French tart with fruits

French tart means shortbread base and fruits baked in creamy filling. The filling is fully liquid before baking and in high temperature slowly sets to become delicate foam. I made several mini tarts and used fruits such rhubarb and black currant which left over in my fridge. You may also use another berries (sour are best here) or bigger fruits cut into pieces. This is simple, tasty Summer dessert. Enjoy!

 

1 bigger tart or few smaller

 

Ingredients for the base:

  • ½ cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all purpose flour

Filling:

  • 2 eggs
  • ¾  cup whipping cream
  • ½ cup sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Addition:

  • sour berries or other fruits cut into smaller pieces (if frozen need to be thawed)

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 375°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan/s with prepared pastry and press to place properly. Fill the shells with parchment paper and scatter over any kind of weight e.g. ceramic balls, beans, peas or another baking pan. Bake blind for 15 minutes. Remove shells from the oven, discard weight and lower the oven temperature to 350°F.

Make filling: mix all ingredients together until smooth mixture. Arrange fruits on pre-baked shell/s. Pour the filling mixture over and bake for 35 minutes (the filling should be set on the whole surface). Cool before serving for 2 hours at least.


 

Category: Pastries/tarts.

Tags: currants, fruits rhubarb.

Easy apricot cake

When in apricot season we have craving for some bake this cake could be a good choice. It is quick and easy to prepare. We get fluffy, soft and moist cake with generous load of sour fruits on the top. Perfect pick for everyday tea time or to pleasure yourself with coffee. Enjoy!

 

round pan ø 9 inch

 

 Ingredients:

  • ½ cup + 2 tablespoons butter
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • zest of half lemon
  • 2 cups all purpose or cake flour
  • 2 teaspoon baking powder
  • pinch of salt
  • ¼ cup kefir
  • 14-15 apricots, pitted and halved

Icing:

  • 100 g icing sugar
  • 2-3 tablespoons lemon juice

 

Preheat oven to 350°F (180°C). Line the pan with parchment paper.

In the bowl of an electric mixer beat butter, vanilla and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add lemon zest, mix together. In another bowl mix together flour, baking powder and salt. Gradually add the flour mixture to the butter mixture and mix until all ingredients are combined. Add kefir, mix until incorporated. Spoon the cake mixture to the pan. Arrange apricots halves around the outer edge (cut side down, slightly slanted). Fill the same way the center surface. Bake for 40 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, cool in pan for 1 hour then transfer to a plate. Before serving pour the icing over the top.

Icing: mix icing sugar and lemon juice until smooth, thick but still liquid mixture. Add a little warm water if needed.

 

 

 

Category: Fruit cakes.

Tags: apricots.

Lime matcha ice cream (vegan)

I am on making vegan ice cream adrift so today show you new taste: lime – matcha. These ice cream are based on avocado but do not worry its taste is not detectable. The ice cream flavour is clearly lime with a hint of green tea and despite it could sound sophisticated my children judged them as best ice cream ever. So do not delay making this flawless dessert. Enjoy!

 

amount depends on mould size

 

 Ingredients:

  • 2 small, very ripe avocados, peeled and pitted
  • 1 cup coconut milk (thick part from can refrigerated overnight)
  • zest of 1 lime
  • juice of 1 lime (exactly 2 tablespoons)
  • 1 tablespoon matcha powder
  • 5 tablespoon coconut syrup
 

 

 

Place all ingredients in a blender and blend until smooth. Pour the mixture into ice pops’ moulds, stick the stickers and freeze overnight.

 
 
 
 
 
 
 
 
 
 

Category: Desserts/icecream.

Tags: avocao, glutenfree, lime, matcha, vegan.

Chocolate coconut cake with whipped cream and passion fruit

Incredible easy and quick to prepare cake when you crave for chocolate dessert. Two layers of dark delight layered with whipped cream. Coconut hint is subtly detectable in the cake, does not overwhelm but gives a little sweetness and softness. Additionally appears in frosting. Sour passion fruits on the top perfectly change the game to avoid dullness. Enjoy!

 

spring pan ø 8 inch

 

 Ingredients:

  • 1 ¼ cups flour
  • ½ cup desiccated coconut
  • ¾ cup sugar
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 eggs
  • ¾ cup milk
  • ½ cup + 1 tablespoon butter, melted
  • 100 g dark chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

Top:

  • 250 ml whipping cream
  • 4 tablespoons icing sugar
  • 1 teaspoon coconut extract
  • inside of 3 passion fruits
  • several pieces of physalis fruits (optional)

 

 

 

Preheat oven to 350°F. Line the bottom of pan with parchment paper.

In a bowl mix together flour, coconut, sugar, cocoa powder, baking powder and salt. Stir in eggs, milk, butter, chocolate and both extracts. Mix everything with a fork or spoon just until combined. Pour the dough to the pan and bake for 40 minutes (until the skewer inserted into the center comes out clean). Cool in pan. Remove from the pan and cut horizontally into half.  

Beat the cream with sugar and coconut extract until stiff peaks. Spoon the half of frosting onto first sponge layer and cover with the second. Spoon the rest on the top and pour passion fruit pulp over there. Decorate with physalis fruits. Place the cake to the fridge. Best is on the next day when sponges become tender and cream sets.

 

 

 

 

Category: Chocolate cakes.

Tags: chocolate, coconut, passion fruit.

Triple chocolate no bake cheesecake

No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Three layers in three colours (and flavours) of chocolate. Every one layer is delicious and together they make divine composition. Normally I am not a big fan of white and milk chocolate but in this dessert I love them all! Enjoy!

 

You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 9 inch (I used heart shaped)

 

 Base:

  • 170 g tea biscuits
  • ¼ cup (+ 1 tablespoon optional) butter, melted

Cheesecake:

  • 500 g cream cheese
  • 12 tablespoons natural Greek yoghurt
  • 8 + 6 + 4 tablespoons icing sugar
  • 300 ml whipping cream
  • 100 g dark chocolate
  • 100 g milk chocolate
  • 100 g white chocolate
  • 3 tablespoons gelatine

Decoration:

  • pieces of chocolate made with vegetables peeler

 

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

Dark layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add dark chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the cookies base and chill in the fridge.

Milk (center) layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add milk chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the dark layer and chill in the fridge.

White layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add white chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 4 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the milk layer and chill in the fridge for overnight.

The next day carefully remove the cheesecake from the pan. Place on a serving plate and decorate with chocolate pieces.

 

 

 Category: No-bake cakes.

Tags: chocolate.