BLUEBERRY TART

There is nothing better than home-made Blueberry Tart! Try this free Blueberry Tart Recipe, delicious on its own and even better served with cream, ice-cream or vanilla custard.

Ingredients


Pastry
225g cake flour
125g butter
80g icing sugar
2 tsp grated lemon peel or lime peel
3 extra large egg yolks
2 Tblsp ice water


Filling
1 Tblsp grated lemon peel or lime peel
1 tsp vanilla essence
100g butter
125g castor sugar
1 extra large egg
1 extra large egg yolk
100g ground almonds
50g cake flour
100g blueberries


Method

Pastry

• Blitz the flour, butter, icing sugar and lemon peel together to form crumbs.
• Add the egg yolks, one at a time, pulsing between each addition.
• Add 1 Tablespoon of water at a time and pulse until mixture comes together (add extra water if needed).
• Remove dough and shape into a ball. Cover and refrigerate for 30 minutes.
• Preheat the oven to 180ºC.
• Roll out pastry to about a 3mm thickness and line a 22cm-springform tin with the pastry.
• Bake the pastry base for 10 minutes, remove from oven and allow to cool and allow to cool.

Filling

• In a mixing bowl beat the peel, vanilla essence, butter and sugar together until pale and fluffy. 
• Add the egg, then the yolk, beating well after each addition.
• Fold through almonds and flour and spread mixture into pastry case and finally scatter the blueberries over the top.
• Bake in the preheated oven for 30-35 minutes until golden.
• Allow to cool slightly (or completely) before serving hot or cold.

Serving Suggestions:


Serve hot or cold with ice cream, cream or vanilla custard.


Serves 4 - 6

QUEEN OF HEARTS STRAWBERRY TARTS

This free Queen of Hearts Strawberry Tart Recipe is a great treat to serve at children’s birthday parties or tea parties! Mmm a delicious shortcrust pastry base filled with strawberry jam! Very easy to make!

Ingredients


Shortcrust Pastry 
250g cake flour
5 Tblsp icing sugar
125g butter
1 extra large egg yolk
4 Tblsp ice water


Filling
125ml strawberry jam
1 Tblsp castor sugar, to sprinkle


Method

• In a mixing bowl using an electric beater, mix the flour, icing sugar and butter together until the mixture resembles fine breadcrumbs.
• Add the egg yolk and pulse to combine. 
• Add enough cold water to form a soft dough.
• Cover the dough with cling wrap and refrigerate for 30 minutes.
• Preheat the oven to 180˚C.
• Roll out the pastry to 5mm thickness.
• Cut out rounds to line 12 small tart tins or a muffin pan.
• Cut out 12 small heart shapes from the leftover pastry
• Spoon 2 tablespoon’s of jam into each pastry shell, top with hearts and sprinkle over with castor sugar and bake for about 15 minutes or until golden.
• Allow to cool before serving.

Serves 4

BANANA ICE CREAM

Banana Ice Cream is the bomb! Try this free Banana Ice Cream Recipe to make your very own homemade ice cream! Made with bananas & buttermilk which is a lot healthier than ice cream bought in the shops! Very quick & easy to make!


Ingredients


5 large bananas, peeled, sliced and frozen
1 cup buttermilk, chilled

Method

• Place the bananas in a blender.
• Add the buttermilk and blitz until a smooth consistency is reached.
• Serve immediately as is or with a sprinkle of chopped nuts.

Variations:


Drizzle a little dessert liqueur over the ice cream when serving.


Serves 4

WHITE CHOCOLATE TART

Decadence at its best… Everyone has to try this divine free White Chocolate Tart Recipe!      

Ingredients


Crust:
120g tennis biscuits, crushed
60ml butter, melted


Filling:
250g white chocolate, broken into pieces
125ml cream
2 Tblsp butter
150ml raspberries or sliced strawberries
a little icing sugar, for dusting


Method

• Preheat the oven to 160°C.
• Mix the tennis biscuits and butter together and press into the base of a 20cm loose-bottomed tart pan.
• Bake for 7-10 minutes, until just golden and allow to cool.
• Over a low heat gently heat chocolate, cream and butter in a saucepan, stirring until chocolate melts.
• Pour mixture through a sieve into the tart pan, allow to set in fridge for at least 4 hours.
• Top with fresh fruit and dust with icing sugar and serve immediately.

Variation: for those of you who prefer milk chocolate… Replace the white chocolate with milk chocolate.


Serves 5 - 6

BLUEBERRY & APPLE CRUMBLE

Jazz up your apple crumble and add some blueberries… This delicious free Blueberry & Apple Crumble Recipe is to die for… Quick & easy to make!

