Recipes on this page: Tipsy Tart, Banana
Caramel Tart, Cape Fruit Tart , Cassata Fridge Tart , Caramel Banana Fridge
Tart , Caramel Fridge Tart ,
Cherry And Cheese Tart ,Coffee Fridge Tart , Chocolate Fridge Tart
,Gooseberry Fridge Tart , Kiwi Fruit and Lime Custard Tart , Lemon Meringue
, Marshmallow Tart, Mealiepap Tart , Milk Tart , Crust less Milk tart .Instant Milk tart ,
Condensed Milk tart , Onnie Milk tart, Peppermint Fridge Tart, Pineapple
Fridge Tart , Rum Tart , Savory Tart
250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml cake flour
2 ml baking powder
125 g butter, at room temperature
250 ml white sugar
2 extra-large eggs
100 g walnuts, chopped
100 g glace cherries, halved
15 ml butter
190 ml brown sugar
250 ml water
3 ml vanilla essence
125 ml brandy
Preheat the oven to 180 ºC. Butter a 27 cm ovenproof dish with butter
or spray with non-stick spray. Place the dates and bicarbonate of soda in a
mixing bowl and pour over the boiling water. Set aside to cool. Sift the
cake flour, baking powder and salt together. Cream the butter and sugar
together until light and creamy and add the eggs one at a time, beating
well after each addition. Sift the dry ingredients on top and add the nuts
and cherries. Add the dates, stirring until well mixed. Turn the batter
into the prepared dish and bake for 45-50 minutes or until a testing skewer
comes out clean. Meanwhile heat the butter, sugar and water for the sauce
in a saucepan until the sugar has dissolved. Bring to the boil and reduce
the sauce until it turns syrupy. Remove from the heat and stir in the
vanilla essence and brandy. Pour the sauce over the hot tart as soon as it
comes out of the oven. Serve lukewarm or at room temperature with custard
or whipped cream. Serves 8-10
Banana Caramel Tart
1 packet (200g) ginger biscuits, crushed
75 g (80 ml) butter or margarine, melted
1 packet lemon jelly powder
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin 9385g) caramel condensed milk
1 tin (170g) evaporated milk kept in freezer or fridge overnight
125 ml whipped cream
Mix biscuit crumbs and butter well. Press into pie dish (
2 litre volume) with the back of a spoon
to form pie crust and leave in fridge till needed.
Dissolve jelly powder in hot water. Add cold water, mix and leave to cool,
till it thickens but not set.
Peel 5 of the bananas and cut in slices. Mix the slices lightly with the
lemon juice to prevent browning.
Place banana slices into pie crust.
Whip the condensed milk and add the jelly.
Whip the evaporated milk till stiff and foamy.
Fold into the condensed milk.
Pour the mixture over the bananas and place in fridge to set.
Just before serving, garnish the pie by placing the remaining sliced
banana, dipped in lemon juice onto the pie.
Decorate the edge of the pie with the cream
Cape fruit tart
375 g cake flour
15 ml baking powder
250 g sugar
375 g butter
4 bananas, sliced
740 g pie apples
1 pineapple, peeled and thinly sliced
410 g peach halves
80 ml chopped pecan nuts
65 ml fruitcake mix
1 lemon (juice only)
cinnamon, nutmeg and sugar to taste
Preheat the oven to 200 ºC. Sift the cake flour and baking powder
together and add the sugar. Grate the butter and, using your fingertips,
rub it into the dry ingredients until well mixed. Press two thirds of the
pastry on to the base and along the sides of a large pie dish. Chill the
rest of the pastry. To make the filling, divide each ingredient in half and
arrange alternating layers of bananas, pie apples, pineapple and peach
halves in the dish. Sprinkle with the nuts and fruitcake mix. Sprinkle the
lemon juice on top and flavour judiciously with
cinnamon, nutmeg and sugar. Repeat the layers and grate the rest of the
pastry on top. Bake for about 1 hour or until the pie crust is done and
golden brown. Serve hot or cold with whipped cream, if desired. Makes 1
Cassata fridge tart
190 ml crushed Marie biscuits
50 ml Milo
50 ml melted butter
80 ml Van der Hum liqueur
80 ml dried fruitcake mix
15 ml gelatine
45 ml cold water
500 g creamed cottage cheese
200 ml castor sugar
10 red glacé cherries, finely chopped
10 green glacé cherries, finely chopped
15 ml preserved ginger, finely chopped
5 glacé figs, finely chopped
50 g milk chocolate, grated
397 g cream, chilled and whipped
extra glacé cherries
Spray a 24 cm loose-bottomed cake tin with non-stick spray. Mix the crushed
Marie biscuits, Milo and melted butter together and press into the base of
the prepared cake tin. Chill until needed. Pour the liqueur over the
fruitcake mix and soak for 1 hour. Sprinkle the gelatine
over the cold water and leave for a few minutes until spongy. Heat until
the gelatine melts but do not bring to the boil.
