This French chocolate tart with shortcrust pastry is incredibly decadent. It’s extravagant enough on its own, needing no garnishes or frills. While it may look humble, it is absolutely luxurious. The chocolate tart filling is a rich dark chocolate custard, only slightly sweetened for an intense, deep chocolate flavor. The custard is made with cream
CategoryRecipes
Gevulde Speculaaskoeken: Almond Filled Spice Cookies
Gevulde koeken and a hot cup of coffee are a gezellig cold-weather ritual. And naturally, I had to mix the comforting spices from speculaas cookies with the classic gevulde koek.
Pain d’Épices: French Gingerbread Cake
Pain d’épices is warm with comforting baking spices, rich rye flour, and flavorful honey. It’s a French classic that’s easy and quick to make and doesn’t require a mixer.
Panellets: Catalan Pine Nut Cookies
Panellets are a traditional Catalan cookie made from marzipan and pine nuts served for Tots Sants, or All Saints’ Day. They’re sweet and nutty, with a light crunch on the outside and a soft marzipan center. When I lived in Barcelona, I looked forward to October and November for la Castanyada. I loved going to
Appeltaart: Dutch Apple Pie
You can probably tell from all the Dutch recipes I’ve posted, that I’m a fan of Dutch baking. And of all Dutch desserts, the classic appeltaart may be the most famous. Appeltaart is a tall Dutch apple pie made from a brown sugar shortcrust pastry filled to the brim with cinnamon apples. Appeltaart is best
Torta di Mele: Italian Apple Cake
Some links may be affiliate links. We may get paid if you buy something or take an action after clicking one of these. Apple cake is a very popular recipe all across Europe: French gateau aux pommes moelleux, German Apfelkuchen, Danish aeblekage, etc. You’ll find that almost every country has its own version of apple
Pear Frangipane Tart
Pear frangipane tart, or ‘tarte Bourdaloue,’ is a French classic: tender poached pears atop rum-infused frangipane all nestled into a crisp pâte sucrée crust. The Bourdaloue tart was invented in the early 1900s by the famous pastry chef, Coquelin, at La Patisserie Bourdaloue in the Quartier de l’Opéra in Paris. The tart traditionally features poached