African
African - Desserts and Sweets
South African Peppermint Crisp Tart with Caramel and Cream
Chef's Menu Description
Tender orchard fruits baked beneath a golden, crisp butter and oat crumble, served warm with velvety Madagascan vanilla custard or double cream.
Ingredients
- • 2 cups plain flour, semolina, teff, or sweet potato starch
- • 1 cup full-cream milk, coconut milk, or double cream
- • 1/2 cup caster sugar, date molasses, or wild blossom honey
- • 50g unsalted butter or niter kibbeh
- • 2 free-range eggs
- • 1 tsp baking powder or active yeast
- • 1 tsp ground cinnamon, green cardamom, nutmeg, or orange blossom water
- • 1/4 tsp sea salt
- • Toppings: toasted sesame seeds, shredded coconut, or flaked almonds
Preparation Steps
1
Phase 1
Whisk eggs, sugar, melted butter, and flavorings until light and creamy; gently fold in sifted dry ingredients to form a smooth batter or soft pastry dough.
2
Phase 2
Form into individual pastries, braided knots, fritters, or pour into a buttered baking dish.
3
Phase 3
Bake in a preheated oven at 180°C for 25-30 minutes until golden and spongy, or deep fry in clean hot oil at 180°C until crisp and puffed.
4
Phase 4
Douse hot pastries in ice-cold spiced honey syrup, or pour warm vanilla cream sauce over the baked sponge.
5
Phase 5
Garnish with toasted nuts, coconut flakes, or ground cinnamon; serve warm with spiced tea or coffee.