Recipe Index
Peppermint Fridge Tart
Peppermint Fridge Tart
Course: DessertIngredients
2 packs of tennis biscuits
3 tubs x 250 ml of fresh whipping cream
2 tins of caramel ( or 1 & 1/2 tins, to your taste)
1 big slab of peppermint chocolate, grated
1 cup of water
Directions
- In a bowl whisk the cream until almost stiff.
- Next, add the caramel, then the peppermint chocolate (keep a block or two one side over for garnish) into the whipped cream. Slowly mix together until well combined.
- In a large bowl with a flat surface, dip the biscuits one at a time in the water and neatly place them next to each other until the surface of the bowl is completely covered with biscuits.
- Pour a third of the cream, caramel and peppermint chocolate mixture over the biscuits and smooth it out. Now, repeat the process with the dipped biscuits and place neatly on top of the cream mixture. Add more cream mixture, then the last biscuit layer and finish off with the remaining cream mixture.
- If your dish is on the large size simply make only two layers.
- For garnish, you can pipe some cream on top and drizzle with peppermint chocolate (optional) and add two tennis biscuits crumbed and scatter all over pudding.
- Delicious!
Sweet Potatoe Pie
Sweet Potatoe Pie
Course: AppetizersCuisine: AmericanIngredients
- For the Pie Crust
2 & 1/2 cups of cake flour
230 grams of cold butter cut into cubes
1/2 teaspoon of salt
1 cup of castor sugar
1/4 cup of ice-cold water
For the Pie Filling
- For the Pie Filling
1 kg of sweet potatoes ( orange flesh)
100 grams of butter
1/2 teaspoon salt
1/2 cup of sugar
2 teaspoons of fine Cinnamon
1 teaspoon of nutmeg
1 teaspoon of vanilla essence
1/2 cup of evaporated milk
2 extra-large eggs
1 egg yolks
Directions
- To make the pie crust
- Put all the dry ingredients in a bowl and give a few stirs with a spoon.
- Next, add the cold butter and using your hands rub the butter into the flour mix with the palm of your hands until you see pea sized little shapes.
- Add the cold water and bring the dough to together to form a smooth dough. Don’t overwork it.
- Wrap in cling wrap and refrigerate for 30 minutes to an hour. You can also do the pie crust in a food processor the night before.
- For the pie filling
- Microwave the sweet potatoes until soft, remove skin and mash with the butter in a bowl. Allow to cool for 10 minutes.
- Next, add the rest of the ingredients and mix well. For a smoother texture, blend or put in food processor.
- Preheat oven to 180°C. Grease with butter a pie dish. Roll out the pie crust on a floured surface and gently press into pie dish.
- Any leftover pie dough can be refrigerated and used again. Bake for 20 minutes. Remove and fill with the pie filling.
- Bake for 30 minutes, reduce the heat to 160 °C and bake for 20 minutes.
- Remove from oven and cool completely. Refrigerate for a few hours to set well. Serve with whipped cream.
- Delicious.
