All recipes » Dinner Party » Pies & tarts » European

	Ganache Chocolate Nutella by Amos Miller Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…	2 votes 1 review 1 comment 6252 views
	Faux Chocolate Silk Pie by Salad Foodie A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole…	1 vote 3237 views
	Chocolate Truffle Tartlets by Hina Gujral Chocolate Truffle Tart is oh-so-decadent tart, made with chocolate and cream well worth the calorie splurge. Perfect for special occasions, the pastry can be prepared, baked, and frozen up to one week ahead of time. The recipe can be made into one large tart as well but while making this dessert for large gatherings mini tartlets are…	1 vote 1569 views
	Strawberry and Almond Tartlets by Karen Vivers Bring out your inner baker with these scrumptious strawberry tartlets.	1 vote 2398 views
	Cannolo siciliano by Evi Cannoli are Sicilian pastry desserts. The singular is cannolo which meams "little tube". Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. Making cannoli is a lengthy, but easy process. With the following recipe you will be able to make about 20…	1 vote 2146 views
	Summer Pudding by Guilt Free Cuisine by Fergyhun A delicious classic English dessert which is completely fat free.	1 vote 2294 views
	Bailey's Chocolate Swirl Tart by Hungry Jenny A luxurious pie that is easy to make to impress at a dinner party! If you are using pre-made pastry, go straight to step 3. This was made in a 13 x 8" rectangular tin, but for suggestions on how to adapt for a round tin for 'proper' pie slices, see my blog post entry:…	2 votes 2894 views
	Lemon Chocolate Biscuit Tart by Hungry Jenny Don't scrimp on the chocolate you use here, go for dark chocolate with at least 60% cocoa content! This is a no-bake tart, and requires at least 6 hours chilling time. This was made in an 8" round springform pan, and cuts into 8-10 slices.	2 votes 4 comments 2205 views
	Banocolate Pie Treats by Hungry Jenny These are a little fiddly to make but are cute little treats to dish out for a dinner party. The pie base is made out of almonds and dates, so is a healthier kind of fat to your usual biscuit and butter base. But you must keep these chilled under just ready to serve as the base melts quite quickly ;-)…	1 vote 3143 views
	Tuesday Night At The Sonoma Farmers' Market And A Santa Rosa Plum Crostata by kathy gori I must have been a farmer in a previous life. For as long as I can remember I've been fascinated by growing things that can be eaten. I can't fully explain the magic of that for a city kid, but to actually see the stuff that comes out of the cans or…	2 votes 1 review 1 comment 4419 views
	Mini Mango Tarts by Hungry Jenny When I made these, they deflated a little whilst cooling, then the tops cracked a bit after chilling in the fridge! I'm not sure what cooling tactics I was meant to use there (any advice welcome!) but they taste good, which is the important thing! http://hungryjenny.blogspot.com/2010/05/friday-pie-day-mini-mango-tarts.html	3 votes 1 review 1 comment 2852 views
	Peach Tarte Tatin by Nina Timm Tarte Tatin is an upside down tart with caramelized fruit inside. Traditionally tarte tatin was made with apples and the apples were caramelized in butter and sugar.	2 votes 1 review 4139 views