Snowy Mountain Cherry Pie

Snowy Mountain Cherry Pie | KoekbookIt hasn’t even been Halloween yet and already I am dreaming of landscapes with piles upon piles of fluffy snow..not that that ever happens over here but hey, a girl can dream right? So anyway, while most bakers were coloring liters of buttercream in orange, green and purple hues, I was baking a winter-themed pie: typical Ramona.

I actually saw this pie on a Belgian blog, Jolanda’s Bakhuisje, although there it’s called “ski pie” – which is also a very apt name. I changed the recipe up a bit but the honor for inventing it should go to Jolanda!


Snowy Mountain Cherry Pie | Koekbook


Under a mountain of whipped cream and mascarpone, topped with meringue sticks hides a yeasted crust pie with a tangy cherry filling. And well, we can always pretend the filling is blood to make it spooky right? No excuse not to bake it!Snowy Mountain Cherry Pie Recipe

Tools: 24cm fluted pie tin, greased; piping bag



250 grams flour (I use a 50/50 mix of plain and bread flour)
5 grams instant yeast
100 grams milk, lukewarm
1 egg
75 grams unsalted butter, room temperature
25 grams sugar
3 grams salt

Filling (source: Weekend Bakery):

1 pot cherries (700 grams, drained net weight 350gr)
70 grams sugar
1 teaspoon vanilla extract
2 teaspoon lemon juice
3 tablespoons cornstarch


500 ml whipping cream
150 grams mascarpone
1 tablespoons sugar

Meringue Sticks:

65 grams egg white
65 grams caster sugar
65 grams icing sugar

1. To make the dough, add all the ingredients to a large bowl, making sure the yeast and salt don’t touch each other directly. Mix until dough forms, then knead for about 10 minutes in a freestanding electric mixer, or a little longer by hand. Shape into a ball then put into a greased bowl covered with clingfilm or a damp tea towel and leave to proof for about 60 minutes.

2.  In the meanwhile, make the filling. Pour cherries (+syrup), vanilla extract and lemon juice into a saucepan. Mix sugar and cornflour together in a bowl, then add to cherry mixture. Bring the filling to a boil, it should start to thicken. Boil for a few minutes or until it has the desired consistency (firm, but not so firm that you cannot pour it anymore). Take off the heat and set aside.

3. Preheat the oven to 220C/430F.

4. Roll the proofed dough out into a circle somewhat larger than the pie tin. Line the tin, leave any overhanging dough for the moment. Cover and leave for 10 minutes, then cut away any overhanging dough by rolling over the top of the tin with a rolling pin. Pour the filling into the pie and bake for 20-25 minutes. If it is very browned after 15 minutes you can turn the oven back to 180C/355F.

5. Once baked, leave the pie in the tin for 10 minutes, then turn out onto a wire rack and leave until completely cool.

6. For the meringue, turn the oven back to 80C/175F. Using a fat-free (glass or steel) bowl and utensils, whip the egg whites while adding the caster sugar a little at a time. Keep mixing until stiff peaks form. Then fold in the (sieved) icing sugar. Fill a piping bag with round nozzle with the mixture and pipe long lines on baking parchment or a baking mat. Place on a baking tray and bake for 1.5 hours. Snip the lines into smaller sticks once baked.

7. To make the topping, pour whipping cream, mascarpone, and sugar in a large bowl and whisk until soft peaks form.

8. To assemble the pie, make a mountain of cream on top of the pie and place the meringue sticks on top.


Lemon Meringue Tart

Lemon Meringue Tart | Koekbook

A couple of weeks ago I had the chance to go crazy with the baking again and make two awesome tarts/pies as I was having another birthday party! Both were/are showstopping and absolutely delicious. The first of the two is this amazing lemon meringue tart – no, not a pie because I feel this is a French recipe!

I’m always excited to make lemon-flavored bakes – I love the tartness of lemons and always have. As a kid I would always go for the sourest candies (to be honest I still do). It can never be too sour for me (think blisteringly sour). Don’t worry though, this tart isn’t extremely sour, the tartness is balanced nicely by a good amount of sugar and meringue on top!

