CHIC PICNIC
Chocolate and
raspberry tart
A picnic is not complete
without chocolate!
Pastry:
1 cup (150g) cake flour
+ extra for dusting
¼ cup (30g) cocoa
powder
½ cup (60g) icing sugar
Pinch salt
½ cup (125g) chilled
butter cubes
1 egg, whisked
¼ cup (60ml) ice-cold
water
Filling:
2 cups (500ml) cream
½ cup (100g) castor
sugar
300g dark chocolate,
chopped
2 eggs
1 tsp (5ml) vanilla
essence
1 punnet (200g) fresh
raspberries + extra
punnet for serving
SERVES 8
Place dry ingredinets for
pastry in food processor.
Add butter cubes and
blitz until it has a
sand-like consistency.
While motor is running,
add egg then water –
just enough until pastry
comes together.
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Shape into a flat 10cm
disc, wrap in clingfilm
and chill for 10 minutes.
Preheat oven to 180°C.
Roll pastry out on a
floured surface into
a 20-23cm circle.
Line a loose-bottomed
tart tin with pastry.
Prick base with a fork,
line with baking paper
and fill with beans/rice.
Blind bake pastry for
12-15 minutes, remove
beans and paper, and
bake for another 5-8
minutes until golden.
Heat cream and sugar
in a pot until steaming
hot, stirring to help
sugar dissolve.
Remove from heat,
pour over chocolate
and stir until chocolate
is melted.
Whisk in eggs and
vanilla essence.
Place raspberries in tart
shell, pour in chocolate
mixture and bake tart
at 180°C for 20-25
minutes. (It should still
be slightly wobbly in
the middle.)
Cool at room
temperature, then
refrigerate for at least
1 hour to set.
Serve topped with
extra raspberries.
Passion fruit
yoghurt tea loaf
Perfect for beginner
bakers – not much can
go wrong! Add some
zesty icing and you’ll
win over a crowd.
2 eggs
1 cup (150g) castor
sugar
¾ cup (180ml) olive oil
2 cans (115g each)
granadilla pulp
1 tsp (5ml) vanilla
essence
½ cup (125ml) PnP
double-cream plain
yoghurt
1½ cups (225g) selfraising flour
Pinch salt
Icing:
½ cup (125g) soft butter
1 tsp (5ml) vanilla
essence
1 cup (150g) icing
sugar
1 can (115g) granadilla
pulp
SERVES 8
Preheat oven to 180°C.
Line 25 x 14cm loaf tin
with baking paper.
Cream eggs and sugar
together using an electic
mixer or food processor.
Add oil in a thin stream
while whisking.
Mix in granadilla pulp,
vanilla and yoghurt.
Fold in flour and salt
until well combined.
Pour into lined loaf tin.
Bake for 35-40 minutes,
or until an inserted
skewer comes out clean.
Cool in the tin for 5-10
minutes, unmould and
cool completely on
a wire rack.
Whisk butter and vanilla
together until soft.
Add icing sugar in
3 batches, mixing in well
before adding the next.
Top cake with icing and
drizzle over granadilla
pulp just before serving.
Old-school
blueberry and
coconut chewy
biscuit bars
The perfect sweet treat
for a picnic basket – if
you haven’t eaten them
all straight from the pan!
1½ cups (375g) butter
1½ cups (300g) brown
sugar
2 eggs
2 Tbsp (30ml) milk
½ Tbsp (7ml) vanilla
essence
¼ cup (25g) desiccated
coconut
2½ cups (375g)
self-raising flour, sifted
1 tub (100g) fresh
blueberries
Pinch salt
MAKES 12-15
Preheat oven to 180°C.
Line a 35 x 25cm baking
tray with baking paper.
Cream butter and sugar
together in a bowl.
Add eggs one at a time,
incorporating each fully
before adding the next.
Whisk in milk and
vanilla essence.
Combine coconut and
flour in a bowl, then add
to batter, mixing well.
Fold in berries and pour
batter into baking tray.
Bake for 40-43 minutes
until a golden-brown
crust forms.
Cool slightly in tray,
then slice into bars.
Cool completely
and store in an
airtight container.
Wait ... there’s more!
Head on over to pnpfreshliving.com
for more baking inspiration!
Fresh Living – Spring 2021 | 51
2021/08/20 13:59