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These chilled morsels have crushed biscuits, raisins and thick luscious chocolate; they can be decorated with any seasonal fruit — gourmet class but so easy to make! Serves 10 200 gm – Marie biscuits (crushed into very tiny pieces) 1/4 cup black raisins, 200 gm – cooking chocolate (chipped) 100
For a good short crust base it is important to chill the unbaked crust in the freezer for 10-15 minutes and then put in the hot oven. The pastty is much lighter this way. Cut thin slices. Makes 16 thin pieces SHORT CRUST 200 gm (2 cups) flour (maida) 1/2
Apples, cinnamon and walnuts are the warm and comforting ingredients used to make this all-time favourite. Serves 8 SHORT CRUST PASTRY 225 gm (2Yz cups) flour (maida) 115 gm (2/3 cup) yellow salted butter (cold) – cut into tiny cubes and chilled 2 tbsp powdered sugar a very small pinch
These outstanding tarts have chocolate butter icing piped in a ring. Placed in the centre is a scoop of pure chocolate, melted with cream — you will swoon over every delectable bite! Makes 10 3-4 tbsp chopped walnuts SHORT CRUST PASTRY (DOUGH) FOR TART SHELLS 200 gm (214 cups) plain
A thick custard filling in crisp tart shells topped with multi-coloured fresh fruit — makes every occasion so special! Makes 8 SHORT CRUST PASTRY (DOUGH) FOR TART SHELLS 200 gm (21¼ cups) plain flour (maida) 100 gm salted butter – cold a pinch baking powder 2 tbsp powdered sugar 3-4