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Father’s Day is fast approaching in Australia, so we thought we would celebrate with some of the best Father’s Day desserts we have seen.

These are all simple recipes that dad will be sure to love!

Best Father’s Day Desserts

Portuguese Tarts with Roasted Berries

Wiltshire's tart recipes like these Portuguese Tarts with Roasted Berries are family faves, bringing the whole family together to create, bake and enjoy, and make Dad feel special this Father's Day.

RatingDifficultyBeginner

Prep Time30 minsCook Time25 minsTotal Time55 mins

For the Tarts

5 Egg yolks

½ cup Caster sugar plus 2 tsp extra for pastry

3 tsp Plain flour, plus extra to dust

3 tsp Corn flour

330 ml Milk

80 ml Pure (thin) cream

Finely grated zest of 1 lemon

1.50 tsp Vanilla bean paste

50 g Unsalted butter, melted

2 Sheets frozen all-butter puff pastry, thawed

Baby mint leaves and icing sugar to serve

For the Roasted Berries

250 g Strawberries hulled

Juice of ½ lemon

¼ cup Honey

125 g Raspberries

200 g Mixed berries (we used raspberries, blueberries and blackberries)

Ingredients

For the Tarts

5 Egg yolks

½ cup Caster sugar plus 2 tsp extra for pastry

3 tsp Plain flour, plus extra to dust

3 tsp Corn flour

330 ml Milk

80 ml Pure (thin) cream

Finely grated zest of 1 lemon

1.50 tsp Vanilla bean paste

50 g Unsalted butter, melted

2 Sheets frozen all-butter puff pastry, thawed

Baby mint leaves and icing sugar to serve

For the Roasted Berries

250 g Strawberries hulled

Juice of ½ lemon

¼ cup Honey

125 g Raspberries

200 g Mixed berries (we used raspberries, blueberries and blackberries)

Directions

Notes

Portuguese Tarts with Roasted Berries

Ingredients Directions

Baked Salted Chocolate Tart

Wiltshire's tart recipes like this Baked Salted Chocolate Tart are family faves, bringing the whole family together to create, bake and enjoy, and make Dad feel special this Father's Day.

RatingDifficultyBeginner

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For the Pastry

150 g Butter

55 g Icing sugar

1 tsp Vanilla bean paste

225 g Plain ﬂour

1 Egg yolk

1 tbsp Iced water

For the Filling

1 cup Pure cream

2 tbsp Caster sugar

50 g Butter

120 g Dark 70% chocolate, chopped

120 g Milk chocolate, chopped

2 Eggs, lightly whisked

1 tsp Salt ﬂakes

To Serve

400 g Watermelon

2 tbsp Chopped pistachios

Raspberries and dried edible rose petals (optional)

To make the pastry, place butter, sugar, vanilla and ﬂour in a food processor and whiz until ﬁne breadcrumbs form. Add egg yolk and 1 tbsp iced water and pulse until it forms a ball. Add more water if required. Form into a disc and wrap in plastic wrap. Chill for at least 1 hour.

Preheat the oven to 180°C (fan-forced). Roll pastry between 2 sheets of baking paper to ﬁt a Wiltshire Quiche & Tart Pan 23.5cm. Press pastry into tin and trim excess with a sharp knife. Prick base all over with a fork. Freeze for 20 minutes.

Line pastry with baking paper and ﬁll with Wiltshire Baking Beads. Bake on a baking tray for 12 minutes or until slightly golden. Remove baking beads and paper. Return to oven for a further 12 minutes or until golden and dry. Remove base from oven, and reduce the oven to 160°C.

Place cream, sugar and butter in a saucepan over medium heat. Bring to the boil then pour over chocolate in a heatproof bowl. Stand for 2 minutes then stir until smooth and combined. Add egg and salt ﬂakes and whisk to combine. Pour into cooked tart base. Place on a baking tray and bake for 20 minutes or until surface has only a slight wobble to it. Remove from the oven and set aside to cool. Once cooled, transfer to the fridge and chill for at least 2 hours if not overnight.

Remove from the pan before serving.

Use a melon baller to create small rounds of watermelon. Arrange on the tart with pistachios, berries and rose petals. Slice, serve & enjoy!

