Recipes Archives

Frangipani Pear Tart

October 3, 2026 by Debbie Leave a comment

Whole pear frangipane tart ready to serve, topped with beautifully fanned pear slices, toasted flaked almonds and a glossy apricot glaze.

Frangipani Pear Tart

This Frangipani Pear Tart is one of those recipes that has followed me through my baking career.

I first made versions of this Frangipani Pear Tart when I was an apprentice, and over the years it became a favourite with both my pastry students and customers. The combination is classic: crisp pastry, almond frangipane and pear. However, I have changed the way I build the tart to give it more flavour, better texture and a more interesting slice.

Instead of placing the pears only on the surface, I layer very thin slices of pear through the frangipane filling. This means the fruit cooks at roughly the same rate as the almond filling sets, creating soft pear through the centre rather than having all the fruit concentrated on top.

A thin layer of fig jam sits underneath the frangipani. It brings a deeper fruit flavour and works particularly well with pear and almond without dominating either. The slight richness of the fig also gives the tart more complexity than a simple pear-and-almond combination.

The finished Frangipani Pear Tart is all about balance: a crisp pastry shell, soft frangipane, tender pear, a subtle layer of fig and toasted flaked almonds across the surface.

Hungarian/ European baking, Recipes

Hungarian Quark & Cherry Strudel

September 28, 2026 by Debbie Leave a comment

Hungarian quark and sultana strudel with hand-stretched pastry and lemon-flavoured quark filling

Hungarian Quark & Cherry Strudel

This Hungarian Quark and Cherry Strudel brings together two parts of my baking background: the hand-stretched strudel dough I learned to make as an apprentice and a traditional Hungarian-style quark filling.

I first learned to work with strudel dough during my apprenticeship, when stretching the pastry until it became almost transparent was part technique, part patience. The dough needs enough strength to stretch across the cloth without tearing, yet it must remain delicate enough to bake into the fine, crisp layers that make a good strudel so distinctive.

Years later, I returned to that technique and paired it with a filling inspired by the Hungarian flavours I grew up around. Quark gives the filling its characteristic light tang, while lemon zest, raisins and cherry add freshness, sweetness and fruitiness.

However, getting the filling right took several trials.

Traditional quark fillings can contain quite a lot of moisture, and too much free liquid quickly works against thin strudel pastry. During testing, I adjusted the balance until the filling stayed firm enough to hold its shape while still remaining soft, creamy and recognisably traditional.

The final result combines a delicate, flaky pastry with a gently sweetened quark filling, raisins, lemon and pockets of cherry. Once baked, the outside becomes crisp and light, while the centre stays moist without making the pastry heavy or soggy.

Recipes, Tarts & Custards

Passion fruit Curd Tart

September 22, 2026 by Debbie

Passion fruit Curd Tart

This Passion fruit Curd Tart combines a crisp, buttery pastry shell with a smooth, intensely flavoured passion fruit curd. At the same time, the sharp tropical acidity of passion fruit balances the richness of the butter and eggs, while a little lemon zest lifts the flavour and keeps the filling fresh rather than heavy.

To begin with, carefully mix and handle the simple shortcrust pastry. Once the dough comes together, rest it twice before baking. As a result, the flour has time to hydrate and the gluten can relax, helping the tart shell hold its shape in the oven.

Meanwhile, strain the fresh passion fruit to create a smooth juice for the filling, then add some of the reserved pulp back later for extra flavour and texture. The eggs build structure, while sugar balances the acidity. Butter adds richness and a silky mouthfeel, and gelatine provides just enough support for the curd to set cleanly inside the tart shell.

Finally, refrigerate the assembled Passion fruit Curd Tart until fully set. During this time, the curd firms, the flavours develop and the filling takes on a smooth, cleanly sliceable texture.

Chocolate and indulgent, Gluten-Free Baking, Recipes

Sacher Caramel Chocolate Mousse Log

September 15, 2026 by Debbie

This plated Sacher caramel chocolate mousse log is ready to serve, clearly showing the layers of chocolate sponge, smooth chocolate mousse and shiny chocolate glaze. A spoonful of freshly whipped cream completes the dessert and adds a fresh, elegant finish.

Chocolate and indulgent, Recipes, Tarts & Custards

Apple Normandy Tart

September 12, 2026 by Debbie

Apple Normandy Tart with Creamy Filling

This Apple Normandy Tart combines three very different pastry elements in one dessert: a crisp shortcrust base, softly caramelised apples, and a rich cream custard scented with French brandy.

Although the Apple Normandy Tart looks elegant, the structure is built from fairly simple ingredients. What makes it work is the way those ingredients interact with heat, moisture, fat, sugar, and protein.

First, the pastry provides a firm, buttery shell. Next, the caramel adds richness and a slightly bitter sweetness that balances the fruit. Meanwhile, the apples bring natural acidity, moisture, and fresh flavour. Finally, the custard sets around the fruit and binds everything together into a smooth, sliceable filling.

The result is a Apple Normandy Tart with contrast in every bite: crisp pastry, tender apple, silky custard, and a deep caramel finish.

