Sweet Tooth Experiments

Unusual sweets and global treats

Ovaltine Biscuits

Posted on by Posted in Biscuits .

Ovaltine Biscuits

Ovaltine Biscuits

In the milk flavoring isle of the supermarket I noticed a product that reminded me of my childhood, that I had actually forgotten still existed.

As a primary schooler I do remember getting a packet of Ovaltines in my lunchbox as a treat, however since then have not come across this malt product. Seeing this product and recalling the flavor made my decide I had to bake with this product as a feature ingredient.

So I made an Ovaltine cake, how ever I was not  happy with the end result as the Ovaltine made the cake too dense and quite flat.

As a secondary trial with the ingredient I attempted Ovaltine icing, this was good but I wanted to make something more robust.

Therefore as a third attempt I decided to make biscuits. As the Ovaltine made the cake too dense in texture I though the Ovaltine would make the biscuits nice and chewy (like Anzac biscuits). Finally success and yes they are deliciously chewy with a lovely Ovaltine malt taste!

 

Ingredients:

  • 200g brown sugar
  • 200g butter
  • 2 eggs
  • 2 tsn vanilla essence
  • 1 tbsn milk
  • 150g Ovaltine
  • 270g plain flour
  • 1 tsn baking powder

 

Method:

  1. Preheat oven to 180c and line 2 baking trays.
  2. Using electric beaters beat the sugar and butter until light and fluffy.
  3. Add in the eggs, beating in between each addition until pale and creamy.
  4. Add the vanilla and milk, beating in between each addition.
  5. In a separate bowl combine the Ovaltine, flour and powder, whisk to mix.
  6. Sift the dry ingredients into the wet mix and using a spatula folder the dry ingredients into the wet until combine.
  7. Roll ½ tbsn of mix into balls with wet hands and place on the trays.
  8. Bake for 8 minutes then allow biscuits to cool on the tray.

Notes:

  • If you don’t like Ovaltine you can replace with Milo or Nesquick milk flavouring products. But this is an Ovaltine recipe so have a go with Ovaltine first! Trust me!

 

Ovaltine Biscuits recipe

Ingredients

Ovaltine Biscuits recipe

Step 7

 

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Mandarin and Polenta Syrup Cake

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Mandarin and Polenta Syrup Cake

Mandarin and Polenta Syrup Cake recipe

Mandarins at the moment are so moorish, just asking me to bake something with them!

After making the Semolina and Orange Blossom Cake a few weeks back I decided to take inspiration from the earthy influence and create a new recipe with a similar texture using another unusual base ingredient.

Polenta is quite similar to semolina that is derived from corn instead of wheat with comparable denseness and unique texture (therefore making it gluten free).

For flavour I decided to take advantage if the juicy and sweet mandarins which brought me to the end result of a Polenta and Mandarin Syrup Cake.

 

Ingredients:

Cake:

  • 2 mandarins
  • 85g polenta
  • 60g almond meal
  • ½ tsn baking powder
  • 3 eggs
  • 110g sugar

Syrup:

  • 125g sugar
  • 1 tbsn + 1 tsn water
  • 200ml mandarin juice (approx. 4 mandarins, juiced)

 

Method:

  1. Pre-heat the oven to 180c and line a 20cm spring form baking cake tin with baking paper.
  2. Place the mandarins in a small saucepan. Fill with water until the mandarins are covered and bring to the boil.
  3. Boil on high for 30 minutes or until they are very very soft.
  4. Remove from the saucepan and place, skin and all into a food processor and process until pureed with no lumps.
  5. Place the polenta, almond meal and baking powder in a bowl and stir until combined.
  6. With electric beaters beat the eggs and sugar for 10 minutes or until mix is thick, pale and tripled in size.
  7. Fold very carefully half the polenta and puree mandarins, then add in the remainder of both the polenta and puree very carefully until combine.
  8. Pour the mix into the cake tin and place in the oven for 40 minutes of until a skew comes out clean.
  9. While the cake is cooking make the syrup by placing the water and sugar in a saucepan on high, stirring until the sugar is dissolved, then leave on medium for 8 minutes or until the syrup just started to caramelize and goes rich in colour. Swirl the pan every few minutes to stop the sugar crystals forming on the sides of the pan.
  10. Now very careful not to burn yourself pour the mandarin syrup into the saucepan and using a whisk stir until the mix is combine, smooth and silky.
  11. Using the cake skewer pierce the cake about 20 times to place little holes.
  12. Now with a spoon pour the syrup over the cake evenly. Swirl the tin to make sure no syrup sits in the middle of the cake and leave to cool.
  13. Once cooled take out of the tin and enjoy.

