TARTS, PIES AND PASTRIES

MILK TART

PASTRY

• 125 g butter
• 100 g sugar
• 1 egg
• 280 g cake flour, sifted
• 2 tsp (10 ml) baking powder
• pinch of salt

FILLING

• 4¹⁄₂ cups (1.125 l) milk
• 3 eggs
• 1 cup (200 g) sugar
• 2¹⁄₂ Tbsp (37.5 ml) flour
• 2¹⁄₂ Tbsp (37.5 ml) cornflour
• pinch of salt
• 2 Tbsp (30 ml) butter
• 1 tsp (5 ml) vanilla essence
• ground cinnamon for sprinkling

TO MAKE THE PASTRY

1. Preheat the oven to 180°C. Grease 2 large loose bottomed pans and set aside.
2. Cream the butter and sugar together, then add the egg and beat well.
3. Sift the flour, baking powder and salt together, then add to the butter mixture and mix until you have a stiff dough.
4. Press the pastry over the base and sides of the pie pans and bake for 12–15 minutes until light brown.

TO MAKE THE FILLING

1. Pour the milk into a large saucepan and bring to the boil.
2. In a large bowl, beat the eggs well, then add the sugar, cake flour, cornflour and salt and mix well.
3. Carefully pour the hot milk into the egg mixture and stir well.
4. Carefully pour everything back into the previously used saucepan and return to the heat, stirring until the mixture thickens.
5. Add the butter and vanilla essence and stir until the butter has melted.
6. Pour the filling into the baked pastry shells and refrigerate for approximately 1 hour until set. Sprinkle cinnamon over the top of each tart before serving.

TIP:

To avoid spoiling the rest of the ingredients if the eggs are bad, crack them into a saucer or cup and then add them to the mixture.

MAKES 2 TARTS

PASTRIES WITH JAM AND COCONUT FILLING (HERTZOGGIES)

PASTRY

• 250 g unsifted cake flour
• 1 tsp (5 ml) baking powder
• ¹⁄₄ tsp (1 ml) salt
• 125 g butter, at room temperature
• 125 g sugar
• 3 extra-large or 4 large egg yolks

FILLING

• ¹⁄₂ cup (125 ml) smooth apricot jam
• 8 egg whites (large or extra-large eggs)
• 150 g sugar
• 100 ml desiccated coconut
• 1 tsp (5 ml) vanilla essence
• pinch of salt

TO MAKE THE PASTRY

1. Grease two 12-cup muffin pans and set aside.
2. Sift the flour, baking powder and salt together.
3. Rub the butter into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in the sugar. Then add the egg yolks and mix to form a smooth dough.
5. On a lightly floured surface roll out the dough to about 3 mm thick.
6. Use an 8 cm-diameter round cookie cutter and press out 24 circles.
7. Press the dough circles over the base and sides of the prepared muffin cups. Preheat the oven to 180°C.

TO MAKE THE FILLING:

1. Spoon approximately 1 tsp (5 ml) apricot jam into each pastry.
2. Whisk the egg whites until the stiff peak stage.
3. Lightly fold in the sugar, coconut, vanilla essence and salt.
4. Spoon a dollop of the egg white mixture over the jam in each pastry case.
5. Bake for 15–20 minutes. Transfer to a wire rack to cool before serving.

MAKES 24

BAKED RASPBERRY CHEESECAKE

• 10–12 digestive biscuits
• 50 g butter, melted
• 2¹⁄₂ × 230 g tubs plain cream cheese
• 2 Tbsp (30 ml) cake flour
• 175 g castor sugar
• 1 tsp (5 ml) vanilla essence
• 2 eggs
• 1 egg yolk
• 145 ml sour cream
• 250 g raspberries (keep 10–15 raspberries for garnishing)
• icing sugar for dusting

1. Preheat the oven to 180°C. Lightly grease a 20-cm round springform cake pan and set aside.
2. Crush the biscuits in a food processor (or place them in a plastic bag and crush using a rolling pin). Mix the crushed biscuits and the melted butter together.

   

3. Press the biscuit mixture over the base of the pan and bake for 5 minutes. Remove from the oven and let the crust cool in the pan.

   

4. Beat the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and sour cream until light and fluffy.
5. Arrange a handful of whole raspberries over the cooled biscuit base, then carefully pour in the cream cheese mixture.

