Apple recipes

Bertus Basson’s Tannie Hetta’s apple tart

45 minutes

Citrus recipes

3-ingredient lemon tarts

25 minutes

Pie recipes

Key lime pie

10 minutes

Christmas dessert

Macadamia prune tart

45 minutes

Fridge dessert

Baked “fridge” tart

35 minutes

Apple recipes

Toffee apple-and-popcorn pie

50 minutes

Citrus recipes

Lemon cornflake quiche

30 minutes

Coconut recipes

Coconut cream pie

1 hour, 10 minutes

Braai recipes

Caramelised pear, marshmallow and chocolate braai pie

30 minutes

Chocolate recipes

Chocolate meringue tart

10 minutes

Cheat recipes

Hertzoggie tarts

20 minutes

Coconut recipes

Coconut brittle tart

50 minutes

Coconut brittle tart

By TASTE

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

Ingredients

3 cups coconut milk
150 g desiccated coconut
100 g salted butter, melted
2 T vanilla paste
2 free-range eggs
85 g flour
340 g coconut sugar
4 T lemon juice
120 g caster sugar

Method

Preheat the oven to 160°C. Combine all the ingredients except the caster sugar in a large bowl and blend using a hand- blender.

Lightly grease a 30 cm pie dish and pour the contents of the bowl into the dish. Bake for 50 minutes – the centre should still be slightly fudgy.

Cool at room temperature until set.

Cover the top of the tart with the caster sugar and use a blowtorch to caramelise the sugar until a crispy layer has formed.

Cook’s note: If you don’t have a hand- blender, use a whisk and make sure the mixture is properly combined. Serve with Woolworths Ayrshire double-thick cream.

Spinach lasagne

Fish-finger rotis with quick-pickled veggies

Morogo Gorgonzola grilled cheese

Bertus Basson’s Tannie Hetta’s apple tart

3-ingredient lemon tarts

Key lime pie

Macadamia prune tart

Baked “fridge” tart

Toffee apple-and-popcorn pie

Lemon cornflake quiche

Coconut cream pie

Caramelised pear, marshmallow and chocolate braai pie

Chocolate meringue tart

Hertzoggie tarts

Coconut brittle tart

Coconut brittle tart

Ingredients

Method