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Pies and Tarts
On this page you will find recipes with the words
"Pie" or "Tart" in the title


Pies have been a famous dish enjoyed all over the world for many years. Some
make for a great lunch and others are serve as a wonderful desert after a
home cooked meal. They are known to be so delicious that they are even
depicted in several cartoons and comic strips usually sitting on a
windowsill. Smells from the pie would travel through the air and reach a
characters nose and would carry them to the pie as if they were floating to it.


Pies and Tarts Index

Milk Tart - Condensed Milk
Milk Tart - Traditional
Milk Tart - Crustless
Quick Milk Tart (Microwave)
Savoury Tart
Marshmallow Tart
Banana Caramel Tart
Lemon Meringue

Caramel Fridge Tart
Cassata Fridge Tart
Chocolate Fridge Tart
Coconut Fridge Tart
Coffee Fridge Tart
Lemon Fridge Tart
Mealie Pie
Karoo Ostrich Pie
Beef and Beer Pie
Boerewors Pie
Cabbage and Mince Pie
Cape Fruit Tart
Chicken Liver Pie
Curried Mince Pie
Farmhouse Bobotie Pie
Tipsy tart
Cremora Tart
Peppermint Crisp Fridge Tart
Microwave caramel milk tart 
Cremora fridge tart  
Peppermint fridge tart 
Banana fridge tart 
Strawberry mousse 

Caramel banana fridge tart 
Lemon fridge tart 
Easy sweetcorn tart
Maize meal tart 
Steak and Kidney pie
Traditional Steak and Kidney pie


Among children, home made pies have become and iconic dish when visiting a
grandparents house or cabin. Today there are many log cabins for sale still
and make wonderful places for families to spend quality time.


Milk Tart - Condensed Milk

1 tin condensed milk
500 ml milk
2 tbs custard powder
1 egg
2 tbs cornflower (Maizena)
5 ml vanilla
Tennis biscuits

Boil condensed milk and milk together. Stir continuously to prevent burning.
Mix custard powder, cornflower, egg and vanilla with some of the milk.
Add custard powder mixture to boiling milk and stir till it thickens.
Pour over crust of Tennis biscuits and sprinkle with cinnamon.

Milk Tart - Traditional

7 ml butter
1 ml salt
1 stick cinnamon
750 ml boiling milk
10 ml custard powder
15 ml cornflour
15 ml cake flour
25 ml cold milk
125 ml white sugar
4 large eggs, separated
2 ml almond essence
Cinnamon sugar (5 ml ground cinnamon for every 65 ml sugar)
500 g puff or flaky pastry

Line 2 pie plates with the pastry and make a raised edge for each. For the filling, add butter, salt and cinnamon to boiling milk. Mix the custard powder, cornflour and flour to a paste with the cold milk. Stir in a little of the hot milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon stick. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture then add the almond essence. Gradually fold in the egg whites. Pour the mixture into the pastry cases and bake at 200 C for approx 10 minutes. Lower the temperature to 180 C and bake for a further 10 to 15 minutes or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar. After eating send me an email thanking me for this recipe!!

Crustless Milk Tart

4 eggs, separated
200g (250ml) sugar
60g (75ml) butter or margarine, melted
140g (250ml, unsifted, measured) cake flour
5ml baking powder
pinch of salt
1litre milk
5ml vanilla essence
40g (50ml) cinnamon sugar (ground cinnamon mixed with sugar)

Preheat oven to 180ºC ( 350ºF).
Grease tart pans with a volume of 1litre each or spray with non-stick spray.
Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking powder and salt together and beat it into the egg mixture. Add milk and vanilla essence and mix.
Beat egg whites till firm and fold into milk mixture with a metal spoon; the mixture is thin. Pour mixture into tart pans and bake for 40 - 50 minutes on middle oven shelf till done.
Serve hot or cold.

Quick Melktert (Microwave)

This recipe for Melktert (Milk Tart) is quick and easy as it uses the microwave to cook it rather than the traditional way in the oven.

1 pack tennis biscuits (Plain butter biscuits will also do)
1 tin condense milk
3 cups warm water
15ml margarine
100ml maizena (corn flour)
75ml cold water
1ts vanilla essence
2 medium eggs

Arrange the tennis biscuits in a dish, making a base for the mixture. Mix the condense milk, margarine, warm water and microwave for 3 minutes.

