Picnic-Perfect Desserts That Hold Up Outdoors

• Sandwich bread, 8 slices
• Apples 2
• Cinnamon powder 2 tsp
• Lemon juice 1 tsp
• Butter 2 tbsp
• Icing sugar 2 tsp

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1. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
2. Peel, core and dice apples. In a bowl, add diced apples, sugar, lemon juice and cinnamon powder. Mix well to coat the apples.
3. Take a slice of bread and flatten it with a rolling pin. Place a spoonful of apple filling in the centre of the bread.
4. Fold the bread over the filling to create a pocket and press the edges to seal. Repeat with the remaining bread slices and filling.
5. Place the filled pockets on the baking tray and brush the top with melted butter.
6. Bake for 15-20 minutes, or until the pockets are golden and crispy.
7. Dust with cinnamon powder and icing sugar when still warm.

• Rice crispies 6 cups
• Canola oil
• Unsalted butter 2 tbsp
• Peanut butter 1-1/2 cup
• Corn syrup 1 cup
• Chocolate chips 1/2 cup
• Sugar 1  cup

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1. Generously butter a 9”x13”-inch baking pan and set aside.
2. Mix peanut butter, corn syrup, and 1/2 cup of sugar in a large pot, stirring over medium heat until the peanut butter melts. Bring the mixture to a boil. Remove the pot from the heat.
3. Stir in Rice Crispies until well combined.
4. Transfer the mixture into the prepared pan and pat it down with buttered hands or a spatula.
5. Make a caramel mixture using half a cup of sugar, butter and a little water. Once the caramel turns golden, add the chocolate chips. When the chips are melted, spread the mixture over the flattened, crispy mixture and let it cool for about 20 minutes before cutting into squares.

     Note:  Rice crispies can be made by frying long-grained rice in canola oil using a fine sieve in small batches. 

• All-purpose flour 1/4 cup
• Butter 1 cup
• Powdered sugar 1/4 cup
• Granulated sugar 3/4 cup
• Cooking spray

      For the Filling

• Granulated sugar 2 cups
• All-purpose flour 1/4 cup
• Eggs 6
• Lemon juice 3/4 cup
• Lemon zest 1

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1. Preheat the oven to 200°C. Spray a 9”x13” baking pan with cooking spray. Line with parchment paper and spray parchment paper with cooking spray.
2. In a large bowl, using a hand mixer, cream together butter and sugar until light and fluffy. Add flour and powdered sugar and beat until combined.
3. Spread the dough into the prepared baking pan and press to level and flatten. Bake until lightly golden and just set for 20 to 25 minutes. Remove from the oven and let cool for 30 minutes.
4. In a large mixing bowl, whisk together sugar, flour, eggs, lemon juice and lemon zest and mix until fully combined. Pour the filling over the crust and return to the oven, and bake until firm for about 25 minutes.
5. Remove from the oven and refrigerate for 3 to 4 hours. Slice and garnish with powdered sugar.

• Tart shells
• Custard powder
• Blueberries
• Strawberries

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1. Prepare the custard by adding full cream milk and sugar to the custard powder and whisking it to avoid lumps.
2. Put the mixture in a pot and cook on low heat, whisking continuously to avoid lumps until it coats the back of the spoon. 
3. Let the custard cool for 3-4 minutes and cover with a cling film to avoid forming a layer of cream on the surface.
4. Add a dollop of the cooled custard in the tart shells and add halved fruits on top. Dust with icing sugar and serve.