If you don’t have a blowtorch, you could put the tart under the grill for a minute to get that nice caramelization on top, but I like the control you get with a torch. Those meringue tips remind me of roasting marshmallows over a campfire, mm….

Lemon Meringue Tart Recipe

Tools: 23cm tart tin (preferably loose bottomed), baking beans, a sugar thermometer


Sweet Shortcrust Pastry (Mary Berry):

250 grams plain or pastry flour
150 grams unsalted butter, cold, diced
25 grams icing sugar
1 egg

Lemon Filling (Cuisine avec Djouza):

80 grams (fresh) lemon juice
zest of 2 lemons
125 grams unsalted butter
125 grams caster sugar
200 grams egg (whole)
10 grams cornstarch

Meringue Topping (Cuisine avec Djouza):

100 grams egg white
200 grams caster sugar
70 grams water

  1. To make the pastry, combine flour and sugar. Add the diced butter. If you’re using a food processor with blade attachment, whizz until the mixture resembles breadcrumbs. You can also use your hands or a fork to rub the butter into the flour mixture – again, it should look like breadcrumbs. Then add the egg and mix or knead until the dough starts to come together. Work the dough as little as possible. Shape dough into a disc and wrap in clingfilm. Chill for at least an hour.
  2. Preheat the oven to 200C.
  3. Roll the dough out on a lightly floured work surface to the thickness of a pound coin. Line the tart tin with the dough and transfer to the fridge to chill for 30 minutes. Once chilled, line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and bake another 10 to 15 minutes until it is a golden brown. Remove from the oven but leave the tart shell in the tin.
  4. To make the lemon filling, combine lemon juice, zest, and butter in a saucepan. In a bowl, combine sugar, egg and cornstarch. Melt butter with lemon juice and zest and bring to a boil. Turn heat off, whisk lemon juice mixture into the egg mixture. Pour it back into the saucepan and bring to a boil. Once the mixture has thickened, turn the heat off and leave to cool for a bit.
  5. Fill the cooled tart shell with the lemon filling. Place in the fridge to set.
  6. Once the tart is cold enough, make the meringue topping. Pour egg whites (preferably at room temperature or a little warmer) into a greaseless bowl (make sure your whisk is greaseless as well! you can achieve this by cleaning you utensils/bowls with lemon juice or vinegar).
  7. In a saucepan, combine sugar and water and place a sugar thermometer in the pan. Once the mixture reaches 114C, start whisking the egg whites. Once the mixture has reached 120C, pour it slowly into the egg whites while you’re whisking them. Whisk until the meringue has cooled down.
  8. Fill a piping bag with a nozzle to your liking with the meringue and pipe onto the tart. Alternatively, if you don’t have a piping bag, you could use a (palette) knife to make peaks of meringue. Use a blowtorch to caramelize the meringue on top. Enjoy!

Dutch Syrup Sandwich Cookies

Dutch Syrup Sandwich Cookies | Koekbook

Did you guys see the Great British Bake Off contestants try Dutch stroopwafels? :O Well I wasn’t surprised they found it difficult, they are a staple DUTCH bake of course…But I was still a bit disappointed no-one got them right! Anyway, if you think stroopwafels are a bit too difficult, or if you don’t have a stroopwafel iron, you can try this alternative:delicious syrup filled sandwich cookies or stroopkoeken!


Dutch Syrup Sandwich Cookies | Koekbook


The cookies are absolutely lovely and short – and you could design them with a cookie stamp! Stroopkoeken found in Dutch supermarkets often have a grid pattern which is easily achieved using a ruler or a (clean) credit card. But whatever they look like, they’re going to be freaking delicious!

Dutch Syrup Sandwich Cookies | Koekbook


A good trick with stroopkoeken and stroopwafels is to either eat them warm, or to warm them over a hot cup of tea, coffee or chocolate milk. That way, the syrup is softer and chewier – perfect!

