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97
Desserts
ingredients
Serves 8
½ tsp (2.5 ml) ground cinnamon
175 g desiccated coconut
225 g caster sugar
375 g short crust pastry
1 medium egg, beaten
Dish: 1 x large Pyrex® bowl,
1 x 23 cm an dish
Accessory: Square Panacrunch Pan
1. Place cinnamon, coconut and sugar into a large Pyrex® bowl
with 150 ml water and cook on the base of the oven on LOW
MICROWAVE for 5 minutes, stirring frequently. Set aside to
cool.
2. Roll out the pastry on a lightly oured surface and use it to line
a 23 cm an dish. Line the tart with baking paper and ll with
baking beans, place on the Square Panacrunch Pan in the
lower shelf position and cook on OVEN 180 °C for 15 minutes,
remove the baking paper and beans, and continue to bake for
10 minutes. Remove from the oven.
3. Beat the egg into the cooled coconut mixture, then spoon into
the pastry case and smooth the top. Place tart on the Square
Panacrunch Pan in the lower shelf position, cook on OVEN
180 °C for 18-20 minutes.
Coconut tart
ingredients
Serves 4
700 g fresh fruit (e.g. apples, plums,
rhubarb), peeled and sliced
sugar to taste
Crumble Topping
75 g butter
175 g plain our
100 g sugar
Dish: 1 x medium Pyrex® gratin dish,
1 x medium bowl
Accessory: Square Panacrunch Pan
Fill water tank
1. Layer prepared fruit in the gratin dish. Add sugar to taste,
depending on the sharpness of the fruit. Place dish on base
of the oven and cook on STEAM 1 + LOW MICROWAVE for
3 minutes.
2. In a medium Pyrex® bowl, rub butter into the our until mixture
resembles ne breadcrumbs. Stir in the sugar. Sprinkle the
crumble over the fruit, so that it is completely covered.
3. Place dish on the base of the oven and cook on GRILL 2 +
LOW MICROWAVE for 18-20 minutes, or until golden brown.
Fruit crumble
ingredients
Serves 4
200 g plums, halved
200 g cherries, stoned
200 g blueberries
200 g strawberries, halved
200 g raspberries, halved
50 g golden caster sugar
Dish: 1 x large Pyrex® shallow dish
Accessory: none
Fill water tank
1. Place the plums, cherries and blueberries in a shallow dish.
Place on the base of the oven and cook on STEAM 1 + LOW
MICROWAVE for 10 minutes.
2. Stir in the strawberries and cook on STEAM 1 + LOW
MICROWAVE for a further 5 minutes.
3. Stir the raspberries and sugar into the hot fruit and allow to
cool before serving.
Red fruit compote
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