Everyone needs a super versatile pastry recipe in their repertoire. Once you've made this one, you won't believe how quick and easy it is - it probably takes longer to clean the food processor than it does to make the actual pastry. It's perfect for any tart or quiche recipe, sweet or savoury (just omit the icing sugar for a savoury recipe). So crisp and buttery...
I have yet to meet a South African who doesn't love this traditional tart! Or anyone else who has had the pleasure of trying it for that matter. For those who don't know it, a Milk Tart is thin crispy pastry filled with a creamy milk-based custard and sprinkled generously with cinnamon. The beauty of it is that the custard is surprisingly light, as the base is milk and not cream. It's available in just about any South African supermarket but of course nothing beats home-made. (Or, if like me, you are far from home and craving some). It is wonderfully easy...
Crunchy, buttery pastry. Creamy salty-sweet caramel. Melt-in-the-mouth dark chocolate ganache. The three elements that make up this perfectly decadent chocolate tart. Well, I say it's perfect but it does have one flaw...
OK. Don't be angry! I know it's been an absolute age since I did a recipe post. Turns out, emigrating is quite stressful...
Let me just begin by saying chocolate mousse is my absolute favourite dessert. Nothing is quite as satisfying as a rich, creamy, melt-in-the-mouth chocolate mousse to end a meal. There are various ways of making a mousse and I have experimented with a few recipes. There are those that use egg whites and cream, then those that use egg whites and egg yolks but no cream, and then my personal favourite which makes use of all three! Cream is essential to give a nice smooth texture, and egg whites give the light, airy feel to the mousse. The egg yolks add...
My name is Astrid and I live in the beautiful city of Cape Town. I've always had an interest in food and loved baking from a young age. At university, I studied a degree in Food Science. After that, I worked at a flavour laboratory developing beverage formulations. Due to various reasons, I left the commercial food industry, but I missed the creative aspect of developing products. I started blogging about my baking adventures and the Sweet Rebellion was born. The Sweet Rebellion is all about indulgent and decadent treats. I believe that food made with love should be eaten without...