Notes: You can serve with a dollop of whipped cream.

Mandarin and Polenta Syrup Cake recipe

Ingredients

Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

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Mandarin and Polenta Syrup Cake recipe

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Bourbon Chocolate Cake with Peanut Bourbon Icing

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Bourbon Chocolate Cake with Peanut Bourbon Icing

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

 

Every now and then I dabble with varying types of alcoholic beverages in my baking. Recently with rum (though technically it was really rum essence not actually rum..shhh), Frangelico, Red wine, Baileys, and the list continues…

So many spirits have such amazing distinctive flavors that are generally forgotten until we buy a random happy hour half price cocktail!

I had recently had a spirit that was an old favorite when I was younger, this being the old Jim Beam Bourbon. Though its flavor is by no means sweet, it does hold an interesting smokiness that I was captivated to put up against sweet tasting dark chocolate.

Therefore, hello my Bourbon Chocolate Cake with Peanut Bourbon Icing (peanut butter added to the icing for an even more unusual but wonderful twist that really works)!

Bourbon Chocolate cake with Peanut Bourbon Icing

Ingredients:

Cake:

  • 2 tbsn bourbon
  • 140g butter
  • 60g cocoa powder
  • 2 eggs
  • 80g buttermilk
  • 100g almond meal
  • 100g plain flour
  • 1 tsn baking powder
  • 1/4 tsn bicarbonate of soda
  • 200g brown sugar
  • 75g caster sugar

Icing:

  • 60g butter
  • 1 tbsn bourbon
  • ½ tsn vanilla essence
  • 50g peanut butter
  • 1 cup icing sugar
  • 2 tsn milk

 

Method:

  1. Preheat the oven to 160c and line a 23cm-baking tray with baking paper.
  2. Place the butter and bourbon in a bowl and heat in the microwave until the butter is melted. Whisk to combine.
  3. Now whisk in the cocoa until the mix is silky smooth.
  4. Place the eggs and buttermilk in a separate bowl and whisk until combine.
  5. Add the almond meal, flour, baking powder, bicarb and sugars in a 3rd bowl and whisk to combine.
  6. Add the bourbon mix and the egg mix to the flour mix then whisk until combine.
  7. Pour the mix into the cake tin and bake for 45-50 minutes or until a skewer in the center comes out clean.
  8. Place the cake on a cooling rack.
  9. To make the icing combine all ingredients together and beat with electric mix for 7 minutes until light and fluffy.
  10. On a cooled cake spread the icing all over, serve.

 

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Ingredients

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Step 3

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

Step 6

Bourbon Chocolate cake with Peanut Bourbon Icing recipe

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Bourbon Chocolate cake with Peanut Bourbon Icing recipe

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Bourbon Chocolate cake with Peanut Bourbon Icing recipe

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Fruit Tingle Frosting

Posted on by Posted in Icing .

Fruit Tingle Frosting

Fruit Tingle Frosting

 

I was given the challenge from a work colleague to make something with whizz fizz. An interesting ingredient to integrate into a cake.

This got me thinking about using lollies that brought a smile to my face as a child.

From here I decided to make a plain vanilla battercake but place popping candy in the batter. This actually did nothing to the cake as the candy dissolved (as expected).

I used the whizz fizz ingredient by combining it with vanilla icing. The icing was spread in-between layers of cake and sprinkled on top. This seems to work but wasn’t amazing.

So as a last resort I decided to incorporate fruit tingles into the buttercream icing on the outside of the cake. This worked! Therefore if you want to give a childhood twist to an otherwise boring cake this icing will definitely bring back memories and do the trick!