Mix maizena, cold water, vanilla essence, eggs and salt separately. Combine the two mixtures. Microwave for 5 minutes on high. Slowly pour mixture over the tennis biscuits.

Crush one or two tennis biscuits with a rolling pin and then sprinkle cinnamon and crumbs over the mixture. Let the mixture set in the fridge and enjoy!

Pumpkin Au Gratin Pie - see vegetable recipes

Savoury Tart
A firm favorite at family gatherings.

500 g cake flour
5 ml salt
350 g butter or margarine
175 ml iced water
30 ml lemon juice

Sift flour and salt into a bowl. Rub the butter or margarine into the mixture until it resembles coarse crumbs. Sprinkle the water and lemon juice over the mixture. Press the dough lightly together, do not knead. Wrap the dough in waxed paper until needed.

30 ml cornflour
500 ml milk
4 large eggs, beaten
3 rashers rindless bacon, chopped
2 slices ham, cubed
5 slices salami, smoked sausage or chopped vienna sausages
30 ml finely chopped onion
30 ml finely chopped fresh parsley
250 ml grated Cheddar cheese
30 ml seeded and chopped green sweet pepper

Line a large pie dish with the pastry. For the filling, combine the cornflower and milk then stir in the remaining ingredients, mixing well. Pour the filling into the pastry shell and bake the tart at 180 C for 25 minutes or until the pastry is golden and the filling has set. Serve hot.

Marshmallow Tart
Requested by Sharon Pryor

18 marshmallows (about 250 g or 1/2 pound)
250 g chocolate bar with nuts
half cup milk
1 cup cream
1 baked pie shell

Melt marshmallows and chocolate in the milk over boiling water or slow heat stirring constantly.
Let cool a bit and fold in whipped cream.
Pour mixture in pie shell and put in fridge till set. Remove from fridge just before serving.

Banana Caramel Tart
Requested by Sharon Pryor

1 packet (200g) ginger biscuits, crushed
75 g (80 ml) butter or margarine, melted

1 packet lemon jelly powder
125 ml boiling water
125 ml cold water
6 average size bananas
juice of 2 lemons
1 tin 9385g) caramel condensed milk
1 tin (170g) evaporated milk kept in freezer or fridge overnight
125 ml whipped cream

Mix biscuit crumbs and butter well. Press into pie dish ( 2 litre volume) with the back of a spoon to form pie crust and leave in fridge till needed.
Dissolve jelly powder in hot water. Add cold water, mix and leave to cool, till it thickens but not set.
Peel 5 of the bananas and cut in slices. Mix the slices lightly with the lemon juice to prevent browning.
Place banana slices into pie crust.
Whip the condensed milk and add the jelly.
Whip the evaporated milk till stiff and foamy. 
Fold into the condensed milk.
Pour the mixture over the bananas and place in fridge to set.
Just before serving, garnish the pie by placing the remaining sliced banana, dipped in lemon juice onto the pie.
Decorate the edge of the pie with the cream.

Lemon Meringue 
...sent to me by Lindsay Smith with the comment: "just a word of warning. This is fattening!"

shell - 1/2 pkt Marie biscuits
1/4 lb butter (melted)

filling- 1 tin condensed milk
2 eggs separated
1/4 cup lemon juice
1/4 tsp lemon essence
3 Tblsp sugar

Shell: crush the biscuits and mix with the melted butter. Line a 9inch greased pie plate with this mix.
Filling: beat the condense milk, lemon juice, lemon essence and the egg yolk together. Pour this mix over the crushed biscuits.
Meringue: beat the egg whites while gradually adding 3 tablespoons of sugar. Pour over the filling. Bake at 150 ºC till golden brown. Serve chilled.

