If you are a fan of lemon tart, then you will fall for these lemon curd choux. They are not as daunting as they look, providing you follow the recipe. They are best scoffed on the same day!

Crème Brulée, but not as you know it! I've altered one of my favourite desserts by infusing the silky custard with roiboos tea. With a honey and caramel flavour, the South African herb compliments the rich French vanilla crème wonderfully.

Sumac brings a delicate lemony and cranberry-like brightness, that perfectly offsets the rich buttery shortbread. A white chocolate finish makes for the ultimate sweet treat.

Inspiration can strike in the most unexpected ways. I first came across the flavour of malt as an ice cream flavour at Gelupo, one of my absolute favourite London ice cream shops. I thought it tasted a bit like cookie dough and knew I had to create a dessert with malt right away. This took the form of a Malt Pan Cotta Tart. We used Horlicks to flavour the pan cotta, as well as malted milk biscuits to make this a full-flavoured Mega-Malty experience.

Never would I have thought that marshmallows were that easy to make! It’s a simple combination of sugar and gelatin. And best of all, they can be flavoured in many different ways. I have opted for a peanut butter flavour, of course, which happens to pair so well with hot chocolate. They also make perfect little gifts for friends and family.

A classic French dessert from Orléans, the Tarte Tatin is the delicious result of one of the Tatin sister's mistakes: absent-minded she forgot her apple tart pastry and added it on top at the end! A favourite tart of mine, and probably the dessert I've made the most, I've added miso to the caramel which brings a delicious salty umami balance to the tart.

Four layers of the smoothest cream filling are held by five light, crispy wafers. The fine hazelnut cream with selected Italian hazelnuts will guarantee delicious hazelnut pleasure. Loacker exclusively uses 100% Italian Hazelnuts - experience the intense flavor of freshly, in-house roasted hazelnuts, which we grow in our own groves and in collaboration with local farmers. All our products are made with ingredients of certified origin only. Loacker Quadratini are ideal for sharing with friends and loved ones, but also perfect to enjoy by yourself with a delicious cup of cappuccino. This product is Non-GMO Project Verified.

A classic French dessert from Orléans, the Tarte Tatin is the delicious result of one of the Tatin sister's mistakes: absent-minded she forgot her apple tart pastry and added it on top at the end! A favourite tart of mine, and probably the dessert I've made the most, I've added miso to the caramel which brings a delicious salty umami balance to the tart.

Step into any reputable British coffee shop or tea room and you can bet you’ll find a slice of carrot cake. Quintessentially British, this comforting cake also let you kid yourself into thinking you're getting 1 of your 5-a-day. Perfect! In this take on the classic carrot cake, I wanted to take on inspiration from the Middle East, where carrots originate and have featured in sweet treats for years. Recipes for carrot pudding for example can be found making an appearance as early as the 10th century in a Baghdadi cookery book by Ibn Sayyar al-Warraq.  I’ve added cardamom into the cake mix which brings a rounded, gentle spice to the cake, but the real excitement comes in the frosting. I’ve chosen to replace the classic cream cheese or buttercream frosting with a sweetened labneh - bringing a light creamy texture with a light lactic tang that happens to be a little healthy too.

"Pair sweet/tart apricots with succulent chicken and the saltiness of capers and olives for our modern take on a classic" - Matt Preston

Babka is one of our absolute favourite sweet treats. We've imparted some of the flavours of Christmas into this babka, with cranberries, orange zest, cinnamon and cloves. Shaped into a festive wreath - this is the perfect indulgence for your Christmas.

We've found the most wonderful macaroon variations for Passover, whether you want a big finish for your seder, or just love these chewy, gluten-free, coconut cookies.

We've given the retro neenish tart a modern makeover.

Sweet, gooey, and crispy. The perfect dessert!

Hi there, Lark & Linen readers! Katie from Butterlust here, back to share another sweet treat with your beautiful faces. автомобиль в кредит без первоначального взноса. Today, we’re celebrating winter citrus. Whether you’re stuck under a pile of snow (like Jacquelyn and Sage), or sporting a tank top and wondering when February ended and summer […]

Sfinge are a popular street food treat in Morocco eaten in the mornings or afternoons.

The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy. Plenty of insulation is the key to a Baked Alaska that is toasty on the outside but still firm at the center. To this end, most recipes cover the ice cream in mountains of billowy meringue, which is effective but makes the dessert too sweet.Most recipes use cake only as a base, but we use it to encase the ice cream entirely, thereby decreasing the amount of meringue by more than one-third without sacrificing heat resistance. To further improve the balance, we add cocoa to our cake, boosting flavor without adding sweetness.Rather than packing softened ice cream into a specifically shaped mold (refrozen ice cream can be icy, and it can be hard to match cake pans and bowls), we simply cut the cardboard off two pints of firm ice cream and stick them together to form the core of our dessert. We opt for coffee ice cream, which complements the flavor of the cake and the sweetness of the meringue perfectly.

Transform your breakfast or snack time with these homemade Sourdough Discard Raspberry Pop Tarts, topped with a zesty Lemon Glaze Icing.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

These tips have been handed down in our family for at least four generations. Timeless and practical even in our modern kitchens. They were handed down to us by her daughters who put them in a family cookbook. I picked the top ten kitchen tips that I use in my own kitchen, to share with you.

Kaley’s here today with one of our family’s favorite snacks. My littles totally think of this as dessert, which I love because it’s really nothing more than bananas. Be sure to read to the end for some of Kaley’s favorite flavor variations as well as a list of MPMK’s all-time favorite healthy kid snacks. I …

Zucchini bread walks the tightrope between indulgence and healthy treat, and this recipe—which can be made into zucchini muffins or loaves—yields the most moist, tender zucchini bread of all.

Shakshuka is one of our favourite weekend breakfast treats and this slight twist to the classic really embraces the pepper. We’ve substituted the tomato with a smokey roast red pepper sauce, in which you’ll find some sweet green and yellow bell peppers and finally, dotted over the top are some charred pickled guindillas.

Halva is a delicate, flaky confection made from sesame paste and sugar, the texture of which resembles that of the inside of a Butterfinger bar. Today's dessert makers are adding their own flair to the traditional treat with flavors like rose oil, coffee, and dark chocolate. Contributor Melissa Clark talks with halva maker Lisa Mendelson of Seed + Mill in New York City.

A classic Aussie dessert gets a modern makeover with our party-starting fairy bread melting moments.

In a nonreactive pot, such as enameled or stainless steel, whisk together sugar and salt. Whisk in whole egg and yolks, then immediately whisk in lemon zest and juice.

Cookies are a most delectable sweet indulgence plus a great hostess gift too. We've rounded up 12 delicious recipes in our Brazen Cookie Exchange.