A dreamy coconut treat that is smooth and decadent!
This easy Banana Custard recipe is super quick to make and is seriously SO GOOD. A foolproof banana custard recipe that is delicious served on its own, or used as a pie, tart, cake, and pastry filling.
Caramelised Brown Sugar Tart
You need just a few staple ingredients to make bakery-style creme patissiere at home. It’s an easy recipe that the cheater method for thickening the pastry cream. This makes it super simple for the inexperienced baker.
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake also known as Esterhazy Torte!
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
Raspberry Pistachio Tart is the perfect make ahead summer dessert, light and fresh and incredible delicious!
baking mom
Egg tarts are Portuguese pastries that are popular all over the world. They are made with a sweet crust and filled with rich egg custard. While they can be eaten at any time of day, they are often served as a dessert. If you're looking for an easy and delicious pastry to make, egg tarts are the perfect choice!
This elegant tart has a crisp cookie crust that is filled with a layer of salted caramel and topped with a thick decadent ganache.
Karpatka, one of the most popular Polish cakes, has two layers of choux pastry sandwiched with a decadent vanilla cream filling. A dusting of powdered sugar on top resembles the Carpathian Mountains.
This Mary Berry Butterscotch Tart is prepared using butter, plain flour, Demerara sugar, milk, and salt. This decadent Butterscotch Tart recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
This Portuguese milk and cinnamon tart recipe is very easy to follow and quick to make.
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Худеем вкусно! 1. Сырники. Пищевая ценность на 100 граммов: белки — 18 г, жиры — 12 г, углеводы — 10 г. калорийность — 210 ккал. Берем 250 г творога, 1 куриное яйцо, добавь немного муки. Смешиваем все и разделяем на кусочки. Обжариваем на сковородке до образования золотистой корочки. 2. Сырники с медом. Пищевая ценность на 100 граммов: белки — 18 г, жиры — 3,5 г, углеводы — 16,5 г. калорийность — 171 ккал. Берем 500 г творога, белки (3 яйца), 3 ст. л меда, 50 гр. овсяной муки.
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
These mini fruit tarts are made with easy and buttery tart shells, filled with homemade pastry cream, and topped with fresh fruit.
A handful of ingredients is all you need to whip up a fun sweet treat that's equal parts tasty and nutritious.
These little tarts are a delight to make and eat. Just make and bake the pastry, fill it with a chocolate mixture, and bake it again. Gordon Ramsay's chocolate tart will be ready!
Our rustic peach tart recipe has the most amazing crust on the planet—and the filling isn’t bad either! It's easy to see why this is such a popular recipe.
A twist on the South African tart, this cake has coconut sponge layers, caramel mousse and peppermint crisp!
This is a basic fruit glaze recipe that can be used as a fruit tart glaze, fruit pizza glaze, or for cheesecakes. You can make this glaze with apricot, red currant, strawberry, apple, or any flavor you prefer. This makes enough glaze for an 8" or 9" round fruit tart, or for 8-12 mini tarts.
This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.
A crisp pastry shell houses creamy custard before baking until golden for this beloved Portuguese egg tart recipe from George Mendes. No plane ticket required.
Lightly bergamot infused sweet shortcrust pastry tart, filled with creamy Earl Grey custard and topped with caramelised hardened sugar. Beautifully fragrant with that signature crunch on top.
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