Caramel fridge tart

200 ml milk
30 ml coffee liqueur
250 g finger biscuits
45 ml butter
125 ml icing sugar, sifted
30 ml cocoa powder
2 egg yolks
30 ml brandy
375 ml cream, chilled
10 ml instant  coffee powder
15 ml water
8 ml gelatine
50 g pecan nuts, chopped
125 g soft toffees, cut into small pieces
chocolate curls to decorate

Line the bottom of a 20 x 23 cm loaf tin with wax paper. Mix the milk and coffee liqueur, and dip the finger biscuits into the mixture. Line the bottom of the loaf tin with a row of the biscuits. Cream the butter and icing sugar together until light and fluffy. Sift in the cocoa powder, add the egg yolks and beat well. Add the brandy to the cream and whip until stiff. Fold into the butter mixture. Dissolve the coffee powder in the water and sprinkle the gelatine on top. Leave until spongy and melt over boiling water or in the microwave until just melted, taking care not to let it boil. Stir into the butter mixture. Combine the chopped nuts and toffees and set aside. Spread about a third of the cream mixture over the biscuit layer and sprinkle with a third of the nut mixture. Repeat the layers twice, ending with a layer of biscuits. Cover and chill overnight. Carefully loosen the edges with a spatula and turn out onto a serving platter. Remove the wax paper and decorate the tart with chocolate curls. Makes a medium-sized tart.

Cassata fridge tart

190 ml crushed Marie biscuits
50 ml Milo
50 ml melted butter

80 ml Van der Hum liqueur
80 ml dried fruitcake mix
15 ml gelatine
45 ml cold water
500 g creamed cottage cheese
200 ml castor sugar
10 red glacé cherries, finely chopped
10 green glacé cherries, finely chopped
15 ml preserved ginger, finely chopped
5 glacé figs, finely chopped
50 g milk chocolate, grated
397 g cream, chilled and whipped
extra glacé cherries

Spray a 24 cm loose-bottomed cake tin with non-stick spray. Mix the crushed Marie biscuits, Milo and melted butter together and press into the base of the prepared cake tin. Chill until needed. Pour the liqueur over the fruitcake mix and soak for 1 hour. Sprinkle the gelatine over the cold water and leave for a few minutes until spongy. Heat until the gelatine melts but do not bring to the boil. Cool slightly. Beat the creamed cottage cheese and castor sugar together. Fold in the glacé cherries, ginger and figs. Add the soaked fruit and liqueur and mix. Fold in the chocolate and cream and add the cooled gelatine. Mix well and spoon over the crust. Chill until set, preferably overnight. Remove from the tin and decorate with extra glacé cherries. Makes a large fridge tart

Chocolate fridge tart

200 g dark chocolate
100 g butter
10 ml brandy
400 g sponge fingers, roughly broken

Melt chocolate gently in a bowl over hot water. Melt butter over low heat. Add to chocolate. Stir in brandy and sponge fingers. Mix thoroughly but lightly. Press mixture into small loaf pan and refrigerate until set, about 1 hour. Cut into small cubes and serve with coffee.

Coconut fridge tart

1 large egg, lightly beaten
10 ml vanilla essence
50 ml cornflour
900 ml milk
200 g tennis biscuits
2 ml ground cinnamon
100 ml desiccated coconut, toasted
397 g condensed milk

Combine the condensed milk, egg and vanilla essence in a microwave dish. Mix the cornflour with a little milk and add to the condensed milk mixture. Stir in the remaining milk. Heat in the microwave on full power, for 10-15 minutes or until thick, stirring frequently. Arrange a layer of biscuits in a rectangular dish and top with half the mixture. Follow with another layer of biscuits and then the remaining mixture. Sprinkle with cinnamon and top with toasted coconut. Set aside to cool, then refrigerate for at least 2 hours before serving. Serves 8-10

Coffee fridge tart

500 ml icing sugar
250 ml soft butter
45 ml  coffee powder dissolved in a little water
3 extra-large eggs, whisked
5 ml vanilla essence
400 g Marie biscuits, broken into small pieces

Spray a 33 x 20 cm dish with non-stick spray. Sift the icing sugar. Beat the butter until light and add small quantities of the icing sugar while beating. Blend the coffee and eggs and add small quantities to the butter mixture at a time, beating well after each addition. Add the vanilla essence and mix. Fold in the biscuits and spoon into the prepared dish. Chill until firm and cut into pieces, if desired. Makes a medium-sized tart.

Lemon fridge tart

200 g (1 packet) Tennis biscuits, crushed
100 ml melted butter or margarine
3 extra large eggs, separated
125 ml castor sugar
250 ml cream, chilled
1 lemon, grated rind
80 ml fresh lemon juice

Grease a 30 x 20 cm pie dish with butter.
Mix the biscuit crumbs with the butter or margarine and press onto the bottom and up the sides of the prepared pie dish.
Chill until needed.
Beat the egg whites until stiff and add the castor sugar a spoonful at a time, beating well after each addition until the sugar has dissolved and the mixture is thick and shiny.
Beat the egg yolks well and fold into the egg white mixture.
Beat the cream until stiff and fold in together with the lemon rind and juice.
Pour over the crumb crust, cover with cling film or foil and freeze

Mealie pie

410 g creamed sweetcorn
410 g whole kernel corn
3 mealies, corn cut off the cobs
3 large tomatoes, chopped
5 large eggs
5 ml vanilla essence
45 ml brown sugar
125 ml milk
80 ml cake flour
15 ml baking powder
salt, pepper, cinnamon and nutmeg, to taste
500 ml Cheddar cheese, grated

Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla essence, sugar and milk. Mix the dry ingredients together and add the cheese, reserving some for the top. Bake in a preheated 170 ºC oven for 75 minutes or until set. Serve warm or cold.

Karoo ostrich pie

2 kg ostrich neck, on the bone and cut into chunks
500 ml water
1 onion
12 cloves
1 bay leaf
6 peppercorns
2 garlic cloves, peeled and crushed
5 ml ground coriander
2 ml cayenne pepper
10 ml mustard powder
10 ml sugar
30 ml wine vinegar
10 ml salt
2 ml black pepper
20 ml cornflour, dissolved in a little cold water (optional)
400 g frozen puff pastry, defrosted

Simmer meat gently in water with onion spiked with cloves, bay leaf and peppercorns for about 2 1/2 hours, until meat is very tender and falling off the bones. Allow to cool in the stock, then flake meat off the bones. Remove bay leaf and return meat to stock. Add remaining ingredients, except pastry, and bring to the boil. Thicken with a little cornflour if too watery. Spoon meat into a large pie dish, place spiked onion in centre and allow to cool (at this stage the meat can be frozen or kept overnight in the fridge). Roll out pastry, cut out a few leaf shapes for steam to escape and cover pie. (The onion prevents the pastry from sagging.) Bake for 1 hour at 180 ºC until browned, crisp and golden

Beef and beer pie

250 g small onions, cleaned
700 g beef cubes
85 ml cake flour
300 ml meat stock
300 ml beer
30 ml fresh, chopped parsley
salt and freshly ground pepper
500 g frozen puff pastry defrosted
whisked egg yolk

Preheat the oven to 200 ºC (400 ºF). Sauté the onions in a little oil until soft. Remove from the pan and set aside. Fry the beef cubes in the oil until brown. Return the onions to the pan and sprinkle with cake flour, mixing well. Add the stock and the beer. Reduce the heat and simmer until the sauce thickens and the meat is tender. Season with parsley and salt and pepper. On a lightly floured surface roll out the pastry until thinner. Line 4 small oven dishes or 8 aluminium foil containers, 9 cm in diameter with the pastry. Brush the edges with the egg yolk. Spoon the filling into the pie shells. Cut out 4 (or 8) lids from the pastry and place on top. Press the edges firmly together. Make a hole in the centre of the pastry, brush with egg yolk and bake for 35 minutes or until the pastry is golden brown. Serve with vegetables. Makes 4-8 pies.

Boerewors pie

500 g boerewors, casings removed
1 onion, sliced into rings
2 extra-large eggs, beaten
125 ml milk
salt and pepper
2 ml mustard powder
25 ml finely chopped parsley
50 g grated Cheddar cheese

Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done. Serve with a salad. Serves 4.

