This recipe came about because I had a ton of super ripe bananas I needed to get rid of, and I wanted to get rid of these bananas in a somewhat extravagant fashion. I say somewhat because this tart has a decent amount of bells and whistles to it. Namely in the little craquelin choquettes…
Category: Tarts and pies
Anything that has a buttery crust, be it homemade phyllo or pate sucre, to name a few examples.
Sesame Checkerboard Bunnies
I felt major FOMO when I saw so many of my fellow Asian bakers posting bunny-themed desserts during Lunar New Years(I was unfortunately in Texas during the week leading up to it with limited access to a kitchen, so I could not join in on the bunny dessert festivities nor did I have the foresight…
Open-Faced Pistachio-Strawberry Tart
I personally love the combination of strawberry and pistachio. Strawberries are tart, sweet, and are just such a beautiful red color. Pistachios can be crunchy, creamy, smoky, and salty. The two really balance each other nicely, especially when sugar enhances both ingredients separately. Strawberries with sugar is such a simple combination, but the sugar really…
Boozy Grasshopper Pie
This dessert was a bit of an unintentional classic for me. I made my first grasshopper pie back in 2016, when I was asked to help cook for a Thanksgiving banquet at Boston University for about 90 people. I was in charge of the desserts, and grasshopper pie was one of the desserts that I…
Caviar Egg Tarts
Somewhat inspired by my trip to Oahu, where we ate at a restaurant called Senia. One of the dishes we were served were these egg tarts, which were savory, filled with an egg salad mixture, and topped with caviar. Now eggs and caviar are a classic combination. Eggs are custardy and rich, and caviar adds…
Matcha Namelaka Mille Feuille
Whenever I think of mille feuille, I actually think of my friend from college, Sena. We took some boring math general-education class together, and one day while we were bored, we were talking about our favorite desserts, mine being financier, and hers being mille feuille. A mille feuille, translated from French to mean “a million…
Chocolate Silk Pie
Now a lot of people might have fond memories of Southern chocolate silk pie. For me, it’s another way to consume more chocolate. That’s really it. I might have had it growing up and going to Marie Calendar’s, but honestly all I can remember from Marie Calendar’s was getting the Banana Meringue Pie, which was…
Tofu Fraisier Rare Cheesecake
I have made rare cheesecake with tofu in the past, and fraisier cake in the past, so I figured, why not combine the two? The end result was quite straightforward, being a rare tofu cheesecake that was rippled with strawberry coulis, enrobed with slices of strawberries, and all on top of a crunchy-salty-sweet Triscuit crust….
Raspberry-Champagne Linzertorte “Hearts”
Linzertorte is a classic Austrian dessert that consists of a tart shell, an almond cake-like layer, and raspberry jam. I wanted to reinterpret that by embracing the almond and raspberry, while also introducing champagne to the mix! The end result were the little hearts that you see here. Special shout out to Shari or Spiced…
Blue(berry) Goat Cheesecakes
This recipe hilariously came about because I had leftover blueberry gelee cores(from my Jigglypuff recipe), leftover white chocolate shavings(from my lemon-white chocolate snowballs), leftover goat cheese(from my pumpkin toast recipe), and leftover shortbread dough(from my Oshawott cheesecakes). Before anyone asks, since all of these recipes were clearly posted months apart, yes, I do make content…
Pumpkin Butter Mochi Pie
So I had a lot of leftover pumpkin lying around after doing R&D on my calabaza en tacha clafoutis, so I had to figure out how to get rid of it. After blending it up into a puree, I found that the only thing I could feasibly do with pureed pumpkin(that was already sweetened) was…
Apple Crostata with Dutch Crust
I literally only came up with this recipe because I had a ton of apples I needed to use up. So. Many. Apples. And while I could have dumped all of my proverbial apple-eggs into one basket, and make one colossal apple dessert, that seems lame and kind of unoriginal. I would rather stretch out…
Kinako-Tofu Rare Cheesecake
Tofu cheesecake literally takes me back to high school. I still remember taking Japanese 3, we would have these cooking projects, and one of them was making Japanese desserts. One of those desserts was tofu rare cheesecake. The crust was made with these digestive biscuits, while the cheesecake filling was made with cream cheese/yogurt, and…
Apple-Cajeta Phyllo Tart
I have made quite a few apple tarts. Mostly because I love buttery pastry and caramelized apples. Unlike other apple tarts, this recipe is deceptively simple, but does require a lot of technique to make. Namely because of the cajeta, and the phyllo. Cajeta is the Oaxacan cousin to dulce de leche, using goat’s milk…
Miso Caramel Pear Tarts
A long, long, LONG time ago, I made these caramel tarts with poached apples that I just adored. The caramel was taken to this super dark color that almost resembled chocolate, while the apples, I poached with brown sugar and seared them to give them this gorgeous caramelized finish. Since I made the plate lick…
Pear and Gjetost Tarte Tatin
Tarte tatin. Back in high school, I used to LOVE tarte tatin. The idea of caramelized fruit wrapped in a flaky dough, what’s there not to love? Well except in my case where I’ve been traumatized by it across 2 seasons of Masterchef. I don’t know what it is, maybe it’s my one huge blindspot…
Passionfruit-Champagne Tartlets
I was fortunate enough to be gifted fresh passionfruit from a family friend, so I wanted to celebrate that! With passionfruit, you have this soft pulp with crunchy seeds, and a sweet and sour flavor that really just pops and works well in both sweet and savory applications. I know that people would hear me…
Earl Grey Cherry Tart
A while ago, I made a recipe that featured both cherry and earl grey, and it was one of my favorites ever! The combination of the floral and bitter notes from earl grey and the tart and sweet flavor in cherries makes for a fun and well-balanced dessert, so I wanted to bring that back…
Strawberry-White Chocolate Tart
Whenever I think of my earlier childhood, I recall going to the local Asian bakery section in the Japanese supermarket and getting fruit tarts. Buttery pastry, silky, custard pastry cream, fresh fruit on top, a simple combination, but really delicious and addictive. With strawberry tarts in particular, they take what I love about fruit tarts,…
Oshawott Cheesecakes
Back when Pokemon Black and White came out, I was immediately a fan of Oshawott. Based on sea otters(which are already an adorable species of animal), Oshawott are these blue and white sea otters that kind of look like snowmen, and are just adorable. They have these large round noses and hold a scallop-like item…
Freddy's Harajuku 