What's For Pudding?
Woolworths TASTE|August 2019
What's For Pudding?

You don’t have to be a woman to be a great pastry chef, but these women are all undeniably at the top of the dessert game. We asked them to share their most requested, most foolproof recipes because nothing brings happiness like a wedge of cheesecake you can call your own

Dessert Game


Owner, Brik Café


“Frangipane tarts always remind me of my dad. Growing up, we lived in quite a healthy home. My mom would limit the ‘junk’ foods we were exposed to and we were offered alternatives to sweets, such as grapes, raisins, dark chocolate, and my dad’s all-time favorite, marzipan. That’s what frangipane tarts spark in my memory. The smell and texture of the marzipan are mimicked by the baked almond in this tart. Combining it with my little girl’s favorite fruit, granadilla, creates a feeling of home and love.” @brik_cafe

Makes 2 x 18 cm tarts or 1 x 28 cm tart A LITTLE EFFORT


Preparation: 1 hour, plus 1 hour's chilling time

Cooking: 1½ hours

For the base:

flour 375 g

icing sugar 50 g

butter 200 g

free-range egg 1

For the granadilla jam:

granadillas 6

water 1 cup

lemon ½, juiced

sugar (caster, brown or coconut) 225 g

For the frangipane filling:

butter 125 g, diced

icing sugar 125 g

free-range eggs 2

free-range egg yolk 1

almond flour 125 g

granadilla seeds 1 cup

dark rum 1 T

1 Preheat the oven to 180°C. Grease and line the base of an 18 cm loose-bottomed tart tin.

2 Wash the granadillas for the jam, cut in half and remove the seeds. Set aside. Put the shells into a bowl of boiling water and allow to stand while you make the base.

3 Place the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg and pulse again until the dough comes together. Wrap in cling wrap, then chill for 1 hour.

4 While the pastry is resting, make the jam. Place the soaked granadilla shells into a saucepan with the soaking water and boil for 30 minutes or until the insides of the shells are tender. Drain and scoop out the soft pulp inside the shells. Chop up the pulp.

5 Place the soft pulp, seeds, and water in a pan and bring to the boil. Add the lemon juice and sugar, stir until dissolved and boil rapidly to a set point, about 20 minutes. You will use a fair amount of the jam for the tart. Store any leftover jam in a sterilized jar with an airtight lid.

6 Roll out the pastry to 3-4 mm thick on a lightly floured surface (half will fill an 18 cm tin). Line the tart tin with the pastry, making sure there no gaps between the tin and the pastry, and carefully trim the edges using a sharp knife. Chill for 15 minutes.

7 To make the frangipane, cream the butter and icing sugar in an electric mixer until pale and fluffy. Add the eggs and the egg yolk, one at a time. Once incorporated, fold in the almond flour, granadilla seeds, and rum.

8 Remove the tin from the fridge, then brush the base with half the granadilla jam. Spread the frangipane on top. If you prefer a crunchier base, you can blind bake the base before brushing it with jam. Bake for 25–30 minutes, or until golden and cooked through.

9 Remove from the oven and allow the tart to cool slightly before carefully brushing the top with the remaining granadilla jam. Serve with custard, cream or ice cream.

WINE: Villiera Jasmine White Blend 2018


Pastry chef, Janse & Co.


“Last year my husband Arno Janse van Rensburg and I went to San Sebastian where they make the best cheesecake ever. It’s basically burnt on top and very soft in the center. I tried and tested a few recipes and this one works perfectly for me. Introducing my baked Spanish-style cheesecake with salted honeycomb and orange-and-vanilla gastrique!” janseco.com

Serves 14 to 16


Preparation: 30 minutes, plus 24 hours’ chilling time

Baking: 23 minutes

good-quality cream cheese 1 kg

cream 2 cups

caster sugar 380 g

medium free-range eggs 8

rice flour 1 T

For the orange-and-vanilla gastrique:

caster sugar 100 g

brandy 5 T

orange juice 1 cup

vanilla pod ½, seeded

For the salted honeycomb: caster sugar 200 g

honey 2 T

glucose 70 g

bicarbonate of soda 2 t

salt 1 t , plus 1 T flaked salt to decorate


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August 2019