Cool slightly. Beat the creamed cottage cheese and castor sugar together.
Fold in the glacé cherries, ginger and
figs. Add the soaked fruit and liqueur and mix. Fold in the chocolate and
cream and add the cooled gelatine. Mix well and
spoon over the crust. Chill until set, preferably overnight. Remove from
the tin and decorate with extra glacé
cherries. Makes a large fridge tart
Caramel banana fridge tart
150 g Marie biscuits, crushed
125 ml butter
380 g Nestlé Caramel Treat
3 large bananas
Spray a 19 cm pie dish with non-stick spray. Mix the biscuit crumbs and
butter and press the mixture into the prepared pie dish. Beat the caramel
condensed milk until smooth and spoon into the pie crust, spreading evenly.
Set aside. Dip the unpeeled bananas in boiling water to prevent discolouration. Peel and slice thinly. Arrange the
banana slices on top of the caramel. Place the tart in the fridge to set.
Serve cold. Makes a medium tart.
Caramel fridge tart
200 ml milk
30 ml coffee liqueur
250 g finger biscuits
45 ml butter
125 ml icing sugar, sifted
30 ml cocoa powder
2 egg yolks
30 ml brandy
375 ml cream, chilled
10 ml instant coffee powder
15 ml water
8 ml gelatine
50 g pecan nuts, chopped
125 g soft toffees, cut into small pieces
chocolate curls to decorate
Line the bottom of a 20 x 23 cm loaf tin with wax paper. Mix the milk and
coffee liqueur, and dip the finger biscuits into the mixture. Line the
bottom of the loaf tin with a row of the biscuits. Cream the butter and
icing sugar together until light and fluffy. Sift in the cocoa powder, add
the egg yolks and beat well. Add the brandy to the cream and whip until
stiff. Fold into the butter mixture. Dissolve the coffee powder in the
water and sprinkle the gelatine on top. Leave
until spongy and melt over boiling water or in the microwave until just
melted, taking care not to let it boil. Stir into the butter mixture.
Combine the chopped nuts and toffees and set aside. Spread about a third of
the cream mixture over the biscuit layer and sprinkle with a third of the
nut mixture. Repeat the layers twice, ending with a layer of biscuits.
Cover and chill overnight. Carefully loosen the edges with a spatula and
turn out onto a serving platter. Remove the wax paper and decorate the tart
with chocolate curls. Makes a medium-sized tart.
Cherry and cheese tart
130 g cake flour
5 ml baking powder
2 ml salt
25 ml sugar
125 g cold butter
1 egg, lightly beaten
160 g glacé cherries, halved
120 g sultanas
50 ml sugar
100 g Cheddar cheese, grated
500 ml sour cream
Preheat the oven to 180 ºC (350 ºF). Grease a 24 cm pie dish with
margarine. Sift together all the dry ingredients, except the sugar. Add the
sugar and mix. Grate the butter and rub in with your fingertips until the
mixture resembles breadcrumbs. Add eggs and blend to form a soft dough. Add a little iced water if necessary. Roll
into a ball and cover with plastic wrap. Chill for about 30 minutes. On a
lightly floured surface roll out the dough until about 5 mm thick. Line the
pie dish with the pastry, prick the base and chill for another 20 minutes.
