A recipe courtesy of my mother-in-law that is so easy to make but incredibly delicious. The sweetness of condensed milk and pineapple is perfectly balanced with lemon and whipped cream adds the creamy lightness that makes this tart a winner every time. Ingredients Process
Inspired by the buttery french apple tart, this apple cake has hints of cinnamon and nutmeg that balances the sweetness of the apples. Process Preheat the oven to 170°C. Butter and line a baking tin with baking paper/parchment. In a large mixing bowl, cream the …
Process Preheat the oven to 170°C and grease the tart pan with a little bit of melted butter. Mix the rest of the melted butter with the crushed digestive biscuits and gently press into the tart pan. Leave the biscuit base in the fridge to …
Process In a mixing bowl, whip the fresh cream and caramel until stiff peaks form with an electric whisk. If this mixture is too runny then the tart will not set for easy serving. In a serving bowl or individual dessert bowls, layer the crushed …
