Quince Pie ♥

Today I’d like to write about semi-forgotten and unpopular – quince! It’s neither an apple nor a pear. Quince is an absolutely unique and gorgeous fruit! The quince has been a part of many ancient cultures and known as a popular ingredient since medieval times. It has a firm flesh, fuzzy skin and slightly astringent…

Lemon Tart ♥

Tarts can be considered as one of the most delicate desserts. They require certain skills and I’d say even mastery! My love for tarts is endless, but making them always takes time and patience. I’d write the whole post on tarts, sharing the tips that are important to follow, and intricacies of the process discovered during…

Chocolate Orange Tart ♥

A special treat for chocoholics! Rich, bittersweet, chocolatey! Made for my sister Sue who had a birthday this week ♥ This tart is a combination of melting-in-your-mouth souffle-like chocolate filling and a tender chocolate nutty crust. The cooking process takes a while and requires a lot of patience but it’s absolutely worth it! Happy baking!:)…

Raspberry Pie (Tart)

The pie I baked for my mum♥ Basically it represents what I love most in baked goods – lots of fruit and a just little of dough. The pie shell and cookies on top are thin, and the filling is intense and just impossibly delicious. Raspberries can be replaced by cherries, brambles, blue-/bilberries, apples, black and…

Blackberry Pie with Walnut Crumble (Vegan)

Say aye for a pie! For a Bramble pie with cardamom-flavored nutty-oaty crumbly topping:) (: I’ve put all my singing-swinging heart while making this Sunday family pie:) For inspiration and incentive to creating this dessert I’m grateful to the awesome food blogger Nicolas [http://www.blogtasticfood.com]. His vegan Lemon Meringue Pie is truly a piece of culinary artwork!:) I’m grateful…

Yogurt Tart with Cherries

This yogurt summer tart with cherries, aka Mustikkapiirakka, is a pure dessertish delight:) Similar to this traditional Finnish berry pie and these berry & yogurt tartlets. Happy baking!:) Tart crust 100 g cold unsalted butter 1 egg yolk 3 tbsp ice water 2 tbsp sugar pinch of salt 1/2 tsp ground cloves 1 cup plain flour Tart filling…

Ultimate Apple Pie (vegan)

Apples!! There’s nothing original in loving apples:) It’s my favorite fruit though:) Any apples in any form. I rarely cook them preferring fresh fruit most. For many years I was making this simple Apple pie/tart, experimenting with crust and ingredients it’s made of. The basic apple filling recipe remains always approximately the same. Last Sunday…

Cream cheese, poppy seed & berry tart

Gratefully I introduce this amazing tart with cream cheese, poppy seeds and berries. For the recipe and inspiration I’m thankful to Chef Kreso:) My version is slightly different, nonetheless the tart comes out delicious:) The original recipe is here. For this type of tarts feel free to use any fruit and berries. The other soft white cheeses…

Bittersweet chocolate tart

Just a decadent chocolate heaven! I tried to make it less fatty, hence the filling contains yogurt and milk instead of butter and cream. It’s heavy stuff anyway. To be tasted very slowly in small doses:) To decorate the tart, you can cut cookies out of the left over pastry. Bake them on a higher…

Pumpkin pie

Sweet November is a pumpkin November:) Once in a lifetime I’ve made a pumpkin pie according to a classic recipe (“Classic” is a relative term, here it is more about “plain”). Usually I mix pumpkin filling with lots of white cheese, honey and fresh grated ginger. That’s my all-the-time favorite recipe, introduced by Carrie, a funny…

Caramelized onion tart

This tart could be called “quiche” as well. My basic low fat pastry recipe is not as crisp as usual pastries, but it can be an alternative for using in pie casings. For more tender and fatty tart base, replace it with shop-bought or prepared in advance homemade shortcrust pastry. Here skipped the blind baking phase (baking…

Black currant cinnamon pie (vegan)

My almost classical recipe of favorite berry vegan pies/tarts. Recently I’ve been making them twice, a portable and ordinary versions. Yesterday it was the open pie, topped with some cookies cut from the remaining pastry. Only I needed additional 1/8 cup of flour. And ‘increased dosage’ of cinnamon made the pastry look darker (just missed cinnamon a…