Best dessert and baking recipes from TASTE Magazine

Fruity dessert

Fluffy coconut crumpets with mango brulee

7 minutes

Ice cream

Roast strawberry coconut ice cream

30 minutes

Afternoon tea

Lemon meringue in a jar

1 hour

Half-moon teacakes

Serves Makes 6-8

Prep Time 1 1/2 hours

Cooking Time 15 minutes

Ingredients

1 cup pistachio nuts or pine kernels, chopped
1 sachet or tin Chinese red-bean paste (available from supermarkets or specialty food stores)
1 roll Woolworths puff pastry
Icing sugar, to serve

Method

Preheat oven to 200ºC. Mix nuts into bean paste. Roll pastry to 2mm thickness on a floured board. Cut into 6 – 7cm diameter rounds.

Put about 1 dessertspoon of red-bean paste mixture into the centre of half of the rounds. Wet your forefinger with cold water and run it around the mixture on the pastry to act as a ‘‘glue’’. Place the balance of the rounds on top of the filled ones and press around the edge firmly with the tines of a fork.

Place on a baking sheet sprayed with water and bake until golden brown. When cooled, gently break in half to make half moons. Serve piled up and dusted with icing sugar.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Plum semifreddo

Caramel semifreddo

Berry Eton mess

Fluffy coconut crumpets with mango brulee

Easy banana ice cream

Roast strawberry coconut ice cream

Italian macaroons (macarons)

Lemon meringue in a jar

Basic pizza dough

Red velvet cake

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Half-moon teacakes

Half-moon teacakes

Ingredients

Method