Sweet recipes to try | Femina.in

These summer desserts are so beautiful, you will be proud of your creations! Chef Deoshri Moni, founder, Coco Sailor shares her favorite food recipes.

Mango and Josh Fruit Pie

Preparation time: 30 minutes

Cooking time: 45 minutes

Makes: 6

Ingredients

750 grams of sweet short crust (pie) pastry

3 ripe mangoes, peeled and sliced ​​or sliced, or 400 grams of mango pieces, dried

60 grams of boiled fruit pulp

1 tablespoon custard powder

90 grams of castor sugar

1 egg, lightly beaten.

Mango or Josh fruit pieces, nuts, berries and edible flowers for garnish

Method

1. Preheat oven to 190 C.
2. Grease six 8 cm (3 inches) flute tart tin.
3. Roll two-thirds of the pastry between two sheets of baking paper until 3mm (1/8 inch) thick. Cut six 13 cm (5 inch) circles. Line the tin with circles and trim the edges. Refrigerate when filling.
4. Combine mango, juicy fruit, custard powder and sugar.
5. Roll the remaining pastry between two sheets of baking paper to a thickness of 3 mm. Fill the pastry cases with the mango mixture and brush the edges with the beaten egg. Bake for 20-25 minutes or until pastry is golden brown.
6. Garnish with mango or hot fruit pieces, nuts, berries and edible flowers (optional). Enjoy!

Little Lemon Tarts

Preparation time: 30 minutes

Cooking time: 30 minutes

Makes: 24

Ingredients

For pastries

250 grams of plain all-purpose flour

125 grams butter, cut into pieces

2 tablespoons caster sugar

1 tablespoon chopped lemon peel

1 egg yolk

For filling

160 grams of sweet condensed milk

2 tablespoons lemon juice

2 egg yolks

125 grams of castor sugar

125 grams cream cheese, soft

For garnishing

Candied Lemon Peel (Optional)

Method

1. Preheat oven to moderate 180 ° C.
2. Brush two 12 cups of shallow patty (bin) tin with oil.

For pastries

1. In a bowl, sift the flour and a pinch of salt, then rub in the butter. Add sugar, shells, egg yolks and two to three tablespoons of iced water and mix the flour with a knife. Knead on a light surface until you have a smooth dough. Cover with plastic wrap and let cool for 10 minutes.

For filling

1. Using an electric batter, mix cream cheese, sugar and egg yolks until smooth and thick. Add lemon juice and condensed milk and beat until well combined.

For tarts

1. Roll the dough between two sheets of baking paper to a thickness of 3 mm. Using a 7 cm flute, round cutter, cut the round from the pastry.
2. Gently press these rounds of pastry into the patty (bin) ton. Lightly chew each round three times with a fork, and then bake in a preheated oven for 10 minutes or until golden brown.
3. Remove from the oven and add the filling in each case. Return to the oven for another five minutes or until filling is set.
4. Let the tarts cool slightly before removing them from the tin.
5. If desired, garnish with candied lemon peel strips and serve.

Lemon pie

Preparation time: 30 minutes

Cooking time: 60 minutes

Makes: 1 which serves 6

Ingredients

For filling
3 eggs

2 egg yolks

185 grams of caster sugar

125 ml cream

Lemon juice 185 ml

1½ tablespoon finely chopped lemon peel

3 small lemons, wash and clean.

160 grams of sugar

For pastries

125g simple all-purpose flour

75 grams unsalted butter, soft

1 egg yolk

2 tablespoons icing sugar, sifted.

For garnishing

Lemon slices and mint leaves

Method

1. Preheat oven to 200 C.
2. Lightly grease a shallow loose flannel tin, about 2 cm deep and 21 cm across the base.

For pastries

1. In a large bowl, sift the flour and a pinch of salt.
2. Make a well in the middle and add butter, egg yolk and icing sugar. Work the butter, egg yolk and sugar together with your fingers, then slowly add the flour.
3. Collect in a ball, you may need to add a few drops of cold water.
4. Slightly flatten the ball, cover with plastic wrap and refrigerate for 20 minutes.
5. After 20 minutes, roll the pastry between two sheets of baking paper until it is 3 mm thick, so that the base and side of your greasy tin fit. Place it on the tin and trim the edges.
6. Let it cool for 10 minutes. Line the pastry with baking paper, fill with baking beads or rice and bake for 10 minutes or until cooked through.
7. Remove the paper and pearls or rice and bake for another six to eight minutes, until the pastry looks completely dry. Cool the pastry and lower the oven to 150 ° C.

For filling

1. Beat eggs, yolks and sugar together. Add cream and lemon juice and mix. Peel a squash, grate it and squeeze the juice.
2. Place a flannel tin on a baking tray (sheet) in the center of the oven and place the filling on top.
3. Bake for 40 minutes, or until set, then tin should move in the middle when tapped. Cool before removing from the tin.
4. Garnish with lemon slices or mint leaves (optional) and enjoy!

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