Dutch Syrup Sandwich Cookies | Koekbook

Dutch Syrup Filled Sandwich Cookies (Stroopkoeken)

For about 11 sandwiched cookies

Source: De Banketbakkeby Cees Holtkamp

Tools: 8 cm (fluted) cookie cutter


120 grams unsalted butter, at room temperature
120 grams caster sugar
2,5 grams salt
1/2 egg, beaten
225 grams plain flour
5 grams baking powder

100 grams Dutch syrup
65 grams brown sugar
50 grams unsalted butter
1/2 teaspoon cinnamon

  1. To make the cookies, cream the butter, sugar, salt and egg together. Add the flour and baking powder and knead until incorporated. Wrap in clingfilm and leave to chill for at least 1 hour.
  2. Preheat the oven to 180C/355F. Line a baking tin with baking parchment.
  3. When chilled, roll dough to 2mm thickness. Cut out 8cm (fluted) rounds and place them on the prepared baking tin. Bake for 17-20 minutes or until they are a golden brown. Leave cookies to cool on a wire rack.
  4. For the syrup filling, heat the syrup in a saucepan on low fire, then add the rest of the ingredients and heat until the sugar has dissolved. Set aside to cool slightly.
  5. To assemble the cookies, spread some of the syrup filling on one cookie, then place another on top, pressing slightly so the filling reaches the edges. Enjoy!


Dutch Apple Pie with Apricot and Walnuts

Dutch Apple Pie with Apricot and Walnuts | Koekbook

It’s finally my birthday month! I’m celebrating mine and a friend’s birthday with my friends tomorrow, so I’ve baked two pies to mark the occasion. One of them is this delicious Dutch apple pie, which I’ve given a twist to with apricot, walnut and a layer of chopped “bitterkoekjes” (literally “bitter cookies”, a cookie made with bitter almonds, sugar and egg white).

Dutch Apple Pie with Apricot and Walnuts | Koekbook

The layer of chopped cookies is meant as an “isolation” layer between the pie bottom and the apples and will make sure the bottom doesn’t get soggy. If you can’t find “bitterkoekjes” you can use amaretti or a similar cookie!

Dutch Apple Pie with Apricot and Walnuts | Koekbook

I have found a good, Dutch apple pie is made by absolutely stuffing the pie casing with apples and other fillings. This will keep the sides from shrinking too much and it’s yummy as well!

Dutch Apple Pie with Apricot and Walnuts | Koekbook


Dutch Apple Pie with Apricot and Walnuts

Serves 10-12 people

Recipe slightly adapted from De Bakbijbel by Rutger van den Broek

Tools: 24 cm springform tin



350 grams plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
175 grams caster sugar
1/2 egg (set the rest aside for glaze)
250 grams unsalted butter, room temperature


5-6 large pie apples, sliced
2 teaspoons cinnamon
1 tablespoon cornstarch
2 tablespoons sugar
75 grams walnuts, roasted and chopped
100 grams dried apricots, chopped
150 grams crumbled “bitterkoekjes” or amaretti biscuits

  1.  To make the dough, knead all the ingredients (at once!) until you have a coherent dough. Wrap in clingfilm and leave to chill for at least an hour. In the meanwhile, preheat the oven to 180C.
  2. Grease the baking tin and line the bottom with baking parchment. Take 2/3 of the chilled dough and roll out to a circle large enough for the tin. Line the tin with the dough. Put the tin and the remaining 1/3 of the dough in the fridge while you prepare the filling.
  3. For the filling, combine the apple slices, cinnamon, cornstarch and sugar in a bowl. Mix the walnuts and apricots in a separate bowl. Fill the prepared pie casing by sprinkling the “bitterkoekjes” on the bottom and then placing a layer of apple slices on the bottom, then sprinkle some of the apricot and walnut mixture on. Repeat these last two actions until your tin has been filled.
  4. Take the remainder of the dough out of the fridge and roll it into a large rectangle. Cut into strands of your desired width and place them on top of the pie in a lattice pattern, cutting away excess. Re-roll and cut the dough if necessary. Brush the top of the pie with the remaining egg. Bake in the oven for about 65-70 minutes. Enjoy with a dollop of whipped cream or vanilla sauce!