Trim the edges. FILLING: Sprinkle the glacé
cherries and sultanas onto the base of the prepared pastry crust. Sprinkle
with sugar and the grated Cheddar cheese. Beat the sour cream and eggs
together until well blended. Pour over the ingredients in the pie dish and
bake for about 30-40 minutes or until the egg mixture is set and lightly
browned. Cool and serve. Makes a large tart
Coffee fridge tart
500 ml icing sugar
250 ml soft butter
45 ml coffee powder dissolved in a little water
3 extra-large eggs, whisked
5 ml vanilla essence
400 g Marie biscuits, broken into small pieces
Spray a 33 x 20 cm dish with non-stick spray. Sift the icing sugar. Beat
the butter until light and add small quantities of the icing sugar while
beating. Blend the coffee and eggs and add small quantities to the butter
mixture at a time, beating well after each addition. Add the vanilla
essence and mix. Fold in the biscuits and spoon into the prepared dish.
Chill until firm and cut into pieces, if desired. Makes a medium-sized
Chocolate fridge tart
200 g dark chocolate
100 g butter
10 ml brandy
400 g sponge fingers, roughly broken
Melt chocolate gently in a bowl over hot water. Melt butter over low heat.
Add to chocolate. Stir in brandy and sponge fingers. Mix thoroughly but
lightly. Press mixture into small loaf pan and refrigerate until set, about
1 hour. Cut into small cubes and serve with coffee.
Cape Gooseberry Fridge tart
1 packet Tennis biscuits
2 tablespoons custard powder
1/4 teaspoon salt
1 tin chilled evaporated milk
1 tin gooseberries
3/4 cup sugar
1 tablespoon gelatine, soaked in 1/4 cup cold
Pour syrup off gooseberries and add water to make 2 cups liquid. Boil
syrup. Mix custard powder, sugar and salt to a paste and add to syrup. Boil
till it thickens. Add soaked gelatine. Allow to
cool. Add gooseberries. Beat evaporated milk until it thickens and add to
mixture. Pour into dish lined with biscuits and set in refrigerator.
KIWIFRUIT AND LIME CUSTARD TART
Kiwifruit first arrived in New Zealand at the turn of the century. Seeds were brought from China and commercial cultivation began here just before
World War Two. Originally called Chinese gooseberry, the fruit was renamed
by exporters to avoid confusion with the green gooseberry and to identify
it more closely with New Zealand.
The sweet slightly
acidic flesh of kiwifruit is best appreciated raw in fruit salads and on pavlovas or meringues with tufts of whipped cream,
where its bold green colour adds a striking note.
In this dessert tart the fruit combines well with a
silky, lime scented pâtissière, as
the French would call this classic filling. A fig and brandy glaze adds flavour and gloss to the topping. Serve this delectable
tart for a special afternoon tea or as a refreshing dessert.
Rich Almond Short Crust Pastry
180 g flour
2 cups full cream milk
2 tablespoons ground almonds
6 egg yolks
1 tablespoon sugar
6 tablespoons sugar
1 teaspoon salt
2 tablespoons flour
23cm round or oblong tart pan
zest of 1 lime
juice and finely grated zest of
100 g cold butter, cubed
1 teaspoon butter
1 egg yolk
1 tablespoon cream
tablespoon cold water
5 tablespoons fig jam
3 tablespoons brandy
3 tablespoons water
The tart is convenient and time saving as it can be
made in stages. The custard can be prepared a day or so in advance and kept
chilled, the pastry case days before and frozen uncooked. Complete the tart
the day you intend serving it - a few hours in advance is fine. Cover
loosely and refrigerate until required.
