Best dessert and baking recipes from TASTE Magazine

Game day

Bollas

15 minutes

Sweet treat

Baklava roll-ups

25 minutes

Pie recipes

Key lime pie

10 minutes

Egg recipes

Almond marshmallow fish

25 minutes

Egg recipes

Strawberry cereal soft serve

10 minutes

Biscuit recipes

XXL chocolate-and-ricotta cannoli cookies

30 minutes

Biscuit recipes

Condensed milk-and-pecan squares

40 minutes

Biscuit recipes

Easy jaffa cakes

10 minutes

Bacon recipes

Panettone French toast sandwich

30 minutes

Christmas dessert

Chocolate-and-bubbly trifle

15 minutes

Christmas dessert

Macadamia prune tart

45 minutes

Macadamia prune tart

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

240 g butter
160 g macadamia flour
120 g Muscovado sugar
6 T golden syrup
2 T flour
2 t salt
1 T fresh ginger, grated
½ t fresh nutmeg, grated
4 free-range eggs
2 lemons, zested
2 x 250 g packs Woolworths maple syrup-infused soft-eating pitted prunes
Woolworths double-thick Jersey cream, for serving

Method

1. Preheat the oven to 160°C and grease a 30 cm tart case.

2. Combine all the ingredients except the prunes and cream. Place the prunes evenly in the tart case, pour over the batter and bake for 45 minutes. The tart should be moist but set when done.

3. Serve with the cream.

Find more Christmas dessert recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Spinach lasagne

Pot bread

Italian fondue

Chocolate éclairs with cream

Bollas

Baklava roll-ups

Key lime pie

Almond marshmallow fish

Strawberry cereal soft serve

XXL chocolate-and-ricotta cannoli cookies

Condensed milk-and-pecan squares

Easy jaffa cakes

Panettone French toast sandwich

Chocolate-and-bubbly trifle

Macadamia prune tart

Macadamia prune tart

Ingredients

Method