Chocolate and indulgent, Gluten-Free Baking, Recipes

Piedmont Dacquoise Chocolate Mousse

September 3, 2026 by Debbie

Piedmont Dacquoise Chocolate Mousse

This Piedmont Dacquoise Chocolate Mousse is a cake I first made during my apprenticeship, and it remains a beautiful example of classic pastry technique.

The cake combines thin layers of almond and hazelnut dacquoise with a light 55% dark chocolate mousse, then finishes with a smooth dark chocolate ganache. Because the dacquoise is made with nut meals rather than wheat flour, the cake is also naturally gluten-free.

Although the Piedmont Dacquoise Chocolate Mousse finished cake is rich in flavour, it remains surprisingly light. That balance comes from two separate aerated systems: whipped egg whites in the dacquoise and whipped cream in the mousse. Together, they create structure without heaviness.

Baking for Every Table.

Hungarian/ European baking, Recipes

Sour Cherry Streusel Flan

August 22, 2026 by Debbie

Sour Cherry Streusel flan

There is something wonderfully European about this Sour Cherry Streusel Flan with its combination of sour cherries, curd cheese and buttery streusel. The sharp, fruity cherries cut through the richness of the cheese, while the crisp pastry base and golden streusel add contrasting textures to every bite.

This Sour Cherry Streusel Flan with Curd Cheese Filling brings those elements together in four distinct layers. A tender, buttery pastry forms the base, while a thin layer of sour cherry jam intensifies the fruit flavour. A smooth, lemon-scented curd cheese filling creates the creamy centre, and well-drained sour cherries add freshness and acidity. Finally, a crisp, golden streusel adds a delicious buttery crunch.

Curd cheese works particularly well in this style of Sour Cherry Streusel Flan with European baking. Its mild, slightly tangy flavour adds richness without the heaviness of some cream cheese fillings. As a result, the sour cherries and fresh lemon zest remain bright and prominent.

Together, these contrasting flavours and textures create a Sour Cherry Streusel Flan that tastes indulgent yet surprisingly light. The creamy curd cheese balances the tart cherries, while the buttery pastry and crisp streusel provide just enough richness and crunch without making the tart overly sweet.

Allow the Sour Cherry Streusel Flan to cool completely before serving, then finish it with a light dusting of icing sugar. Serve it as an elegant dessert or enjoy a slice for morning or afternoon tea with a good cup of coffee.

Baking for Every Table.

Hungarian/ European baking, Recipes

Hungarian Chestnut Torte

August 13, 2026 by Debbie

Hungarian Chestnut Torte

Chestnuts have always had a special place in Hungarian baking, particularly in rich cakes, tortes and traditional desserts. Growing up, my grandmother made a chestnut cake filled with a beautifully smooth chestnut cream, and that combination of soft cake and rich chestnut filling is the inspiration behind this recipe.

Over the years, I have adapted her original cake into this Hungarian Chestnut Torte, while keeping the flavours that made it so memorable.

The torte begins with a light chestnut sponge made with cooked chestnut purée. Because chestnuts can naturally make a cake quite dense, the eggs are separated and the whites are whipped to incorporate air. The sponge is then cut into three layers and filled with a thin coating of dark chocolate ganache followed by a generous layer of silky chestnut cream.

Finally, the assembled torte is masked with lightly whipped cream, combed around the sides and decorated with alternating rosettes of whipped cream and chestnut cream. A scattering of grated dark chocolate adds the finishing touch.

The result is a beautifully balanced cake with soft chestnut sponge, rich chocolate, smooth chestnut cream and light whipped cream — my adaptation of a cake that began in my grandmother’s kitchen.

Gluten-Free Baking, Recipes

Citrus Basil Almond Cake

August 7, 2026 by Debbie

Citrus Basil Almond Cake

This Citrus Basil Almond Cake is a wonderfully moist, naturally gluten-free cake that celebrates the bright flavours of whole citrus fruit and fresh basil. By using the entire fruit—including the peel—you capture every drop of citrus aroma while creating a cake with exceptional moisture and a beautifully tender crumb. Meanwhile, fresh basil adds a subtle herbal freshness that perfectly complements the sweet citrus notes without overpowering them.

Unlike traditional butter cakes, this recipe relies on whipped eggs for structure and almond meal for richness. As a result, the cake remains light yet incredibly moist, with a texture that improves even further after resting overnight. Finished simply or topped with an apricot glaze and pistachios, it’s an elegant cake that’s perfect for afternoon tea, celebrations or any occasion where fresh flavours shine.

Everyday Bakes, Recipes

Polenta and Date Slice

August 2, 2026 by Debbie

Polenta and Date Slice

There is something wonderfully comforting about a traditional slice, and this Polenta and Date Slice is a perfect example of simple ingredients creating an exceptional result. The buttery polenta pastry bakes into a delicate, lightly crumbly crust, while the naturally sweet date and sultana filling becomes rich, soft, and almost jam-like. Finally, a smooth chocolate ganache adds the perfect finishing touch, balancing the sweetness with a luxurious chocolate layer.

Although this slice is inspired by traditional European-style baking, it also demonstrates how different grains and ingredients work together to create texture, flavour, and stability. Every layer has an important role, producing a slice that is sturdy enough to cut neatly while remaining wonderfully tender to eat.

Recipes

Frangipani Pear Tart

Frangipani Pear Tart