Tuesday, 9 April 2013

Staying Sweet

Hi Peeps!

After yesterday's onion episode, I thought we could sweeten it up today with some yummy tart recipes. One of my favourite tarts is Peppermint Fridge Tart which I make quite often and can pretty much do in my sleep (and probably have when I've been baking early hours of the morning). I also adore Banana and Custard Tart too. So here are my two favourite tart recipes:

All my tart bases are basically done the same way. I love doing tart bases this way because its cheap, quick and just tastes so darn delicious with any sweet tart (hahahaha sweettart = sweetheart :P) that you are baking.
My tart base goes like this:

Ingredients:
About 100g of butter
1 packet finely crushed Tennis biscuits.
Method:
Melt your butter either in a pot on the stove or in a microwave dish in the microwave, then add your finely crushed biscuits and coat them thoroughly. Press it into a pie dish of about 20cm diameter and pop in the fridge until it has hardened.

Peppermint Fridge Tart
Ingredients:
2 tins Caramel Treat
1 tin condensed milk
1 tub plain, smooth cottage cheese
1 slab of Cadbury's mint crisp chocolate, finely grated. (Leave some for decoration)
Half a box of whipped Orley Whip.
1 pre-made pie crust as directed above.
3 mint leaves.

Method:
In a bowl, beat all the above ingredients, except the Orley whip and the mint leaves, together thoroughly with an electric beater. In a seperate bowl, beat your Orley Whip and then fold into the caramel mixture. Pour it onto the pie crust and then sprinkle over remaining choc-mint and decorate with the mint leaves. Pop in fridge for about an hour.

Banana and Custard Tart.
Ingredients:
1 cup milk
1/4 cup custard powder
2 tablespoons sugar
1 large ripe banana, mashed
3 egg whites
1/2 cup caster sugar
Pre made pie shell as above.

Method:
1. Preheat oven to a moderately hot 210 C (180 C). Combine the milk, custard powder and sugar. Pour into a pan and stir over medium heat until thickened and smooth, simmer for 1 min.
2. Remove from the heat and add the mashed banana. Pour into a pastry shell. Beat the egg whites with electric beaters until stiff, gradually adding the sugar until thick and glossy.
3. Spread over banana mixture and bake for 10 min or until meringue is golden brown. Serve immediately.

Too nummy for words! Aren't these recipes just great?! I reckon they're worth inviting peeps over to taste the fruits of your labour, for, for sure!
See ya'll tomorrow :-D

Mash it Like bananas and sprinkle it with choc, peeps! Much love.
Chef Shants xxxxx

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