Double Chocolate Raspberry Tart

October 3, 2016

chocolate raspberry tart

I’ll admit, pairing chocolate and fruit is not my favorite thing but this tart brings back memories of my teen years, when my sister I made this for my dad’s birthday. We made it a little differently back then. We used a traditional sablee crust, the ganache was filled to the very top and the surface was covered entirely with raspberries. How incredibly decadent! It makes me laugh.

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Mini Cannoli Tarts

September 13, 2016

cannoli tarts 1

I was having an Italian-themed potluck at work and when thinking about dessert, cannoli were the first thing that came to mind. I wasn’t up for frying shells so I decided to tarts instead. They were perfect for transporting. I simply brought the baked shells and a piping bag full of filling and assembled on site. So easy.

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Peach and Blueberry Lattice Slab Pie

September 7, 2016

peach blueberry slab pie 1

I’m savoring the last moments of summer fruit season with this slab pie. Originally it was meant to be just peach but when my sister requested blueberry, combining the two made sense. The tartness from the yellow peaches goes really well with the sweet blueberries. Not to mention, the color combination is really beautiful.

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Heirloom Tomato Tart with Goat Cheese and Parmesan-Pepper Crust

August 20, 2016

heirloom tomato goat cheese galette 1

August has never been one of my favorite months. When I was younger, it meant good bye vacation, hello school. Now, I dread the departure of summer’s bounty for the arrival of apples? I can only make so many pies. As the month comes to an end, I race to eat as many tomatoes as possible. Here, I’ve placed them on top of goat cheese and a flaky parmesan-pepper crust.

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Birthday Cake Croissants

August 14, 2016

birthday cake croissants 1

A month ago, I went to the new Union Fare food hall in NYC, where Chef Thiago just launched a croissant spread in crazy flavors including red velvet, cookies ‘n cream, creme brûlée, Matcha and the super Instagrammable birthday cake. At the time, there was only a little buzz about the funfetti-style croissant, so I managed to get by without lines or sold-out signs. I’m not sure how it is now but I just couldn’t wait till my next NY trip so I decided to re-create them.

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