3 x Most loved Braai (BBQ) Desserts.

Most Loved Braai Desserts:

1. Peppermint Crisp Tart
2. Milk Tart Cupcakes
3. Lemon Meringue Pie

Peppermint Crisp Tart Recipe:

Don't miss out on this recipe.  There are South African shops all over the UK, so you can purchase Peppermint Crisp in the UK, cost is £1.95 each from Jumbo in Slough.  You can visit their website: https://southafricanshop.co.uk to purchase online.  Beneath there are some really tasty alternatives.

Peppermint Crisp Tart is a classic South African dessert loved for its creamy and minty layers. Here's the traditional recipe, followed by some alternatives for those who might not have access to Peppermint Crisp.

Ingredients:

• 1 packet (200g) Tennis biscuits or Digestive biscuits (or any plain, sweet biscuits)
• 1 can (397g) sweetened condensed milk
• 1 cup (250ml) heavy cream (whipping cream)
• 1 teaspoon mint extract or peppermint essence
• 1 large Peppermint Crisp chocolate (or any mint-flavored chocolate), grated or crushed

Instructions:

1. In a mixing bowl, whip the heavy cream until stiff peaks form.
2. Gently fold in the sweetened condensed milk and mint extract until well combined.
3. Layer the bottom of a rectangular or square dish with a single layer of biscuits.
4. Spread a layer of the cream mixture over the biscuits, smoothing it out evenly.
5. Repeat the process, alternating layers of biscuits and cream until you use up all the ingredients, ending with a layer of the cream mixture on top.
6. Sprinkle the grated or crushed Peppermint Crisp chocolate on top of the final layer of cream.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the dessert to set.
8. Serve chilled and enjoy the refreshing goodness of Peppermint Crisp Tart!

Peppermint Crisp Alternatives:

If you can't find Peppermint Crisp chocolate, or want a fresh take, you can try these alternatives:

• After Eight Mints: These mint-flavored chocolates can be chopped or crushed to use as a topping.
• Mint Aero Bar: An aerated mint-flavored chocolate that can be grated or crushed.
• Andes Mints: These are popular chocolate mints and can be used in place of Peppermint Crisp.
• Crushed Candy Canes: For a homemade touch, crush candy canes and use them as a minty topping.
• Mint Chocolate Chip Cookies: Crush mint-flavored chocolate chip cookies and use them as an alternative topping.

Remember, the beauty of this dessert is its versatility, so feel free to get creative and use any mint-flavoured chocolate or candies you have available. The result will still be a delicious and refreshing treat!

Milk Tart Cupcakes

Milk Tart Cupcakes are a delicious and creative twist on the classic South African dessert, Milk Tart (Melktert). These cupcakes combine the flavors of a creamy milk custard and a sweet cinnamon crust, making them a delightful treat. Here's the recipe:

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Milk Tart Filling:

• 2 cups whole milk
• 1 cinnamon stick
• 1/2 cup granulated sugar
• 2 large egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 180°C (350°F) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. Divide the cupcake batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake the cupcakes in the preheated oven for approximately 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. While the cupcakes are baking, prepare the milk tart filling. In a saucepan, heat the whole milk with the cinnamon stick over medium heat. Bring it to a simmer, then remove from heat and let it cool slightly.
9. In a separate bowl, whisk together the granulated sugar, egg yolks, cornstarch, flour, and vanilla extract until smooth.
10. Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
11. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and resembles a custard. This should take about 5-7 minutes.
12. Remove the saucepan from the heat and let the milk tart filling cool to room temperature.
13. Once both the cupcakes and milk tart filling are cool, use a cupcake corer or a knife to make a small hole in the center of each cupcake.
14. Spoon the milk tart filling into the holes of each cupcake, filling them to the top.
15. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
16. Sprinkle the cinnamon sugar mixture over the milk tart filling on each cupcake.
17. Chill the Milk Tart Cupcakes in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Enjoy these delightful Milk Tart Cupcakes, a fusion of two beloved South African desserts, with friends and family!

Lemon Meringue Pie

Lemon Meringue Pie is a classic dessert loved for its tangy lemon filling and fluffy meringue topping. It's a perfect combination of sweet and tart flavors. Here's a traditional recipe to make this delicious pie:

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

For the lemon filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup fresh lemon juice
• 4 large egg yolks
• 2 tablespoons unsalted butter
• Zest of one lemon

For the meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions:

For the crust:

1. In a food processor, combine the flour, granulated sugar, and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, and continue pulsing until the dough comes together.
3. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 190°C (375°F).
5. On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish.
6. Carefully transfer the rolled-out dough to a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the edges decoratively.
7. Prick the bottom of the crust with a fork and place a piece of parchment paper or aluminum foil over the crust. Fill it with pie weights (or dried beans/rice) to prevent the crust from puffing up during baking.
8. Bake the crust in the preheated oven for about 12-15 minutes or until the edges are golden brown. Remove the parchment paper and weights and let the crust cool completely.

For the lemon filling:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. Gradually stir in the water and lemon juice until the mixture is smooth.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil.
4. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot lemon mixture to the egg yolks while whisking continuously to temper the yolks.
5. Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon mixture, stirring constantly.
6. Cook the lemon filling over medium heat for an additional 2-3 minutes until it thickens further.
7. Remove the saucepan from heat, and stir in the unsalted butter and lemon zest until the butter is melted and well combined.
8. Pour the lemon filling into the baked and cooled pie crust.

For the meringue:

1. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on low speed until frothy.
2. Add the cream of tartar and continue beating on medium speed until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed until stiff peaks form and the meringue is glossy.

Assembling the pie:

1. Preheat your oven to 175°C (350°F).
2. Spread the meringue evenly over the lemon filling, making sure it touches the crust all around.
3. Use the back of a spoon to create peaks and swirls in the meringue.
4. Bake the pie in the preheated oven for about 15-20 minutes or until the meringue is lightly golden brown.
5. Remove the pie from the oven and let it cool completely before serving.

Enjoy this delightful Lemon Meringue Pie as a refreshing and tangy dessert after a meal or on any special occasion. The contrast between the zesty lemon filling and the fluffy meringue topping makes this pie a true crowd-pleaser!

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