Pies & tarts, European Recetas

Strawberry and Almond Tartlets

Bring out your inner baker with these scrumptious strawberry tartlets.

Faux Chocolate Silk Pie

A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret -…

Orange Crepes

Crepes with an Orange filling and a delicious Orange Sauce

Indulgent Chocolate Tart

I used an 8 x 12 inch rectangular tin for this, which was slightly too big, but you don't particularly need to roll the pastry right out to fill up…

Tuesday Night At The Sonoma Farmers' Market And A Santa Rosa Plum Crostata

I must have been a farmer in a previous life. For as long as I can…

My Ricotta Pie

This is one of my family's holiday favorite. I make this pie recipe for Thanksgiving, Christmas and of course Easter. When I make it my kids can't…

ALMOND cream PEAR pie GRANOLA crust

Poached, syrup pears basking in smooth almond cream with a splash of Amaretto. Crunch and savour the cradle of…

Raspberry Banana Pie with Coconut Pastry

A nice healthy pie with fresh raspberries and banana, plus a butter free pastry base that has a mild coconut…

Bailey's Chocolate Swirl Tart

A luxurious pie that is easy to make to impress at a dinner party! If you are using pre-made pastry, go straight to step 3. This was made in…

Strawberry tart

A nice, fresh and easy to make tart with not too much butter content.

Fresh Fig Crostata

French Dessert: Green Tomatoes and Vanilla Tart

Ever thought of using green tomatoes as dessert? Especially small ones can come as a surprise! Here is a…

Strawberry Chocolate Tart

My version of this turned out a little gooier that I'd like so have adjusted the recipe slightly to how I originally made it - hopefully it will…

Peanut Butter Krispie Pies

Fancier than your average rice krispie treats but still fun to eat! These can be eaten straight from the freezer :-)…

A French Classic, Tarte Tartin

Stephanie Tatin was the chef in the family-run 'Hotel Tatin' and is known for first creating this dessert in 1889, and it became a French classic.