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.