Tarts & Pastries Archives - Page 3 of 3 - The Sweet Rebellion
-1
archive,paged,category,category-tarts-cheesecakes,category-123,paged-3,category-paged-3,bridge-core-2.3.3,qode-quick-links-1.0,qodef-qi--no-touch,qi-addons-for-elementor-1.8.1,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-7.9,vc_responsive,elementor-default,elementor-kit-6023
Desserts, Recipes, Tarts & Pastries / 24.11.2017

Around the time of my birthday, apricots start making an appearance on the shelves. This causes much excitement in my life. Apricot season in South Africa is very short - only about 4 weeks. In these 4 weeks you will find me making apricot jam, crumbles, tarts, pastries and even occasionally just eating one as is! They add such a juicy, tart flavour and bright colour to desserts. Especially this Apricot, Almond and White Chocolate Tart. This tart is quite similar to my Plum and Almond Tart but I added in some chopped white chocolate. The creamy sweetness from the chocolate...

1 Like
Desserts, Recipes, Tarts & Pastries / 10.08.2017

What is a S'more? In short, a S'more is a thing of beauty. These traditional American campfire treats are made up of a fire-roasted marshmallow and melted chocolate sandwiched between two Graham crackers (similar to digestive biscuits). The word S'more comes from "some more". It's not hard to see why - they are incredibly addictive! In honour of National S'mores Day in the US (one need not be American to celebrate such an incredibly important day), I decided to make a slightly more sophisticated version. These gorgeous tartlets have a crunchy biscuit crust, rich chocolate custard filling and gooey marshmallow-meringue topping. A...

1 Like
Desserts, Recipes, Tarts & Pastries / 25.05.2017

All the lovely seasonal fruit that becomes available as the seasons change is a great inspiration for my baking. At this time of year it's the plums and pears that catch my eye. A few weeks ago we were having a large group of friends around and I needed a relatively light dessert to feed a crowd, that could be prepared in advance. This Pear and Hazelnut Tart fit the bill. The crisp pastry, the creamy, nutty filling and the sweet pears complement eachother perfectly. It's a stunning dish to present, and nice and easy to serve too! A note on puff pastry....

1 Like
Desserts, Recipes, Tarts & Pastries / 31.08.2016

I first tasted Banoffee Pie many years ago. My sister's friend was visiting from England and she offered to make us a British dessert one evening. Her Banoffee Pie was an absolute hit and her recipe has been used by my family many (hundred) times since then. The name "Banoffee" comes from the combination of the words "banana" and "toffee" although the filling is really more of a caramel than a toffee. Before Caramel Treat was invented we would boil a tin of condensed milk  for several hours to make the caramel, but happily now it's as simple as opening up a tin! Banoffee Pie...

1 Like
Desserts, Recipes, Tarts & Pastries / 06.06.2016

This gorgeous fresh fruit tart will brighten up any table, and looks so fancy and professional that your friends will think you've been secretly training to be a French pastry chef in your spare time. It's deliciously fresh and light, and makes for a dazzling dessert or stunning tea-time treat. What better way to get one of your 5-a-day? I love a mix of bright colours so I went for a variety of different coloured fruits. You can, however, use any fruits you like. How about a mixed berry tart with raspberries, blackberries and blueberries? Or let one fruit shine on its own e.g....

3 Likes
Desserts, Recipes, Tarts & Pastries / 06.06.2016

Crème pâtissière is a thick, creamy custard also known as pastry cream. It is used in many French desserts such as pastries, tarts, éclairs and also as a base for soufflés. Considering its wide range of uses, it's essential that every self-respecting baker knows how to make it. Luckily it's really easy and requires no special ingredients or equipment to make - I'm pretty sure you could whip up a batch right now! Try it in this delicious Fresh Fruit Tart. Ingredients: 500ml full cream milk ( 2 cups) ½ vanilla pod or 5ml vanilla extract (1 tsp) 4 large egg yolks 110g castor sugar (½ cup) 25g cornflour (40ml) 25g cake flour...

1 Like
Desserts, Recipes, Tarts & Pastries / 29.03.2016

I discovered this recipe in a Fair Lady magazine very early in my baking days - 1994! More than 20 years later it has proven to stand the test of time exactly as it is, no changes or improvements required. I just love all the colours of this tart - the deep purple skins of the plums, the red and orange flesh, the golden pastry. It is an absolute showstopper of a tart, so it's perfect for a special tea-time treat or to end off a memorable meal. A cautionary note on the almond essence. This stuff is strong! A drop or two is...

1 Like
Recipes, Tarts & Pastries / 29.03.2016

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...

1 Like
Desserts, Recipes, Tarts & Pastries / 17.03.2016

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...

3 Likes