Classic Tarte Tatin
Sep 26, 2010
Cocoa powder gives this soft, fudgy cake deep colour and intense flavour. The cake may sink slightly in the centre. If this happens, just turn it over before garnishing with strawberries and chocolate syrup.
Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and crisp, add 10 minutes to the baking time.
With a nicely spiced filling similar to mincemeat, these bite-size tarts need only a dollop of sweetened whipped cream for complete perfection.
Wrapping these flavourful Indian treats in spring roll wrappers makes them quick and easy. Serve with Coriander Chutney. A fine grater or rasp will give you the perfect texture for the garlic and gingerroot.
Tart lemon curd gives these zesty cheesecake squares a stunning mirror-like finish. Scrape down the sides of the bowl often for a perfectly smooth filling.
This dessert combines rich chocolate flavour with dried fruit to create a tart that is special enough for any gathering.
Golden pastry holding a creamy sliced-peach filling and a crumbly topping deliciously shows off the best of the season in the dessert course from our September issue "Supper on the Deck" menu.
Smaller versions of these savoury stuffed pies from Spain and Latin American make ideal snacks for tapas-inspired parties.
Adding amaretti cookies to the creamy mascarpone filling gives this rolled cake a welcome crunch. Use a vegetable peeler to turn the white chocolate into curly shavings.
