There is nothing quite like a delicious dessert to finish off a scrumptious Christmas lunch or dinner. Our selection has something for everyone, why not try one (or all four!) out for your family and friends this Christmas.
Summer Strawberry Tart
Source: Lifestylefood.com.au
INGREDIENTS:
- 1 roll store bought shortcrust pastry, thawed
- 600g mascarpone cheese
- 120g icing sugar, sifted
- Zest of 2 lemon rinds
- Zest of 2 lemons
- 300mL thickened cream
- 2-3 punnets strawberries, halves
- Meringue kisses and edible flowers to decorate (optional)
METHOD:
- Preheat oven to 200 C and line a 22cm round, loose-based fluted tart pan with pastry. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes.
- Line the pastry case with non-stick baking paper and fill with baking weights. Heat for 15 minutes. Remove the paper and weights and bake for another 10 minutes before allowing to cook in the tin.
- Combine mascarpone, icing sugar, lemon zest and juice and beat with electric mixer until creamy. Add cream and beat on high until light and fluffy.
- Spread filling into the cooled tart shell. Top with strawberries, meringue kisses and edible flowers.
Gingerbread Bread Pudding with Bourbon Sauce
Source: Cakebakeandsweets.com
INGREDIENTS:
- 6 cups lightly packed, ½ inch-cubed French bread
- ¾ cup evaporated milk
- ¾ milk
- 2 large eggs
- ½ cup dark brown sugar
- 3 tsp molasses
- 3 tbsp bourbon
- 1 tbsp pure vanilla extract
- 2 tsp ground cinnamon
- ¼ tsp ground all spice
- ¼ tsp ground cloves
- ¼ tsp kosher salt
- ⅓ cup minced crystalised ginger
- ⅓ cup toasted chopped pecans
- ⅓ cup golden raisins
For Bourbon Sauce
- ⅓ cup evaporated milk
- ¼ cup granulated sugar
- 3 tbsp bourbon
- 2 tbsp plain yoghurt
METHOD
1. Preheat oven to 300 C. Arrange bread in a single layer on an ungreased baking sheet and bake until lightly toasted. Spray a 9×5 inch loaf pan with cooking spray (or use a muffin pan for individual puddings).
- To make the bourbon sauce, place a deep mixing bowl, beaters and the ⅓ cup evaporated milk in the freezer to chill for 20 minutes.
- Whisk together the ¾ cup evaporated milk, milk, eggs, brown sugar, molasses, bourbon, vanilla, cinnamon, allspice, cloves and salt. Gently stir in bread cubes, ginger, pecans and raisins. Leave mixture for 20 minutes to stand, stirring occasionally so that the bread cubes absorb the milk.
- Fill the pan nearly to the top, gently pressing to compact ingredients.
- Bake for about 45 minutes until deep golden brown on top and a knife inserted in the centre comes out clean.
- Prepare sauce by beating the evaporated milk in the chilled bowl on high for 1-2 minutes until it is like whipped cream. Gradually add sugar, bourbon and yoghurt. Beat until thickened, and serve over warm pudding.
Peppermint Crumble Bars
Source: Cakebakeandsweets.com
INGREDIENTS
- 2 cups flour
- 1 cup butter, softened
- ½ cup sugar
- 2 cups white chocolate peppermint candy
- 400 mL sweetened condensed milk
METHOD
- Preheat oven to 200 C. Line a 9×13 inch baking dish.
- Mix the butter, sugar and flour together until crumby
- Press just over half of the mixture into the bottom of baking dish.
- On low heat, mix 1 cup of white chocolate peppermint candy with condensed milk n a medium saucepan. Once smooth, pour over crumb crust in the dish.
- Sprinkle remaining crumble mixture on top, with the leftover peppermint candy.
- Bake for 20 minutes until just browned. Leave to cool completely before cutting into bars.
Brownie Snowballs
Source: Cakesbakesandsweets.com
INGREDIENTS
- Brownie mix or your usual brownie mixture
- 36 mini marshmallows
- 400g white chocolate
- 2 ½ cups shredded coconut
METHOD:
- Prepare regular brownie recipe and bake for 20 minutes until a toothpick inserted comes out with fudgy crumbs.
- Let cool, remove edges and cut into 18 squares. Slightly flatten each brownie and roll them into balls around 2 marshmallows.
- Set balls on a baking sheet and freeze for 30 minutes
- Melt white chocolate. Dip each brownie ball into the chocolate and immediately coat in coconut. Set aside on a baking sheet until chocolate hardens.