 

Ingredients:

  • 180g fruit tingles (2 packets)
  • 1 tbsn milk
  • 260g icing sugar
  • 250g butter
  • Few drops of orange food colouring

Method:

  1. Place the fruit tingles in a food processor and process until almost in powder form.
  2. Beat the butter and sugar in a bowl with electric beaters for 5 minutes until light and fluffy.
  3. Beat in the fruit tingles, colouring and milk for a further 5 minutes.

 

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Rhubarb Orange and Ginger Cake

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Rhubarb Orange and Ginger Cake

Rhubarb Orange and Ginger Cake recipe

I had a rhubarb and apple crumble the other day and this got me thinking that I have never baked before with rhubarb which is such a shame as its such an amazing tasting and interesting little…vegetable? It doesn’t have seeds or pips so I take it its one of the unique vegetables disguised as a fruit with its sweet and soft flavour…

After a bit of taste testing I ended up deciding that orange and ginger was the best combo to complement the robust rhubarb taste, while still ensuring the focus was on rhubarb.

The outcome = my Rhubarb Orange and Ginger cake.

This cake definitely stars the Rhubarb where the orange and the ginger provide a refreshing and gentle delectable taste.

Rhubarb Orange and Ginger Cake recipe

Ingredients:

Batter:

  • 300g rhubarb
  • 1 cup sugar
  • 3 tsn vanilla essence
  • 125g butter
  • 2 eggs
  • 1 + ½ cup self raising flour
  • ¼ cup buttermilk
  • 1 tsn baking powder
  • 1 + 1/2 tsn ground ginger
  • 2 tsn orange zest

Icing:

  • 90g butter
  • 1 tsn vanilla
  • 1 cup icing sugar
  • 1 tsn ground ginger
  • 2 tsn orange zest
  • 2 tsn milk

 

Method:

  1. Preheat the oven to 160c and line a 23cm-baking tray with baking paper.
  2. Cut the rhubarb into 2cm pieces and place in a saucepan with ¼ of the sugar and 2 tsn’s of the vanilla essence. On a medium heat stir for 10 minutes or until the rhubarb is soft and smooth.
  3. With electric mixer beat the butter, zest, and ground ginger, remaining vanilla essence and remaining sugar for 7 minutes until the mix is light and fluffy.
  4. Add eggs, beating in between each addition.
  5. Add the milk and flour and fold gently.
  6. Using a spatula carefully fold in the rhubarb mix until only just combined where ripples of rhubarb have occurred.
  7. Carefully spoon mix into the baking tin and bake for 55 minutes of until a skew inserted in the center comes out clean.
  8. Place on a cooling rack to cool.
  9. To make the icing combine all ingredients together and beat with electric beaters for 10 minutes until light and fluffy.
  10. On a cooled cake spread the icing all over, serve.

 

Notes:

  • You can always use milk instead of buttermilk but the cake wont be as dense.
  • I have decorated with some grated white chocolate and left over orange zest.
  • You will need 1 large orange for the zest required for this cake.

 

Rhubarb Orange and Ginger Cake recipe

Ingredients

Rhubarb Orange and Ginger Cake recipe

Step 2

Rhubarb Orange and Ginger Cake recipe

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Orange Blossom Semolina Syrup Cake

Posted on by Posted in Cakes .

Orange Blossom Semolina Syrup Cake

Orange Blossom Semolina Cake recipe

This cake incorporates unique flavors and ingredients that when combine produce the most amazingly textured and tasting cake.

The texture of the semolina, taste of the orange blossom and crunch of the almond meal/flakes creates a cake that will melt in your mouth. Add the orange syrup and you would swear the cake has just come out of a Greek nonna’s kitchen.

The orange blossom delivers a special twist on top of the orange syrup for a unique rare luscious flavor.

