White Chocolate and Berry Tart.

I wanted to take a couple of tarts with me to the snow this weekend, so I thought a nice frangipane tart is always a crowd pleaser. White chocolate and red berries is a natural match and would also go superbly with the frangipane mix.

1x Pie shell (21cmx2.5), par-baked

2Cups Berries (I used Raspberries and Boysenberries)
60g White chocolate
2Tbs Cream
1tsp Rosewater
150g Butter, unsalted
150g Caster Sugar
175g Blanched Almonds, ground
2x Eggs, lightly beaten

Melt chocolate and cream in a bain-marie until combined, remove from heat and add rosewater.
Brush over tart shell. Chill until set.
Cream butter and sugar until light and fluffy.
Fold in almonds and eggs.
Spread frangipane mix over the chocolate in tart shell.
Place berries on frangipane mix.
Bake at 180C for 60min.

Chocolate, Banana Meringue Pie

A twist on the traditional banoffee pie, my love of chocolate combined with banana's, strawberries and topped with luscious meringue.

1x Pie Shell
100g Cream
200g dark Chocolate, broken into pieces.
2x Bananas, sliced
1 handful of Strawberries, sliced
Cinnamon
Brown Sugar
4x Egg whites
4 Tbs Sugar

Heat cream and pour over chocolate in a bowl, stir until chocolate is melted, cool.
Whip chocolate ganache until light, spread in pie shell.
Place sliced banana and strawberries on chocolate ganache, sprinkle with sugar and cinnamon.
Whip egg whites and sugar until stiff peaks, spread over pie.
Bake for 10min at 220C or until meringue is golden.

Tropical Pie

A fruity little number that is refreshing on a light summers evening.

1x Pie Shell
3Tbs Passionfruit Curd
2 cups Fruit, chopped (Plums, Nectarines, Berries, Peaches, Bananas, Melon)
4x Egg Whites
2 Tbs Sugar
1/2 cup coconut, thread

Mix fruit with passionfruit curd, spread in pre-baked pie shell.
Whip egg whites with sugar until stiff peaks form, fold in coconut thread.
Spread onto pie and bake for 10min at 200C or until golden.