Quick and easy dessert for Father’s Day.
What’s your dad’s favorite dessert? Traditional melktert (milk tart) is always a winner. Consider making small, bite-sized tartlets for a change. Follow the melktert recipe in our book (page 144), but instead of lining a pie-plate, cut about 48 2½-inch rounds of thawed puff pastry and line mini muffin pans. Spoon the filling into the pans and bake at 400˚F for 15-20 minutes. These tartlets are easy to serve – perfect for picnics or to round off a drinks party or light finger-supper – and freeze well if made ahead of time.
Other traditional favorites include malvapoeding (page 126), Jan Ellis, and Tipsy tart or Old Cape brandy pudding (page 128). However, with the days heating up now, the thought of putting on the oven and actually baking something is just too much!
This pineapple cream is quick and easy to make, with a few basic ingredients that you may well have in stock.
- 1 ¼-ounce envelope gelatin
- ¼ cup cold water
- 1 14-ounce can sweetened, full cream condensed milk
- ¼ cup fresh lemon juice
- 1 8-ounce can crushed pineapple
- 1 cup heavy whipping cream
- Sprinkle the gelatin over the cold water and set aside for about 3 minutes, to sponge.
- Clarify the gelatin over boiling water or in the microwave. See Notes and images.
- Mix together the condensed milk and lemon juice until thickened.
- Stir in the entire can of crushed pineapple (with juice). Set aside.
- Whip the cream until stiff.
- Add the gelatin to the pineapple mixture and fold in the cream.
- Scrape into a suitable bowl and refrigerate for at least an hour before serving.