Orange Blossom Semolina Cake recipe

Ingredients:

  • 125g butter
  • 110g sugar
  • 2 tbsn orange zest
  • 1 + ½ tbsn orange blossom water
  • 3 eggs
  • 1 cup semolina
  • 1 cup almond meal
  • 1 tsn baking powder
  • 40g flaked almonds
  • 2 tbsn extra sugar
  • 200ml thickened cream

Syrup:

  • 110g sugar
  • 330ml orange juice (approx. 5 Oranges – use the same orange for the zest)

Method:

  1. Preheat the oven to 180c and line a 23cm spring form cake tin.
  2. Beat butter and sugar with electric beaters in a bowl until thick and pale.
  3. Add the zest and blossom water, and beat until combine.
  4. Add the eggs one at a time beating in between each addition.
  5. Stir in the semolina, almond meal and baking powder until well combine.
  6. Spoon cake batter into the cake tin and flatten out with the back of the spoon.
  7. Sprinkle the flaked almonds on the top, and then sprinkle the extra sugar.
  8. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
  9. Leave in the cake tin and using the skewer poke small holes in the top of the cake.
  10. To make the syrup place the sugar and orange juice into a sauce pan stirring on high until the mix bubbles. Turn to medium for 5 minutes or until the mix thickened up and turns syrupy.
  11. Pour the syrup over the top of the cake, evenly covering all areas.
  12. Whip the cream until thick and peaks form.
  13. Remove the cake from the tin and serve warm with a dollop of the cream on the side.

 

Notes:

  •  When flattering out the cake batter allow for more batter around the sides of the cake so when it rises the centre will not peak.

 

Orange Blossom Semolina Cake recipe

Ingredients

Orange Blossom Semolina Cake recipe

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Orange Blossom Semolina Cake recipe

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Orange Blossom Semolina Cake recipe

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Orange Blossom Semolina Cake recipe

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Pina Colada Cake

Posted on by Posted in Cakes .

Pina Colada Cake

Pina Colada Cake recipe

 

Cocktails…some have the most amazing flavours I have tasted. Hello express martini, white Russian, tequila sunrise, mojito and pina colada.

This got me thinking, most of the ingredients in cocktails are variations of juices, fruits and alcohol that you will find in standard everyday supermarkets.

So if the flavor combo is already tried and tested and the ingredients are easy to come by why can’t the recipe be replicated into a cake?

I bake with juices and fruit all the time and have made many alcoholic cakes (see red wine chocolate cake) so a cocktail cake is not really a far stretch away from my usual baking.

As I am a fan of the old Pina Colada it fast became a must on the to-bake-list to launch off my cocktail cake experimenting.

 

Ingredients:

Cake:

  • 1 1/2 cups plain flour
  • 1 tbsn baking powder
  • 1/2 tsn salt
  • 6 eggs
  • 1 cup sugar
  • 1/2 cup coconut milk
  • 1 tsn vanilla essence
  • 1 + 1/2 tbsn rum essence
  • 1 tsn lime zest
  • 1 can 420g can pineapple (250g pineapple)

Milk:

  • 190ml coconut milk
  • 95ml cup condensed milk
  • 95ml cup milk
  • 1 tsn vanilla extract
  • 2 tsn rum

Topping:

  • 200ml thickened cream
  • 35g sugar
  • 1/2 tsn vanilla essence
  • 1 + 1/2 tbsn coconut, toasted
  • 1 limes zest (1 tsn of this to go into the cake).

Method:

  1. Preheat oven to 175c and line a 23cm cake tin with baking paper.
  2. Combine flour, baking powder, and salt in a bowl. Set aside.
  3. In another bowl beat with electric beaters the egg yolks and sugar on high speed for 5 mins until thick and pale.
  4. Stir into the egg mix the coconut milk, vanilla, rum and lime zest.
  5. Sift the flour mix into the egg mix then gently fold in the flour mixture or whisk gently with a hand whisk.
  6. In another mixing bowl beat the egg whites on until soft peaks form.
  7. Gently fold the egg whites into the rest of the mix in 3 lots, following stir in 2/3rds of the pineapple pieces.
  8. Pour the batter into the cake tin and sprinkle the remaining pineapple on top of the cake.
  9. Bake the cake for 40-45 minutes until a skewer inserted into the middle comes out clean.
  10. Once cooked let the cake cool.
  11. Now make the milk mix by combining the coconut milk, condensed milk, milk, vanilla and rum.
  12. Use a skewer to poke holes in the cake, pressing all the way down to the bottom.
  13. Take the cake out of the tin and wrap with cling wrap allowing for the cling wrap to overlap the tin. Then place back in the cake tin.
  14. Pour the milk mixture over the cake, covering it all over and fold the cling wrap on top of the cake.
  15. Place the cake in the fridge for 3 hours to soak up the mix.
  16. Now make the cream topping by beating the cream, sugar and vanilla with electric beaters until soft peaks form.
  17. Remove the cake and place on a plate, top with the cream, toasted coconut and lime zest. Serve.