Baking Pan: Wiltshire Perforated Quiche & Tart Pan 23.5cm

Ingredients

For the Pastry

150 g Butter

55 g Icing sugar

1 tsp Vanilla bean paste

225 g Plain ﬂour

1 Egg yolk

1 tbsp Iced water

For the Filling

1 cup Pure cream

2 tbsp Caster sugar

50 g Butter

120 g Dark 70% chocolate, chopped

120 g Milk chocolate, chopped

2 Eggs, lightly whisked

1 tsp Salt ﬂakes

To Serve

400 g Watermelon

2 tbsp Chopped pistachios

Raspberries and dried edible rose petals (optional)

Directions

Remove from the pan before serving.

Use a melon baller to create small rounds of watermelon. Arrange on the tart with pistachios, berries and rose petals. Slice, serve & enjoy!

Notes

Baked Salted Chocolate Tart

Ingredients Directions

Caramilk Cake

Looking for arguably the best dessert of 2020? The Caramilk cake is the most delightful and luscious-looking banana cake recipe that we have ever seen. The chocolate blocks have been selling like crazy at supermarkets ever since the recipe was released in 2018. Since then, this cake dessert has undeniably taken the world by storm. With only 12 basic ingredients, many home bakers and dessert lovers couldn’t wait to make this sensational dessert. It’s totally worthwhile to try it out yourself. Let’s start!

Rating

For the Cake:

250 g Butter, softened at room temp

1 cup Golden caster sugar

4 Eggs, at room temp

2 tsp Vanilla extract

4 Ripe bananas, large, peeled and mashed

2 tsp Baking soda

½ cup Hot milk

2 tsp Baking powder

½ Block of Cadbury Caramilk, broken into squares

For the Caramilk Ganache:

1 Block (190g) Cadbury Caramilk

200 g Cream

For the Vanilla Buttercream Icing:

100 g Butter, room temperature

2 cups Icing sugar

2 tsp Vanilla extract

2 tbsp Milk

To Serve:

½ Block of Cadbury Caramilk, chopped, to decorate

Preheat oven to 180°C.

Cut 2 pieces of baking paper making it circular in shape (22cm diameter) enough to line the bottom of 2 separate cake tins.

In a large mixing bowl, place softened butter and sugar, mixing them with a hand mixer or stand mixer for about 1-2 minutes until you have a light and creamy mixture.

Beat and whisk in the eggs one by one into the bowl, then add vanilla and bananas respectively.

In a glass or separate small bowl, mix together baking soda and hot milk until soft.

Pour the mixture into the large bowl, and stir until combined.

Sift in flour and baking powder, gently folding them with a rubber spatula until it thickens up in a few minutes.

Transfer the mixture into prepared tins.

Smoothly press square blocks of the Caramilk chocolate bar into the batter.

Bake for 45 minutes until the top is golden and springy to the touch. Allow to cool before taking them out.

While the cakes cool down, prepare the Caramilk ganache. Heat the cream to a simmer over low heat in a bain-marie, then transfer into a separate bowl.

While the cream is still hot, add the Caramilk chocolate to melt, gently whisking them over low speed until you achieve a glossy ganache.

Cool in the refrigerator and stir occasionally to thicken for approx. 2 hours to reach the desired consistency.

Once the ganache has cooled down, prepare the Vanilla Buttercream Icing. In a medium bowl, beat the butter with the hand mixer, adding ½ cup icing sugar at a time.

Add in vanilla and milk and continue mixing for another 1-2 minutes until smooth and fluffy.

When the cakes are cool and the ganache is ready, glaze the top of one cake with the ganache and then gently lay the second cake, completely forming one whole cake.

Coat the cake with Vanilla Buttercream Icing as needed.

Decorate the top of the iced cake by glazing the remaining ganache, sprinkling and spreading out the chopped / smaller chunks of the Caramilk bar.

Chill before serving

Notes:

When using the hand mixer or stand mixer, start on low speed at first, then increase to medium speed until the mixture starts to come together.
After the basic ingredients (butter, sugar, eggs, vanilla, bananas, baking soda, hot milk, flour and baking powder) are well combined, continue mixing on medium speed for another 1 minute, and then scrape down the sides of the bowl with a spatula and fold in, making sure that the mixture is whisked evenly.
Any remaining ganache can be kept in the refrigerator for 3-4 days.
To verify if the cakes are cooked well enough, you can also double-check if a skewer inserted in the centre comes out clean.
For the vanilla buttercream icing, you may need to add more milk to reach desired consistency.
The finished cake can be stored in a sealed container in a cool place for 2-3 days.