   

6. Push the remaining raspberries through a sieve into a bowl and drizzle 2 Tbsp (30 ml) of the pureé over the cream cheese mixture.

   

7. Bake for 40 minutes before checking if the cheesecake is ready. It should be set but still slightly wobbly in the centre. Cool in the pan.
8. Arrange the extra raspberries over the top and dust with icing sugar. Serve with the remaining purée.

TIP:

To bring butter to room temperature quickly, you can cut it into small cubes and leave it on a plate in the kitchen for about 15 minutes.

SERVES 8

MINI OREO CHEESECAKES WITH FRUIT

Preheat the oven to 180°C. Line 9 cups of a 12-cup muffin pan first with paper and then foil cupcake paper cases.

Beat 2 × 230 g tubs plain cream cheese, 100 g sugar and ¹⁄₂ tsp (2.5 ml) vanilla essence together well.

Add 2 eggs and mix until combined.

Place one Oreo cookie in each paper case.

Spoon the cream cheese mixture on top of the Oreo cookies.

Bake the mini-cheesecakes for 20 minutes.

Remove them from the oven and set aside to cool.

When cooled, refrigerate the mini-cheesecakes for 3 hours.

Top with thinly sliced fruit like kiwi, strawberry, grapes, etc.

MAKES 9

MINI FIG TARTLETS

• 1 × 400 g roll puff pastry, thawed
• 1 × 320 g jar green figs in syrup or 8 large
• fresh ripe green figs, thickly cut
• 65 g brown sugar
• 2 Tbsp (30 ml) butter

1. Preheat the oven to 220°C. Grease 16 cups of two 12-cup muffin pans and set aside.
2. Carefully unroll the pastry and cut into 16 squares.
3. Press the squares over the base and sides of the muffin cups.
4. Arrange two or three fig slices (slightly overlapping) in each pastry cup.
5. Sprinkle approximately 1 tsp of sugar over each tart and dot with the butter.
6. Bake for 20–25 minutes until the pastry cases are thoroughly browned and the figs are lightly caramelised.
7. Serve warm with whipped cream.

MAKES 16

MINI LEMON MERINGUE TARTS

• 1 × 200 g packet digestive biscuits
• 75 g unsalted butter, melted
• 3 eggs, separated
• juice of 3 lemons
• 1 × 385 g can condensed milk
• 70 g castor sugar

1. Preheat the oven to 150°C. Line 20 cups of two 12-cup muffin pans with cupcake paper cases.
2. Crush the biscuits in a food processor (or place them in a plastic bag and crush using a rolling pin).
3. Mix together the melted butter and biscuits and press some of the biscuit mixture (about 5 mm thick) over the base of each paper case.
4. Beat the egg yolks with the lemon juice until pale and fluffy. Add the condensed milk and beat until combined.
5. Spoon a layer of the lemon mixture over each biscuit base, filling each cup to half full.
6. Beat the egg whites until the stiff peak stage, then slowly add the sugar and mix until the egg whites are stiff and glossy.
7. Spoon the meringue over the lemon mixture and bake for 15 minutes or until the meringue is golden on top.

TIP:

Struggling to separate eggs? Simply break the egg into a saucer, cover the yolk with a glass and pour off the white.

MAKES 20 CUPCAKE SIZED PIES

ÉCLAIRS WITH CHOCOLATE OR PASSION FRUIT FILLING

ÉCLAIRS

• ¹⁄₂ cup (125 ml) water
• 60 g butter
• 70 g flour, sifted
• 2 extra-large eggs, lightly beaten

CHOCOLATE FILLING

• 1 cup (250 ml) fresh cream
• 50 g dark chocolate, broken
• 1 Tbsp (15 ml) butter
• 195 g icing sugar

PASSION FRUIT FILLING

• 1 cup (250 ml) fresh cream
• 35 g icing sugar (plus extra for dusting)
• 1 × 115 g can passion fruit pulp (granadilla)

TO MAKE THE ÉCLAIRS

1. Preheat the oven to 200°C. Grease a large baking tray and set aside.
2. Bring the water and butter to the boil in a saucepan and then remove from the heat.

