Homemade Vegetable Pie

Delicious buttery flaked pastry with assorted vegetable filling.Vegetarian delight.

Homemade American Chicken Pie

Buttery Flaked pastry with chicken, carrots broccolis and mushroom filling.

Mini Quiches

Perfect for teatime treat.

Tarte Tatin

My mother used to have this tarte as a staple dessert item when we were young and liviing in Geneva. I've always remembered it to be sweet caramel, tart apples on a bed of buttery puff pastry.Well it certainly brings back childhood memories!

Flourless Piece of Divinity

This was a really yummy piece of torte..it's flourless and really chocolatey..i couldn't imagine anything could taste good without flour..boy was i wrong!

Merry Merry Quiches

Individual quiches wrapped in cellophane bags cute as small gifts this holiday season!

A trio of Savoury Tarts

A trio of the most delicious quiches for sunday lunch. I tried out a new recipe from well renown French pastry chef..it was fabulous..the tarts ( quiches) squared ones are made with fougasse dough which is a cross between pizza dough and bread. It made the salmon, mozarella pesto and bacon oyster mushroom tarts soo wonderfully different from the tarts u would find anywhere.

For the quiche i made a broccoli, ham, mushroom and egg filling which was definitely suitable for sunday lunch!!!

Strawberry Cream tart

Rich pastry tart and whipped cream topped with summer berries. Sweet and lusciously delicious...

Peaches and Plum Cream Tart

My favorite fruits combined in one tart. I adapted this recipe from Eric Kayser's book. It's deliciously creamy, sweet yet has the tartness from the plums to balance the sweet cream filling.

Chocolate Pecan Pie

Southern Pecan pie with chocolate sprinkled within.

Banoffee Cheese Pie

This is variation to my Banoffee pie. This is made of mascarpone cheese whipped with caramel sauce on a bed of oreo cookies and topped with lemony bananas and drizzled with homemade caramel sauce. Yum!

Buttery Frangipane Plum Tart

Today i made a lovely buttery frangipane tart with the juiciest plums. Each layer of the tart came from a different recipe..combined together i think made the perfect plum tart!

Banana caramel chocolate ganache tart

This was a recipe i got from my japanese baking book which has the most wonderfully delicious and delectable dessert recipes!The tart came out chocolately as sin and ofcourse even if it took alot of time and effort was definitely worth it.

Tarts..and Flan

I love eating tarts and flan they just seem rustic yet so refined. The great thing about them is that the calories are significantly less than cake.You can just put about any kind of topping be it fruit, nuts,chocolate or custard sauce. Virtually everything goes. Once you've mastered the art of pastry dough...basically you can whip up this dessert right before dinner and it'll be a surefire hit amongst family and friends!
French apple flan, Buttery Plum Tart, Peaches and cream tart

Homemade Apple Pie

I used a variety of apples...fuji, golden delicious and galas. I think a variety of apples gives the pie a richer flavour. Top the slice with chantilly cream...what could be more satisfying?

Barnaby Jones

My dad ever so sweet keeps mixing up dessert names. He calls this dessert Barnaby Jones... Its Banoffee pie with my special carmelised bananas on special whipped cream ( not just plain old whipped cream)but a special recipe. Delicious and one for keeps.

Chocolate Banana Custard Tart

I've been hooked on making tarts , pies, quiches for the past few months. I love the way you make pastry from scratch it either becomes a great dessert or savory dish. This tart was surprisingly easy to make it has bananas on cocoa dough and chocolate custard baked together and topped with whipped/ sour cream. Yummy end to a good dinner.Raspberries wouldve also made a delicious tart....

Strawberries and Mascarpone Tart

Strawberries are my favorite fruit i can eat dozens and dozens a day. Lately however I've just starting to feel abit bored of eating them plain. Made this tart today it has a mascarpone and whipped cream filling on rich tartpastry.Its delicious and light..hubby was glad with the new dessert.He showed it by eating three slices...




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Lunch At Mum's

Our whole family met up for lunch today. I wanted to make something special that was not heavy like cake. Decided on Banoffee pie and Peach cream tart. They are both light and great to eat after lunch.

Im posting the recipe for Peach cream tart. The crust is perfect even after refrigerating over night. Many tart recipes if kept in the fridge are mostly soggy. Serving suggestions...creme anglais is great with the tart.

Ingredients

For the crust
1 1/4 cups
all-purpose flour
1/2 cup
butter, softened
2 tablespoons
sour cream

For the filling
About 6
medium peaches, peeled and sliced, or one 28-ounce can and one 16-ounce can sliced peaches in light syrup, well drained
3 large
egg yolks
3/4 cup
sour cream
3/4 cup
sugar
1/4 cup
all-purpose flour

For the glaze
1/2 cup
peach preserves or jelly
1 tablespoon
frozen lemonade concentrate

How-To
Make the crust 1. Preheat the oven to 375°F (190°C).
2. Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish
3. Bake for about 15 minutes, until the crust is set but not browned.
4. Let cool while preparing the filling. Lower the oven temperature to 350°F (175°C).
Make the filling1. If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until its completely covered. Overfill the crust, as peaches will draw up during cooking.
2. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
3. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
Make the glaze1. Combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart.
2. Serve the tart warm, at room temperature, or chilled.( ice cream)