Rich Almond Short Crust Pastry: Process flour, almonds, sugar, salt, zest and butter
until crumbly. Mix yolk with water and add to flour, processing until
mixture forms a ball. (You may need a little extra water). Place small
pieces of dough in a lightly rinsed 23 cm tart pan then press out to form a
case (one with a loose base will make it easier to serve the tart). Prick
lightly with a fork. Chill at least 2 hours. Bake at 180°C for 15-20
minutes or until golden. Cool.
Use large eggs, preferably free-range. Save the egg
whites for making pavlova. (Reserve whites for
meringues!) It is easier to separate eggs when they are cold because the
yolks are firmer. However, egg whites are best beaten at room
milk in a heavy-based saucepan. Whisk yolks, sugar and flour together until
creamy. Slowly add milk, whisking constantly. Return to low heat and cook,
stirring constantly, until custard coats the back of a wooden spoon. Remove
from heat. Whisk in lime juice, zest and butter. Cover and cool. Stir in
Including flour in the custard not only thickens it
but helps to prevent it from curdling. Ensure your tablespoon measures are
level as you do not want to over-thicken the custard. The cream and butter
enrich it an add gloss – both are optional.
Spread custard in pastry case. Arrange kiwifruit on
top in overlapping slices.
Kiwi’s are incredibly rich in Vitamin C and
contain protein, iron, phosphorous salts and are a
good source of fibre. Choose kiwifruit that
are firm but not hard and without soft spots. Ripe kiwifruit will
keep in a plastic bag in the refrigerator for around 2 weeks. Hard
kiwifruit will ripen at room temperature.
Bring jam, brandy and water to the boil and cook until
syrupy. Push through a sieve and spoon over tart. Serve lightly chilled.
shell - 1/2 pkt Marie biscuits
1/4 lb butter (melted)
filling- 1 tin condensed milk
2 eggs separated
1/4 cup lemon juice
1/4 tsp lemon essence
3 Tblsp sugar
Shell: crush the biscuits and mix with the melted butter. Line a 9inch
greased pie plate with this mix.
Filling: beat the condense milk, lemon juice, lemon essence and the egg
yolk together. Pour this mix over the crushed biscuits.
Meringue: beat the egg whites while gradually adding 3 tablespoons of
sugar. Pour over the filling. Bake at 150 ºC till golden brown. Serve
18 marshmallows (about 250 g or 1/2 pound)
250 g chocolate bar with nuts
half cup milk
1 cup cream
1 baked pie shell
Melt marshmallows and chocolate in the milk over boiling water or slow heat
Let cool a bit and fold in whipped cream.
Pour mixture in pie shell and put in fridge till set. Remove from fridge
just before serving
Mealiepap tart with bacon
- ideal as a bbq side dish!
2 l water
1 l mealie meal
1 packet mushroom soup powder
500 ml water
500 ml grated Cheddar cheese
250 g bacon, chopped
2 onions, chopped
1 clove garlic, crushed
250 g fresh mushrooms, sliced
30 ml chopped fresh parsley
salt and freshly ground black pepper
420 g cream-style sweetcorn
Preheat the oven to 180 ºC and butter a large oven dish or spray with
non-stick spray. Bring the water and salt to the boil and add all the mealie meal at once so it forms a heap in the middle of
the saucepan. Cover and simmer for 5 minutes. Stir the mealie
meal, reduce the heat and cover once more. Steam slowly for 20-30 minutes.
Remember, certain kinds of mealie meal take
longer to cook. Stir occasionally. Spoon the cooked mealie
meal onto a baking sheet and cool slightly. Meanwhile blend the mushroom
soup powder and water and bring to the boil, stirring continuously. Remove
from the stove plate. Stir in half the cheese until it has melted, cover and
set aside. Fry the bacon in a little oil until nearly done and add the
onions and garlic. Sauté over medium heat until soft and fragrant
and add the mushrooms. Sauté until tender and remove from the heat.
