Wepiha Te Kanawa’s Dessert Trio

Oreo Tart with a Chocolate Ganache

Base:

• 10x Oreos
• 2 tbsp melted butter

Blend Oreos into dust, add butter and press into tart case. Refrigerate for 2hours.

Filling - Chocolate Ganache

• 200g of Milk Chocolate
• 100g of Dark Chocolate
• 100mls of cream

Chop choc into small pieces add to heat proof bowl. Heat cream in sauce pan but DO NOT boil.

Pour cream over choc and stir until silky. 

Pour ganache into Oreo base and refrigerate.

Serve with berries and whipped cream 

Lemon Meringue Tart

Base:

• 1 cup flour
• 1/3 cup of icying sugar
• 200g of butter
• 1 egg
• 1 tsp vanilla essence

Mix in mixer and bake for 20mins. Allow to cool.

Lemon Curd

• 1/2 cup sugar
• 1/3 cup of lemon juice 
• zest of 1 lemon
• Pinch of salt
• 2 tbsp butter

Add everything in sauce pan on low heat and whisk until thick. Refrigerate.

Meringue

• 4 egg whites
• Pinch of salt
• Pinch of Cream of tartar

Whisk until strife peaks 

In a sauce pan:

• 1/2 cup sugar
• 4 tbsp of water

Heat until bubbles appear in pan.

Stream sugar syrup into egg whites.

Banoffee Tart

Base:

Same as above

Filling:

• 1x can of Condensed milk
• 65g butter
• 100ml cream
• 100ml golden syrup

Stir constantly until thick on medium heat until sugar is dissolved. Set aside to cool.

Add filling to base whip cream and serve on top.