Milktart

Crust:

10ml Baking powder

Pinch salt

500ml Flour

1 Egg

25g Butter

125ml Sugar

Pre-heat oven to 200’c and prepare 2 pie dishes.

Cream sugar and butter, and then egg till creamy.  In a separate bowl sift al1 dry ingredients together then add to the egg mixture.  Divide the mixture in 2 and press down into pie dish.

Bake for about 15minutes.  Set aside and allow to cool.

Filling:

1 Tin Condense milk

925ml Milk

15ml Margarine

3 Lrg Eggs

80ml Corn flour

5ml Vanilla Essence

Cinnamon

Mix condense milk, margarine and milk and microwave on high for 5 minutes.  Mix corn flour, eggs and essence together and add to the milk mixture and microwave for a further 10minutes and stir often to prevent lumps.

Pour into the pie dishes and sprinkle with cinnamon and refrigerate till set.

Lemon Meringue

CASE:
1 x 23cm pastry case, made from short crust pastry

FILLING:

100ml White Sugar

Juice and grated rind of two lemons

300ml water

60ml (4 Tablespoons) corn flour, dissolved in 45ml (3 Tablespoons) water 4 egg yolks, lightly beaten

MERINGUE:
4 egg whites at room temperature
185ml (¾ cup) Huletts White Sugar

Preheat oven to 150’c and prepare dish

Combine the lemon juice, rind, water and sugar.  Heat, stirring till the sugar is dissolved. Stir in the dissolved corn flour and egg yolks, and continue cooking till the mixture is thick (about 5 minutes). Remove the pan from the heat and leave to stand for a few minutes..

Spoon into the pastry case.

MERINGUE:  Beat the egg whites till stiff. Gradually beat in the sugar. The mixture should form stiff, dry peaks. Pile the meringue on top of the lemon filling, taking care to cover it completely.

Bake for 20 - 25 minutes, or until the meringue has set and is golden brown.

TIPS: 

When making meringue, your utensils must be squeaky clean and bone dry.
You may wipe the bowl with lemon juice to remove all grease if required.

Quick Milk Tart

Crumb crust made with 1 packet of crushed Tennis biscuits and 125g butter, melted.

FILLING:
2 eggs
45ml (3 Tablespoons) cornflour
45ml (3 Tablespoons) flour
3ml (½ teaspoon) vanilla essence 500ml (2 cups) milk
Piece of cinnamon stick
60 - 100ml White Sugar, depending on personal taste
30ml (2 Tablespoons) butter
Cinnamon and sugar for sprinkling

CRUST: Combine the crushed Tennis biscuits and the melted butter, and press into a pie dish.

FILLING: Heat the milk with the piece of stick cinnamon to just under boiling point. Meanwhile, lightly beat the eggs with the sugar, and then add the corn flour and flour. Pour the hot milk onto this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring till the mixture becomes very thick. Thorough stirring is important to prevent the mixture from catching on the bottom of the pan, and to prevent lumps. Off the heat, add the essence and add the butter. Stir well till the butter is melted. Pour the mixture into the prepared tart crust.

Sprinkle with cinnamon sugar.

Apple tart

PASTRY:
200g cold butter or brick margarine, cubed
1 egg
60ml (4 Tablespoons) water
750ml (3 cups) flour, sifted
Pinch of salt
60ml (4 Tablespoons) White Sugar

FILLING:
Juice and rind of one lemon
30ml (2 Tablespoons) Brown Sugar
5ml (1 teaspoon) ground cinnamon
3 Granny Smith apples, peeled, cored and cut into wedges or 1 small can of pie apples.
Approximately 375ml (1½ cups) water for poaching

Preheat oven to 190’c and prepare pie dish.

Place the flour, salt and sugar in a food processor, add the butter and process until the mixture resembles fine breadcrumbs. Lightly beat the egg and add the water. With the motor running add the water/egg mixture to the flour mixture. Process until the mixture forms a ball. Divide the pastry in half, place one half in the freezer and the remaining half in the refrigerator for at least 20 minutes before using. Press the pastry from the refrigerator onto a lightly greased baking sheet to resemble a heart shape. Bake for 5 minutes.

Remove from oven.

Poach the apples in the water and lemon juice for 5 - 8 minutes. Drain and leave to cool slightly. Arrange the apples on top of the pastry heart. Mix the brown sugar and ground cinnamon and sprinkle over the apples. Grate the pastry from the freezer over the apples to cover completely. Push the overflowing pastry up on the sides to seal in the apples. Bake at 190ºC for 10 - 15 minutes or until the pastry is lightly browned.

Dust with sifted icing sugar before serving with cream or ice cream. 

Guava Tart

250ml fresh cream, beaten

15ml gelatine

1tin Caramel Treat

1lrg tin Guavas

1pkt Tennis biscuits

Dissolve the gelatine in a little of the guava’s juice.  Layer biscuits at the bottom of a dish, mash the guavas into smaller pieces then mix the caramel in and add the gelatine.

Spread mixture over the biscuits then spread cream over.  Crush a few biscuits and crumble over the top. 

Refrigerate for about 30 minutes before serving.

Peach Delight

500ml Box custard

250ml Fresh cream

1lrg tin sliced peaches

1pkt finger biscuits, broken

Pack and Layer broken biscuits in a 2.1lt dish, top with peaches and juice.  Whip the cream and layer on top, and then finish off with the custard.

Sweet corn quiche

1 Tin Sweetcorn

3 Eggs, beaten

1 Tin sliced mushroom, drained

30ml Onion Soup powder

250g Cream Cheese

45ml Flour

250ml Grated cheese

Pre-heat oven to 180’C, and prepare a quiche dish.

Combine all the ingredients a bowl and mix pour into dish and bake for 45minutes.

Cremora Tart

500ml Cremora

60g Butter, melted

125ml Boiling water

1tin Condense milk

125ml Lemon juice

Mix Cremora in boiling water till and boiling water and beat for about 2 minutes, add milk and beat for a further 2 minutes, add lemon juice and beat till thick.  Pour into a jelly ring

Mix biscuits and butter together and place on top of mixture.  Refrigerate.  Unmould and serve.

Granadilla Yoghurt Tart

1pkt granadilla jelly

250ml Boiling water

250ml fresh cream

1pkt Tennis biscuits

500ml Granadilla yoghurt

1tin Condense milk

Arrange biscuits in a dish. Leave some biscuits for the topping.   Dissolve jelly in water, then add condense milk, yoghurt and mix well,

And pour over biscuits.  Beat cream till thick and scoop over mixture top with crumbed biscuits.

Moms Fridge tart

1tin Grandilla Pulp
1tin Mixed fruit ( optional )
1/2c Castor Sugar
1 Pkt tennis biscuits
1 Pkt Lemon jelly

Dissolve jelly in 1/2cup hot water. Set aside to cool

Place layer of tennis biscuits at the bottom of a rectangle,  medium dish.  Save some biscuits for the topping.

Beat ideal milk till stiff then gradually add sugar and cooled jelly, and mixed fruit. Pour over biscuit layer.
Sprinkle remaining biscuits over top.

Allow to cool in refrigerator.