Banoffee Ice-cream Pie


This shockingly easy, no-bake banoffee ice-cream pie recipe combines a buttery Parle-G crust, luscious dulce de leche, thick slices of fresh banana, and a delicious layer of vanilla ice-cream. It’s the easiest, quickest, most divine no-bake pie you’ll ever make!


  1. 100 g Parle-G biscuits, or any digestive biscuit
  2. 70 g unsalted butter, melted
  3. 2 cans of sweetened condensed milk
  4. 2 large bananas, sliced
  5. 300 g vanilla ice cream, softened


  1. To make the dulce de leche, place the two (unopened) cans of sweetened condensed milk in a deep saucepan. Pour water on top, making sure it comes up about 2 inches above the cans. Cook on low heat for 3 hours, making sure the top of the cans are always covered with water. Top with small amounts of boiling water, if necessary.
  2. Once the 3 hours are up, remove the cans from the pan and let sit overnight to cool. The cans should not be opened before they have cooled down or the contents might splatter all over you kitchen.
  3. In a food processor, place the biscuits and pulse until you have a fine crumb. Add in melted butter and pulse for a few seconds until combined.
  4. Transfer to a 9 inch spring-form cake pan lined with parchment paper. Using the back of a spoon, press the crumbs down until you have a smooth, even layer.
  5. Next, empty the contents of the cans on top and smooth with a spatula.
  6. Arrange the banana slices on top. Pour the softened ice-cream and place in the freezer for 6-7 hours at least. Use a sharp knife dipped in warm water to cut pie into clean slices.

Caramelised Nut Tart


This tart is rich, decadent and incredibly delicious. A nutty filling that’s flavoured with sweet vanilla and, a crispy biscuit crust that brings together all the complex flavours in the filling.


  1. 120 g digestive biscuits
  2. 67 g unsalted butter, melted
  3. 2 eggs
  4. 60 g brown sugar
  5. ½ tablespoon honey
  6. ½ tablespoon vanilla extract
  7. ½ teaspoon cinnamon
  8. 160 g assorted nuts of your choice (I use almonds, cashews and walnuts), roughly chopped


  1. Preheat the oven to 160°C.
  2. To make the crust, grind the biscuits in a ziplock bag. Add in the melted butter. The mixture should be thick and sandy.
  3. Transfer into a 7 inch springform tart tin and pack tightly at bottom and up the sides.
  4. In a mixing bowl, whisk together the eggs, brown sugar, honey, vanilla and cinnamon.
  5. Fold in the chopped nuts and transfer into tart tin.
  6. Bake for 25-30 minutes or until golden brown. Drizzle the top with melted chocolate.


Apple Pie



Apple pie. These words are enough to bring a smile to my face.  With a perfectly flaky crust and an interior of soft, cinnamon-spiced apples, this pie is sure to bring a smile to anyone’s face. In my opinion, eating this pie with a scoop of vanilla ice cream is kind of mandatory. Okay, it’s not mandatory, but I highlyyy recommend it. It beautifully cuts through all the richness by providing a cool, subtle compliment to the buttery filling.


For the crust:
  1. 200 g flour
  2. 25 g sugar
  3. 100 g butter
  4. ¼ teaspoon baking powder
  5. 2-3 tablespoons ice water
For the filling:
  1. 500 g apples (cored and diced)
  2. 75 g sugar
  3. 1 teaspoon lemon juice
  4. ½ teaspoon cinnamon powder
  5. ½ teaspoon vanilla extract


  1. Preheat the oven to 180°C. Use a 8 inch loose bottom pie tin for this recipe.
  2. Sieve the flour, baking powder and sugar.
  3. Rub the butter into the flour mixture until it looks like breadcrumbs. Leave in some pea-sized bits of butter (this results in a flakier crust).
  4. Add 1-2 tablespoons of ice water and bring together. Do not knead.
  5. Cover in plastic wrap and chill in the fridge for 30 minutes.
  6. Put the diced apples into a saucepan and cover with the sugar and lemon juice. Add in the cinnamon. Cook till the apples are soft. Add in the vanilla extract. Set aside to cool.
  7. Roll out the dough into two 1/8″ circles. Make one bigger than the other.
  8. Place the bigger one in the pie tin.
  9. Coat the bottom with some egg wash and add in the apple filling.
  10. Take the smaller circle and cut out strips. Use these to create a lattice pattern on top of the pie. Brush the top with some egg wash.
  11. Bake at 180°C for 45-50 minutes or until the crust is golden-brown.


Strawberry and Blueberry Tart

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This pie is the quintessence of summer with lots and lots of strawberries and blueberries. It’s a simple, no-fuss pie is hinted with vanilla and packed with plump, fresh berries, so each bite bursts with juicy goodness. These beautiful, soft and subtle flavours seamlessly unite to create a flavour combination that is perfect in every little way.


For the crust:
  1. 100 g flour
  2. 12 g sugar
  3. 50 g butter
  4. 1/8 teaspoon baking powder
For the filling:
  1. 5 egg yolks
  2. ½ cup of sugar
  3. ½ tablespoons cornstarch
  4. ½ teaspoon vanilla extract
  5. 1 ½ cups scalded milk (just below boiling point)
  6. zest of 1 large orange
  7. 1 teaspoon unsalted butter
  8. strawberries (halved) and blueberries (or any berries of your choice)


  1. Sieve the flour, baking powder and sugar.
  2. Rub the butter into the flour mixture until it looks like breadcrumbs.
  3. Add 1-2 tablespoons of cold water and bring together. Do not knead.
  4. Cover in plastic wrap and chill in the fridge for 30 minutes.
  5. Bake at 180°C in a pre-heated oven for 45-50 minutes.
  6. In a large bowl whisk together the egg yolks and sugar until thick and pale. Add the cornstarch and whisk to combine.
  7. Slowly add in the milk and whisk to combine. Pour this batter into a  saucepan and cook on low heat whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the orange zest and butter.
  8. Pour the custard into a bowl and place a piece of plastic wrap directly on the custard and refrigerate until cold.
  9. Once the tart shell is cooked and cooled, fill it with the custard. Arrange the strawberries and blueberries on top.