Notes:

  • I have decorated with glazed cherries and dried pineapple pieces.

Pina Colada Cake recipe

Ingredients

Skolebrod (Norwegian custard buns) recipe

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Pina Colada Cake recipe

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Pina Colada Cake recipe

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Pina Colada Cake recipe

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Pina Colada Cake recipe

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Pina Colada Cake recipe

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Chai Latte Cake

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Chai Latte Cake recipe

This recipe was inspired by a work colleague who suggested it would be interesting to replicate the flavours of a chai latte in my baking.

After playing around with a few ways of doing this (teabags, powder, a mix of Indian spices) I came up with the most amazing tasting, easy to make and all round satisfying Chai Latte Cake.

Outside on my Lemon Meringue Cheesecake, I have never received so much positive feedback from a cake I have made.

If you want to impress, this cake delivers –  100% guaranteed.

Chai Latte Cake

Chai Latte Cake recipe

 

Ingredients:

Cake:

  • 3/4 cup butter
  • 3/4 cup sugar
  • 150g instant chai powder
  • ¼ tsn cardamom
  • 3 eggs
  • 3/4 cup milk
  • 2 tsp vanilla essence
  • 205g plain flour
  • 2 + ¾ tsn baking powder
  • 1/3 tsn bi carbonate of soda
  • ¼ tsn salt

Frosting:

  • Ingredients:
  • 135g butter
  • 1 tsn of vanilla essence
  • 165g icing sugar
  • 25g instant chai powder
  • 1 tbsn milk

 

Directions:

  1. Preheat the oven to 175 and line a 30cm cake tin with baking paper.
  2. Cream the butter and sugar in an electric mixer for 3 minutes.
  3. Add the chai powder and Cardamom to the sugar mix and beat until combined.
  4. Beat in the eggs one at a time, the milk, then the vanilla.
  5. In a separate bowl mix the flour, baking powder, bicarbonate of soda and the salt until combined.
  6. Slowly add the dry mix to the wet mixture a little at a time, beating in between until a thick creamy batter is formed.
  7. Place the batter in the cake tin, using a spoon to flatten the top and bake for 40 minutes or until the cake is cooked through when you test it with a skewer.
  8. While the cake is cooling you can make the frosting by beating the sugar and butter until light and fluffy.
  9. Add the icing sugar, chai pwdrer and milk to the butter mix with electric beaters and beat for 5 minutes until creamy and thick.
  10. Once the cake is cooled spread the frosting over the cake and enjoy.

 

Notes:

  • You can turn this mix into cupcakes by filling the patties ¾ full and baking for 20 minutes or until a skewer inserted in the center comes out clean.

 

Chai Latte Cake recipe

ingredients

Chai Latte Cake recipe

Step 6

Chai Latte Cake recipe

Step 10

 

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Marshmallow Pie

Posted on by Posted in Pies .

 Marshmallow Pie

Marshmallow Pie recipe

Marshmallows…very interesting little pillows of happiness. Mostly known for being an essential camping item, an ingredient in rocky-road or a special addition to a cup of chocolate/cocoa tends to be otherwise overlooked.

I was sure this little gem had more potential so I started thinking up ways of championing the old Marshmallow in some tasty baking ways.

Incorporating with chocolate was too typical, I wanted to feature the ‘marshmallow’ flavour not cover it up. The outcome – A Marshmallow Pie. Think vanilla slice taste and texture but with the ultimate twist!

