Strawberries and Cream Tartlettes

The hints of orange & spice are a perfect taste counterpoint in these seasonal canapés. I’ve suggested making strawberry compote, but you could of course use your favourite shop-bought jam to make it even easier.

Adding a whipped cream garnish makes these the perfect bite-sized British summertime treats.

Makes: 30 canapé-sized tartlettes (see Kit footnote for larger sizes)
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Cherry Frangipane Tart

My Raspberry Frangipane Tart is crustless and is an easy way to dive into a ground almond-based tart. This one, though, uses fresh cherries and has a zesty gluten-free pastry crust.

Make the most of the fresh cherry season by pairing them with almonds and nutmeg (all are perfect taste partners). My frangipane mixture adds GF flour so is more cake-like, and makes a delicious treat.

Serves: 12-16
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Strawberries and Cream Tart

Tis the season for strawberries, and pairing them with cream is just classic. A hint of lime & pepper adds an invisible touch of luxury to a special tart.

I combined this mousse recipe with my own other mousses, and created a crusted tart with a fluffy, summery attitude.

If you prefer to serve the mousse on its own without a pastry crust, see the last footnote.

Serves: 12 – 16
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Rhubarb and Custard Tart

Tis the rhubarb season, and everyone loves a bit of crumble with custard. So I’ve made a full-size, GF tart with a nutty crust, soft & sweetened rhubarb both chunked and in a sauce, with a luxurious baked custard. You like cream with your crumble? You can add that, too!

The nut crust is gluten-free and dairy-free; the custard uses cornflour so is also GF.

Serves: up to 16
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Mandarin and Lime Cheesecake

This is an alternate take on my GF Coconut & Cherry Cheesecake, but using sweet tinned mandarins with a hint of sharp lime. There’s also plenty of toasted coconut and white chocolate to make it rich and creamy.

Start the filling the day before serving, to have time to properly chill; bake the crust and assemble the next day.

Serves: 12 – 16
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Orange and Chocolate Tart

I also have GF chocolate tarts which are chilli, coffee & lime and coffee & lime, but this one is the classic chocolate-orange combo.

You can use 70% or 50+% cocoa solids dark baking chocolate for the filling – or a mix of the two.

If you’d like to garnish with candied orange slices, see my Chocolate Torte recipe for instructions.

Serves: 12 – 16
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Lemon Mousse Cheesecake

I’ve had a play around with my favourite Lemon Curd recipe, adding whipped egg whites plus mascarpone (or cream cheese), double cream, soured cream, and gelatine. This makes an indulgently rich – but light as mousse – citrussy cheesecake. The pastry is gluten-free but you could use regular flour.

If you prefer to serve the mousse on its own without a pastry crust, see the last footnote.

Serves: 12 – 16
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