Archive | April, 2015

Raspberry-Lemon Tarts with a Shortbread Crust

19 Apr

April 19th, 2015

One of my favorite online home cooking websites I follow is called The Kitchn, and when I came across their raspberry lemon curd recipe, I knew I had to try it. Although I have been using a lot of berries lately, I couldn’t pass up this recipe, as it was appropriate for the Springtime weather. Plus, I absolutely love the color of the curd from the raspberry and lemon combination.


Shortbread Crust (AKA Pate Sablee), recipe from The Fundamental Techniques of Classic Pastry Arts book
90g sugar
pinch of salt
2 egg yolks
255g cake flour (I used AP flour)

Y= lines eight 4-in tart molds


  1. In a mixer bowl, cream the butter, sugar and salt together, until light and fluffy.
  2. Add the egg yolks. Mix until incorporated. Scrape down the sides of bowl as needed.
  3. Add the flour at once. Mix until dough comes together.
  4. If dough is dry and crumbly, add 1-3 tsp of cold water. Add 1 tsp at a time.
  5. Wrap and rest dough in the refrigerator for an hour or overnight.
  6. Once the dough has rested in the refrigerator, roll out the dough and press into the tart molds.
  7. If dough feels a bit soft, refrigerate the lined tart molds for about 10 minutes before baking.
  8. Using a fork, slightly dock the dough.
  9. Bake at 350F for 17-20 minutes, or until lightly browned. Allow to cool before unmolding and filling.

Raspberry-Lemon Curd, recipe adapted from The Kitchn
1 ¼ C fresh raspberries, or 1 bag of frozen raspberries
¼ C fresh lemon juice
4 egg yolks
1 egg
1 C sugar (I reduced to ¾ C)
6 T cubed, unsalted butter

Y= enough to fill eight 4-in tarts


  1. Heat the raspberries in a sauce pan. Allow to come to a boil and reduce to low heat. Stir occasionally to break raspberries apart. Continue to heat until raspberries become juicy, about 10 minutes.
  2. Strain the raspberry juice into a clean bowl. Discard raspberry pulp.
  3. Return ¼ C + 2 T of the raspberry juice with the lemon juice, eggs, and sugar to the saucepan. Stir to combine.
  4. Cook the mixture until it thickens, stirring to prevent the bottom from burning.
  5. Once the mixture thickens, strain into a clean bowl over the cubed butter.
  6. Slightly whisk together to melt the butter.
  7. Place plastic wrap directly on the surface of the curd. Refrigerate for a few hours or overnight to cool.

To Assemble:

  1. Whip ¼ C of heavy cream until medium peaks.
  2. Fold the whipped cream into the raspberry-lemon curd to lighten.
  3. Using a spoon, fill the baked tart crust with the lightened curd.
  4. Alternatively, you can omit the whipped cream.
  5. Garnish and refrigerate until ready to serve.



I folded in whipped cream to the curd, which lightened the consistency and color of the curd…still so pretty!

Oreo Cheesecakes

12 Apr

April 12th, 2015

The way I used to eat Oreos was dunking them in a glass of milk for a few seconds so that the cookies soften up. The best part was when the glass of milk gets flavored with the Oreo cookies, which reminded me of a chocolate Oreo shake. It’s been awhile since I actually bought a package of Oreos, until now, to make these mini Oreo cheesecakes. The Oreo crust was amazing and adding crushed Oreos to the cheesecake filling intensified the flavor even more.

These Oreo cheesecakes are a great alternative if you’re looking for other flavors of cheesecakes. Since I have been using a lot of berries lately in my desserts, I wanted to try a different flavor. Not to mention, one of my favorite ice cream flavors is cookies and cream, so these cheesecakes are up there in terms of one of my favorites.

DSC_0108 DSC_0133

Oreo Crust
215 g Oreos (no white filling)
25g sugar
60g butter, melted
Y= 12 mini cheesecake rounds


  1. Separate Oreo cookies and scrape out the white filling.
  2. In a food processor, pulse Oreos and sugar together until finely crumbled.
  3. In a separate bowl, combine Oreo crumbs and melted butter.
  4. Mix to fully coat the crumbs.
  5. Divide crumb mixture evenly into mini cheesecake pan. Press crumbs firmly into the bottom of the pan.
  6. Bake at 275F for 10-12 minutes.
  7. Set aside to cool. In the meantime, prepare the cheesecake filling.

Oreo Cheesecake Filling
2- 8 oz cream cheese, softened to room temperature
3 oz sugar
2 eggs
1 T sour cream
⅔ tsp vanilla extract
crushed Oreos


  1. Combine cream cheese and sugar in a mixer bowl. Mix until combined. Scrape bottom of the bowl as needed.
  2. Add the eggs, sour cream and vanilla extract.
  3. Add sour cream and vanilla extract.
  4. Using a spatula, fold in crushed Oreos.
  5. Divide filling in the mini cheesecake pan.
  6. Bake at 275F for 30 minutes. Cheesecake is done when it is firmly set. Remove from the oven and allow to cool completely.
  7. Once cooled, refrigerate overnight and unmold the next day.
  8. Garnish with whipped cream and more Oreos.

DSC_0071 DSC_0239 DSC_0185

Triple Berry Pies

2 Apr

April 2nd, 2015

I picked up some super sweet strawberries at the Farmer’s Market last weekend since they are back in season. I love the combination of berries so I threw in some frozen blueberries and raspberries that I already had in my freezer along with the strawberries to make these triple berry pies. I have also been on a craze of making individual size desserts lately, so I used 4-inch ring molds for these pies. Of course, it is also possible to make a whole pie instead of individual ones. The pie dough recipe below will yield enough for 1 whole pie, and the filling recipe may have to be increased.

These pies taste best when fresh out of the oven. O, and if you have vanilla ice cream, I highly recommend slathering some on the pie. I guarantee you won’t regret it. So if you don’t have any ice cream in your freezer, pick some up before you make these pies.



Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
Y= eight 4-inch pies (I used only half the pie dough to get 4 pies)


  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Triple Berry Filling
1 bag of frozen blueberries
½ bag of frozen raspberries
1 pint of fresh strawberries, hulled and quartered
½ C sugar
1 T cornstarch
juice of ½ lemon
zest of 1 orange

Y= enough to fill four 4-inch pies.


  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble:

  1. Roll out one half of the dough on a floured surface. Cut pie dough to fit individual ring molds. Reserve some dough to seal the top of the pie.
  2. Fill lined ring with berries. Seal pie with the reserved dough. Trim off any excess dough along the edges and seal.
  3. Make a few slits in the center of the pie.
  4. Egg wash the top of the pie and sprinkle with sugar.
  5. Bake at 375F for 30 minutes then rotate and bake for another 20-25 minutes or until browned.



%d bloggers like this: