FIT FOR A

FIT FOR A
www.moirs.co.za
TANTALIZING TARTS,
FIT FOR A
Just in time for the festive season, Moir’s is
proud to announce the launch of our new
Moir’s Biscuit range - with regal fanfare!
This is your invitation to step into a world
of sheer indulgence with the new Moir’s
Biscuit range – biscuits fit for a queen!
Take your pick from delicious melt-in-yourmouth classics made with the finest ingredients or luxury, indulgent new additions
hand made especially for the cookie lover!
Moir’s have been producing baking products
– baking powder, vanilla essence, desiccated
coconut and glacé fruit - since before our
grandmothers started baking.
Building on this tried and trusted heritage,
we created our superb new biscuit range.
Some of South Africa’s most loved biscuits
will now be available under the Moir’s
label - and the guarantee of only the very
best quality in baking.
The Moir’s biscuit range will consist of
classics like Marie, Tea Lovers, Lemon
Creams, Munch-a-Lot, Chocolate Dreams
and Choc Krust biscuits.
In addition a range of Moir’s Munchies -indulgent luxury shortbread and crunchie
cookies will be added to the range ensuring
that Moir’s biscuits are the perfect ‘me time’
indulgence giving you a taste of opulence
that is fit for a queen!
To celebrate our new biscuit range, we
selected ten typical easy-to-prepare South
African tarts using biscuits as a base: classic
fridge tarts, easy-peasy custard tarts – and
real South Africa icons like the famous
Cremora tart, Peppermint Crisp Tart and
Corn Flake & Biscuit tarts. (I have fond
childhood memories of my mom’s delicious
fridge milk tarts and pineapple fridge tarts
on hot summer days - and enlisted the help
of my sister, Annelize, to track down mom’s
recipes - featured on page 6 & 10.)
In line with our royal theme these household staples from a decade or two ago got
a right royal make-over -- elevating each of
them to the proverbial Queen of Tarts!
Content
s
Turkish apricot and almond Cremora tart...............pg 4
Zesty pineapple fridge tart........................................pg 6
Pear, pecan and chocolate yoghurt tart ..................pg 8
Lemon and lime fridge milk tart ........................... pg 10
Blueberry cheesecake ice cream tart......................pg 12
Heavenly chocolate fridge tart............................... pg 16
Portuguese coffee and chocolate cookie cakes...... pg 18
Chocolate Flake and almond tart.......................... pg 20
Coconut cornflake custard tart.............................. pg 22
Snowy Krüger, Marketing Manager
BOKOMO FOODS / MOIR’S
Mixed berry cottage cheese tart..............................pg 24
The FREE Moir's Baking Club recipe booklets are sent out twice a year –
in June and December.
To place your name on the Moir’s Baking Club mailing list, write to:
Moir’s Magic Moments. P.O. Box 12910,
N1 City, Cape Town, 7463
or email to: [email protected]
Photography: Matt Stow
Recipe Development: Lolene Krige & Snowy Krüger
Styling: Lolene Krige
Props: Nerf-Af 0849466326
2 LIVE WITH 0828032303
Memories 0219764213
Design & Layout: Willem Carstens
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CremoraTart
Turkish Apricot and Almond
Ingredients:
1 x 200 g packet MOIR’S Chocolate Tea Lovers Biscuits , finely crushed
50 g Safari Ground Almonds
160 ml melted butter
45 ml castor sugar
500 g Cremora powder
250 ml ice cold water
15 ml rosewater (optional)
1 x 385 g can condensed milk
180 – 250 ml lemon juice
75 g Safari Turkish Apricots
50 g Safari Blanched Almonds
Melted white and dark chocolate
Method: Mix the biscuit crumbs, almonds, melted butter and castor
sugar together and press onto the bottom and sides of a 27 x 27 cm
square dish. Mix the Cremora and the cold water together. Add the
rosewater, condensed milk and the lemon juice and mix well. Use an
electric beater and beat for 5 minutes. Pour into the prepared crust.
