Tag Archives: pastry

Coconut & Raspberry Tarts

Coconut & Raspberry Tarts B

I love putting different flavours in my pastry cream. I mean I was so confident I thought I could straight swap out cow’s milk for coconut milk, bad idea! It tasted great looked far from fantastic so it was back to the drawing board for me. And here’s the version that works: silky smooth as any good ‘crem-pat’ should be and delightfully flavoured with coconut. The raspberry conserve adds a fresh contrast to the coconut and a burst of colour to boot. I hope you enjoy eating these as much as I do!
Click here for the recipe

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Raspberry & Rose Tart

Raspberry & Rose Tart CExtra special if the sun is out and equally delightful if it’s not, this combination of raspberries and rose makes for one tasty dessert. I’ve filled this tart with pastry cream, which is one of my favourites and is incredibly versatile when it comes to flavours! The tart maison shape can only mean sharing, so cook up a feast and bring this out to round off the meal.
Click here for the recipe


Banoffee Tarts

Banoffee Tarts BI’ve never been a fan of banoffee pie (wait, wait) because I find the textures all wrong. It’s all soft and crumbly and airy and mushy and I just don’t get it. What I do get, however, is that bananas and toffee get on like a house on fire. On top of the digestive biscuit pastry sits the pièce de résistance: banana toffee. This stuff just hits the spot, I mean, all the spots. I actually ate a good amount of it on it’s own, but on top of the digestive base and beneath the whipped cream it is divine! One quick note, the caramelised banana slices don’t stay good for too long so if you plan to make this recipe in advance, save caramelising the bananas until you are about to serve.
Click here for the recipe


Starry Tart

Starry Tart B

It’s the first week of December so I can finally feel comfortable posting this recipe. A festive treacle tart topped with stars and cranberries – fit for a king if you ask me! And before you ask, yes that cranberry centre-front is under the star (rookie error, and I’ve been baking for how long?), word from the experienced: save your cranberries the sunburn and add after baking ;]

Click here for the recipe


Cherry Crumble Pie

Cherry Crumble Pie A

 

Is the crumble too humble for you? If so, then try a crumble pie! The cross between a crumble and pie resulting in a tart (somehow) is rather sophisticated I like to think, yet still very homely at its heart. Just like the traditional crumble it’s all about lots of comforting flavour, this one just looks a bit more fancy!
Click here for the recipe


Lemon Tart with Ginger

Lemon Tart with Ginger

I remember the first time I made lemon tart, it was after tasting it and loving it – so I had to make it! It’s so simple to do but tastes so fine and lovely like a lot more work is involved. I’ve spiced things up here by adding ginger to give even more depth and character to a very classy dessert (the most classy in my opinion). Click here for the recipe


Chicken & Broccoli Parcels

Chicken & Broccoli Parcels A

Another savoury recipe from me, yes you are seeing right! This is a homely, warming and filling recipe that you can make for a snack, for a meal or to freeze as back-up food (I do this all the time!). Tenderstem broccoli is a member of vegetable royalty in my opinion, it looks good and knows it does. But it doesn’t just look good, the tender stems (hence the name) are really delicious with a beautiful flavour. Click here for the recipe