Tarts & Pastries

Pear Tart by Blissfully Domestic-016

Pear and Hazelnut Tart

All the lovely seasonal fruit that becomes available as the seasons change is a great inspiration for my baking. At this time of years it’s the plums and pears that catch my eye.

A few weeks ago we were having a large group of friends around and I needed a relatively light dessert to feed a crowd, that could be prepared in advance.

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Lemon Curd

Liquid Sunshine. In a jar. Just looking at it will make you think of daffodils and buttercups. Or minions. Happy things in any case!

Lemon curd is a sweet and tangy lemon conserve. The texture is somewhere between a custard and a jam. Used warm it has a pouring consistency like a sauce, but once cooled it is smooth and spreadable. My search for a lemon curd recipe began after I used a jar of the shop-bought stuff in a recipe and was left very disappointed. It tastes so artificial in comparison to the home-made version! Read More

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Plum and Almond Tart

I discovered this recipe in a Fair Lady magazine very early in my baking days – 1994!
22 years later it has proven to stand the test of time exactly as it is, no changes or improvements required. I just love all the colours of this tart – the deep purple skins of the plums, the red and orange flesh, the golden pastry. It is an absolute showstopper of a tart, so it’s perfect for a special tea-time treat or to end off a memorable meal. Read More

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Milk Tart

I have yet to meet a South African who doesn’t love this traditional tart! Or anyone else who has had the pleasure of trying it for that matter.

For those who don’t know it, a Milk Tart is thin crispy pastry filled with a creamy milk-based custard and sprinkled generously with cinnamon. The beauty of it is that the custard is surprisingly light, as the base is milk and not cream.

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Chocolate Salted Caramel Tart

Crunchy, buttery pastry. Creamy salty-sweet caramel. Melt-in-the-mouth dark chocolate ganache. The three elements that make up this perfectly decadent chocolate tart. Well, I say its perfect but it does have one flaw…  all the setting time required before you can actually eat a slice! So if you are planning to serve this as a show-stopping after dinner dessert, then best you get cracking with it in the morning.

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