Cabbage and Mince Pie

480 g cake flour
2 ml salt
300 g butter, diced
1 extra-large egg
125 ml ice-cold water
400 g cabbage, shredded
2 onions, finely chopped
6 cloves garlic, crushed
650 g mince
400 g tomato purée
10 ml each fresh marjoram and thyme, finely chopped
salt and freshly ground black pepper
750 g ripe tomatoes, cut into thick slices
500 ml cream
6 extra-large eggs, whisked
5 ml mustard powder

Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with non-stick spray or grease well. Mix the cake flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and just enough water until the dough forms a ball around the blade when mixed. Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm thick and use to line the oven pan. Trim the edges with a sharp knife, prick the crust and chill until needed. Stir-fry the cabbage in a little oil until soft. Remove from the pan and sauté the onion and garlic until soft. Add the mince and stir-fry until lightly browned and cooked. Add the tomato puree and simmer briefly. Season with marjoram, thyme, and salt and pepper to taste. Turn the mince mixture and cabbage into the prepared crust. Arrange the tomatoes on top. Blend the cream, eggs and mustard powder, season to taste with salt and pepper and beat well. Pour over the mixture in the crust and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10 portions.

Cape fruit tart

375 g cake flour
15 ml baking powder
250 g sugar
375 g butter

4 bananas, sliced
740 g pie apples
1 pineapple, peeled and thinly sliced
410 g peach halves
80 ml chopped pecan nuts
65 ml fruitcake mix
1 lemon (juice only)
cinnamon, nutmeg and sugar to taste

Preheat the oven to 200 ºC. Sift the cake flour and baking powder together and add the sugar. Grate the butter and, using your fingertips, rub it into the dry ingredients until well mixed. Press two thirds of the pastry on to the base and along the sides of a large pie dish. Chill the rest of the pastry. To make the filling, divide each ingredient in half and arrange alternating layers of bananas, pie apples, pineapple and peach halves in the dish. Sprinkle with the nuts and fruitcake mix. Sprinkle the lemon juice on top and flavour judiciously with cinnamon, nutmeg and sugar. Repeat the layers and grate the rest of the pastry on top. Bake for about 1 hour or until the pie crust is done and golden brown. Serve hot or cold with whipped cream, if desired. Makes 1 large tart.

Chicken liver pie

6 cooked potatoes
30 ml margarine
50 ml milk
salt and pepper to taste

500 g chicken livers, cleaned
100 g fresh mushrooms, sliced
1 onion, finely chopped
60 ml butter
30 ml cake flour
190 ml chicken stock
80 ml cream
5 ml mixed herbs
salt and pepper to taste
250 ml grated Cheddar cheese

Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with non-stick food spray. Mix all the ingredients for the crust and press into the bottom and along the sides of the prepared oven dish. Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and fry the mushrooms until brown. Remove from the pan and sauté the onion in the butter until glossy. Add the cake flour, mixing until smooth. Add small quantities of the stock at a time while stirring continuously. Stir until the mixture comes to the boil and thickens. Return the chicken livers and mushrooms to the pan and add the cream and seasonings. Simmer for a few minutes before turning the mixture into the prepared crust. Sprinkle with cheese and bake for 25 minutes or until the cheese has melted. Serve with a salad. Serves 4-6

Curried mince pie

30 ml oil
1 onion, chopped
3 cloves garlic, crushed
25 ml curry powder
5 ml ground cumin
3 ml ground cinnamon
1 green apple, peeled and cubed
400 g tomato purée
20 ml freshly chopped mint
500 g lean beef mince
10 ml lemon juice
3 carrots, peeled and grated
5 sheets phyllo pastry
50 ml melted butter

1. Heat oil in a large saucepan. Add onion, garlic, curry powder and spice and sauté for one minute. Add mince and fry over a high heat, stirring all the time to break up any lumps. 2. Once mince is browned, add tomato purée, apple and carrots and bring to the boil. Simmer for 20 minutes. Stir in lemon juice and mint and season with salt and freshly ground black pepper. Allow to cool, then spoon into a greased ovenproof dish. 3. Brush sheets of pastry with melted butter, then crumple them gently. Place on top of mince mixture, making sure that the whole surface is covered. Brush again with butter. Bake in preheated 180 ºC oven for 20 to 25 minutes until golden and crisp.

