Silkiest Chocolate Tart Recipe by Tasty
Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar
How to make Crème Pâtissière (Pastry Cream)
This French Vanilla Crème Pâtissière (Pastry Cream) is a delicious creamy and thick custard that can be used as a filling for many pastries and desserts.
Apple Pie Pizza
A mini apple pie pizza copycat version of Cici's Apple Dessert Pizza. Covered in caramel apples and sugar crumble topping.
Baked ricotta, orange blossom and date pie
This pie is very close to being my absolute favourite in the book. I love the classic Middle Eastern pairing of orange blossom and dates. There is a natural sweetness to the dates that means the pie filling doesn’t need to be overly sweet. I also love the pattern we created on top of the pie. We had seen a photo of a cheesecake a while ago, which at first glance looked as though its filling had been piped into the pastry case in a circular fashion and then baked to create a beautiful…
‘Pick me up’ pudding (tiramisù)
Tiramisu is easily the most exported Italian dessert. Many don’t know that it was first devised in Treviso, at the restaurant Le Becchiere. A recent dispute between Veneto and Friuli Venezia Giulia has put a question mark on its actual authorship, stating that there are actually four original versions: two Venetian (from the Treviso area), and two from the neighbouring region, and that all are legit.
Every self-respecting Dutch baker has a version of this hazelnut cake. Chef Geert Elzinga from Sydney's Essen Restaurant shares his version of this classic dessert, which features a delicate hazelnut meringue under a sweet but intense coffee-cream filling.
Mango ripple vanilla slice
A well-baked and deep golden pastry is the key to a good vanilla slice — sandwiching it between two large oven trays means that the pastry isn’t allowed to ‘puff’ while baking, resulting in a wonderfully crisp casing for the luscious custard and mango filling.
Baked ricotta cheesecake
The burnt Basque cheesecake may have a cult following around the world, but this humble Balearic version sticks to the original ingredient – ricotta – instead of the modern supermarket cream cheese.