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…
Tag: tart
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…
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…
Milkbar Buddy Honey Butter-Pear Crack Pie
Since Sam and I enjoyed doing our cake collab together so much, we figured we would venture into another Milkbar classic, this time being pies! Milkbar/crack pie is such a staple, and we wanted to do our own interpretation of it using some ingredients to bring in a more festive feel. Fun fact, the original…
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,…
Lemon-Thyme “Rainbow” Tart
For Pride this year, I waned to go with a bit more of a whimsical take on rainbows. When I think of rainbows, immediately I think of light and water. Since you know, the two work together to create a rainbow! So for the light side of things, I went with a lemon-thyme curd tart,…
Chocolate-Whiskey-Tangerine Mousse Cake
My family friend was kind enough to gift me with their homegrown tangerines, something that I look forward to every spring. For this year, I wanted to go back to a project I did years back, which is recreating Lady M desserts in my own way. This time, I went with their Whisky Dark Chocolate…
Lemon-Blueberry Gateau Breton Tart
So this dessert was initially meant to be like a 2.0 version of a lapis lazuli tart I made YEARS ago. But I knew I had to do a few things differently this time around. The first is the tart shell. Instead of just doing a pastry in a tart tin, I went with a…
Chocolate-peanut butter pie
For Pi Day this year, I was truthfully struggling with what I wanted to make. I could not figure out if I wanted to go with a fruitier pie, a green pie(again), or just something completely different. Eventually, I settled on this recipe, inspired by a Reese’s Peanut Butter Cup. It features a chocolate short…
Persimmon mousse tart
I am very fortunate to have a coworker who grows his own tropical fruits and vegetables! Earlier this year, I got fresh passion fruits, while right now, I got fresh fuyu persimmons. Truthfully, I never really had a ton of persimmon desserts growing up. I usually would either eat them fresh from the tree in…
Hidden rose apple tarts with ruby chocolate
I just love it when fruits come in unusual or different colors. Purple kale, watermelon radishes, rainbow carrots, blood oranges, all things that I came to love when I first got into cooking over 10 years ago. Then about 3 years ago, I learned about naturally pink apples. Mountain or hidden rose apples, depending on…
Get your wish: a chocolate-lucuma tart
I would be lying if I said that this recipe did not take forever to make. A huge reason why I don’t do tarts(besides my sexuality) is that there is a lot of temperature and waiting involved. If the dough gets too warm, it won’t hold its form. If it’s too cold, it could be…
Cajeta-misugaru banoffee pie
I’ve made cajeta desserts, and I’ve done misugaru banana pudding desserts, and I’ve made banoffee pie desserts too. So I figured, why not combine all three? I mean for Pi Day, it just made the most sense to go with a pie that is an amalgamation of both banana pudding(custard, cream, wafers, and bananas) and…
Freddy's Harajuku 