Make a meal of Free State favourites today!
Our focus this Tourism Month is the Free State, so Jenny Kay has created a menu with produce for which it is well known.
Try recipe number 3 below.
Pastry Ingredients:
- 250ml flour
- 80g butter, cubed
- 30ml castor sugar
- 1 egg yolk
- ice water to mix
2. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs
3. Mix in the castor sugar
4. Add the egg yolk and enough ice water to bring the dough together
5. Knead lightly until smooth .
6. Wrap in plastic and refrigerate for 30 minutes
7. Roll out the dough on a lightly floured surface and line a 20cm pie plate
8. Prick the base , line with some baking paper and weigh it down with dried beans or baking beads
9. Bake blind at 180C for 10-15 minutes or until pale golden
10. Remove the paper and beans and return to the oven to dry out the base
11. Remove and cool
Filling Ingredients:
- 200g dark chocolate
- 200g milk chocolate
- 200ml cream
- 30ml cherry liqueur
Instructions:
1. Combine all the ingredients in a glass bowl and microwave on the lowest setting for 3 minutes until melted and smooth
2. Pour the filling into the cooked pastry base
3. Refrigerate until set
READ: Why everyone wants to be in Cape Town for Christmas
Topping Ingredients:
- 400g tinned black cherries
- 15ml custard powder mixed with a little water
- 30ml castor sugar
- 15ml cherry liqueur
- fresh or maraschino cherry to decorate
- cream to decorat
Instructions:
1. Drain the cherries.
2. Put the liquid into a glass bowl.
3. Microwave on high for 2 minutes.
4. Stir in the custard powder mix and return to the microwave and cook on full power for a minute or until boiling and thickened.
5. Remove and stir in the castor sugar and liqueur.
6. Cool slightly.
7. Spoon over the chocolate filling and arrange cherries on top and decorate with whipped cream.
NOTE: to save time you can buy ready made shortcrust pastry or you can make your favourite biscuit base.
This tart can also be made in individual tart pans.
Serves 6-8