Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Mandazi with ClemenGold-infused chocolate sauce

15 minutes

Biscuit recipes

Mini quark cheesecakes with shortbread crust and fresh berries

10–12 minutes

Ice cream

Stracciatella ice-cream sandwiches

5 minutes

Malva pudding cake with custard icing

40 minutes

Coffee recipes

Coffee pecan nut pie

1 hour 20 minutes

Coffee pecan nut pie

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus 1 hour’s freezing time

Cooking Time 1 hour 20 minutes

Ingredients

140 g flour
80 g butter
5–6 T cold water

For the filling:

200 g Woolworths dark chocolate drops
200 g pecans, chopped
3 free-range eggs, beaten
100 g sugar
¾ cup honey
1 t vanilla extract or paste
¼ cup coffee
60 g butter, melted
1 T flour

For the topping:

100 g whole pecans
¼ cup honey
250 g crème fraîche

Method

1. Grease a 24 cm tart dish.

2. Place the flour in a bowl and rub in the butter using your fingertips. Add the water and mix using a knife until it forms a ball. Line the tart dish with the pastry and freeze for 1 hour. Preheat the oven to 180°C and bake for 15 minutes.

3. To make the filling, place the chocolate drops and chopped pecans on the base of the tart. Mix the remaining ingredients and spoon over. Bake for 1 hour.

4. To make the topping, melt the honey in a saucepan then mix with the pecans. Spoon over the tart and serve with the crème fraiche.

Find more sweet tart recipes here.

Photographs: Andrea Van Der Spuy
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Marizen Smit

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Coffee pecan nut pie

Coffee pecan nut pie

Ingredients

Method