Pear & Chocolate Tart

Pear Chocolate Tart

Pear & chocolate tart is a is a delicious dessert with a unique flavour filling.

I have been wanting to try a tart with these ingredients for a while and I really liked the result.

If you like chocolatey recipes, this one is definitely for you.

The sweetish flavour of the pears, contrasting with the bitter taste of the dark chocolate, creates an incredible combination of aromas for the palate.

I decided to use a quick and tasty, egg-free chocolate cream to fill the shell of almond-flavoured shortcrust pastry.

Pear & Chocolate Tart is great for an energetic breakfast or a rich afternoon snack.

Also delicious served at the end of a meal.

This is a dessert that will impress everyone from the first taste.

Trust me, the result is guaranteed!

Pear & Chocolate Tart
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Pear & Chocolate Tart

Difficulty: Medium
Servings

8

servings
Prep time*

30

minutes
Baking time

45

minutes
Total time

1

hour 

15

minutes

* includes the time of making and subsequent decoration.

Ingredients

  • Shortcrust

  • 280 – 300 g of all purpose flour

  • 100 g of sugar

  • 1 teaspoon of rising powder

  • 1 pinch of salt

  • 1 eggs and 1 yolk

  • 80 g of sunflower oil

  • 2 teaspoons of almond essence

  • Filling

  • 4-5 medium pears of your choice

  • 250 ml of milk

  • 40 g of cocoa powder

  • 150 g of dark chocolate

  • 70 g of sugar

  • 40 g of cornstarch

Directions

  • Let’s start preparing the filling, a chocolate cream.
  • Pour cocoa powder, sugar and cornstarch into a small saucepan.
  • Mix the ingredients with a wooden spoon and add the milk, stirring continuously.
  • Put the resulting cream on the stove over moderate heat and let it thicken without stopping to stir with a wooden spoon.
  • Add the chopped dark chocolate and stir vigorously with a whisk until completely melted.
  • Remove it from the heat and pour it into a bowl.
  • Allow the chocolate cream to cool completely before using it.
  • Now, let’s prepare the shortcrust.
  • In a large bowl, combine sugar, a pinch of salt, oil, almond essence, the whole egg and the yolk.
  • Stir with a fork, then gradually add the flour and baking powder until a dough begins to form.
  • Move to a work surface and add the remaining flour until the dough is elastic and no longer sticks to your hands.
  • Roll it out on a sheet of baking paper to a thickness of about 3-4 mm.
  • Roll out the shortcrust pastry into a 20-24 cm tart mould and pierce it with a fork.
  • Filling half of the shortcrust pastry shell with the chocolate cream.
  • Peel the pears and cut them into slices about 3 mm thick.
  • Place the pear slices on the surface of the tart, starting from the edge, creating a concentric pattern.
  • Bake in a ventilated oven preheated to 170°C for 40-45 minutes.

Sicilian Cassata Shortcrust Baskets

Sicilian Cassata Shortcrust Baskets

Sicilian Cassata Shortcrust Baskets are delicious and easy to make.

I love ricotta, especially processed in sweet preparations.

Use your imagination or personal taste to decide the flavour of the filling.

Adding chocolate chips, candied fruit, almond slivers, cinnamon, etc., the filling will always be delicious.

In this recipe, I filled the crispy, crumbly baskets with a creamy mix that evokes the flavours of Sicilian cassata.

Sicilian Cassata Shortcrust Baskets are a single-serving treat, perfect for an after-dinner, sipping a dessert wine such as Passito di Pantelleria.

Perfect as a sweet present or to brighten up a Sunday lunch, these treats are beautiful to look at as well as tasty.

These sweets are also very suitable for banquets or buffets, where everyone helps themselves.

I bet your mouth is watering…

… so don’t wait any longer and follow step by step the recipe below.

Sicilian Cassata Shortcrust Baskets
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Sicilian Cassata Shortcrust Baskets

Difficulty: Medium
Servings

16

servings
Prep time*

50

minutes
Baking time

20

minutes
Total time

1

hour 

10

minutes

* includes the time of making and subsequent decoration.