   

3. Add the flour and mix well with a wooden spoon until the mixture comes together in a ball. Set aside to cool slightly. Add the eggs one by one, beating well after each addition.

   

4. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe fingers measuring 9–10 cm onto the prepared baking tray. Bake for 18–20 minutes or until puffed and golden-brown.

   

5. Remove from the oven and cut a slit on one side of each éclair to release the steam, then bake for a further 2 minutes. Cool on a wire rack. Cut each éclair half-way through.

   

TO MAKE THE CHOCOLATE FILLING

1. Beat the cream to the stiff peak stage and spoon a bit of cream into each cooled éclair.
2. Melt the chocolate, butter and icing sugar in a glass bowl over a saucepan of simmering water. Stir to combine and then spread over each eclair.

TO MAKE THE PASSION FRUIT FILLING

1. Beat the cream to the stiff peak stage, then add the icing sugar and passion fruit pulp and mix well.
2. Spoon or pipe the cream mixture into the éclairs and dust the tops with icing sugar.

MAKES ABOUT 12

CINNAMON SPIRALS

DOUGH

• 225 g white bread flour
• ¹⁄₂ tsp (2.5 ml) salt
• 1 × 7 g stick instant yeast
• 25 g butter, cubed
• 1 egg, lightly beaten
• 2 Tbsp (30 ml) maple syrup for glazing
• ¹⁄₂ cup (125 ml) lukewarm milk

FILLING

• 55 g butter, softened
• 2 tsp (10 ml) ground cinnamon
• 50 g brown sugar
• 50 g seedless raisins

TO MAKE THE DOUGH

1. Grease a baking tray and set aside.
2. Sift the flour and salt into a mixing bowl and stir in the yeast. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.
3. Add the egg and milk and mix into a smooth ball of dough. Place the dough in a bowl, cover with a clean dishcloth and leave to stand in a warm place for about 45 minutes or until it has doubled in size.
4. Knead the dough lightly for 1 minute, then roll it out on a lightly floured surface to a rectangle measuring approximately 30 × 22 cm.

TO MAKE THE FILLING

1. Cream the butter, cinnamon and sugar until light and fluffy. Spread the butter mixture over the dough, leaving a 2.5 cm border around each edge.
2. Sprinkle the raisins evenly over the butter mixture. Roll up the dough from one of the long sides to resemble a long Swiss roll and press down the sides to seal.
3. Preheat the oven to 190°C. Cover the roll with a clean dishcloth and leave to stand for about 30 minutes.
4. Bake for 20–30 minutes or until well risen. Cut the roll into 12 slices, brush each slice with maple syrup and leave to cool slightly before serving.

MAKES 12

CHEESY SPIRALS

• 200 g self-raising flour, plus extra for dusting
• 50 g butter, softened
• 1 tsp (5 ml) paprika
• 100–125 ml milk
• ¹⁄₂ cup (125 ml) grated Cheddar cheese1.

1. Preheat oven to 220°C. Line a baking tray with baking paper and set aside.
2. Put the flour and butter in a bowl and rub the butter into the flour with your fingers. Stir in the paprika until combined.
3. Add 100 ml milk and mix with a fork until a soft dough is formed. Add a bit more milk if the dough is dry.
4. On a lightly floured surface, roll out the dough to about 5 mm thick rectangle.
5. Sprinkle the cheese over, then roll up (over the filling) like a Swiss roll from the long side. Using a sharp knife, cut into 12 thick rounds.

   

6. Arrange the rounds about 2 cm apart on the lined baking tray.
7. Bake for 20–25 minutes until the spirals are golden and the cheese has melted. Remove from the oven and leave to cool.

MAKES 12

MINI SAUSAGE ROLLS

• 1 × 400 g roll puff pastry, thawed
• 40 cocktail viennas or 10 viennas cut into 4 equal parts
• 1 egg yolk, lightly beaten
• sesame seeds to garnish

1. Preheat the oven to 180°C. Line a large baking tray with baking paper and set aside.
2. On a lightly floured surface, roll out the pastry to 5 mm thickness and cut out 40 strips measuring 11 × 2.5 cm.
3. Fold a pastry strip around each vienna, leaving the ends visible.
4. Brush each sausage roll (covering the whole pastry) with some egg yolk.
5. Sprinkle some sesame seeds on top, then place the sausage rolls on the baking tray.
6. Bake for 20 minutes or until golden-brown. Serve hot.

