Chocolate and pear tart Dessert

Ingredients recipe (serves 4)

75g (1/3 cup) caster sugar
2 tbs Dutch cocoa
80g pecans
50g dark chocolate (50% cocoa solids), finely chopped
80g cold unsalted butter, finely chopped,
1 egg
375g packet Carême All Butter
Puff Pastry
2 firm william bartlett pears
2 tsp plain flour
1 tsp vanilla bean paste
2 tbs icing sugar
Double cream, to serve

Method of recipe


1.Process 55g (1/4 cup) caster sugar, cocoa and pecans in a food processor until pecans are finely ground. Add chocolate, 60g butter and egg, and process until mixture forms a paste.

2.Preheat oven to 220C and line an oven tray with baking paper. Place pastry on tray. Using a 24cm cake pan as a guide, cut out a 24cm round from pastry. Place a 21cm cake pan in the centre of the round, and, using it as a guide, score a 21cm round in pastry to create a border. Freeze tart base until needed.

3.Quarter pears, then core and cut lengthwise into 3mm-thick slices. Place flour, remaining 1 tbs caster sugar and pears in a bowl. Spoon over the vanilla, then, using your hands, toss to coat.

4.Spread chocolate mixture over pastry within scored round. Place similar-sized pieces of pear, tightly overlapping, over chocolate mixture (you will have some leftover pear). Melt the remaining 20g butter and brush over the pears. Bake tart for 15 minutes, then reduce oven to 190C and bake, covering loosely with foil if the pastry is over-browning, for a further 25 minutes or until pastry is dark golden and puffed. Set tart aside for 10 minutes to cool.

5.Dust tart heavily with icing sugar, then, using a kitchen blowtorch, caramelise pears. Serve the tart warm or at room temperature with double cream.

Choc-cherry mousse Dessert

Ingredients recipe (serves 6)

100g dark chocolate, chopped
100g milk chocolate, chopped
2/3 cup Bulla thickened cream
2 eggs, separated
2 tablespoons caster sugar
Drained stoneless black cherries in syrup,
Double thick cream and grated dark chocolate, to serve

Method of recipe


1.Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.

2.Using an electric mixer, beat cream for 2 to 3 minutes until soft peaks form.

3.Add egg yolks and half the cream to chocolate mixture. Stir to combine. Fold in remaining cream. Wash and dry beaters and bowl.

4.Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate mixture until combined. Fold in remaining egg white mixture. Spoon mixture into 6 x 1/3 cup-capacity glasses. Refrigerate for 3 to 4 hours or until set. Dollop with cream and top with cherries. Serve sprinkled with grated chocolate.

Choc-cherry tart Dessert

Ingredients recipe (serves 8)

300g packet Careme dark chocolate shortcrust pastry, thawed
1 1/2 cups (265g) morello cherries in syrup
1/4 cup (55g) caster sugar
200g chopped red glace cherries
3 tsp arrowroot
1 cup (70g) shredded coconut
150g dark chocolate, chopped
2 tbs pure (thin) cream

Method of recipe


1.Preheat the oven to 180°C.

2.Line a 35cm x 12cm loose-bottomed tart pan with the pastry. Prick the pastry with a fork and chill for 10 minutes. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove the baking paper and weights and return to the oven for a further 5-7 minutes until the pastry is dry and crisp on the surface. Remove from the oven and allow to cool.

3.Meanwhile, drain the morello cherries reserving 1/2 cup (125ml) syrup. Place the caster sugar, morello and glace cherries and reserved syrup in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Remove 2 tbs liquid and mix with arrowroot until a smooth paste. Return arrowroot paste to the pan, bring to a simmer and cook for 1 minute, stirring, or until thick. Pour into a bowl, then chill for 20 minutes to cool.

4.Once cool, fold the coconut into the cherry mixture, then pour in the tart case and refrigerate for 1 hour to firm up.

5.Combine chocolate and cream in a small saucepan over low heat, stirring until the chocolate melts, then remove from heat. Cool ganache to room temperature, then spread over the tart.

6.Run a fork through the ganache to create long decorative lines, then cut into slices and serve.

Passionfruit lemon whoopie pies Dessert

Ingredients recipe

125g butter, softened
1 cup (215g) caster sugar
2 teaspoons finely grated lemon rind
1 egg
2 cups (300g) plain flour
1 teaspoon bicarbonate of soda
1/2 cup (125ml) buttermilk

Passionfruit butter
2 passionfruit
50g butter
2 eggs, lightly whisked
1/2 cup (100g) caster sugar
1 tablespoon lemon juice
1 teaspoon cornflour

Lemon icing
1 1/2 cups (230g) icing sugar mixture
2-3 teaspoons lemon juice

Method of recipe


1.Preheat oven to 180°C. Line 4 oven trays with baking paper.