Farmhouse bobotie pie

2 large onions, finely chopped
5 ml sugar
250 g grated Cheddar cheese
30 g butter
3 slices bread, crusts removed and soaked in 100 ml water
800 g lean minced meat
chicken stock cube, dissolved in 254 ml boiling water
100 ml medium-hot fruit chutney
50 ml white wine vinegar
30 ml medium-hot curry powder
10 ml turmeric
5 ml ground ginger
5 ml ground cumin
2 eggs, lightly beaten

60 ml water
410 g pie apples
15 ml castor sugar
10 ml butter
50 ml raisins, soaked until plump
60 ml walnuts, chopped roughly
15 ml cornflour

180 ml cake flour
70 ml cornflour
5 ml baking powder
125 g butter

1. BOBOTIE: Fry onions in butter until soft. Squeeze water from bread and mix into fried onions along with mince and spices. Add remaining ingredients except eggs and stir well. Cover and simmer gently for 45 minutes. Allow to cool before adding eggs. Mix well and spoon into a large, greased, ovenproof dish.
2. APPLE LAYER: Heat ingredients together for five minutes, stirring until slightly thickened. Spoon over bobotie layer.
3. TOPPING: Sift flour, cornflour and baking powder together. Place in a food processor along with butter and sugar and mix well. Mix in cheese to form a dough and grate it over apple and raisin layer. Bake in preheated 180 ºC oven for 20 to 25 minutes

Tipsy tart

250 g stoned dates, chopped
5 ml bicarbonate of soda
250 ml boiling water
375 ml cake flour
2 ml baking powder
pinch salt
125 g butter, at room temperature
250 ml white sugar
2 extra-large eggs
100 g walnuts, chopped
100 g glace cherries, halved

15 ml butter
190 ml brown sugar
250 ml water
3 ml vanilla essence
125 ml brandy

Preheat the oven to 180 ºC. Butter a 27 cm ovenproof dish with butter or spray with non-stick spray. Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water. Set aside to cool. Sift the cake flour, baking powder and salt together. Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition. Sift the dry ingredients on top and add the nuts and cherries. Add the dates, stirring until well mixed. Turn the batter into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean. Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved. Bring to the boil and reduce the sauce until it turns syrupy. Remove from the heat and stir in the vanilla essence and brandy. Pour the sauce over the hot tart as soon as it comes out of the oven. Serve lukewarm or at room temperature with custard or whipped cream. Serves 8-10

Cremora Tart

500g Cremora powder
1 tin Condensed milk
25 ml Cold water
Lemon juice to taste (I use about 250ml)
Biscuit base (Marie biscuit + butter mixed and press in dish)
Anything can be mixed in this. (Nuts, cherries, peppermint crisp etc.)

Mix cremora and water thoroughly. Add condensed milk. Add lemon juice mix. Add extras. Pour in base. Place in fridge for about 1 hour. Enjoy

Peppermint Crisp Fridge Tart

1 packet of Tennis Biscuits
1 Tin of boiled condensed milk (boiled for 3 hours)
or ready made Caramel condensed milk
500ml fresh cream (double cream)
2 tablespoons sugar
grated peppermint crisp - lots of it
or a large slab of peppermint crisp chocolate grated

Smear half the tennis biscuits with half of the caramel condensed milk and layer a shallow square glass dish with these biscuits. Sweeten the double cream with the sugar and beat until stiff (don't overdo this otherwise you'll land up with butter). Put half of the cream on top of the biscuits and sprinkle with a good thick layer of peppermint crisp chocolate. Repeat this process ending with a layer of peppermint crisp


6 Marie Biscuits
1/2 Cup Soft Brown Sugar
1 Cup Coconut
1/2 Cup Flour
Pinch Salt
1/2 Cup Margarine
2 Large Eggs
4 Cups Milk
1/2 Cup Maizena
60g Sugar
15ml Custard Powder
Pinch Salt
12.5ml Margarine
5ml Caramel Essence

1. Crush the marie biscuits and add brown sugar, coconut, flour and salt
2. Microwave the margarine in a deep bowl for 1 minute on HIGH
3. Add the biscuit mixture and mix, keeping out 30ml of biscuit mixture
4. Press the mixture into a pie plate and microwave for 2 minutes on HIGH
5. Separate the eggs, then beat the yolks with 200ml of milk
6. Add the maizena, sugar, custard powder and salt and beat till mixed
7. Add the rest of the milk
8. Microwave on HIGH for 12 minutes, stirring every 2 minutes
9. Add the butter and caramel essence
10. Beat the egg whites until stiff and fold gently into the cooked mixture
11. Pour the filling into the base, and sprinkle remaining biscuit mixture over

