Best dessert and baking recipes from TASTE Magazine

Cheesecake recipes

Milk tart cheesecake

20 minutes

Afternoon tea

Mille-feuille with café crème patissiere

30 minutes

Apple recipes

Honey lekach with burnt honey butter and apple jam

1 hour

Apple recipes

Upside-down honey-and-apple cake

50 minutes

Bread recipes

Easy challah

25 minutes

Coffee recipes

Ricotta coffee panna cotta

10 minutes

Coffee recipes

Coffee zabaglione

5 minutes

Afternoon tea

Coffee cake

30 minutes

Chocolate recipes

Créme brûleé doughnuts

20 minutes

Coffee recipes

Coffee choux buns with craquelin

30 minutes

Afternoon tea

Carrot muffins

20 minutes

Sweet treat

Pear-and-curry leaf tart

35–40 minutes

Pear-and-curry leaf tart

Serves 8

Difficulty Medium

Prep Time 20 minutes, plus 30 mimutes’ chilling time

Cooking Time 35–40 minutes

Ingredients

For the dough:

90 g cold salted butter, cubed
185 g cake flour
55 g brown sugar
2 free-range egg yolks
1 T cold water

For the praline:

125 g salted butter, softened, plus extra for greasing
75 g brown sugar, plus extra
2 free-range eggs
1 T cake flour
120 g sunflower seeds, ground into flour

For the filling:

4 medium pears, cored and sliced
8 fresh curry leaves

Method

1. To make the dough, use your fingertips to press the cold butter into the flour. Mix in the brown sugar, egg yolks and water. Shape the dough into a ball and cover. Refrigerate for 30 minutes.

2. Preheat the oven to 180°C and grease a 22 cm tart dish.

3 To make the praline, use a stand mixer to cream together the butter and brown sugar. Mix in the eggs and flour. Stir in the sunflower seed flour to form the praline.

4. Break off pieces of the cold dough and press it onto the base and sides of the tart dish using your fingertips. Make sure the base is an even thickness. Trim off any excess.

5. Pour the praline filling into the base and arrange the pear slices in the filling. Tuck the curry leaves between the slices of pear and bake for 35–40 minutes, or until golden in colour.

Find more tart recipes here.

Extracted with permission from All Dah'l Up Kamini Pather and published by Penguin Random House South Africa.

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Milk tart cheesecake

Mille-feuille with café crème patissiere

Honey lekach with burnt honey butter and apple jam

Upside-down honey-and-apple cake

Easy challah

Ricotta coffee panna cotta

Coffee zabaglione

Coffee cake

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Coffee choux buns with craquelin

Carrot muffins

Pear-and-curry leaf tart

Pear-and-curry leaf tart

Ingredients

Method