2.Use an electric mixer to beat the butter, sugar and lemon rind in a medium bowl until pale and creamy. Add the egg and beat until well combined.

3.Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined.

4.Spoon level tablespoons of mixture onto the lined tray, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.

5.Meanwhile. to make the passionfruit butter, place the passionfruit pulp, butter, egg, sugar, lemon juice and cornflour in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 30 minutes to cool completely.

6.To make the lemon icing, place the icing sugar in a medium bowl. Gradually add lemon juice, until a thick paste forms, adding more lemon juice or hot water to form a spreading consistency.

7.Place whoopies, base-side up, on a clean work surface. Spread a little of the passionfruit butter over the base of half the cakes. Spread a little of the lemon icing over the top of the remaining cakes. Sandwich 1 passionfruit butter cake with 1 icing cake and place on a serving plate. Repeat with remaining cakes.

Lime tart Dessert

Ingredients recipe (serves 8)

5 eggs, lightly whisked
250ml (1 cup) thin cream
155g (3/4 cup) caster sugar
2 tbs finely grated lime rind
125ml (1/2 cup) fresh lime juice
2-3 drops green food colouring
1 quantity sweet shortcrust pastry
Plain flour, to dust
Fresh or thawed frozen raspberries, to serve
Double cream, to serve

Method of recipe


1.Combine eggs, cream, sugar, lime rind and juice, and food colouring in a bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

2.Make the pastry following the recipe opposite to the end of step 4. Roll out pastry on a lightly floured surface to a 3mm-thick disc. Line a round 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

3.Preheat oven to 200°C. Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

4.Strain the lime mixture through a fine sieve into a jug. Pour into pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool completely. Place in the fridge for 1 hour to chill.

5.Sprinkle tart with raspberries. Cut into wedges and serve with cream

Choc-caramel ice-cream tarts Dessert

Ingredients recipes

4 x 72g Snickers bars, coarsely chopped
2 1/2 tbs thickened cream
8 scoops Peters Light & Creamy Choc Caramel & Vanilla Swirl ice-cream
Dark chocolate, shaved, to decorate

Chocolate pastry
225g (1 1/2 cups) plain flour
150g butter, chilled, chopped
2 tbs icing sugar mixture
2 tbs cocoa powder
3-4 tbs milk

Method of recipe


1.To make the pastry, process the flour, butter, icing sugar and cocoa powder in a food processor until the mixture resembles fine breadcrumbs. Add milk. Process until just combined. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

2.Divide the dough into 8 portions. Roll out 1 portion until 3mm thick. Line a 2.5cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with the pastry. Trim any excess. Repeat with the remaining dough portions. Use a fork to prick the bases all over. Place in the freezer for 20 minutes to chill.

3.Preheat oven to 200°C. Bake the pastry cases for 15 minutes or until crisp and dry to the touch.

4.Stir the Snickers and cream in a saucepan over low heat for 5 minutes or until the Snickers melts and the mixture is smooth. Spoon among tart cases. Set aside to cool completely.

5.Top tarts with the ice-cream and decorate with shaved chocolate.

Butternut caramel chocolate ganache tartlets Dessert

Ingredients recipe
12 Arnott's Butternut Snap Cookies
165g (3/4 cup) caster sugar
60ml thickened cream
40g butter
150g dark chocolate, chopped

Method of recipe


1.Lightly grease a 12-hole round bottomed tartlet tin. Place 6 of the biscuits on a microwave-safe plate and heat on high for 20 seconds or until biscuits are soft and pliable. Working quickly, gently roll the biscuits out until 3mm thick and then push into the tartlet tin. Repeat with remaining 6 biscuits.

2.Combine sugar and 165ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook (brushing down sides of the saucepan with a wet pastry brush to remove any sugar crystals) for 10-15 minutes or until sugar mixture is a deep golden colour. Remove from the heat, add the cream and butter (caramel will spit) and stir until smooth. Pour into the biscuit cases and refrigerate for 30 minutes, or until set.

3.Place the chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes, or until set.

Cheat's tiramisu cake Dessert

Ingredients recipes (serves 6)

500g fresh ricotta
1/4 cup caster sugar
1/4 cup coffee-flavoured liqueur
80g dark chocolate, finely chopped
1/2 x 460g packaged double unfilled sponge
1/2 cup espresso coffee, cooled
2/3 cup icing sugar mixture
1 tablespoon cocoa powder, sifted
1 teaspoon butter, softened
1 1/2 tablespoons milk
Shaved dark chocolate, to serve

Method of recipe


1.Using an electric mixer, beat ricotta, sugar and liqueur for 2 minutes or until smooth. Stir in chocolate.

