Fuss-Free Desserts

Triple Tested - For Your Success Every Time.

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Frutti Tutti Lemon Tart

 Prep & Cook 30 mins + refrigeration | Serves 8

 250 g Butternut Snap biscuits

 125 g butter, melted

 ½ cup (40 g) toasted flaked almonds 2 x 395 g cans sweetened condensed milk 6 egg yolks

 1 tbsp finely grated lemon rind

 1 cup (250 ml) lemon juice

 1 (600 g) mango

 1 (160 g) nectarine

 1 (120 g) plum

 250 g fresh raspberries


 1. Preheat oven to 180 C (160 C fan-forced). Lightly grease a 23 cm to 24 cm fluted loose-bottomed flan tin. Place the flan tin on an oven tray.

 2. Process the biscuits in a food processor until fine crumbs. Stir in the melted butter and almonds. Press the mixture into the base and side of prepared tin; refrigerate while preparing filling.

 3. Beat sweetened condensed milk, yolks, lemon rind and juice in a medium bowl with an electric mixer until thick and smooth (about 3 to 5 mins). Pour filling into the biscuit crust and bake for 15 to 20 mins or until just set. Cool to room temperature then refrigerate for 3 hours or overnight.

 4. Cut off the cheeks of the mango, nectarine and plum, then slice very finely. Arrange the raspberries around the outside of tart, then position on the mango, nectarine and plum slices, then mango and, finally, a few more plum slices, overlapping slightly.

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Lime & Passionfruit Cheesecake Sandwiches

 Prep & Cook 25 mins + refrigeration | Makes 12

 2 x 200 g packets Lattice biscuits

 2 tsps gelatin

 2 tbsps cold water

 500 g cream cheese, softened

 1 tbsp finely grated lime rind

 2 x 395 g cans sweetened condensed milk 1/3 cup (80 ml) lime juice

 1/3 cup (80 ml) passionfruit pulp, approximately, plus extra 


 1. Grease and line the base and sides of a 20 cm x 30 cm lamington pan, allowing a 5 cm overhang.

 2. Place 12 biscuits in a single layer in pan to cover the base. Trim the biscuits to fit if necessary.

 3. Sprinkle gelatin over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. Stir until gelatin dissolves. Cool for 5 mins.

 4. Beat the cream cheese and rind in a medium bowl of an electric mixer until very smooth. Add condensed milk and juice; beat on high speed for 6 mins. Stir in gelatin mixture and passionfruit pulp.

 5. Spread the mixture into pan. Top with 12 biscuits. Refrigerate overnight.

 6. To decorate, combine the sifted icing sugar and enough extra passionfruit pulp in a medium bowl until the desired consistency. Transfer cheesecake to a serving platter or board; drizzle over passionfruit icing.

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Lemon & Blackberry Frozen Yoghurt Cake

 Prep & Cook 30 mins + freezing | Serves 10

 1 cup (280 g) Greek-style yoghurt

 600 ml thickened cream

 ¾ cup (120 g) icing sugar, sifted

 2 tbsps finely grated lemon rind

 1 cup (320 g) lemon curd

 150 g packet thin ginger biscuits

 1 cup (320 g) blackberry jam

 1 cup (150 g) frozen blackberries, plus extra, thawed, to serve 


 1. Grease and line a 25 cm x 10.5 cm loaf pan with freezer film or a double layer of plastic wrap, leaving 10 cm overhang.

 2. Beat the yoghurt, cream, icing sugar and rind in a large bowl with an electric mixer until soft peaks form. Gently fold in the lemon curd.

 3. Place a layer of ginger biscuits over base of prepared pan, overlapping slightly. Spread over a quarter of the yoghurt mixture. Dollop teaspoons of the blackberry jam over the yoghurt mixture and carefully spread with a palette knife. Place half the frozen blackberries over jam, then cover with another quarter of the yoghurt mixture. Top with another layer of biscuits, overlapping as needed to fit. Cover with half of the remaining yoghurt mixture then the remaining jam, blackberries and yoghurt mixture. Cover completely with overlapping biscuits. Cover with overhanging freezer film; freeze overnight.

 4. Invert the pan onto a serving platter and carefully pull away freezer film. Serve topped with extra blackberries.

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Peanut Butter Chocolate Pie

 Prep 30 mins | Serves 12

 250 g butter

 250 g packet Choc Ripple biscuits

 500 g crunchy peanut butter

 11/3 cups (220 g) icing sugar mixture, sifted 200 g dark chocolate, chopped finely


 1. Grease a 22 cm springform pan.

 2. Melt 125 g of the butter. Process biscuits in a food processor until fine crumbs, then stir in the melted butter. Press mixture into the base of prepared pan; refrigerate while preparing filling.

 3. Beat 100 g of the butter (softened slightly), peanut butter and icing sugar mixture in a large bowl with an electric mixer until smooth and combined. Spread the mixture over the base and refrigerate.

 4. Chop the remaining 25 g of butter. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (do not allow base of bowl to touch water); stir until melted. Spread the chocolate over the peanut butter mixture.Refrigerate until ready to serve.