You don’t have to be a woman to be a great pastry chef, but these women are all undeniably at the top of the dessert game. We asked them to share their most requested, most foolproof recipes because nothing brings happiness like a wedge of cheesecake you can call your own
SASHA SIMPSON
Owner, Brik Café
GRANADILLA FRANGIPANE TART
“Frangipane tarts always remind me of my dad. Growing up, we lived in quite a healthy home. My mom would limit the ‘junk’ foods we were exposed to and we were offered alternatives to sweets, such as grapes, raisins, dark chocolate, and my dad’s all-time favorite, marzipan. That’s what frangipane tarts spark in my memory. The smell and texture of the marzipan are mimicked by the baked almond in this tart. Combining it with my little girl’s favorite fruit, granadilla, creates a feeling of home and love.” @brik_cafe
Makes 2 x 18 cm tarts or 1 x 28 cm tart A LITTLE EFFORT
GREAT VALUE
Preparation: 1 hour, plus 1 hour's chilling time
Cooking: 1½ hours
For the base:
flour 375 g
icing sugar 50 g
butter 200 g
free-range egg 1
For the granadilla jam:
granadillas 6
water 1 cup
lemon ½, juiced
sugar (caster, brown or coconut) 225 g
For the frangipane filling:
butter 125 g, diced
icing sugar 125 g
free-range eggs 2
free-range egg yolk 1
almond flour 125 g
granadilla seeds 1 cup
dark rum 1 T
1 Preheat the oven to 180°C. Grease and line the base of an 18 cm loose-bottomed tart tin.
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