Classic South African desserts to try this Christmas

Celebrate the flavours of home this festive season with classic South African desserts that never go out of style. From the creamy indulgence of milk tart squares to the refreshing layers of Peppermint Crisp Tart, these timeless treats bring a sense of nostalgia and joy to every gathering.

Milk Tart Squares with Burnt-Honey Caramel

Recipe by: MasterChef South Africa judge Zola Nene with sponsor Pick n Pay

TOTAL TIME: 1 hour
MAKES: 9

Ingredients for The Blondie base

• 1¼ slab (100 g) white chocolate
• ⅔ cup (160 g) butter
• 1 tsp (5 ml) vanilla extract
• Pinch fine salt
• ½ cup (100 g) brown sugar
• 2 extra-large eggs
• ¾ cup (120 g) cake flour

Ingredients for The Filling

• 2½ cups (675 ml) milk
• ⅔ cup (180 ml) cream
• 1 tbsp (15 g) butter
• 1 vanilla bean pod, split
• ⅓ cup (50 g) cake flour
• 3 tbsp (45 ml) cornflour
• ½ tsp (3 ml) salt
• ⅓ cup (67 g) sugar
• 2 extra-large eggs
• Ground cinnamon for dusting

Ingredients for The Honey caramel

• ½ cup (125 ml) honey

Method

1. Preheat the oven to 160°C.
2. For the blondie base, melt the chocolate and butter together. Then add vanilla and salt.
3. Beat sugar and eggs in a separate bowl until pale in colour and fluffy.
4. Mix the butter and egg mixtures together.
5. Fold through flour until smooth.
6. Pour into a 20 cm brownie pan and bake for 10–15 minutes, or until just set. Set aside. Increase the oven temperature to 200°C.
7. For the filling, heat milk, cream, butter and vanilla pod together in a saucepan over medium heat until the mixture starts to simmer gently. Remove from heat and set aside.
8. Remove the vanilla pod and scrape any seeds into the milk mixture.
9. Mix the flour, cornflour, salt, sugar and eggs together in a bowl.
10. Gradually pour the hot milk mixture into the flour mixture, whisking continuously between additions.
11. Pour the mixture back into the saucepan and continue to cook on low heat until the mixture thickens and starts to boil.
12. Remove from the heat. Spoon the custard filling over the baked blondie base.
13. Bake for 10 minutes. Lower oven temperature to 180°C and bake for a further 10 minutes, or until just set.
14. Remove, and set aside to cool.
15. Dust with ground cinnamon and cut into nine squares.
16. Heat the honey over medium heat until it begins to boil. Leave to boil until bubbles become glassy and the honey becomes a little darker and smells like caramel.
17. Carefully spoon a little over each square and allow the caramel to cool and set. Serve.

Peppermint Crisp Tart

Peppermint crisp tart is a classic dessert that’s perfect for any family celebration.

Recipe by: Sinoyolo Sifo

SERVES: 8

• 2 cups fresh cream
• 1 can Nestlé Caramel Treat
• 1 pack of Tennis biscuits or coconut tea biscuits
• 150 g Nestlé Peppermint Crisp chocolate bar

Method

1. Pour the cream into a large bowl and use a stand mixer or handheld beater to beat the cream until stiff peaks form. Add the Caramel Treat and beat for 2–3 minutes, until well combined.
2. Crush three-quarters of the Peppermint Crisp chocolate and fold it into the cream-caramel mixture.
3. Line a large dish with a single layer of Tennis biscuits. Spread half of the cream caramel mixture over the biscuits. Repeat by adding another layer of biscuits and then the remaining cream-caramel mixture.
4. Sprinkle the remaining crushed Peppermint Crisp chocolate over the top.
5. Cover with a lid or foil and refrigerate for at least eight hours, or overnight, before serving.

Recipes and Images supplied. Originally published for print in BONA Magazine