Pretty in pink….an american romantic comedy film, starring Molly Ringwald, often dressed in pink. It is the first title I thought, thinking about this spring tart, with all shades of this color. A strawberries custard, then a strawberries mousse and a light lychees mousse: love at first sight.
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.
Lemon and mango cloud …… why this name? The mold I used is called Cloud and the dessert is really light, airy as a cloud. A fresh taste thanks to the white chocolate lemon mousse and a strong flavor thanks to lemon confit which gives a particular note to the dessert. The recipes are adapted by great Italian and French pastry chefs such as Gianluca Fusto and Philippe Conticini. I thank my friend Isabelle for the recipe of lemon confit and Mercotte for the recipe of the cake biscuit citron.
Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever. The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream. The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.
Do you hear someone refer to a “tropical fruit season”? With tropical fruits….generally we refer to summer time…….but they’re imported and are pretty much available year round, so you can use them whenever you feel. For this dessert, I wanted to highlight the sour taste of passion fruit, really perfectly balanced with mango and coconut. It has an airy ethereal texture, so it’s not nearly as heavy as you could think. Ready to cook?
A very simple tart, but really delicious. Shortcrust pastry has been unflavored with lemon zest and juice, but if you prefer, you can use cinnamon. Once you arrange the apple slices in the tart shell, a rich and creamy custard is then poured over the apples and the tart is baked until the custard has set. So, nothing difficult to prepare, but you will get a gorgeous 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.
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.