Cremora fridge Tart

!pkt. Tennis biscuits
! tin condensed milk
¾ cup fresh lemon juice
250g-cremora powder
1cup ice, ice, ice cold water
jelly – any flavor depending on the decoration some ideas: orange jelly – peaches top, strawberry or raspberry jelly – strawberries, lemon jelly - granadilla pulp on top), Cream can also be use for decoration if you want to.

Make jelly with 1 cup boiling water leave to coll. Mix ice water with cremora powder well. Add condensed milk mix well. Then add lemon juice mix well. Layer tennis biscuits in a fridge tart dish (long in length) and add mixture. Pour cooled jelly over mixture and add toppings (granadilla pulp or strawberry or peaches). Refrigerate try and make it the night before.

Peppermint fridge tart

1 tin caramel treat
tennis biscuits
1 box oley whip
1 slab peppermint chocolate
1 peppermint crisp

Whip oley whip with hand mixture until stiff. Add caramel treat and mix. Then grate peppermint slab and mix. Layer tennis biscuits in fridge tart dish (long in length) and add mixture. Grate peppermint crisp chocolate on top. Refrigerate try and make it the night before.

Banana fridge tart

2 pkt Borchers biscuits – blue box
6 large bananas
1 pkt Oley whip
1 large flake
Ultra Mel custard

Whip oley whip with hand mixture until stiff. Layer biscuits in fridge tart dish (long in length). Cut bananas in not to thick slice and make first layer of bananas on biscuits and then a layer of custard. Make a another layer biscuit and than layer bananas on biscuits and then a layer of custard. Lastly add oley whip on top and crumble flake for decoration. Refrigerate try and make it the night before.

Strawberry mousse

1 pkt. Raspberry jelly
500ml strawberry yoghurt
ideal milk

Mix 1 cup boiling water and 1-cup tap water with jelly. Leave to cool. Whip ideal milk well and then add 500ml strawberry yoghurt. When jelly is cooled off add to ideal milk mixture. Refrigerate try and make it the night before

Caramel banana fridge tart
150 g Marie biscuits, crushed
125 ml butter, melted
380 g Nestlé Caramel Treat
3 large bananas

Spray a 19 cm pie dish with nonstick spray. Mix the biscuit crumbs and butter and press the mixture into the prepared pie dish. Beat the caramel condensed milk until smooth and spoon into the pie crust, spreading evenly. Set aside. Dip the unpeeled bananas in boiling water to prevent discolouration. Peel and slice thinly. Arrange the banana slices on top of the caramel. Place the tart in the fridge to set. Serve cold. Makes a medium tart.

Lemon fridge tart

200 g (1 packet) Tennis biscuits, crushed
100 ml melted butter or margarine
3 extra large eggs, separated
125 ml castor sugar
250 ml cream, chilled
1 lemon, grated rind
80 ml fresh lemon juice

Grease a 30 x 20 cm pie dish with butter.
Mix the biscuit crumbs with the butter or margarine and press onto the bottom and up the sides of the prepared pie dish.
Chill until needed.
Beat the egg whites until stiff and add the castor sugar a spoonful at a time, beating well after each addition until the sugar has dissolved and the mixture is thick and shiny.
Beat the egg yolks well and fold into the egg white mixture.
Beat the cream until stiff and fold in together with the lemon rind and juice.
Pour over the crumb crust, cover with clingfilm or foil and freeze.

Easy sweetcorn tart

3 rashers bacon, chopped
2 tomatoes, peeled, seeded and chopped
410 g canned whole-kernel sweetcorn, drained
10 ml curry powder
250 ml grated Cheddar cheese
4 extra large eggs, whisked

Preheat oven to 180 °C and grease a 24 cm pie dish with margarine.
Fry the bacon in a pan until done, then mix with the remaining ingredients.
Turn the mixture into the prepared dish.
Bake for 30 minutes or until just firm.
Serve with a salad.

