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1 hour

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12-15 minutes

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20 minutes

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30 minutes

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5 minutes

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2½ hours

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Chocolate brownie in a cup

15 minutes

Sweet treat

Shortbread dippers with honey-caramel sauce

5 - 10 minutes

Mango tart

30 minutes

Mango tart

By Abigail Donnelly

Serves makes 1 x 30 cm tart

Difficulty Easy

Prep Time 20 minutes plus chilling time

Cooking Time 30 minutes

Ingredients

240 g cake flour
120 g butter, chilled and cubed
65 g icing sugar
1 t water
1 free-range egg, beaten
1 lemon, juiced
caster sugar, for sprinkling
2 mangoes, thinly sliced, to garnish

For the filling, combine

2 x 385 g cans condensed milk
3 free-range egg yolks
3 lemons, juiced
6 granadillas, pulp scooped out

Method

Preheat the oven to 190°C.

Pulse the flour, butter, icing sugar and salt in a food processor until just combined. Add the water, egg and lemon juice and pulse until the mixture just begins to hold together.

Shape the pastry into a ball, wrap in clingfilm and chill for 30 minutes.

Roll out the pastry on a clean, lightly floured surface. Place the pastry into a 30 x 30 cm loosebottomed tart pan, prick several times with a fork and chill for 10 minutes.

Bake blind, with paper and baking beans, for 15 minutes.

Remove the baking beans and bake for a further 5 minutes, or until golden. Allow to cool.

Reduce the heat to 150°C.

Sprinkle the tart case with caster sugar, pour in the filling and bake for 20 to 25 minutes, or until the mixture has set but still has a slight wobble in the centre.

When cool, arrange the mango on the tart.

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Gluten-free chocolate brandy-and-coke cake

Raspberry-stuffed coconut macaroons

Cranberry and macadamia chocolate millionares shortbread

Easy granadilla-and-raspberry ice cream

Pomegranate studded no-bake cheesecake with a coconut crust

Coffee-and-nut truffles

Mocha cheesecake chocolate cups

Pavlova with poached rosy white peaches and lemon cream

Tielman Furters baby yoghurt cakes

Chocolate brownie in a cup

Shortbread dippers with honey-caramel sauce

Mango tart

Mango tart

Ingredients

Method