2.Using a serrated knife, cut cake horizontally into thirds. Place base on a plate. Brush with 1/3 of the coffee. Spread with 1/2 the ricotta. Place middle layer of cake on ricotta. Brush with 1/2 of the remaining espresso. Spread with remaining ricotta mixture. Brush cut side of sponge top with remaining coffee. Place over ricotta mixture, cut-side down.

3.Combine icing sugar and cocoa in a small bowl. Make a well in centre. Add butter and milk. Stir until combined. Spread over cake. Refrigerate for 1 hour. Sprinkle with shaved chocolate. Serve.

Cardamom toffee tart Dessert

Ingredients recipe (serves 8)

160ml (2/3 cup) thickened cream
80ml (1/3 cup) orange juice, strained
100g (1/2 cup) caster sugar
2 eggs
2 x 250g punnets strawberries, washed, hulled, halved
60ml (1/4 cup) water
100g (1/2 cup) caster sugar, extra

Cardamom pastry
225g (1 1/2 cups) plain flour
60g (1/3 cup) icing sugar mixture
1/4 tsp ground cardamom
125g chilled butter, chopped
1 egg yolk
2 tbs chilled water

Method of recipe


1.To make the pastry, place flour, sugar, cardamom and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough comes together. Turn onto a lightly floured surface and knead until smooth.

2.Roll out the pastry to a 4mm-thick disc. Line a round 22.5cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

3.Preheat oven to 200°C. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for 10 minutes or until crisp. Remove from oven. Reduce temperature to 160°C.

4.Whisk together cream, orange juice, sugar and eggs in a bowl. Pour into pastry case and bake for 35-40 minutes or until just set. Set aside for 3-4 hours to cool.

5.Arrange strawberries over the tart. Stir the water and extra sugar in a saucepan over low heat for 3 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 3-4 minutes or until golden. Drizzle over the strawberries and serve.

Best-ever baked ricotta cheesecake Dessert

Ingredients recipe (serves 8)

Canola oil cooking spray
400g fresh ricotta, crumbled
250g cream cheese, chopped, softened
1/2 cup caster sugar
2 teaspoons vanilla extract
1 egg
2 tablespoons icing sugar mixture
1/2 teaspoon ground cinnamon

Pastry
1 1/4 cups self-raising flour
1/3 cup cornflour
1/3 cup caster sugar
100g butter, chilled, chopped
1 egg
1 tablespoon milk

Method of recipe


1.Preheat oven to 160°C/140°C fan-forced. Place a baking tray in oven. Release the base from a 20cm (base) springform pan and turn over. Place baking paper over base, allowing a 5cm overhang. Secure the base, paper side-up, back in pan. Spray side of pan with canola oil spray

2.Make pastry Place flour, cornflour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and milk. Process until mixture just comes together. Remove 1/3 of dough. Wrap in baking paper. Refrigerate. Roll remaining dough out between 2 sheets of baking paper until 5mm-thick (about 30cm round). Remove top layer of baking paper. Carefully place baking paper, dough-side down into pan. Peel off baking paper. Press dough into pan. Refrigerate.

3.Using an electric mixer, beat ricotta, cream cheese, sugar and vanilla until smooth. Add egg. Beat until combined. Spoon mixture into prepared pan. Roll remaining dough out between 2 sheets of baking paper until 5mm-thick (about 25cm round). Remove top layer of baking paper. Carefully place baking paper, dough-side down onto filling in pan. Peel off baking paper. Trim dough and press edges together to seal. Place pan on hot baking tray in oven. Bake for 50 minutes or until golden. Turn off oven. Cool cheesecake in oven for 4 hours with door ajar. Refrigerate overnight. Carefully run a palette knife or butter knife around cheesecake to help release from pan. Dust cheesecake with icing sugar and cinnamon. Serve.

Choc-hazelnut meringue cake Dessert

Ingredients recipe (serves 10)

Melted butter, to grease
125g butter, chopped
100g dark cooking chocolate, coarsely chopped
2 eggs, lightly whisked
100g (1/2 cup) caster sugar
75g (1/2 cup) self-raising flour
55g (1/2 cup) hazelnut meal
2 tbs cocoa powder, sifted
125ml (1/2 cup) thickened cream
100g (1/3 cup) chocolate hazelnut spread

Chocolate meringue
3 egg whites
155g (3/4 cup) caster sugar
100g dark cooking chocolate, melted

Method of recipe


1.Preheat oven to 160°C. Brush a 22cm (base measurement) springform pan with melted butter. Line the base and side with non-stick baking paper.

2.Place the butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.

3.Whisk the egg into the chocolate mixture. Add the sugar, flour, hazelnut meal and cocoa powder and stir until well combined. Pour the mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

4.Meanwhile, to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.

5.Increase oven temperature to 200°C. Divide the meringue in half. Fold half the melted chocolate through half the meringue to create a swirled effect. Spoon on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm.

