Tarts & Pastries Archives - The Sweet Rebellion
-1
archive,category,category-tarts-cheesecakes,category-123,bridge-core-2.3.3,qode-quick-links-1.0,qodef-qi--no-touch,qi-addons-for-elementor-1.5.2,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-6.8.0,vc_responsive,elementor-default,elementor-kit-6023
Recipes, Tarts & Pastries / 13.05.2022

Today is a glorious day - it is Apple Pie Day! I've teamed up with Dutoit Agri to host an Apple Pie Bake-along this evening, where I will use their Golden Delicious apples to make my favourite apple pie recipe live on Instagram. The Dutoit family have been farming fruit for over 120 years, and now harvest over 130 000 tons of apples every year! They currently produce 13 different apple varietals, each one with it's own unique characteristics, and have a few more exciting varietals in development (including an apple with red flesh!). I chose Golden Delicious apples for...

Desserts, Tarts & Pastries / 05.08.2021

Sponsored.We all know and love the juicy, zesty flavour of a Clemengold® -perfectly delicious as it is! They also work wonderfully in baking, and I’ve really enjoyed experimenting with them the last few weeks. What I love about using Clemengolds® in desserts is their amazing versatility. Their sweet, juicy mandarin flavour works equally well in a light, citrusy dessert as it does in a rich, chocolate cake; in a refreshing summer cocktail or a comforting winter pud.These Clemengold® Custard Tartlets allow that delicious mandarin flavour to really shine through. The tangy, creamy Clemengold® custard is encased in a crisp pastry shell, and topped with light...

Desserts, Recipes, Tarts & Pastries / 24.06.2021

Last week a neighbour gifted me a bag of beautiful ripe passion fruit. I set about making a big batch of passion fruit curd (recipe coming soon!) but had plenty fruit leftover. I've been meaning to reshoot a raspberry cheesecake recipe from many years ago and decided to remake it with a passionfruit topping instead! I was so pleased with the flavour and thought it looked really striking too. Despite technically being a "no-bake" cheesecake, I find that baking the crust for a few minutes really amps up the toasty, biscuity flavour of the cheesecake. This combined with a creamy, almost...

Desserts, Recipes, Tarts & Pastries / 13.05.2021

Sponsored.   13 May is Apple Pie Day, and this is one holiday I am super-excited to get on board with! Although Apple Pie is considered an all-American dessert, it was actually invented by the Brits back in the 14th century and included figs, pears, raisins and saffron. It was only in the 18th century that the first apple pie recipe was printed in America where it quickly gained popularity, and is now considered America’ favourite dessert. In the spirit of celebrating this delicious, comforting dessert I went about developing an Apple Pie recipe with a twist. Replacing the pastry on top with a lattice of...

Desserts, Recipes, Tarts & Pastries / 28.04.2021

I debated calling this "Chocolate Cream Pie" but since pies are technically made up of a filling between two crusts, this is actually a tart (with only a bottom crust). Whatever you wish to call it, it is delicious. I mean seriously indulgent and rich and decadent and just darn delicious! Although uncomplicated in it's flavour - it is chocolate through and through - it 's far from one-dimensional. Each layer adds its own special magic: a crunchy chocolate cookie base, then a fudgy, melt-in-the-mouth ganache all topped off with clouds of softly whipped cream. Many ganache tarts do without...

Desserts, Recipes, Tarts & Pastries / 18.09.2020

Sponsored. Mille feuille literally means "a thousand leaves" and refers to all the paper-thin layers formed by the puff pastry in this classic French dessert. Although it may look intimidating, a mille feuille is actually not difficult to make. Nine times out of ten I will use shop-bought puff pastry, but when I have a bit of time on my hands, I find making my own really rewarding! So I have included both options here for you. Rough puff pastry is very similar to puff pastry in flavour and texture, but instead of using slabs of butter when folding, grated butter is used which...

Desserts, Recipes, Tarts & Pastries / 15.07.2020

I'm a big fan of frangipane tarts and have been meaning to try a chocolate version for a while. Frangipane is a sweet pastry cream made with ground almonds that is usually used in baked tarts along with fruit. This pear and chocolate frangipane tart recipe is made with a chocolate pastry as well as a chocolate frangipane filling so it will certainly keep the chocoholics happy! With pears being in season and a wonderful companion to both chocolate and almonds, it was a no-brainer to use them in this tart. The result is a rich and sophisticated dessert...

Desserts, Recipes, Tarts & Pastries / 06.03.2020

These easy mini lemon tarts came about on one of those really manic days. I was short on time but had to prepare some snacks for book club. The savouries were sorted, but knowing my friends would be gobsmacked if I didn't serve any sweet treats I frantically searched through my fridge and freezer for some short-cut ingredients. Happily, I found some leftover pastry in the freezer (I always make a double batch for this very reason!), and a jar of home-made lemon curd in the fridge. Problem solved! In less than 30 minutes, I had cut out and...

Desserts, Recipes, Tarts & Pastries / 30.10.2019

It was actually the beautiful crackly appearance of Choux Craquelin that tempted me to try it. But it's the amazing crunchy texture that has me making it again and again! Craquelin is a simple cookie-like dough made with just butter, sugar and flour. It is rolled very thin, cut into circles and placed on top of the choux buns (profiteroles) before baking. In the oven the craquelin bakes into the most delicious, crispy topping that totally transforms the choux buns. A really quick, easy step that is well worth the effort. The mousseline filling is essentially a crème pâtissière enriched with butter...

Desserts, Tarts & Pastries / 26.09.2019

The Paris Brest was created in 1910 by Chef Louis Durand and is simply a ring of choux pastry that is filled (traditionally with a praline mousseline cream) and decorated with almonds. The origin of the name is an old bicycle race between Paris and the city of Brest in Brittany - the circular shape of the pastry is intended to represent a bicycle wheel. I decided to fill mine with an easy chocolate mousse, which is deliciously creamy and rich with the crunchy pastry, and not too sweet.Choux pastry, unlike other pastries, is a rather wet dough that bakes into a light and crisp...