Ingredients

  • Shortcrust

  • 280 – 300 g of all purpose flour

  • 100 g of sugar

  • 1 teaspoon of rising powder

  • 1 pinch of salt

  • 1 eggs and 1 yolk

  • 80 g of sunflower oil

  • 2 teaspoons of vanilla essence

  • Filling

  • 250 g of ricotta

  • 1 egg

  • 75 g of sugar

  • 1 teaspoon of vanilla essence

  • 150 g of thick cut orange jam

  • 50 g of dark chocolate chips

Directions

  • Let’s start preparing the filling, pouring the ricotta in a bowl, the egg, the sugar and the vanilla essence.
  • Mix well with a spoon until creamy, add the orange jam and chocolate chips.
  • Cover the bowl with cling film and set aside in the fridge.
  • Now, let’s prepare the shortcrust.
  • In a large bowl, combine sugar, a pinch of salt, oil, vanilla essence, the whole egg and the yolk.
  • Stir with a fork, then gradually add the flour and baking powder until a dough begins to form.
  • Move to a work surface and add the remaining flour until the dough is elastic and no longer sticks to your hands.
  • Roll it out on a sheet of baking paper to a thickness of about 3-4 mm.
  • Use flower-shaped biscuit cutters to make the baskets.
  • Line a nonstick muffins mold with paper cups. 
  • Place the shortbread flower in the paper cup to form a small basket and then in the muffins mold.
  • Fill the baskets with the ricotta cream previously taken out of the fridge.
  • Cake at 180°C for about 15-20 minutes.
  • Once cooled to room temperature, sprinkle them with icing sugar.

Gingerbread Cookies

Gingerbread Cookies

I have long wanted to try making Gingerbread Cookies.

Among the hundreds of Gingerbread Cookies‘ recipes available on the web, I took inspiration from the one of CaroDiario, an Italian YouTuber.

I have always been curious about baking my own Gingerbread Cookies because I love warm and spicy flavours.

Furthermore, you will rediscover your fun and artistic side by decorating the little gingerbread men with the coloured icing.

These cookies are nice and soft, slightly chewy and full of spicy flavours.

Perfect for autumn snacks: put your feet up and enjoy these gingerbread with a cup of tea.

You can bake these biscuits and put them in a tin box as a Christmas gift idea for friends and family.

Nobody forbids you to prepare them whenever you like, because they simply make people happy…

… and because they are so damn adorable, aren’t they?

Ready? Let’s make a batch!

Gingerbread Cookies
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Gingerbread Cookies

Difficulty: Easy
Servings

35-40

servings
Prep time*

1

hour 

20

minutes
Baking time

10

minutes
Total time

1

hour 

30

minutes

* includes the time of making and subsequent decoration.

Ingredients

  • Cookies

  • 1 egg and 1 yolk

  • 100 g of honey

  • 70 g of sunflower oil

  • 1 teaspoon of vanilla essence 

  • 300 g of all purpose flour

  • 1 teaspoon of baking powder

  • 1 teaspoon of ginger

  • 2 teaspoons of cinnamon

  • 1 teaspoon of cocoa powder

  • Icing

  • water, lemon juice

  • food colouring

  • icing sugar

Directions

  • In a large bowl, pour eggs, honey and vanilla essence.
  • Mix everything with a fork, add gradually the oil and set aside.
  • In another bowl, pour flour, baking powder, ginger, cinnamon and cocoa and mix well.
  • Incorporate half of the powder mixture into the bowl of liquid mixture by using a fork.
  • Incorporate the rest of the powders and knead the mixture with your hands until smooth and homogeneous.
  • Wrap the mixture in cling film and leave it to rest for 15 minutes.
  • Roll out half the dough with a rolling pin to a thickness of 4 mm.
  • Make the cookies in the shape you prefer, in my case I used the typical gingerbread man.
  • Place the cookies on a tray lined with baking paper.
  • Bake in a ventilated oven at 160⁰C for 8-10 minutes.
  • Leave the cookies to cool down on a cooling rack.
  • While the biscuits are cooling down, let’s prepare the icing for the decorations.
  • Be creative in preparing the glaze, adding water or lemon juice to icing sugar and food colouring.
  • Decorate the cookies with your favourite colours and design.
  • Let the decorated cookies dry on a tray.

