water Archives

Coffee recipes

Lip-smacking lemon pops by Kamini Pather

Prawns and

Mussels with tomato vinaigrette

5 minutes

Coffee recipes

Mexican bunuelos with fennel-and cinnamon syrup

45 minutes

Nut recipes

Marzipan with gold spun sugar and candied almonds

Meringue recipes

Pavlova with poached rosy white peaches and lemon cream

2½ hours

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

De Leuwen blue cheese-and-litchi platter

10 minutes

Afternoon tea

Plum chocolate tart

20 minutes

Plum chocolate tart

Serves Makes 8 tartlets or one 22 cm tart

Difficulty Easy

Prep Time 25–30 minutes

Cooking Time 20 minutes

Ingredients

165 g almond flour
¼ t salt
20 g cocoa
40 g agave sugar
1 t vanilla extract
70 g ghee, melted
1 free-range egg yolk
1 T ice-cold water, if necessary

For the filling:

150 g ghee, unmelted
120 g agave sugar
100 g 70-percent dark chocolate, melted in a double-boiler and cooled
4 free-range egg yolks
1 t vanilla extract
4 plums halved, stoned and sliced into a fan shape

Method

1. Preheat the oven to 180°C.

2. Mix the almond flour, salt, cocoa and agave sugar in a bowl. Add the vanilla extract, ghee and egg yolk to the dry mixture. Add enough water to bring the dough together, then press into eight tartlet pans or a 22-cm tart pan.

3. Cover with clingfilm and chill for 30 minutes. Remove from the fridge and bake for 7 minutes (no need to blind bake as the pastry will not shrink). Allow to cool.

4. To make the filling, place the almond meal, ghee and agave sugar into a bowl and beat until smooth. Add the chocolate, egg yolks and the vanilla extract. Beat until combined.

5. Divide the mixture between the tart shells and push a sliced plum half into each tart. Bake for 12 minutes or until set.

Cook’s note: Good-quality diabetic dark chocolate can also be used for this recipe. Raspberries, cherries, blueberries, figs and pears will all make wonderful substitutions for the plums. For a rich chocolate tart with a difference, use the same quantity of ground hazelnuts instead of almond meal and omit the fruit. Sprinkle with toasted hazelnuts before baking. Almond flour and almond meal are available at health shops.

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Lip-smacking lemon pops by Kamini Pather

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Mexican bunuelos with fennel-and cinnamon syrup

Marzipan with gold spun sugar and candied almonds

Pavlova with poached rosy white peaches and lemon cream

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

De Leuwen blue cheese-and-litchi platter

Plum chocolate tart

Plum chocolate tart

Ingredients

Method