Ingredients


Filling:
5 Granny Smith apples, peeled, cored & sliced
1 tub blueberries
100g soft brown sugar
1 tsp ground cinnamon


Crumble Topping:
150g oats
125g soft brown sugar
50g cake flour
1 tsp ground ginger
100g butter, cold


Method

• Preheat the oven to 180°C. 
• Grease a 2l oven proof baking dish with melted.
• In a mixing bowl, combine the apples, blueberries, sugar and cinnamon and place in the prepared baking dish.
• Using your hands, mix the topping ingredients together sprinkle over the blueberry and apple mixture. 
• Bake for about 25 – 30 minutes or until the top is a rich golden brown. 
• Serve hot with vanilla custard or ice cream

Serves 6

LEMON MERINGUE PIE

Lemon Meringue Pie is a biscuit based pie with a sweet & sour filling and a gorgeous meringue topping… Try this easy free Lemon Meringue Pie Recipe to tantalize your taste buds! The sweet & sour flavours of the condensed milk and lemon juice compliment each other and create the most amazing pie!

Ingredients


Crust: 
1 packet tennis biscuit, crushed
90g margarine, melted


Filling:
1 can condensed milk
100ml lemon juice
3 large egg yolks


Topping:
3 large egg whites
4 Tblsp sugar


Method


Crust:

• Mix the melted margarine with the crushed Tennis biscuits.
• Line your tart dish with the margarine and Tennis biscuit mixture to form a crust.

Tart filling:

• In a mixing bowl add the condensed milk, egg yolks and lemon juice and mix well.
• Pour the filling into crust-lined tart dish.

Topping:

• Preheat the oven to 140°C.
• Add 1 tablespoon of sugar to the egg whites and start beating with an electric beater on high for 1 minute.
• Add another tablespoon of sugar to the egg whites and continue beating for 1 minute again.
• Add 1 another tablespoon of sugar to the egg whites and beat for a further 1 minute on high.
• Finally add the last tablespoon of sugar and beat until egg whites are stiff.
• Place the stiff egg whites over the condensed milk & lemon juice filling to cover the tart dish.
• Place in preheated oven and bake for about 15 minutes or until the egg whites have turned a golden colour.
• Remove from oven and allow to cool, once cool refrigerate for an hour before serving.

Serves 8

PEAR & ALMOND FLAN

If you love pears and almonds then this Free Pear & Almond Flan Recipe is for you… A flan is an opened-topped baked pie or tart with a sweet or savoury filling.

Ingredients


750g pears, peeled, cored & quartered
120g sugar
250ml milk
45ml brandy
75g melted butter
4 large eggs
60g ground almonds
10ml almond essence
Pinch of salt
75g cake flour
icing sugar to decorate


Method

• Butter a 2 litre heatproof baking dish and arrange the pear quarters on the bottom and sprinkle with half the sugar.
• Place the milk, brandy, remaining sugar, butter, eggs, ground almonds, almond essence, salt and the flour into a blender in that order.
• Cover and blend on high for a minute.
• Pour the batter over the pears and bake in a preheated oven at 175°C for about 40 minutes or a skewer inserted into the centre comes out clean.
• Sprinkle with icing sugar and serve hot with fresh cream.
• The pudding will sink a little as it cools.

Serves 6 – 8

LEMON TART

This free Lemon Tart recipe is deliciously tangy and will tantalize your tastebuds…. Lovely to serve at a tea party or just for dessert.

Ingredients

Base:

185g maries biscuits, finely crushed

½ tsp ground cinnamon

90g butter, melted

Filling:

3 lemons

4 eggs

250ml caster sugar

125g butter, chopped

Method

• Grease a 2cm deep, 24cm loose-based round flan pan.
• Combine the biscuit crumbs, cinnamon and butter together in a bowl.
• Press into the base and sides of the prepared pan and refrigerate for an hour.
• Finely grate the rind if 1 lemon and juice all the lemons.
• Whisk the eggs and caster sugar together in a heatproof bowl until well combined.
• Add the lemon rind and 2/3 cup lemon juice, whisking continuously until well combined.
• Place the bowl over a saucepan of boiling water ( do not allow base to touch the water).
• Cook, stirring with a wooden spoon for about 20 minutes, until thick and custard-like (Do not allow mixture to boil).
• Remove from heat and whisk in the butter.
• Pour the lemon curd into the chilled tart case.
• Cover with plastic wrap and refrigerate overnight.
• Dust with icing sugar before serving. 

GUAVA PIE

Ingredients

90g butter
90ml Sugar
2 eggs, beaten
2 cups flour
1 tsp baking powder
1 punnet guavas

Method

• Bake the guavas in the oven for 20 minutes with sugar and water.
• Cream the butter and sugar together.
• Add the eggs, flour and baking powder and mix well until a dough consistency is reached.
• Spread half the dough in the bottom of a greased pie dish.
• Place the warm guavas in and spread the other ½ of the dough over.
• Bake for 20minutes at 180°C.
• Serve with custard.

