Latest News

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

Leopard’s Leap and Open Book announce winner of Take a Moment Competition


Graeme Comrie was announced as the winner in the Leopard’s Leap Wines and Open Book Festival Take a Moment writing […]

#Words4Wine – yes, it’s time!


Leopard’s Leap Wines is delighted to announce the 2019 edition of its #Words4Wine campaign as part of its sponsorship of […]

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream


Another wonderful food story from Erica Platter and Clinton Friedman’s recently published Durban Curry Up2Date. Yes, healthy can be delicious! […]

Sasol Salt Rock’s Famous Mutton Bunny


Erica Platter and Clinton Friedman recently published Durban Curry Up2Date. We love how they tell food stories and share the […]

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

#WinterWarmer Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

News

Traditional Tipsy Tarts



Few things are as delightful and delicious as traditional tipsy tarts. Served with coffee at a sensible hour or as a generous portion of dessert, there always seems to be a place for this local delicacy. Winding down our focus on heritage food for September, we add a splash of our charming Culinaria Muscat to the sauce and hope you enjoy this indulgence as much as we do!

Recipe for Brandy tarts

Makes 12

5 ml baking soda

250 g shredded dates

250 ml boiling water

125 ml butter

250 ml castor sugar

2 eggs

500 ml flour

5 ml baking powder

250 ml nuts

Syrup

310 ml sugar

15 ml butter

190 ml water

125 ml brandy

125 ml Leopard’s Leap Culinaria Muscat

Method

Preheat oven to 180 °C.

Sift half of the baking soda onto the dates and pour boiling water over. Stir frequently and allow to cool.

Mix butter and castor sugar until light and fluffy.

Add eggs and mix well.

Sift flour and baking powder and add to the nuts and dates, and then to the butter mixture.

Spoon into ramekins and bake for 30 t0 40 minutes.

You  can also opt for one big tart and bake it for 45 minutes to an hour.

Syrup

Stir butter, sugar and water together and heat for 5 minutes until butter is melted and sugar has dissolved.

Remove from heat and add brandy and wine.

Pour over tarts while they are warm.

Upcoming Events

20 September 2019
  • South African Table
South African Table
13:00
21 September 2019
  • South African Table
South African Table
13:00
25 September 2019
  • South African Table
South African Table
13:00
26 September 2019
  • South African Table
South African Table
13:00
27 September 2019
  • South African Table
South African Table
13:00
28 September 2019
  • South African Table
South African Table
13:00
2 October 2019
  • South African Table
South African Table
13:00
3 October 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]