Banoffee Tart

RECIPE: To redeem myself after a rushed but acceptable effort at a butterscotch tart topped with lemon chiboust cream that was designed to use up some condensed milk but ended up tasting rather unexciting and didn’t look very pretty, I used my leftover pastry and cream to make banoffee tarts. I should have just made…

Lemon Basil Tart

RECIPE: We had friends coming for tea on a school night so I needed a dessert that was special but could be made with a minimum of fuss and stress. I haven’t made a custard-based dessert for a while and being mid-summer berries are at their cheapest and best flavour, so a fruit flan was…

Gâteau Basque

RECIPE: A Gâteau Basque popped up on my Instagram feed (@rubymadeit) and that immediately settled a decision about what to make for my kayak club Christmas party. I could prepare it in advance and it was easy to cut and serve. I used the recipe from William & Suzue Curley and didn’t alter it. COMPONENTS:…

Chocolate ganache tarts

RECIPE: I decided it was time to learn how to temper chocolate. The tart shells were made up from leftover cinnamon pastry from my Apple Mousse Crumble. They are filled with chocolate ganache and topped with tempered chocolate. COMPONENTS: I’ll take a moment here to discuss baking pans. The cinnamon tart shells were baked in…

Apple mousse crumble

RECIPE: Once again I had ingredients to use up before going away. I think this is when I’m at my most inventive! I had cream and some leftover crumble topping, so I decided to make a cinnamon sweet pastry base with apple mousse topped with the crumble topping. COMPONENTS: The sweet cinnamon pastry was not…

Pear and Chocolate Frangipane Tart

I had some lovely new season pears and needed to take morning tea to work, and this recipe looked like something that could achievably be baked after work but still push me.

Mini Tartes Tatins

RECIPE: Actually three recipes in one (Mini Tartes Tatins, Delicate Sweet Pastry and Fruit Glaze), these tarts were fairly easy to follow, but you definitely need to be precise and follow the instructions. The recipe asked for a combination of Golden Delicious and Granny Smith apples, which at this time of year I was unable…

Choux au Craquelin

RECIPE: My aim was to attempt choux pastry, which meant that I dissected the pear and apple choux recipe for the parts I wanted, namely the choux buns and the crackle finish. I filled it with a basic crème pâtissiére from the croquembouche recipe in the same book. I didn’t have gel colour, so substituted liquid…

Shortcrust Pastry

RECIPE: I’ve made shortcrust pastry many times from a large assortment of recipes. I often have trouble with shrinkage. I wanted to try this one because there was so much detail provided and I wondered if a few additional steps would be worth it. Despite all the detail about how to create your pastry, you’re…