5-INGREDIENT SWEETS
Everyday food Impressive desserts don’t always equal extra-long shopping lists!
CHOC GANACHE TART
SERVES 8 PREP 10 MINS COOK 35 MINS + CHILLING + COOLING
2 sheets frozen puff pastry, thawed ²⁄3 cup thickened cream 200g dark chocolate, finely chopped, plus extra shards to serve (see tip) 1 cup hazelnuts, roasted, skins removed, roughly chopped 1 cup caster sugar
1 Line a 12cm x 37cm rectangular fluted loose-based tart pan with pastry, pressing join to seal. Chill 30 mins until firm. Trim pastry and prick base with a fork. Blind-bake 20 mins. Remove weights and paper. Bake a further 15 mins until golden. Cool completely.
2 To make ganache, in a saucepan, heat cream until just below boiling. Place chocolate in a heatproof bowl. Pour over hot cream. Stir until melted and smooth. Chill 45 mins until thickened.
3 Line an oven tray with baking paper. Arrange hazelnuts on tray. In a saucepan, combine sugar and ¼ cup water on low, stirring until sugar is dissolved. Increase heat to high. Boil, without stirring, 5 mins until light caramel. Pour over hazelnuts. Allow to set.
4 Whisk ganache until loosened slightly, then dollop into prepared tart shell. Break praline into shards and arrange over ganache. Top with chocolate shards.
STICKY STRAWBERRY & TOASTED ALMOND ICE-CREAM
MAKES 2 LITRES PREP 10 MINS COOK 10 MINS + COOLING + FREEZING
500g frozen strawberries 1 cup caster sugar 2 tsp vanilla bean paste 120g packet slivered almonds, toasted, roughly chopped (see tip) 2 litres vanilla ice-cream, softened
1 In a frying pan, stir strawberries and sugar on medium heat 8-10 mins until syrup is thick and sticky. Break up strawberries using a wooden spoon. Stir through vanilla bean paste. Cool.
2 In a large bowl, stir almonds into softened ice-cream. Swirl through sticky strawberry mixture. Transfer to an 8-cup freezer-safe container. Freeze overnight until firm.
3 Scoop the ice-cream into waffle cones to serve, if you like.
PAVLOVA WITH PEACHES & CREAM
SERVES 8 PREP 10 MINS COOK 1 HOUR + COOLING
6 egg whites, at room temperature 1½ cups caster sugar 600ml thickened cream 820g can sliced peaches, drained ¹⁄3 cup pistachios, chopped
1 Preheat oven to 150°C. Line a large oven tray with baking paper.
2 In a bowl of an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until mixture is stiff and glossy. Dollop meringue onto tray in a 22cm round. Transfer to oven. Reduce temperature to 120°C. Bake for 1 hour. Turn off oven and allow pavlova to cool completely in oven, with the door ajar.
3 In a large bowl, using an electric mixer, whip cream until soft peaks form. Pile cream into pavlova case. Top with peaches and sprinkle with pistachios to serve.