Refrigerate for at least 1 hour. Decorate with apricots and almonds
dipped in white and dark chocolate. Drizzle with dark chocolate or
use chocolate shapes* and garnish with rose petals.
*To make chocolate shapes. Drizzle melted chocolate in shapes on
wax paper and leave to set. Peel off the paper.
Varaition: Cherry and pecan nut Cremora tart
Replace the apricots and almonds with MOIR’S Maraschino Cherries
and Safari pecan nuts.
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Fridge Tart
Zesty Pineapple
Ingredients:
2 x 80g packets MOIR’S Pineapple Jelly
2 x 250 ml boiling water
45 ml sugar
1 x 380g can evaporated milk, well chilled
5 ml MOIR’S Lemon Essence
2 x 200 g packets MOIR’S Tea Lovers Biscuits
250 ml orange juice
50 g Safari Walnuts, chopped
Zest of 1 orange
Method: Prepare the jelly with the boiling water. Add the sugar and
stir until dissolved. Leave to cool until almost set. Beat the evaporated
milk until thick. Add the jelly and the essence. Dip one third of
the biscuits in orange juice and arrange on the bottom of a 20 x 30
cm dish. Pour half of the mixture over and spread out evenly. Dip
another third of the biscuits in orange juice and arrange on top. Pour
the remaining jelly mixture on top and spread out. Dip the remaining
third of the biscuits in the remaining orange juice and arrange on top.
Cover and refrigerate. Garnish with walnuts, orange zest and mint
leaves just before serving.
Variations:
Orange and pomegranate fridge tart
Replace the pineapple jelly with MOIR’S Orange or Exotic Pomegranate
Jelly. Decorate with pomegranate kernels instead of nuts.
Raspberry and chocolate fridge tart
Replace the pineapple jelly with MOIR’S Raspberry Jelly. Replace
the orange essence with vanilla essence. Crumble a chocolate flake
over and garnish with fresh raspberries.
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YoghurtTart
Pear, Pecan and Chocolate
Ingredients:
1 x 200 g packet MOIR’S Chocolate Tea Lovers Biscuits
1 x 820 g can pear halves, drained, but retain 250 ml of the syrup
2 x 80g packet MOIR’S Exotic Mulberry Jelly
750 ml chocolate chip yoghurt
45 ml cocoa powder
1 x 100 g packet Safari Pecan Nuts, chopped
Baby pears for decoration
Method: Line the base and sides of a 24 cm in diameter dish with the
biscuits. Puree the pears. Heat the retained syrup and dissolve the
jelly powder in it. Add the pureed pears and then the yoghurt. Sift in
the cocoa powder and blend in. Pour over the biscuits. Refrigerate
until set. Decorate with baby pears, pecan nuts and chocolate shapes.*
*To make chocolate shapes: Drizzle melted chocolate in shapes on
wax paper and leave to set. Peel off the paper.
Variation: Strawberries and cream yoghurt tart
Replace the pear halves with strawberries, the jelly with strawberry
jelly and the yoghurt with 500 ml Greek yoghurt and 250 ml
whipped cream. Decorate with fresh strawberries.
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Fridge Milk Tart
Lemon and Lime
Ingredients:
1 x 200 g packet MOIR’S Marie Biscuits, crushed
210 ml butter, melted
30 ml castor sugar
2 ml cinnamon
675 ml milk
Zest from 1 lemon
Zest from 1 lime
30 ml butter
5 ml MOIR’S Lemon Essence
1 eggs, separated
125 ml sugar
125 ml Maizena
30 ml cake flour
Method: Mix the biscuit crumbs, melted butter, castor sugar and
cinnamon together. Press onto the bottom and sides of six 10 cm or
eight 8 cm in diameter loose bottomed tart tins. Heat 500 ml of the
milk together with the lemon and lime zest. Leave to stand and infuse
the milk for 30 minutes. Then remove the zest. Bring to the boil. Add
the butter and essence. Mix the egg yolk with the remaining milk. Mix
the sugar, Maizena, flour and baking powder together and mix with the
egg yolk mixture. Add a little of the warm milk to the egg yolk mixture.
