Cocoa tartlets with blackcurrant filling and peanut butter

These blackcurrants tartlets are very tasty and easy to prepare. Cocoa shortbread pastry on the base and simple purple filling will make your day. The flavour of fruits is very distinct, not very sweet, a little bit sour, matches perfectly the cocoa bottom. On the top I made stripes of peanut butter but if you do not like this flavour it could be easily replaced by whipped cream. Enjoy!


8 small (ø 4 inch) or 1 big (ø 10 inch)



  • ½ cup softened butter
  • 4 tablespoon icing sugar
  • 1 egg
  • 1 ¼  cup flour
  • 2 tablespoon cocoa powder


  • 220 g condensed milk
  • 200 g blackcurrant, washed and blended into puree
  • 1 egg
  • 1 egg yolk
  • 4 tablespoon freshly pressed lemon juice


  • 3-4 tablespoon peanut butter or whipped cream

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour and cocoa powder still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 17 minutes (one big tart for 28 minutes). The filling needs to be set on its whole surface and looked like baked. Remove tartlets from tins and  place on the wire rack to cool completely.

Peanut butter (or whipped cream) place in a pastry bag and pipe desired amount and shape over each tartlet.




Category: Pastries/tarts.

Tags: Currants, peanut butter.

Caramel cake with currants

Simple caramel tea cake with currants inside and caramel sauce outside. The cake is moist, soft and… caramel-y. Despite expectation it is not very sweet. And this amazing feeling when in one bite we meet cake and fruit with all their sweet sourness. The sauce outside is another load of delightful caramel, so necessary for all its fans. Enjoy!


small bundtcake pan or small loaf pan



  • ½ cup (110 g) butter, softened
  • ¾ cup firmly packed (175 g) golden sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 tablespoon golden syrup
  • 1 cup + 2 tablespoons (180 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 100 ml milk
  • 200 g fresh currants (I used white and red)


  • 5 tablespoons dark brown sugar
  • 2 tablespoon butter
  • 5 tablespoons whipping cream



Preheat oven to 350°F/180°C. Grease the pan with butter and dust with flour.

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add vanilla extract and golden syrup, mix. Add eggs, one at the time. Add flour mixed with baking powder and cinnamon in three batches alternate with milk starting and ending with flour. Mix until completely incorporated. Add currants and mix carefully with rubber spatula. Spoon the cake mixture to prepared pan. Bake for 25 minutes (until the skewer inserted into the center comes out clean). Leave in the pan for 5 minutes then transfer to a wire rack and cool.

Icing: place butter and sugar in a saucepan and heat until butter melted and sugar dissolved. Add cream, heat for further few minutes until sauce starts to thick. Pour the warm icing over the cake and let it drip down. Place some fresh fruits on the top.


Category: Fruit cakes.

Tags: caramel, currants.

Strawberry yogurt cake

This is not classic fruit cake like sponge with fruits on top. Small pieces of strawberries are one of dough’s ingredients. That causes intensive strawberry taste in every slice of cake and moistness for few days. The cake is easy and quick to prepare in order to have more time to spend outside when warm days come. Enjoy!


bundtpan 9 inch



  • 2 cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • ½ cup butter, melted
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 120 g plain yoghurt
  • 100 g sour cream
  • 200 g strawberries, chopped finely


  • ½ + 2 tablespoon icing sugar
  • 2 tablespoon warm water
  • a drop of pink food coloring



Preheat oven to 350°F.

In a medium bowl whisk the egg with fork. Add sugar, melted butter, yoghurt, sour cream and vanilla extract. Whisk until combined. In separated bowl mix together flour, baking powder, baking soda and salt. Add strawberry, mix carefully. Pour wet ingredients over the flour mixture. Mix until combined. Transfer the dough into the prepared pan and bake for 30-35 minutes. Cool 15 minutes In pan then transfer into a wire rack.

Icing: beat sugar and water until smooth. Add a food coloring (if desired) and mix. If the icing comes to thick add water (1/2 tablespoon at time). Pour the icing onto cooled cake.





Category:Fruit cakes.

Tags: strawberry, yoghurt.

Coconut chia mango icecream

Healthy, fit, diet, vegan, egg free sugar free… phew, is that it? Children love them. These n’ice cream are as good as classic ice cream and are perfect for hot days to getting a little colder by tasty dessert. Enjoy!


10 small popsicles



  • 1 ripe mango
  • 1 cup coco nut milk (thick part from a can refrigerated overnight)
  • 5 tablespoons chia seeds
  • 1 tablespoon pistachio or almond butter
  • any plant syrup optional (I did not add)



Place chia seeds in a bowl and pour coconut milk over. Set to rest for 2-3 hours. Peel mango and blend in a blender until puree. Pour mango puree into popsicles’ moulds to the half of capacity. Mix pistachio butter in coconut-chia mixture. Pour this mixture into moulds over mango puree. Stick the sticks and place moulds in the freezer for overnight.




Category: Desserts and ice creams.

Tags: coconut milk, glutenfree, mango, vegan.

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