casa e cucina

INGREDIENTS

400g good quality dark chocolate

140g marshmallows

50g Turkish delight

½ cup shredded coconut, toasted

½ cup peanuts, roasted

METHOD

Melt chocolate over pot of simmering water in a glass bowl making sure not to touch the water.

In the meantime place a baking paper in a tray.

Toss all the ingredients into the melted chocolate and quickly mix through.

Pour the mixture into tray and place in the fridge to set.

Use a sharp knife to cut marshmallows into small bite sized piece.

INGREDIENTS

• 100g of butter
• 100g of white sugar
• 1 Pear
• 1 Apple
• 1 Peach
• 1 Vanilla Bean
• 30ml Brandy
• 30ml Amaretto Liquor
• 1 sheet of  puff pastry

METHOD

1. Preheat the oven to 200C, Measure your pan and cut your pastry sheet into a round disc to fit as a lid. Cover the pastry so it doesn’t dry out and put aside for later.
2. Peel the pear, apple and peach cut each one in half removing the core. Brush with lemon juice so they do not brown.
3. Melt the butter and sugar in heavy bottomed seasoned cast-iron pan until a caramel starts to form add the brandy and Amaretto liquor and scrape the vanilla seeds out and place in the sauce and then arrange the fruit in the caramel sauce.
4. Place the pastry round securely on top of the fruit and remove from stove and place in the oven for 15 to 20 minutes until the pastry is golden brown.
5. Place a serving dish over the pan and flip upside down to reveal the beautiful tart.