Add the herbs and season generously. Spoon half the pap into the bottom of
the prepared dish and press down evenly. Spoon the cream-style sweetcorn on top, followed by half the bacon and onion
mixture. Pour over half the mushroom soup. Crumble the remaining mealie pap on top and pour over the remaining soup.
Spoon the remaining bacon and onion mixture on top and sprinkle with the
remaining cup of cheese. Season and bake for 20-30 minutes until heated
through. Serves 6.
Milk Tart - Traditional
7 ml butter
1 ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, separated
2 ml almond essence
Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
500 g puff or flaky pastry
Line 2 pie plates with the pastry and make a raised edge for each. For the
filling, add butter, salt and cinnamon to boiling milk. Mix the custard
powder, cornflour and flour to a paste with the
cold milk. Stir in a little of the hot milk mixture. Stir the custard
mixture into the hot milk, add 50 ml of the sugar and bring to the boil,
stirring continuously. Remove from the stove when it has thickened and
discard the cinnamon stick. Beat the egg whites until stiff but not dry.
Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir
in a little of the custard mixture. Stir the yolks into the custard mixture
then add the almond essence. Gradually fold in the egg whites. Pour the
mixture into the pastry cases and bake at 200 C for approx 10 minutes.
Lower the temperature to 180 C and bake for a further 10 to 15 minutes or
until the filling has set. Cool slightly and sprinkle the tart with
Crustless Milk Tart
4 eggs, separated
200g (250ml) sugar
60g (75ml) butter or margarine, melted
140g (250ml, unsifted, measured) cake flour
5ml baking powder
pinch of salt
5ml vanilla essence
40g (50ml) cinnamon sugar (ground cinnamon mixed with sugar)
Preheat oven to 180ºC ( 350ºF).
Grease tart pans with a volume of 1litre each or spray with non-stick
Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking
powder and salt together and beat it into the egg mixture. Add milk and
vanilla essence and mix.
Beat egg whites till firm and fold into milk mixture with a metal spoon;
the mixture is thin. Pour mixture into tart pans and bake for 40 - 50
minutes on middle oven shelf till done.
Serve hot or cold.
(Makes 2 Milk tarts)
1 tin Condensed Milk
2 condensed milk tins of Milk
2 heaped tablespoons cornflour
1 heaped tablespoon Custard Powder
1 teaspoon vanilla essence
2 Graham cracker pie shells
1. Whisk the tin of Condensed Milk and 1 tin of Fresh Milk together and
heat until about to boil for about one and a half minutes while stirring
2. Whisk the cornflour, custard powder, eggs,
vanilla essence and 1 tin of fresh Milk together
3. Pour the hot milk mixture #1 onto the custard and egg mixture #2 then
whisk together and heat while stirring until the combined mixture is smooth
and thick, then pour the mixture into a graham cracker pie base, smooth the
surface and sprinkle with cinnamon powder. Allow the Melktert
to cool and then store in a refrigerator until set
Condensed Milk tart
500 ml milk
2 tbs custard powder
2 tbs cornflower (Maizena)
5 ml vanilla
condensed milk and milk together. Stir continuously to prevent burning.
Mix custard powder, cornflower, egg and vanilla with some of the milk.
Add custard powder mixture to boiling milk and stir till it thickens.
Pour over crust of Tennis biscuits and sprinkle with cinnamon.
500 grams puff pastry
7 milligrams butter
1 milligram salt
1 stick cinnamon
750 milliliters boiling
10 milligrams custard
15 milligrams corn
15 milligrams cake
25 milliliters cold
125 milligrams sugar
4 large eggs, separate
2 milliliters almond
Line the bottoms and sides
of 2 pie plates with the puff pastry and make a raised edge for each.
To make the filling, add the butter, salt and cinnamon to the boiling milk.
