Author: Aria


Lemon meringue tarts

French pastry chefs are famous for their “Lemon meringue tart”. Every one has his own recipe, especially for the lemon filling. In addition to lemon juice and eggs, they can use starch, gelati sheets, a lot of butter or white chocolate…. But everyone wants to achieve the same goal: a soft and velvety batter with a strong lemon flavor. generally it is combined with a billowy meringue, which can be flamed with a torch, or not. I decided to add small French meringues … just to get the right combination of textures. I read so many recipes,by the most famous Italian and French pastry chef, to get the so-called perfect lemon cream … ..and to realize my first lemon meringue tarts I chose the recipe by a great master of Italian pastry Emmanuele Forcone. But in the future, do not miss the recipes by the great French pastry chefs.


Madama Doré

It never happens I prepare the same dessert in a close time. Here I can talk about a special situation…… I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week. It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches. It is crisp, but at the same time it is soft, tasty, fragrant This dessert has all the items to turn a tart in THE TART.

red cherry

Red cherry

Red cherry….the only way it could be called this dessert…….a cherry and white chocolate bavarian cream. Inside a yogurt chantilly, that perfectly matches with the bavarian cream, then a pistachio biscuit Joconde, that fits perfectly with cherries. A balanced dessert, creamy but crunchy and soft……all the elements to become one of your favorite desserts. Recipes by Luca Montersino, but the biscuit Joconde: the recipe comes from Isabelle.  

Raspberries not baked cheesecake 1

Raspberries not baked cheesecake

Everyone loves cheesecake….. It can be prepared baked or unbaked, it can be flavored and is often served topped with fruit, chocolate or whipped cream. Usa dedicate one special day to this famous dessert: National Cheesecake Day is observed annually on July 30th. The cheesecake I offer you, is a rare dessert, with a juicy and jelly raspberries layer inside. You can find a lemon crunchy sablée with a creamy, rich cheese batter flavored with lemon zest. Very easy to make, it is one of my favorite desserts. A bright and fresh cheesecake….perfect for summer season.



Sunny…..a cake with colors and flavors of the sun. A basil and vanilla bavarian cream, a juicy peaches jelly with a crunchy brunoise. Then a thin chocolate and corn flakes crunchy base with a vanilla syrup to soak the biscuit. The scent of basil fits perfectly with vanilla for a unique flavor.

Crostata moderna di albicocche e cioccolato

Modern apricot and chocolate tart

A modern tart: a crispy base, a firm but soft ganache and an apricot “cremoso”….that means, as the word suggests, a creamy texture. To stress the taste of apricots, some small silky and tasty jellies. It is not common to have four different preparations in a tart, but you can prepare the various steps in different days, and then, the moment you need the tart it, assemble it……. The idea comes from a picture of a single portion proposed by the Master of chocolate, Knamm. if he has matched the chocolate with apricot …… the combination could only be perfect … .. Do you have any doubts?