Maize meal tart

1 L Water
750 ml maize meal
salt to taste
100 g butter
410 g whole kernel corn
65 ml olive oil
1 onion, chopped
10 ml crushed garlic
1 1 red, 1 yellow and 1 green pepper, chopped
250 g bacon, chopped
250 g cooked ham, diced
250 g button mushrooms, chopped
250 ml fresh cream
250 ml milk
1 1 pkt white onion soup
410 g cream style sweetcorn
15 ml chopped fresh parsley
Salt and pepper to taste
500 ml grated cheddar cheese

1. To make pap; bring water to boil, add salt and maize meal, stir until stiff.
2. Add butter and whole kernel corn, cook on a low heat stirring frequently for 20 minutes or until cooked through.
3. To make filling; heat oil in a large pan, fry onion, garlic and peppers until transparent, add bacon, ham and mushrooms, and cook for 10 minutes.
4. For the sauce; combine cream, milk, onion soup, sweetcorn, parsley and seasoning, simmer gently until slightly thickened.
5. To assemble; use a large baking dish and make layers starting with pap, then bacon mixture, spoon sauce over then sprinkle with cheddar cheese. Repeat layers ending with grated cheese.
6. Bake in preheated oven at 180°C for 30 minutes. Serve warm with a salad.

Steak and kidney pie

60 ml (4T) oil
750 g chuck steak, cut into 2cm cubes
250 g ox kidney, cleaned and cut into 2cm pieces
1 large carrot, diced
2 cloves garlic, crushed
30 ml (2T) flour
250 ml (1 cup) beef stock
15 ml (1T) fresh parsley, chopped
45 ml (3T) Worcestershire sauce
5 ml salt
5 ml freshly ground black pepper
1 pkt frozen puff pastry, thawed

1. Heat half the oil in a large saucepan and cook steak and kidneys until browned.
Remove from the pan and set aside.

2. Heat remaining oil. Add onion, medium heat until browned. Return meat to pan, add flour and stir to mix.
Cook for 1 minute and slowly stir to mix.
Cook for 1 minute and slowly stir in beef stock, mixing the flour in well.

3. Add parsley and Worcesershire sauce. Season to taste.
Reduce heat, cover and simmer for 45 minutes, or until meat it tender.
Allow to cool.

4. Pre-heat oven to 180°C.
Fill a 1,5-litre pudding basin with beef filling.
Roll out pastry until large enough to fully cover the dish.
Dampen edges of dish and pastry with water.

5. Lay pastry over pie and gently press down.
Trim overhanging edges with a sharp knife.
Re-roll the scrap pieces to make decorative shapes and place over pie.

6. Cut a few slits in the top of the pastry to allow steam to escape.
Bush top of pie with milk or egg wash.
Bake for 20 minutes, or until pastry is golden.

Traditional steak and kidney pie

1 beaten egg for brushing
750 g boneless neck of beef, fat trimmed
225 g ox kidney
15 ml cooking oil
1 large onion, chopped
5 ml salt
1 ml freshly ground black pepper
1 bay leaf
30 ml chopped parsley
250 ml meat stock
30 ml cake flour
120 g cake flour
1 ml salt
100 g butter or margarine
50 ml iced water (or more as needed)
10 ml lemon juice

Cut beef into 25 mm cubes. Soak kidney in lukewarm salt water. Cut in half, remove membrane and inside hard core of kidney, and cube. Brown beef and kidney in heated cooking oil. Add onion and sauté, then add salt, pepper, bay leaf and parsley. Heat stock and add to meat. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until the meat is tender. Thicken liquid with cake flour mixed to a paste with a little water. Allow meat mixture to cool slightly before turning into a pie dish. Place pie funnel in centre. SHORTCRUST PASTRY: Sift dry ingredients together. Cut butter into small pieces and rub into flour. Stir in iced water and lemon juice and mix to a firm dough. Place in a plastic bag and chill for 20 minutes. Roll pastry out 5 mm thick and cover meat. Cut a slit on top of the dough for pie funnel exit (to allow steam to escape). Brush with egg and bake at 200 ºC for 15 minutes or until pastry is golden brown.

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