If you’re looking for something sweet and juicy, KOO’s canned fruit range is the ideal palate pleaser. The country’s favourite KOO Peach Slices are available in syrup for a sweet indulgence or fruit juice for those looking for a guilt-free pleasure. KOO’s canned fruits can be enjoyed on their own, or add some custard for a mouth-watering dessert. If you’re looking for a decadent crowd pleaser this December, try this KOO Peaches and Cream Raspberry Tart recipe.
To make your December even sweeter, KOO is giving away four KOO hampers valued at R500 each, filled with KOO merchandise and a range of KOO products. Visit us here for recipe inspiration and dish up more love with KOO!
KOO Peaches and Cream Raspberry Tart
- 250g salted butter, softened
- 480g (2 cups) Golden Cloud Cake Wheat Flour 100g (½ cup) icing sugar
- 125ml (½ cup) fresh cream
- 2 tubs (250g) plain cream cheese, softened
- 125ml (½ cup) caster sugar
- 30ml (2 tablespoons) orange juice
- 5ml (1 teaspoon) vanilla essence
- 2 cans (410g) KOO PEACH SLICES
- Glace cherries to decorate
- 65ml (¼ cup) All Gold Smooth Apricot Jam 10ml (2 teaspoons) honey
- Preheat oven to 180º C.
- For the shortbread crust; mix together butter, flour and icing sugar to form a soft dough. Press firmly into the base of a 20cm loose bottomed tart pan. Bake in the oven for 12-15 minutes, or until lightly golden brown. Remove from the oven and allow to cool completely before filling.
- In a mixing bowl beat fresh cream until soft peaks form. Set aside.
- In another bowl, beat cream cheese and caster sugar until smooth. Stir in the orange juice and vanilla essence. Fold in the whipped cream.
- Spread creamed mixture over the shortbread crust, refrigerate for at least 2 hours or overnight. Arrange peaches on top and decorate with glace cherries.
- In a small saucepan, combine apricot jam and honey. Heat until melted. Brush over the fruit and the topping. Keep in the refrigerator until serving time.
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- Competition closes on 29 November 2019.
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