Ingredients

Pastry:

  • 1 + 3/4 cup plain flour
  • ¼ cup icing sugar
  • 180g butter
  • 2 tsn vanilla essence

Filling:

  • 300g white marshmallows
  • 140g milk
  • 15g butter
  • 1 tbsn vanilla essence
  • 2 egg whites
  • 3 tbsp sugar
  • 110g thickened cream
  • 1 tbsn icing sugar
  • 1 tsn (extra) vanilla essence

 

Method

  1. Pre-heat the oven to 180c.
  2. Place the flour, butter, sugar, vanilla and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix resembles breadcrumbs.
  3. Place the mix into a bowl and kneed until combined.
  4. Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
  5. Place in the fridge for 20 minutes.
  6. Place baking paper on top of the tart and blind bake for 15 minutes
  7. Remove the paper and beans/rice and bake for a further 15 minutes.
  8. Place the tart shell on a tray to cool.
  9. Combine 240g marshmallows, milk, butter and vanilla in a saucepan and heat on medium, stirring until melted.
  10. Remove from heat and whisk until smooth and glossy then place in the fridge to thicken stirring occasionally.
  11. While waiting beat the eggwhites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
  12. Place the cream, icing sugar and extra vanilla in a bowl, beat until thick and whipped.
  13. Remove marshmallow mixture from the fridge and fold in the egg mixture and cream mix.
  14. Using a whisk gently whisk until mix is smooth.
  15. Spoon mixture into piecrust and place in the fridge for 4 hours to set.
  16. Place 60g left over Marshmallows on the pie for decoration.

Notes:

  • Instead of whipping up the cream, vanilla and sugar you can simply use ½ can cool whip instead.

 

Marshmallow Pie

Ingredients

Marshmallow Pie recipe

Step 3

Marshmallow Pie

Marshmallow Pie

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Marshmallow Pie

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Marshmallow Pie

Marshmallow Pie

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Marshmallow Pie recipe

Marshmallow Pie recipe

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Marshmallow Pie

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Coconut and Beetroot Tart

Posted on by Posted in Tarts .

Coconut and Beetroot Tart

Coconut and Beetroot Tart recipe

If you’re not a big fan of beetroot then I recommend you check out the below posted recipe…If you love beetroot this pie will put you in heaven.

An addictively strong beetroot flavour gem with an after hit of coconut, the interesting mix of flavours and use of one of the sweetest vegetables will surprise and satisfy.

In previous beetroot baking I have mastered what I think is the best version of Beetroot and Chocolate Brownies, however without the strong taste of chocolate this tart lets the beetroot shine!

Ingredients:

Pastry:

  • 220g plain flour
  • 100g butter
  • 55g white sugar
  • 1 egg yolk
  • 2 tbsn desiccated coconut
  • ½ tsn vanilla essence

Filling:

  • 420g can of beetroot (you will need 250g drained)
  • ½ cup brown sugar
  • 1 tsn group mixed spice
  • 2 tsn lemon juice
  • 1/2 tsn coconut essence
  • 1 cup coconut cream
  • 4 eggs

 

Method:

  1. Pre-heat the oven to 190c.
  2. Place the flour, butter, sugar, egg yolk, coconut and vanilla in a food processor and pulse a few times to combine. Now process until the mix resembles breadcrumbs.
  3. If mix is to dry add 1 tbsn on water and process.
  4. Place the mix into a bowl and kneed until combined, shape into a ball and place in the fridge for 15 minutes.
  5. Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
  6. Place baking paper on top of the tart and blind bake for 20 minutes.
  7. Remove the paper and beans/rice and bake for a further 5 minutes.
  8. Reduce the oven to 180c.
  9. Place 100ml water, brown sugar and spice in a bowl, mix together then microwave on high for 1 minute or until the mix starts to bubble. Leave aside to cool.
  10. Place the beetroot, juice, essence, coconut cream and sugar syrup into a food processor and process until smooth.
  11. Whisk the 4 eggs until thick and pale.
  12. Add the beetroot mix into the eggs and fold until combine.
  13. Pour the mix into the tart shell and bake for 40 minutes or until the filling is set.

 

Note:

  • I have sprinkled a little desiccated coconut on top of the tart for presentation.
  • You can use coconut milk instead of cream, however it will change the texture creaminess slightly.
  • Blind baking means the tart will cook but the rice/beans stops the centre of the tart from puffing up, allowing for sufficient space for the filling to sit in.

 

Coconut and Beetroot Tart recipe

Ingredients

Coconut and Beetroot Tart recipe

Step 3

Coconut and Beetroot Tart recipe

Step 5

Coconut and Beetroot Tart recipe

Step 6

Coconut and Beetroot Tart recipe

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Coconut and Beetroot Tart recipe

Step 13

 

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