If you liked the tart “Pretty in pink”, you will appreciate this fresh, gorgeous tart, with summer perfumes. The fresh lime and pineapple compote envelops the sweet coconut, achieving a perfect balance of flavors.
A brioche made of sweet yeast rolls baked together in a baking pan, amazing….. The dough is very fluffy, surrounded by a crispy golden crust. Buchty are similar to brioches, but lighter, because they have no butter, but sour cream or crème fraîche. I used lemon to inflator the dough, but generally it is served plain.
A refreshing and gorgeous tart, with all spring tastes: coconut, mango and passion fruit. A crowd-pleasing dessert. If you want to prepare an exotic entremet with same flavours, clic here.
I love apple cakes, apple pies or tarte tatin. Perfect for breakfast, with a cup of tea or whenever you want something sweet. Here a very simple and fast apple cake: crispy outside and soft inside….. To try as soon as possible.
Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen. We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again. I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache. The finished dessert has a delicate flavor balance, especially in aroma and taste. You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.
Passion for chocolate or chocolate passion? Anyway you think, this dessert involves both: chocolate and passion fruit. A light chocolate mousse, perfectly balanced with the tangy flavor of passion fruit. It is a refreshing dessert, and even if simple, it is sophisticated. Perfect for any occasion.
This tart is created by the combination of 2 recipes: one from E. Knam and the other, from a friend of mine, Isabelle. It is a simple but very tasty: pears pair deliciously with chocolate and pistachios pair deliciously with both. The whole is moist and crunchy, thanks to the frangipane, to the pears, to the shortcrust pastry and thanks to the crumble. In a word, you find all the elements to prepare a truly delicious tart.
A creamy, stunning and gorgeous dessert, perfectly balanced with white peaches and blueberries. To moisten the sponge, I choose a blueberry home made compote, but you can use store bought jam. The dessert is not difficult to prepare, plan the steps and everything will be easier.
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….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.