Apple Crumble Tart

Apple Crumble Tart

Apple Crumble Tart is easy, prepared in a short time and above all delicious.

A shell of crumbly and tasty crumbs encloses a fragrant and creamy apple filling.

It is the perfect dessert for those who are not very familiar with shortcrust pastry; everyone can make crumbs!

Ideal with tea or coffee, it stays soft and moist on the inside and crunchy on the outside.

The special feature of this Apple Crumble Tart is the filling.

The apples, cut into small pieces and mixed with cinnamon, a little sugar, cornflour and lemon juice, will create a creamy filling that does not release any liquid during baking.

What can I say?

Just try it, I’m sure it will become your sweet autumn treat.

Apple Crumble Tart
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Apple Crumble Tart

Difficulty: Easy
Servings

8

servings
Prep time

30

minutes
Baking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 300 g of all purpose flour

  • 80 g of sunflower oil

  • 100 g of sugar

  • 1 egg

  • 8 g of baking powder

  • 1 lemon

  • 1 pinch of salt

  • 4 apples

  • 1 teaspoon of cinnamon

  • 15 g of cornflour

Directions

  • Peel the apples, cut them into cubes and place them in a bowl.
  • Thren add the juice of a lemon, 2 tablespoon of sugar and cinnamon.
  • Stir and set aside.
  • In a bowl, combine flour, sugar, salt, baking powder and the grated zest of a lemon.
  • Add one egg and oil and start working with the fingertips to get a sandy mixture.
  • Keep pinching the mixture until crumbles are formed.
  • Transfer half of them in a 22 cm cake mold and crush the crumbles to make a compact base.
  • Make sure to form a one centimetre high border.
  • Pierce the base with a fork.
  • Pour the diced apples and level them with a spatula.
  • Cover the tart with the remaining crumbles.
  • Bake in a ventilated oven to 175°C for 35/40 minutes until the crumble is crisp and golden brown.
  • Let it cool to room temperature before removing it from the mold.

Coffee Glazed Almond Donuts

Coffee Glazed Almond Donuts

Looking for a baked donuts recipe that is rich on flavour? Coffee Glazed Almond Donuts is what you need!

The coffee glaze gives a burst of energy to these fluffy, almond flavoured donuts.

Coffee Glazed Almond Donuts are perfect to start the day with the right sprint or whenever you feel the need to indulge in a energetic treat.

Like my previous baked donuts recipes, even this one is quick and simple to make, perfect for beginner bakers.

You can have freshly baked donuts on your table in less than one hour!

Since you should easily have the ingredients at home, I am sure you are ready…

I bet you can’t resist the temptation…

Coffee Glazed Almond Donuts
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Coffee Glazed Almond Donuts

Difficulty: Easy
Servings

12

servings
Prep time*

35

minutes
Baking time

10

minutes
Total time

45

minutes

*includes the time of making and subsequent decoration.

Ingredients

  • Donuts

  • 170 g of all-purpose flour

  • 100 g of granulated sugar

  • 2 teaspoons of baking powder

  • 1/2 teaspoon of salt

  • 60 ml of sunflower oil

  • 1 large egg

  • 125 ml of buttermilk (125 ml of milk + 1⁄2 tbsp of lemon or vinegar)

  • 1/2 teaspoon almond essence

  • Glaze

  • 250 g of icing sugar

  • 60ml of warm water

  • 1 tablespoon of instant coffee granules

Directions

  • In a bowl, combine oil, egg, buttermilk, almond extract and set aside.
  • In another bowl, combine flour, sugar, baking powder, and salt. 
  • Combine wet ingredients with the dry ingredients and mix until batter comes together.
  • Pour the batter into a greased and floured donut pan. 
  • Bake in a ventilated oven at 190⁰C for 10-12 minutes until golden brown. 
  • Leave the donuts to cool down at room temperature.
  • Let’s prepare the coffee glaze to cover the donuts.
    In a bowl, mix icing sugar adding some teaspoon of hot coffee prepared with instant coffee granules. 
  • Dip the donuts into the glaze.
  • Allow the donut glaze to set on a cooling rack.

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