Chocolate Tart

Chocolate Tart


  • 1 egg yolk
  • 1 1/2 cups plain flour
  • 2 Tbs icing sugar
  • 125g chilled butter
  • 1 Tbs chilled water


  • 2 egg yolks
  • 2 eggs
  • 1/3 cup caster sugar
  • 1/3 cup thickened cream
  • 200g dark chocolate
  • Cocoa for dusting
  1. Place flour and icing sugar in a bowl. Chop the butter into small cubes and rub into the flour until mixture resembles fine breadcrumbs. Add egg yolk and water to the flour and mix through thoroughly, adding more water little by little if necessary until the mixture just holds together.
  2. Place dough on a lightly floured board and knead it until smooth, being careful not to knead beyond this point. Wrap in cling film and refrigerate for 30 mins.
  3. Pre-heat oven to 180 degrees C.  Roll out pastry to fit a 24cm loose-bottomed tart tin. Line the tin with pastry, cutting off pastry edges which protrude beyond the rim of the tart tin. Place tin on a baking tray and blind-bake for 15 minutes. Remove pie weights and continue baking for approximately 5 more minutes, or until pastry is beginning to colour. Allow pastry to cool and reduce oven temperature to 140 degrees C.
  4. To make the filling, melt the chocolate and allow it to begin cooling but not to set. Beat the egg yolks, whole eggs and sugar with an electric mixer until thick and creamy. The whole mixture should be aerated and a ribbon should trail from the beaters when lifted. Continue beating as you pour in the chocolate, and finally the cream. Continue beating until ingredients are evenly combined but no further.
  5. Pour the filling into the pastry and bake for 25 to 30 mins or until just set. Allow to cool on the bench top, then refrigerate. Before serving, dust top with cocoa. Serve with cream and fresh berries.

Vicky’s Mum’s Ginger Biscuits

Ginger Cookies

When a trip into town for a taste of these biscuits was the highlight of my week, I just knew I had to get the recipe. It took some begging!

  • 1 egg
  • 2 cups plain flour
  • ½ tsp baking soda
  • 1 cup sugar
  • 1 tsp cinnamon
  • 3 heaped tsp powdered ginger
  • A little salt
  • 125g butter or margarine
  • 2 Tbs golden syrup

Makes 24

  1. Line 2 biscuit trays with baking paper. Pre-heat oven to 180 degrees C.
  2. Combine dry ingredients in a bowl. Rub butter through dry ingredients until mixture resembles breadcrumbs
  3. In a separate bowl, beat together egg and golden syrup. Tip eggs into flour mixture and combine using a cutting action rather than stirring.
  4. Once the mixture comes together, take a teaspoon a time and roll into a ball. Place on biscuit trays with enough room to allow for spreading, and use three fingers to depress the top and flatten the balls a little.
  5. Bake for 15 minutes or until golden. Cool on a wire rack.

Berry Fool


A simple dessert, easy to whip up! Berry Fool is delicious with fresh berries while in season – simply add a little water when heating the berries. Add a splash of Grand Marnier for extra decadence. Served as a dessert, Berry Fool is an open invitation for lame Dad jokes, making a fun and delicious end to a meal.

Serves 4

  •  2 egg whites
  • 1/2 cup castor sugar
  • 2/3 cup mascarpone cheese
  • 1 tsp vanilla essence
  • 400g tin mixed berries
  1. Drain most of the liquid from the mixed berries and place the berries in a saucepan. Add two tablespoons of the castor sugar and simmer, stirring occasionally, for ten minutes. Turn off heat and allow to cool. Use a stick blender to partially puree the berries, allowing some small lumps.
  2. In a clean bowl, beat the egg whites until soft peaks form. Gradually add remaining castor sugar and continue beating until dissolved. The mixture should be thick and glossy.
  3. In another bowl, gently whisk the mascarpone cheese and vanilla until just combined. Add egg white mixture and fold through until the two mixtures are evenly combined. Add the berry mixture and swirl through. Serve chilled with extra berries.

Almond Bread

Almond Bread

Almond bread goes exceptionally well with coffee for afternoon tea, or as an after dinner snack. The smell of almond bread reminds me of Christmas, when my mother would make a few batches and give little packets away as gifts.

  • 3 egg whites
  • ½ cup castor sugar
  • 1 cup flour
  • 250g raw almonds
  1. Grease and line a log tin. Preheat oven to 180 degrees C.
  2. In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form.  Gradually add sugar and continue beating until sugar is dissolved.
  3. Sift flour and add almonds; fold through. Spread the mixture in the log tin and bake for 30 minutes.
  4. Remove the loaf from the tin and allow to cool completely. Wrap tightly in foil and leave for two days.
  5. After two days, use a sharp bread knife or electric knife to cut the loaf into very thin slices.
  6. Using a biscuit tray, arrange the slices in a single layer and toast in the oven at 150 degrees C (in batches if necessary) for 20 minutes or until slightly golden, dry and crisp.