My fig tart is the perfect way to showcase ripe juicy figs. It’s made up of a shortcrust pastry covered in almond cream, stewed figs and fresh figs.
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My childhood red currant meringue tart: a shortcrust pastry topped with sweet meringue and juicy red currants. Yummy.
This lime basil pie has a lovely creamy texture and beautifully balances the flavours of the lime and basil.
This delicious (and beautiful!) pie is another creation from the talented Thierry Mulhaupt, a pastry chef from the Alsace. The pineapple brings freshness to the pie and the slight addition of cracked pepper balances it perfectly.
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Every time I go to the Alsace region in France, I scour the pastry shops for a rhubarb meringue pie. I’ve always loved the contrast of the tartness from the rhubarb and the sweetness of the meringue and custard filling. I have tried making it at home quite a few times but never really succeeded; […]
This blueberry tart recipe is packed full of flavours and textures: the shortcrust pastry case is sprinkled with speculoos (or graham crackers) breadcrumbs and topped with blueberries two-ways: a delicious cooked blueberry filling and a fresh blueberry topping for extra zing. A perfect summer dessert. Living so close to the Alsace, I like to head […]