Ingredients

• 10 4-inch puff pastry sheet squares
• 8 oz mushrooms, any kind, sliced
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/3 cup parsley leaves, roughly chopped
• 2 tablespoons olive oil
• 1/4 cup parmesan, grated
• 4 oz goat cheese
• 1/4 teaspoon each of sage, thyme, rosemary, salt, pepper
• 1 egg, whisked for egg wash
• 1/4 cup white wine (can substitute with chicken broth)

Instructions

1. Preheat the oven to 400°F and line two large baking pans with parchment paper.
2. Arrange puff pastry squares on the pans, spaced an inch apart.
3. Prick the surface of each square with a fork.
4. In a skillet, heat 1 tablespoon olive oil over medium-high heat.
5. Add shallot and garlic; sauté for 1-2 minutes.
6. Add mushrooms, remaining olive oil, and spices; cook for 2 minutes.
7. Pour in white wine; cook for 4-5 minutes.
8. Remove from heat; stir in goat cheese, parmesan, and parsley until mixed and cheese is melted.
9. Scoop mixture onto each pastry square.
10. Optionally, pinch edges to create a design.
11. Brush edges of pastry with egg wash.
12. Bake for 25-30 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 10 tarts | Calories: Kcal: 310

Ingredients

• 1 packet ginger biscuits
• 1 can condensed milk or you can use caramel Top ‘n Fill
• salt

Method

1. Put condensed milk can in a large pot of simmering water for 2.5 hours.
2. Then place in iced water to cool. If you are using Caramel Top ‘n Fill, you can skip this step.
3. Place ginger biscuits in shallow patty pans and heat them in a moderate oven for 5 minutes, then push down in pans and mold to pans.
4. Open tin of condensed milk and pipe on biscuits.
5. Sprinkle with a little salt.
6. Place on plate and serve.
7. Nice with whipped cream piped on also.
8. You can use short bread biscuits in ginger biscuits place.

Custard Tarts will always be a decadent tea time treat but these are made all the more indulgent thanks to a golden, buttery crust made from Bakers GingerNuts®. This way, every bite is a little piece of ginger-infused bliss!

Level MEDIUM
Time 40 MIN
Serves 6 – 8

INGREDIENTS
200 g Bakers GingerNuts® biscuits
150 g butter, melted
100 ml custard powder
1 Tbsp (15 ml) milk
2 cups (500 ml) milk
50 ml sugar
1 cup (250 ml) whipped cream

INSTRUCTIONS

1. Preheat the oven to 180° C.
2. Place the biscuits into a food processor and blitz to a fine crumb.
3. Add the melted butter and mix well.
4. Press the crumb into 8 x 6 cm round mini tartlet tins and bake for 3 minutes Set aside to cool.
5. Mix the custard powder and a tablespoon of milk, until combined, ensuring there are no lumps.
6. Add the 2 cups of milk and place the mixture into a medium-sized pot and heat over a low heat, stirring regularly until the mixture has thickened and comes to a gentle simmer.
7. Set aside, cover with Clingfilm, and allow to cool.
8. Whisk the cooled custard, and fold in the whipped cream.
9. Fill the cooled tartlets with custard cream and top with seasonal berries of your choice

These easy Caramel Tarts could not be more simple to make – or eat!

INGREDIENTS
12 Mini Sweet Pastry Tart Shells
395 gram tin of Caramel Top N Fill
150 ml thickened cream
2 tbsp icing sugar
1 tsp vanilla extract
1 Flake chocolate bar

INSTRUCTIONS
Remove the mini pastry tart shells from their foil containers and place onto your serving plate.
Place the thickened cream, icing sugar and vanilla extract into a bowl and use a hand mixer to whisk together until soft peaks form.
Place into the fridge until needed.
Pour the Caramel Top n Fill into a bowl and whisk until smooth.
Fill the tarts shells with the Caramel Top N Fill.
Place a small dollop of whipped cream on top of each tart and sprinkle with pieces of the Flake bar.
Place the Caramel Tarts into the fridge to chill for one hour before serving.
NOTES
These Caramel Tarts are best served the day or day after they are made.

Oond 200°C.
Voer 2 gespuite muffinpanne se holtes uit met uitgerolde skilfferkors deeg, gekoopte deeg is reg.
2 rolle deeg sal genoeg wees.
Kante van deeg kan effe aan bokant van holtes uitsteek.
Sit pannetjies in yskas terwyl jy vulsel maak.

MAAK VLA VULSEL:
VERHIT:
2 k melk,
2 k suiker
knippie sout.
KLITS SAAM:
3 E mielieblom
3 E vla-poeier
1 t vanilla geursel en 12 groot eiergele.
METODE:
Roer versigtig by warm melkmengsel.
Roer gedurig met draadklitser om klonte te voorkom.
Kook 3 minute op lae hitte terwyl jy roer. Laat 5 minute afkoel.
Verdeel die vulsel in deeg holtes.
Jy behoort so 20 tertjies uit die bestandele te kry
Bak vir 20 minute, stel oond af na 180°C en bak nog 20 minute.
WENK: Maak Meringues met die eierwitte.

Lewer 12
Bereiding : 5 minute
Gaarmaaktyd : 10 minute

1 blik (382 g) kondensmelk
4 eiers, geskei
skil en sap van 2 suurlemoene
250 ml (1 k) suiker
‘n knippie kremetart
12 soet tertdoppies, gebak

METODE:
Voorverhit die oond tot 180 °C
Klits die kondensmelk, eiergele, suurlemoenskil en sap in ‘n bak tot alles goed gemeng is.
Klits die eierwitte in ‘n aparte bak tot skuimerig en klits dan die suiker ‘n lepel vol op ‘n slag in.
Klits die kremetart saam met die laaste lepel vol in.
Skep die suurlemoenkondensmelk in die tertdoppies tot amper vol.
Skep of druk die skuim bo-oor. Bak 10 minute in die oond of tot goudkleurig bo-op.