MAKES 40 MINI-SAUSAGE ROLLS

MINI SAVOURY TARTS

• 4 eggs
• 2 cups (500 ml) milk
• 2 Tbsp (30 ml) cake flour
• 1 tsp (5 ml) mustard powder
• 1 tsp (5 ml) cayenne pepper
• salt and pepper to taste
• 1 large onion, peeled and chopped
• 300 g ham, cubed
• 1 cup (250 ml) grated Cheddar cheese
• a handful of chopped parsley

1. Preheat the oven to 200°C. Grease a 12-cup muffin pan or line it with colourful paper cups and set aside.
2. Beat the eggs and milk together.
3. Add the flour, mustard powder, cayenne pepper, salt and pepper and mix well.
4. Add the onion, ham, cheese and parsley and mix well.
5. Spoon the mixture into the cups and bake for 35 minutes or until set. Serve warm.

MAKES 12 SMALL TARTS

BACON AND CHEESE PARCELS

• 1 × 400 g roll puff pastry, thawed
• 2¹⁄₂ cups (625 ml) grated Cheddar cheese
• 6 rashers of back bacon
• 1 egg, lightly beaten

1. Preheat the oven to 220°C. Line a large baking tray with baking paper and set aside.
2. Unroll the pastry, cut into six squares and arrange them on the baking tray.

   

3. Divide the grated cheese into six and place diagonally from one corner to the opposite corner of each pastry square. Lay a rasher of bacon on top.

   

4. Fold the two clear corners towards the middle, overlapping by about 1–1.5 cm. Brush egg over the pastry.

   

5. Bake for 45 minutes or until golden-brown.

SERVES 6

MINI HAM AND CHEESE QUICHES

• 6 large slices of bread, crusts removed
• olive oil spray
• 2 eggs
• ¹⁄₂ cup (125 ml) milk
• 80 g slices ham, diced
• ¹⁄₂ cup (125 ml) grated Cheddar cheese

1. Preheat the oven to 180°C. Lightly grease a 6-cup muffin pan and set aside.
2. Using a rolling pin, flatten each slice of bread a bit. Spray both sides of each slice of bread with the olive oil spray.
3. Line each muffin cup with a slice of bread and bake for 10 minutes. Remove from the oven and reduce the heat to 170°C.
4. Whisk the eggs and milk together.
5. Divide the ham and cheese between the bread cases, then carefully fill them with the egg mixture.
6. Bake for 15–20 minutes or until set. Serve warm.

MAKES 6

MINI CHICKEN POT PIES

• 4 chicken fillets, cut into 1–1.5 cm cubes
• 1 Tbsp (15 ml) oil
• 1 medium onion, peeled and chopped
• 1 tsp (5 ml) crushed garlic
• 1 × 400 g can cream of chicken soup
• 1 × 250 g packet frozen chopped veggies (carrots, peas and corn)
• salt and pepper to taste
• 1 × 400 g roll puff pastry, thawed
• 1 egg
• 1 Tbsp (15 ml) water

1. Grease 6 ramekins and set aside. Heat the oil in a deep frying pan, add the chicken and fry until browned, then remove and set aside.
2. Add the onion and garlic to the previously used pan and cook until the onion is soft and transluscent. Add the chicken back into the pan and stir through.
3. Add the chicken soup and veggies, bring to the boil and season to taste.
4. Reduce the heat to low and simmer until the chicken is completely cooked and the veggies are tender (10–15 minutes).
5. Divide the chicken mixture between the six ramekins and allow to cool.
6. Meanwhile, on a lightly floured surface, roll out the puff pastry to about 5 mm thick. Cut out six circles that are about 1 cm wider than the ramekins.
7. Whisk the egg and water together and brush each pastry round with this mixture. Place the egg-brushed side on top of each filled ramekin, then brush the top of the pastry with the egg mixture as well.
8. Preheat the oven to 220°C. Bake for 15 minutes, then reduce the heat to 200°C and bake until the crust is puffed and golden-brown and the filling is bubbly (another 15–20 minutes).
9. Cool on a wire rack for 10 minutes before serving.

MAKES 6