Fruity dessert

Grilled fruit with sorbet and granadilla coulis

10 minutes

Fruity dessert

Caramelised fruit with vanilla coconut milk

10 minutes

Braai recipes

Honey-and-coconut roast peaches

20 minutes

Stone fruit

Beef carpaccio with nectarine salad

1 minute

Meringue recipes

Pavlova with poached rosy white peaches and lemon cream

2½ hours

Chicken recipes

Chicken skewers with apricot and tamarind

15 minutes

Stone fruit

Litchi, spinach and coconut stir fry

Stone fruit

Mini plum tarts with harissa crème

25 minutes

Mini plum tarts with harissa crème

Name: Grilled fruit with sorbet and granadilla coulis
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Desserts & Baking
Ingredients: pineapples, cored and sliced 2,peaches, halved and stoned (optional) 2,strawberries, halved 150g,paw-paw, peeled and sliced 1,dark brown sugar 100g,vanilla paste 1t,cinnamon ½t,Woolworths berry sorbet, for serving ,For the granadilla coulis: ,granadillas, pulp removed 2,granadilla juice 1cup,sugar 4T,lime, zested (optional) ½

By Abigail Donnelly

Serves 6 mini tarts

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 x 250 g sheet Woolworths Frozen All Butter Puff Pastry Sheets, thawed
6 ripe plums, halved and pitted
2 T brown sugar
1 cup water
1 T Belazu Rose Harissa
125 g Woolworths Cultured Cream Crème Fraîche
30 g pistachios, roughly chopped

Method

1. Preheat oven to 200°C. Using a cookie cutter, cut out 6 rounds of pastry and place on a lined baking tray. Prick with a fork and bake for 12–15 minutes or until puffed and golden. Cool slightly, then gently press the centre of each round with the base of a small cup to create a shallow indent for the filling.

2. In a saucepan, combine plums, water and sugar. Simmer gently for 10–12 minutes or until the plums are tender but holding shape. Cool in the syrup.

3. Mix the Belazu Rose Harissa into crème fraîche. Taste and adjust accordingly.

4. To assemble, top each pastry round with a spoonful of harissa crème, a plum half (or two), and sprinkle with pistachios.

Cook’s note: These tarts aren’t just for dessert – they make a sophisticated addition to a cheese course. Serve them alongside creamy brie or sharp aged cheddar for a memorable sweet-savoury bite.

Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom

more tart recipes

Whether you’re adding something new to a weeknight meal or building a dish around one great ingredient, Belazu pastes make it easy. Shop the full range at Woolworths and enjoy big flavour with minimal effort – there's no need to make it from scratch.

shop at Woolworths

Melkkos with cinnamon-poached pears

Every-grain vegetable stew

Coronation chicken-and-corn toasties

Grilled fruit with sorbet and granadilla coulis

Caramelised fruit with vanilla coconut milk

Honey-and-coconut roast peaches

Peach-and-coriander pickle

Beef carpaccio with nectarine salad

Pavlova with poached rosy white peaches and lemon cream

Chicken skewers with apricot and tamarind

Best ever yoghurt frulata

Free-form nectarine tart

Litchi, spinach and coconut stir fry

Mini plum tarts with harissa crème

Mini plum tarts with harissa crème

Ingredients

Method