Mix the custard powder , cornflour
and cake flour to a paste with the cold milk. Stir in a little of the milk
mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar
and bring to the boil, stirring continuously. Remove from the stove when it
has thickened and discard the cinnamon. Beat the egg whites until stiff but
not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly
and stir in a little of the custard mixture. Stir the yolks into the
custard mixture, then add the almond extract.
Carefully fold in the egg whites.
Pour the mixture into the pastry cases and bake at 200 C for approximately
10 minutes. Lower the temperature to 180 C and bake for a further 10-15
minutes, or until the filling has set. Cool slightly and sprinkle the tart
with cinnamon sugar
Peppermint Fridge Tart
This must be one of the easiest, most delicious
desserts I've made. Give it a bash!
1 x 200g Tea Lovers Coconut biscuits
1 x Large peppermint crisp
2 x 250ml fresh cream
1 x 395g tin of caramel
1 x tin of condensed milk cooked for 2 - 3 hours
Arrange the biscuits in a greased tart dish. Whip the cream until stiff and
then add in the caramel. Pour ½ of the mixture over the biscuits and
grate a layer of chocolate over. Arrange another layer of biscuits on top
of the chocolate. Pour over the rest of the caramel mixture. Grate another
layer of chocolate and add some crushed biscuits. Decorate with cream and
grated peppermint crisp. Allow to set in the fridge overnight or until
Pineapple fridge tart
200 g tennis biscuits
397 g sweetened Nestlé condensed milk
250 ml cream, whipped
385 g crushed pineapple, drained
1 lemon, rind and juice
20 ml gelatine
icing sugar for dusting
Cover the base of a square or rectangular dish with a layer of tennis
biscuits. Combine the condensed milk, whipped cream, pineapple and lemon
rind and juice. Sprinkle the gelatine over 45 ml
water and allow to swell. Microwave for 15 to 30
seconds until melted. Add a little of the pineapple mixture to the gelatine, then stir into the remaining pineapple
mixture. Pour half of the mixture onto the biscuit layer and cover with
another layer of biscuits. Top with remaining pineapple mixture.
Refrigerate for 3 to 4 hours, until set. Dust with icing sugar and cut into
squares to serve.
2 x 125g boxes Boudoir (finger) biscuits
80ml coffee liqueur
120g butter OR margarine, softened
300g (580ml) icing sugar, sifted
2 egg yolks, beaten
100g chocolate, melted
30ml strong black coffee
20ml dark rum
250ml cream, whipped
pecan halves to decorate
Dip biscuits in liqueur, use to line sides and base of a 230mm by 120mm
Crush remaining biscuits, mix to a smooth paste with a little milk.
Use to fill any gaps between biscuits. Leave to set in refrigerator.
Cream together butter and icing sugar until pale. Beat in egg yolks. Stir
in melted chocolate,
black coffee and rum, beat well. Spoon into prepared pan, level surface.
Refrigerate until set, four hours or overnight.
Trim biscuits to level of filling. Turn out on to a serving plate.
Coat with whipped cream, decorate with pecan halves.
A firm favorite at family gatherings.
500 g cake flour
5 ml salt
350 g butter or margarine
175 ml iced water
30 ml lemon juice
Sift flour and salt into a bowl. Rub the butter or margarine into the
mixture until it resembles coarse crumbs. Sprinkle the water and lemon
juice over the mixture. Press the dough lightly together, do not knead.
Wrap the dough in waxed paper until needed.
30 ml cornflour
500 ml milk
4 large eggs, beaten
3 rashers rindless bacon, chopped
2 slices ham, cubed
5 slices salami, smoked sausage or chopped vienna
30 ml finely chopped onion
30 ml finely chopped fresh parsley
250 ml grated Cheddar cheese
30 ml seeded and chopped green sweet pepper
Line a large pie dish with the pastry. For the filling, combine the
cornflower and milk then stir in the remaining ingredients, mixing well.
Pour the filling into the pastry shell and bake the tart at 180 C for 25
minutes or until the pastry is golden and the filling has set. Serve hot.