Afternoon tea

Strawberry tiramisu with Marsala

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Half-moons with chicken and cheese filling

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Cassoeula

2–3 hours

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30 minutes

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No-bake strawberry ricotta cheesecake

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1 hour

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20 minutes

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Oxtail osso buco

5 hours

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40 minutes–1 hour

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Gluten-free almond tart

1 hour

Gluten-free almond tart

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 1⁄2 cups coconut milk
75 g desiccated coconut
50 g butter
1 T vanilla extract
1 free-range egg
60 g almond flour
180 g caster sugar
2 T lemon juice
1 t lemon zest
cream, for serving

Method

1. Preheat the oven to 160°C. Place all the ingredients except the cream into a blender and blend. Pour into a greased 20cm Pyrex dish. Bake for 1 hour.

2. Serve hot or cold with the cream.

Find more sweet tart recipes here.

Photographs: Myburg du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Strawberry tiramisu with Marsala

Half-moons with chicken and cheese filling

Cassoeula

Brioche doughnuts

Market-style crunchy veg

No-bake strawberry ricotta cheesecake

Coffee loaf

30-minute creamy trout pasta

Oxtail osso buco

Anchovy butter

Harissa brinjal salad

Gluten-free almond tart

Gluten-free almond tart

Ingredients

Method