It has been on my to-do list for quite a while but I never get around to make it. There is no excuse as I got two of the most important ingredients (Tennis biscuits and Caramel treat) from a South African friend of mine. These are the products that you can only get from shops that sell South African products.

 

When I went through the larder, only did I realise the expiry date of the Tennis biscuits is in June. We are now in the end of May, so I thought I had to do something about it. Off I went to a nearby shop to grab some other ingredients to make Peppermint Crisps Fridge Tart. This is truly a South African dessert. I didn’t know this dessert until I knew Kristin, my SA friend living in London.

 

 

All I have to say about this dessert is that there’s so much flavours in it. What makes it special, I guess, is the mixed flavours of coconut, peppermint, caramel, and chocolate. Despite high in calories, I convince myself that it is OK to eat this once in a while.

 
No, it’s not difficult to make at all. As long as you got all the ingredients, it’s just a matter of less than 25 minutes I reckon. However, it takes 3-4 hours to set.

 

 

If you are new to South African food (which I am), why don’t start getting to know their cuisine through this dessert?

 

Ingredients:

1 tin 3/4 tin or half a tin of caramel treat 

300ml of double cream

2 small bars of Peppermint Aero (grated)

2 packets of Tennis biscuits

 

Method:

1. Whip the cream to just before it’s stiff.

2. Mix the caramel treat till smooth.

3. Fold the caramel treat into the cream.

4. Add grated Peppermint Aero.

5. Put a layer of crushed Tennis biscuits in a buttered dish. Scoop in some caramel mixture.

6. Then, continue with another layer of crushed Tennis biscuits. Continue with the layers until the mixture finishes.

7. Sprinkle the remaining grated Peppermint Aero on top of the tart.

8. Put into the fridge for 3-4 hours to set.

 

Note 1: You may use condensed milk to make your own caramel treat by boiling it. When it starts bubbling, turn the heat off. You will notice that the colour will turn slightly brown and the texture thickens. OR get a tin of Carnation Caramel, it’s similar I believe.

Note 2: I use small glasses instead of a dish to serve in small portion and also it looks prettier.

 

 

 

I have recently learned a few nice dessert recipes from Cannelle et Vanille. Every time I go on this blog, I can’t stop saying ‘wow’ as each dessert looks so fine, elegant and mind-blowing. One of the desserts I’ve tried so far is Yoghurt Mousse with Blueberry Compote. I didn’t make my own yoghurt. But, still got my thumbs up!

 

It’s very easy to make and it definitely makes a change from eating the normal yoghurt, especially the texture. The fun of making this is really an experience too. I would like to say ‘Thank You’ to Aran at Cannelle et Vanille for sharing this recipe as it’s something that I will make again. I believe that it goes well with any type of compote.

 

The recipe of Yoghurt Mousse with Blueberry Compote can be obtained from Cannelle et Vanille.

I love lazy Sundays. Doing nothing else but making some Tartelettes (mini tarts) for tea break. What could be better than appreciating a cup of Earl Grey or Infusion with some Tartelettes while reading the Sunday newspaper (trying to catch up with all the headlines).

 

Scanning through the bookshelf and picked up one of my French Dessert cookbooks, I randomly flipped through the pages and my eyes were fixed on the page where it says Mini-Tartelettes à la crème et à la Cannelle (Mini tarts with Cream and Cinnamon). Yum… I love Cinnamon.

  

Remember I made Tartelettes (Les Petites Tartelettes au Fromage et aux Tomates) before? But those are savoury Tartelettes. This time, Tartelettes are for dessert or rather afternoon tea.

  

So, I thought I would give it a try. They turned out really nice. There’s no other brilliant way to eat them over a cup of tea. Earl Grey is one of my favourites. J’adore le thé Earl Grey!

  

Recipe? Here it is!

 

Makes 12 Tartelettes

300g puff pastry
3 eggs
400ml double cream/single cream
30g butter
3-4 tbsp castor sugar
1 tsp cinnamon powder
icing sugar for decoration

 

Method:

1. Pre-heat the oven at 180 degrees celcius. Butter the tartelettes mould.
2. Roll out the puff pastry. It has to be 2mm in thickness.
3. Cut the puff pastry using a cookie cutter with a diameter of 8cm.
4. Then, lay the cut pastry in the mould. Press the pastry against the mould to form a shape and press the edges with your thumbs.
5. Mix eggs, 3 tablespoons of sugar, 400ml of double cream, 30g of butter and 1 teaspoon of cinnamon powder. Mix well with a whisk.
6. Pour this mixture into the pastry that have been prepared in the mould.
7. Bake for 20-25 minutes.

 

Simplement délicieux!

What’s for dessert? I have to admit I am not a master in desserts making - there are still lots for me to learn. However, this does not deter me from learning the basic. Here, I made a very basic home dessert but spectacularly d.e.l.i.c.i.o.u.s!Ingredients that you need are really simple:

 

(makes 4)

4 cooking apples
4 tbsp of granulated sugar
1 tsp of cinnamon powder
4 tsp of raisins
5 tbsp of water

 

Method:
1. Remove the core of each apple.
2. Wash the apples and use a fork to lightly poke around them.
3. Then put them in a baking dish.
4. Pour in 5 tbsp of water in the baking dish. Lightly sprinkle the water on the apples while pouring.
5. Stuff each apple with 1 tsp of raisins.
6. Sprinkle sugar then cinnamon on each apple.
7. Shove the baking dish into a pre-heated oven at 180 degrees celcius for about 30 minutes (depending on the size of apples, if they are equally small, then about 20 minutes).

 

Tip: To know whether it’s cooked - the skin should look brown and the flesh should be soft and can be easily scooped with a teaspoon.

Enjoy!