IMPOSSIBLE TART

Ingredients

4 eggs

50ml margarine

250ml sugar

125ml cake flour

2ml salt

3ml baking powder

500ml milk

250ml coconut

5ml vanilla essence

Method

• Preheat oven to 180°C
• Place all ingredients in a mixing bowl and beat until well mixed.
• Pour into a greased 24cm oven proof pie dish and bake for 45-55 minutes or until the top is golden brown and the custard filling has set.

GRANADILLA AND LEMON TART

Ingredients

Pastry

500ml flour

200ml icing sugar

Pinch of salt

200g butter, diced

2 extra large eggs

Filling

2 cans (230g) granadilla pulp

8 extra large eggs

Juice of 3 lemons

250ml castor sugar

250ml cream

Topping

2 cans (230g) granadilla pulp

15ml icing sugar

15ml corn flour

Method

Pastry

• Place the cake flour, icing sugar and salt into the food processor bowl.
• Add the diced butter and process until the mixture resembles breadcrumbs.
• Add the eggs through the spout of the food processor while still running and mix until a ball is formed.
• Remove the pastry from the food processor and wrap in plastic wrap. Chill for about 30 minutes to an hour.
• Press pastry on base and along the sides of a loose bottom cake tin.
• Line the crust with a layer of baking paper and fill with dried beans or rice.
• Bake in a preheated oven at 180°C for 10 – 15 minutes and remove the beans and paper.
• Bake for another 10 – 15 minutes or until crust is done, reduce the heat to 150°C.

Filling

• Mix all the filing ingredients in a mixing bowl, whisking until well blended.
• Pour into crust and bake for about 50 – 70 minutes or until the filling has set.
• Remove from the oven and cool.

Topping

• Mix all the topping ingredients together in a saucepan and simmer until mixture thickens.
• Cool and pour over cooked filling.

Refrigerate to cool and serve.

EASY MILK TART

Ingredients

Filling

1 tin condensed milk

1 tin milk

1 egg

1 tsp vanilla essence

1 tin milk

30g corn flour

Base

1 packet tennis biscuits, crushed

200g margarine, melted

Method

• Press the biscuits and margarine into the base of a pie dish.
• Mix condensed milk, 1 tin of milk and egg together.
• Mix vanilla essence, 1 tin of milk and corn flour together.
• Mix both mixtures together and cook over a high heat until mixture thickens and pour into base.
• Refrigerate to set.

APPLE CRUMBLE

Ingredients

Crumble

250ml cake flour

65ml margarine

65ml castor sugar

Filling

50ml chunky marmalade

500g cooking apples

20ml sugar

Method

• Sift flour and rub in margarine, stir in sugar.
• Peel, core and slice the apples.
• Layer the apples, sugar and marmalade in a greased oven proof dish.
• Spread crumble over filling and bake at 190°C for 35 – 40 minutes or until the top goes golden brown and the apples are cooked.
• Serve hot or cold with cream or custard.

BANANA CARAMEL FRIDGE TART

Ingredients

Crust:
1 packet ginger biscuits, crushed
80ml butter, melted

Filling:
1 packet lemon jelly powder
125ml boiling water
125ml cold water
6 bananas
juice of 2 lemons
1 tin caramel
1 tin evaporated milk kept in the fridge overnight
125ml whipped cream

Method

• Mix the biscuit crumbs and butter well.
• Press into a pie dish with the back of a spoon to form the tart crust, refrigerate until needed.
• Dissolve the jelly powder in the boiling water.
• Add the cold water and set aside to cool till it thickens but not set.
• Peel and slice 5 of the bananas. Mix the slices lightly with the lemon juice to prevent browning.
• Layer the banana slices on top of the crust.
• Whip the caramel and add the cooled jelly.
• Whip the evaporated milk till foamy and stiff and fold into the caramel mixture.
• Pour the mixture over the bananas and place in the fridge to set.
• Just before serving, garnish the tart by placing the remaining sliced banana, dipped in lemon juice onto the tart.

MILK TART

Ingredients

2 tblsp melted butter
3 eggs, separated
1 cup sugar
1 cup flour
1 tsp baking powder
¼ tsp salt
1 t sp vanilla essence
4 cups milk

Method

• Beat butter, egg yolks and sugar together.
• Add dry ingredients and mix.
• Stir in milk and vanilla essence.
• Fold in stiffly beaten egg whites.
• Pour into 2 greased pie dishes.
• Bake at 180ºC for 40 minutes serve hot or cold