Add to the hot milk while stirring continuously. Stir over low heat until
thick. Remove from the heat. Beat the egg whites until firm and soft
peaks forms. Fold into the egg and milk mixture. Spoon the mixture
into the prepared tart tins. Refrigerate until set. Decorate with lemon
and lime zest and sprinkle with castor sugar.
Variation:
Cardamom, cinnamon and star anise infused fridge milk tartlets
Replace the lemon and lime zest with 2 cardamom pods, 1 stick cinnamon and 1 star anise and the lemon essence with vanilla essence. Dust
with cinnamon before serving.
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Ice Cream Tart
Blueberry Cheesecake
Ingredients:
1 x 200 g packet MOIR’S Choc Krust Biscuits, crushed
80 ml butter
1 litre vanilla ice cream
2 x 90 g packets MOIR’S Heritage Blueberry Cheesecake Instant Pudding
Blueberries, lemon zest and icing sugar for decorating
Method: Mix the biscuit crumbs with the butter. Spray six 10 cm in
diameter loose bottomed tartlet tins with non stick spray. Press the biscuit crumbs into the tins using the back of a spoon. Defrost ice cream
and mix with the instant pudding. Beat for 3 – 5 minutes. Spoon into
the prepared tartlet tins and refrigerate for at least one hour or until
set. Place in the freezer half an hour before serving. Decorate with
blueberries and lemon zest and dust with icing sugar.
Variation: Chocolate ice cream tartlets
Replace the vanilla ice cream with chocolate ice cream and the blueberry cheesecake instant pudding with MOIR’S Chocolate Instant
Pudding. Garnish with chocolate curls, raspberries and dust with
icing sugar.
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Step into a world of sheer indulgence with the new Moir’s
Biscuit range – biscuits fit for a queen – take you pick from
delicious melt in your mouth classics made with the finest
ingredients or luxury, indulgent new additions hand made
especially for the cookie lover!
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Fridge Tart
Heavenly Chocolate
Ingredients:
1 x 200 g packet MOIR’S Chocolate Dreams
100 g milk chocolate, melted
1 x 150 g packet MOIR’S White Chocolate Mousse
200 ml milk
50 g dark chocolate, melted
Mixed berries for decorating
Method: Mix the biscuit crumbs with the melted chocolate and press
onto the bottom of an 11 x 35 cm rectangular or 27 cm in diameter
loose bottomed tart tin. Prepare the mousse according to the instructions on the packet but use 200 ml milk. Pour into the prepared crust.
Drizzle the dark chocolate over and swirl into mixture using a knife.
Refrigerate until set. Decorate with fresh mixed berries.
Chocolate and mint fridge tart
Replace the MOIR’S White Chocolate Mousse with Moir’s MOIR’S
Chocolate Mint Mousse. Grate peppermint crisp over the tart instead
of drizzling chocolate over.
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Cookie Cakes
Portuguese coffee and chocolate
(Bolo de Bolancha)
Ingredients:
2 x 200 g packets MOIR’S Munch-a-Lot Biscuits
150 ml strong black coffee
15 ml brandy (optional)
5 ml MOIR’S Vanilla Essence
1 x 250 g tub mascarpone cheese
60 ml milk
1 x 150 g packet MOIR’S White Chocolate Mousse
30 ml coco powder
Berries for serving
Method: Mix the coffee, brandy and the vanilla essence together. Dip
the biscuits into the coffee mixture. Take care not to “over soak”. Beat
the mascarpone and milk together. Add the chocolate mousse and
beat until thick. Spread some of the mascarpone mixture onto each
biscuit. Sprinkle with cocoa. Repeat twice ending with the mascarpone mixture. Garnish with coffee beans and chocolate shapes.*
*To make chocolate shapes. Drizzle melted chocolate in shapes on
wax paper and leave to set. Peel off the paper.