6.Stir the cream and chocolate hazelnut spread in a small saucepan over low heat for 2-3 minutes or until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.

Creme brulee tarts Dessert

Ingredients recipe (serves 6)

225g (1 1/2 cups) plain flour
60g (1/3 cup) pure icing sugar
125g butter, chilled, chopped
1 egg yolk
2 tbs chilled water
450ml pouring cream
1 egg
5 tbs caster sugar
1 tsp vanilla bean paste
3 egg yolks, extra
1 1/2 tbs water
70g (1/3 cup) caster sugar, extra

Method of recipe


1.Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.

2.Preheat oven to 200ºC. Divide pastry into 6 even portions. Roll 1 portion on a lightly floured surface until 5mm thick. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with the pastry and trim excess. Repeat with the remaining pastry portions. Place on a baking tray in the fridge for 15 minutes to rest.

3.Cover the pastry bases with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice. Bake for 8 minutes or until golden. Reduce temperature to 160ºC.

4.Bring the cream to a simmer in a small saucepan over low heat. Remove from heat. Whisk the egg, sugar, vanilla bean paste and extra egg yolks in a heatproof bowl. Gradually whisk in the cream until combined. Strain through a fine sieve into a large jug. Pour the custard mixture among the pastry cases. Bake for 25 minutes or until just set. Set aside to cool completely.

5.Place the water and extra caster sugar in a small saucepan over medium-low heat. Cook, swirling the pan often and brushing down the side of the pan with a pastry brush dipped in water, for 3-5 minutes or until golden. Set aside until the bubbles subside. Pour the toffee evenly over the tarts. Set aside until set.

Chocolate banoffee pie Dessert

Ingredients recipe (serves 12)

250g McVitie's Digestive biscuits
125g butter, melted
300ml ctn thickened cream
30g bar Cadbury Flake, crumbled
46g bar Cadbury Picnic, chopped
53g bar Snickers, chopped
380g can Nestle Caramel Top 'n' Fill
3 bananas, sliced

Method of recipe


1.Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill.

2.Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl.

3.Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture.

Apple Cake Dessert

Ingredients recipe 1/2 cup all-purpose flour  1/3 cup granulated sugar  1 tablespoon baking powder  1/8 teaspoon fine sea salt  1/2 teaspoon pure vanilla extract  2 large eggs, lightly beaten  2 tablespoons vegetable oil  1/3 cup whole milk  4 baking apples (about 2 pounds total), cored, peeled, and cut into thin wedges  Topping 1/3 cup granulated sugar  1 large egg, lightly beaten  3 tablespoons unsalted butter, melted

Instructions of recipe 1.Preheat oven to 400 degrees F (200 C). Butter a 9-inch springform pan and set it aside.  2.In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter. Spoon the mixture into the prepared cake pan. 3.Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.  4.Prepare the Topping In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.  5.Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.  6.Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Baker's Best Cranberry-Chocolate Brownies Dessert

Ingredients recipe 14 tbsp. (1 3/4 sticks/7 oz./200g) butter, cut into 1/2-inch pieces  10 oz. (280g) best quality semi-sweet or bittersweet chocolate, or dark milk chocolate  1 3/4 cups (10 oz./280g) light muscovado sugar (regular light brown sugar may be substituted)  4 tbsp. milk  3 large eggs  1 tsp. vanilla extract  1 3/4 cups (7 oz./200g) all-purpose flour  3/4 cup (3 oz./85g) sweet dried cranberries  1 cup (3 1/2 oz./100g) chopped pecans, walnuts or pistachios (optional)  Confectioners' sugar, for dusting (optional)

Instructions of recipe 1. Preheat oven to 350 degrees F/180 degrees C. Butter a non-stick 11-inch x 7-inch x 1.5-inch deep baking pan, or line the pan with parchment paper or aluminum foil and butter paper or foil (I recommend lining the pan with enough parchment paper or foil so you have a 2-inch overhang on all sides, so you can lift the brownies out easily once they have cooled.)  2. Break the chocolate into pieces and place into a medium size saucepan, add the butter, sugar and milk, then warm gently, stirring frequently until melted and evenly mixed. Remove from heat and allow mixture to cool slightly (about 5 minutes), then beat in the eggs one at a time. Stir in vanilla. Fold in the flour, cranberries and chopped nuts (nuts are an optional ingredient.)  3. Spoon mixture into the prepared baking pan. Place pan in preheated oven and bake for 25 to 30 minutes (do not overbake or the brownies will be dry.) Remove brownies from oven and let cool in pan for 15 minutes, then lift brownies out of pan using the parchment paper or foil overhang and transfer brownies to a wire rack to cool completely. Remove parchment paper or foil (if used) and cut brownies into squares when completely cooled. If desired, dust with confectioners' sugar.