This almond, apricots, coconut and mint tart is absolutely delicious. Perfect treat for your family or friends, to enjoy with a cup of coffee or tea.
For the pastry:: 250 g flour I use light spelt flour 125 g unsalted butter cold and cubed 50 g icing sugar 2 egg yolks 1 tbsp buttermilk or yoghurt pinch salt pink Himalayan For the tart:: 120 g canned apricots approx 6 med halves 125 g cream cheese 100 g cane sugar 125 g ground almonds 2 eggs medium 1 tbsp fresh mint finely chopped plus few leaves to decorate 2 dashes apricot extract For extra flavour optional ( 2 drops ) 3 tbsp desiccated coconut plus extra to sprinkle over 1 tbsp almond flakes to sprinkle over
1. Preheat the oven to 170°/160°C fan assisted or 325°F and grease a tart tin or pan. I used a rectangular tin (36cm x 12cm x 2.5 cm) 14" x 4.75" x 0.98". I have lined this with parchment paper. 2. To ...
This vegan vanilla cake with blackberry whipped cream is a soft vanilla cake topped with light whipped cream and sweet blackberries. It's made with 9 healthy ingredients, gluten free, and fruit sweetened.
Silky and sweet pudding made using sago pearls (sabudana), milk and sugar is sabudana kheer. Sabudana kheer is flavored with cardamom, coconut, and saffron. These flavors complement the kheer very justly. It is a very common preparation during the fasts as sabudana is consumed a lot during fasts.
When mangos are in high season, they are just asking to be put in a dessert. Something light, which will leave a nice fruity aftertaste, something exotic and not to heavy in the calorie count department, just like this mango cake.
Step 1Preheat the oven at 350 deg F.
Step 2Oil two pans. Then dust it with flour.
Step 3Line the pans with parchment round at the ...