepan with the remaining milk while whisking away. Turn the heat down to medium and keep whisking until the mixture thickens and comes to a boil. Take the saucepan from the heat, add the vanilla and mix through. Pour the mixture into a mixing bowl, place a layer of plastic wrap directly on to the surface and leave to cool completely.
For the pie crust: Warm the milk until tepid and add the butter to melt. Add the flour, yeast, sugar, salt and vanilla to a mixing bowl and make a well in the middle. Pour the liquids into the well, mix with a fork to bring the pastry together and knead the dough by hand for 3 minutes, until smooth. You may add small amounts of flour to get the dough to the consistency where it can be kneaded. Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rise for one hour. Spray a 24cm tart tin with cooking spray. Roll the dough into a circle of about 28cm in diameter and line the bottom and sides of the tart tin. Place in a warm spot.
For the streusel: Add the butter and flour to a mixing bowl and rub it together until it resembles course breadcrumbs. Add the sugar, vanilla and salt and rub with your fingers to mix through.
Preheat your oven to 200℃. Pour the cold filling into the prepared crust and smooth the top. Sprinkle the streusel over the filling in an even layer. Bake the pie for 45 minutes. Take the baked pie from the oven and allow it to cool. Serve generous slices with a cup of coffee.
Preheat your oven to 200℃ and spray two 22cm tart tins with cooking spray. Dust a work surface with flour and roll the pastry to 3mm thickness. Line the tart tins – the pastry should be about 1cm larger that the tins to allow for shrinkage during baking. Place the prepared tart tins in the refrigerator until needed.
Pour 1 litre milk into a saucepan and add the sugar and cinnamon quill. Turn the heat on medium-high and stir the mixture until the sugar has dissolved. Heat the milk mixture until it starts forming tiny bubbles around the edges of the saucepan. Remove from the heat and take out the quill. Set aside. Add the flour, custard powder and cornflour to a mixing bowl. Drizzle in the remaining 250ml milk while whisking, to make a slurry. Add the egg yolks to the slurry and whisk together. Slowly pour the warm milk-mixture into the slurry while whisking continuously. Remember: pour slowly, whisk quickly! Pour the mixture back into the saucepan and return to a low heat. Stir the mixture until it thickens and starts to bubble. Take off the heat, add the butter and vanilla, stir through and set aside. Add the baking powder to the egg whites and beat until stiff peaks form. Fold the egg whites into the custard and divide the mixture between the two prepared tart tins. Bake the tarts in the oven for 25 minutes. Remove from the oven and immediately sift some ground cinnamon on the surface. Serve with your favourite brew of coffee.
Chocolate ganache: 160g dark chocolate, chopped 180ml coconut and cows milk 30ml honey 15ml coconut oil a pinch of salt
Making the pastry: Melt the chocolate and set it aside. Add the butter, sugar, egg yolks, vanilla and milk to the bowl of a food processor and process to mix. Add the chocolate in a thin stream while the engine is running. Add the sifted cocoa and flour to the mixture and process until the mixture forms a smooth ball of pastry. Wrap the pastry in plastic wrap and rest for 30 minutes in the refrigerator. Roll out the pastry between two sheets of baking paper to a thickness of 3mm. Line a loose bottom tart tin and then line the pastry case with tin foil. Freeze for one hour. Preheat your oven to 180℃. Bake the pastry case with the foil lining for 15 minutes. Remove the foil and bake for another 15 minutes. Set aside to cool completely.
Making the blueberry custard: Add the berries, lemon juice, 250ml coconut milk and honey to the bowl of a food processor and process until smooth. Pour the 30ml coconut milk into a small bowl and add the cornstarch and agar-agar. Stir to dissolve. Pour the blueberry mixture into a small saucepan over medium heat and bring to the boil. Drizzle the cornstarch mixture into the blueberry mixture while whisking continuously until smooth and it starts to thicken. Pour the blueberry custard into the cooled tart shell and allow to cool. Refrigerate for 1 hour.
Making the ganache: Add the chocolate, milk (pour whatever you have left of the coconut milk into a measuring jug and then fill up with dairy milk to 180ml), honey and coconut oil to a heatproof bowl set over a saucepan with simmering water. Stir until the chocolate has melted and you are left with a smooth mixture. Pour over the blueberry custard. Refrigerate the tart for 4 hours before serving.