Category Archives: Sweet treats

Master Minion A - rockin' the food processor

Lime Tart

And the ‘tartier’ the better, I always say!  This recipe is so easy, even a pre-teen can make it – and here are the photo’s to prove it too!

Master Minion A - rockin' the food processor

Lime Tart (the tartier the better, I always say!)


  • Pastry Ingredients:
  • 250 g plain flour, plus extra for dusting
  • 50 g icing sugar
  • 125 g good-quality unsalted cold butter, cut into small cubes
  • 1 large free-range egg, beaten
  • A splash of milk
  • Lime Filling Ingredient:
  • 3 eggs + 1 egg yolk
  • Grated zest & juice of 2 limes
  • 2/3 cup caster sugar
  • 2/3 cup thickened cream


  1. Tart Base Method:
  2. Process sifted flour and icing sugar with butter in a food processor until the mix resembles breadcrumbs. Add the egg and milk and process until it forms as dough – don’t overwork it! Wrap in cling wrap and chill in the fridge for 1 – 2 hours.
  3. Preheat your oven to 180°C (160°C Fan Forced). On a lightly floured surface, gently roll pastry to 3mm thick and use to line a greased and floured pie or tart dish. Line your pastry base with baking paper and fill with pastry weights, rice or barley. Bake for 15 minutes, then remove pastry weights and paper and bake for a further 5 minutes. Set aside on a baking tray to cool slightly.
  4. Reduce oven temperature to 150°C (130°C Fan Forced).
  5. Lime Filling Method:
  6. Lightly whisk together eggs, egg yolk, lime zest, lime juice and caster sugar in a bowl until sugar is dissolved. Stir through cream gently until mixed well.
  7. Pour filling into Tart base and bake for 12 – 15 minutes or until just set. The centre of the tart should still be a little wobbly.
  8. Let cool to room temperature. Serve dusted with icing sugar and with a spoon of whipped cream.
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Rolling out the pastry - and doing a better job than me!








* Originally posted on 20th January, 2015


Jaffa Pancakes with Spiced Orange Compote and Chantilly Cream

20151025_095405From the imagination of Minion Dad came THE BEST breakfast in bed for my birthday!

Before making the pancakes, it’s important to make the Orange Compote as this takes more time & requires undivided attention to avoid the syrup turning to toffee (Oh but, orange toffee would also be DABOMB…right???)

Part 1 – Spiced Orange Compote

4 – 5 small oranges, preferably seedless (I used Valencia as these have thin pith & are quite sweet)
2 cups water
5 tablespoons caster sugar
1 vanilla bean
1 cinnamon stick
2 – 4 whole cloves (depending on size)
1 star anise

Method – With a paring knife or zester, carefully peel the rind from all but 1 or 2 of the oranges & place to one side, being careful to avoid a much, if not all, of the white pith as possible as this can be quite bitter.  Remove the top & bottoms of the oranges & slice into 4-6mm thick slices, removing any seeds & excess pith.  Using a fine grater or zester,  finely grate the zest from the remaining oranges & set aside for final garnish.

In a wide based pan bring the water & caster sugar to a light boil, stirring until the sugar is dissolved.  Add the zest, lower the heat & simmer for a further 4 to 5 minutes, stirring occasionally.  Remove the zest & discard.  Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise, together with the orange slices & simmer until reduced to a light syrupy consistency.  Remember, it will be thicker when it cools so try not to let it reduce too much.  Reduction should take around 20-30 minutes.  Remove the cinnamon, star anise, vanilla pod & cloves.  Set aside to cool slightly while making the pancakes.

Part 2 – Chantilly Cream

200ml – thickened cream (we’ve always used long life with great success – refrigerate before whipping)

3 to 4 Tblsp Caster Sugar
1 tsp Vanilla extract

Method – in a glass bowl, combine cream, vanilla & sugar & whisk to medium peaks.  Being careful not to over whisk as this will cause the cream to separate & stiffen.

Part 3 – Chocolate Pancakes

1 1/2 cups Milk

1 Egg

2 tsp Vanilla Extract

2 cups SR Flour

1/4 tsp Bicarb Soda

1/3 cup Caster Sugar

2 Tbsp sifted Cocoa Powder

15-20gr melted butter

Method –   Beat milk, egg & vanilla together in a jug & put to one side.  Sift SR flour & bicarb soda together in a bowl & add caster sugar.  Make a well & while mixing gently with a whisk, add milk & egg mixture.  Combine until smooth then, sift cocoa powder evenly over the top of batter & gently whisk together until mixed well.

Cooking –  If possible, use a cast iron skillet as these will always distribute heat more evenly.  Heat pan or skillet over medium/low heat & brush lightly with melted butter.  Using a soup ladle & cooking one at a time, slowly pour one whole ladle of mixture into the center of the pan & cook until bubble appear evenly across the surface.  Flip & cook for equal amount of time.  Stack & cover lightly with foil to retain heat.  Wipe pan with paper towel between pancakes to avoid burning the butter & lightly brush fresh butter.
20151025_095429Put it all together on a plate and destroy . . . I mean enjoy!