Deca­dent Desserts MUM for

Spoil her silly with these beau­ti­ful baked desserts

Women's Weekly (Malaysia) - - Entertain -

FRUITTI TUTTI LEMON TART Prep and Cook 30 mins + re­frig­er­a­tion / Serves 8

250g gin­ger­nut bis­cuits

125g but­ter, melted

½ cup toasted flaked al­monds

2 x 395g cans sweet­ened con­densed milk

6 egg yolks

1 tbsp finely grated lemon rind

1 cup lemon juice

1 mango

1 peach

1 plum

250g fresh rasp­ber­ries

1. Pre­heat oven to 180°C. Lightly grease a 23cm-24cm fluted loose-bot­tomed flan tin. Place the flan tin on an oven tray.

2. Process the bis­cuits in a food pro­ces­sor un­til fine crumbs form. Stir in melted but­ter and al­monds. Press the mix­ture into the base and side of pre­pared tin. Re­frig­er­ate while pre­par­ing fill­ing.

3. Beat sweet­ened con­densed milk, yolks, lemon rind and juice in a medium bowl with an elec­tric mixer un­til thick and smooth (about 3-5 mins).

4. Pour fill­ing into the biscuit crust. Bake for 15-20 mins or un­til just set. Cool to room tem­per­a­ture, then re­frig­er­ate for 3 hours or overnight.

5. Cut off the cheeks of the mango, peach and plum, then slice very finely. Ar­range the rasp­ber­ries around the out­side of the tart, then po­si­tion the mango, peach and plum slices. Put a few more mango slices on top, and fi­nally, a few more plum slices, over­lap­ping slightly.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.