All recipes » Pies & tarts » European
Strawberry and Almond Tartlets by Karen ViversBring out your inner baker with these scrumptious strawberry tartlets. |
1 vote
2398 views
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Faux Chocolate Silk Pie by Salad FoodieA 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
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Orange Crepes by B InnesCrepes with an Orange filling and a delicious Orange Sauce |
1 vote
1803 views
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Indulgent Chocolate Tart by Hungry JennyI used an 8 x 12 inch rectangular tin for this, which was slightly too big, but you don't particularly need to roll the pastry right out to fill up each side of the tin completely. As long as you can create a 'lip' around the whole thing to seal in the chocolate goodness, you're good to go! This cuts into 6 decent sized dessert… |
3 votes
2784 views
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Tuesday Night At The Sonoma Farmers' Market And A Santa Rosa Plum Crostata by kathy goriI 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
4419 views
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My Ricotta Pie by LinKevThis is one of my family's holiday favorite. I make this pie recipe for Thanksgiving, Christmas and of course Easter. When I make it my kids can't wait till after dinner so they can have a piece. I will try to make soon the Easter Cassateddi in which are mini ricotta pies that my grandmother used to make for us grandchildren, that is… |
2 votes
3355 views
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ALMOND cream PEAR pie GRANOLA crust by FoodessaPoached, syrup pears basking in smooth almond cream with a splash of Amaretto. Crunch and savour the cradle of granola as every bite sings to your taste buds. For a dedicated post...refer here: http://www.foodessa.com/2016/02/almond-cream-pear-pie-granola-crust.html |
2 votes
3663 views
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Raspberry Banana Pie with Coconut Pastry by Hungry JennyA nice healthy pie with fresh raspberries and banana, plus a butter free pastry base that has a mild coconut flavour. You can eat two slices and not feel guilty ;-) You can substitute with 350g 'normal' sweet shortcrust pastry if preferred. http://hungryjenny.blogspot.com/2010/07/friday-pie-day-raspberry-banana-pie.html |
3 votes
1451 views
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Bailey's Chocolate Swirl Tart by Hungry JennyA 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
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Strawberry tart by AlidaA nice, fresh and easy to make tart with not too much butter content. |
1 vote
2636 views
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Fresh Fig Crostata by maria liberati
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1 vote
1560 views
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French Dessert: Green Tomatoes and Vanilla Tart by Robert-Gilles MartineauEver thought of using green tomatoes as dessert? Especially small ones can come as a surprise! Here is a simple recipe which will please all, adults and kids alike! |
1 vote
3075 views
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Strawberry Chocolate Tart by Hungry JennyMy version of this turned out a little gooier that I'd like so have adjusted the recipe slightly to how I originally made it - hopefully it will turn out well for you :-) I made this in a 12 x 8" tin, which cuts into 10 slices. You need to leave this to set for at least 8 hours, or overnight. If you're using pre-made pastry,… |
2 votes
1226 views
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Peanut Butter Krispie Pies by Hungry JennyFancier than your average rice krispie treats but still fun to eat! These can be eaten straight from the freezer :-) http://hungryjenny.blogspot.com/2010/09/friday-pie-day-peanut-butter-krispie.html |
1 vote
1845 views
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A French Classic, Tarte Tartin by Patricia TuroStephanie Tatin was the chef in the family-run 'Hotel Tatin' and is known for first creating this dessert in 1889, and it became a French classic. |
1 vote
3728 views
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