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PeppermintCrisp Tart
Almond and Condensed Milk
Ingredients:
625 ml milk
1 x 385 g can caramel condensed milk
60 ml custard powder
1 x 200 g packet MOIR’S Tea Lovers Biscuits, chocolate or plain
2 Flake chocolates or 2 Peppermint Crisp chocolates
50 g Safari Flaked Almonds, toasted
Cream for decorating
Method: Heat 500 ml of the milk together with the caramel condensed milk. Mix the remaining milk with the custard powder and
add to condensed milk mixture. Stir over low heat until thick. Place
a layer of biscuits in an 18 x 27 cm in diameter dish. Spread half the
mixture over and crumble half the chocolate over. Repeat layers. Refrigerate and decorate with cream and almonds.
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Cust
ard Tart
Coconut & Cornflake
Ingredients:
250 ml crushed Bokomo Corn Flakes
Half a 200 g packet MOIR’S Tea Lovers Biscuits, crushed
125 ml melted butter
80 ml castor sugar
2.5 ml cinnamon
125 ml melted butter
4 x 250 ml milk
45 ml butter
140 ml MOIR’S Custard Powder
80 ml sugar
5 ml MOIR’S Vanilla Essence
80 ml MOIR’S Desiccated Coconut, toasted
Method: Mix the corn fakes, biscuit crumbs, sugar and cinnamon
with the melted butter. Press onto the bottom of a 25 x 25 cm deep
dish. Heat 750 ml of the milk together with the butter. Mix the custard powder, sugar and vanilla with the remaining milk. Stir until
thick and pour onto the prepared base. Leave to cool and sprinkle
with toasted coconut.
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Cott
age CheeseTart
Mixed Berry
Ingredients:
Mixed berry cottage cheese tart
150 ml berry juice
30 ml sugar
15 ml Maizena
1 x 200 g packet MOIR’S Lemon Creams, crushed
110 ml melted butter
1 x 250 g tub smooth cottage cheese
1 x 385 g can condensed milk
125 ml lemon juice
5 ml MOIR’S Vanilla Essence
10 ml gelatine soaked in 45 ml water
125 ml cream, whipped
Method: Heat the juice and add the sugar. Stir until dissolved. Add
the Maizena and stir until thickened. Set aside. Mix the crushed
lemon creams with the butter and press onto the bottom of a loose bottomed tart pan. Mix the cottage cheese, condensed milk, lemon juice
and essence together. Melt the gelatine and beat into mixture in a thin
stream. Fold the cream into the mixture and spoon into the prepared
crust. Pour the sauce over and refrigerate until set. Serve with fresh
berries and cream.
Cover picture of booklet:
Individual mixed berry cottage cheese tartlets.
Press the crumb mixture onto the bottom and sides of six 10 cm or
eight 8cm in diameter loose bottomed tart tins. Spoon the mixture
into the prepared crusts. Pour the sauce over and refrigerate until set.
Serve with fresh berries or cream.
Variation: Cape gooseberry cottage cheese tart
Replace the berry juice with the syrup from a can of gooseberries and
reserve the gooseberries for decorating the tart.
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Moir’s Biscuits
MOIR’S
Tea Lovers
Coconut biscuits
MOIR’S
Lemon Creams
MOIR’S
Choc Krust
ClassicRange
MOIR’S
Tea Lovers
Chocolate
MOIR’S
Marie Biscuits
Moir’s Munchies
MOIR’S
Choc Oats Crunchies
MOIR’S
Chocolate Slices
Pat
isserieRange
MOIR’S
Cranberry & Almond
Crunchies
MOIR’S
Lemon Zest Slices
MOIR’S
Chocolate Dreams
MOIR’S
Munch-a-Lot
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