Best dessert and baking recipes from TASTE Magazine

Milk recipes

Frosty milk-sorbet cones

10 minutes

Fudge recipes

Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns

2 hours 15 minutes

Sweet strawberry and black pepper jam tarts tossed with sticky syrup

Serves 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 20 minutes

Ingredients

1 x 600 g punnet strawberries, trimmed
400 g caster sugar
500 g ready-made puff pastry
Freshly ground black pepper

Method

Preheat the oven to 180°C.
Place 500 g strawberries and the caster sugar into a saucepan over a very low heat and cook for 1 hour, or until the strawberries are plump and soft and a thick syrup has formed.
Using a sharp knife, cut out rounds of puff pastry and press into a greased, 12-holed mini muffin tray.
Cut the tops off the remaining strawberries and place, flat side down, in the centre of the pastry shells. Bake for 15 to 20 minutes. Remove from the oven and spoon the sticky syrup over each tart.
Finish with a good crack of black pepper. Serve warm and gooey for afternoon tea.
Cook’s tip: Leave the syrupy strawberries over the heat a little longer for a beautiful sticky jam, wonderful on scones and thick slices of buttered toast.
Per serving: 1885.9 kJ, 4.1 g protein, 13.6 g fat, 77.9 g carbs

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Sweet strawberry and black pepper jam tarts tossed with sticky syrup

Ingredients

Method