Swedish Kärleksmums Recipe (Love Treats)

Swedish Kärleksmums Recipe (Love Treats) | Koekbook

The last couple of weeks I have been glued to Netflix for a show called “The Bridge” (Bron in Swedish). It is just the best. Some of you may know I have a BA in Swedish, which means that I am watching with more than general interest; it helps me to keep my Swedish on a certain level. Also, since I have studied in Lund (which is quite close to Malmö, where some of the show takes place), I enjoy seeing familiar scenes and it makes me want to go back like, RIGHT NOW! The Germans have a good word for it: “Fernweh” (not homesick but “farsick”).

Swedish Kärleksmums Recipe (Love Treats) | Koekbook



Anyhow, since I have been watching so much of the show, I though I might bake something Swedish again for a change. Kärleksmums are a bit like brownies but (in this case) with less cocoa, and they are a whole lot fluffier.Swedish Kärleksmums Recipe (Love Treats) | Koekbook

The icing is special in that the butter is melted instead of mixed with the icing sugar, which texture-wise might need some getting used to. The name “kärleksmums” is difficult to translate into English, but I have gone with “love treats” – it doesn’t really convey the cuteness of the original word, but so be it. They are to Swedes what snow is to the Inuit: Swedes have a 100 different names for them it seems (but I like kärleksmums the best!).

Swedish Kärleksmums Recipe (Love Treats) | Koekbook

Instead of shredded coconut you could also use other sprinkles, such as chocolate sprinkles, but I prefer them with coconut! This recipe is from the classic Swedish baking book “Sju Sorters Kakor” (seven types of cake), so I feel this is the most classic of them all. You could adapt the recipe though, by adding some more cocoa or coffee to the batter for example. I hope you’ll enjoy this Swedish staple!

Swedish Kärleksmums Recipe (Love Treats) | Koekbook

Swedish Kärleksmums Recipe


75 grams unsalted butter
1 egg
140 grams sugar
1 teaspoon vanilla sugar
1/2 tablespoon cocoa powder
160 grams plain flour
1 teaspoon baking powder
75 ml milk

40 grams unsalted butter
1 tablespoon cold coffee
1/2 tablespoon cocoa powder
1 teaspoon vanilla sugar
110 grams icing sugar

shredded coconut

  1. Preheat the oven to 175C. Grease a 33x23cm baking tin and line it with baking parchment.
  2. Melt the butter and set it aside. Mix the sugar and egg until fluffy. Mix the dry ingredients in a separate bowl. Add the milk/melted butter and dry ingredients in three portions, one at a time, and mix each time until incorporated. End with a portion of dry ingredients. Pour the batter into the prepared baking tin and smoothen with a spatula. Bake for 15 minutes, then leave to cool.
  3. For the icing, melt the butter and mix with the rest of the ingredients. Spread the icing on top of the cooled cake, then sprinkle with shredded coconut. Cut into squares. Enjoy with a warm cup of tea!

Asparagus and Egg Tart

Asparagus and Egg Tart | Koekbook

It seems the first asparagus was consumed in Egypt, but make no mistake, it is a staple Dutch food as well. The province of Limburg is where most of our asparagus come from, in green or white versions.Asparagus and Egg Tart | Koekbook

Asparagus is harvested in a special way, which is called “asperge steken” in Dutch. They are pulled out of the ground by hand! In this tart, I pair them with eggs, but you could also add ham for a classic combination.


Asparagus and Egg Tart Recipe

Serves 8

450 grams green asparagus
½ cup crème fraîche
4 large eggs
1 cup grated Dutch mature cheese
¼ cup chopped chives
salt and pepper to taste
250 grams puff pastry

  1. Preheat the oven to 390F.
  2. Half the asparagus. Bring plenty of water to a boil in a large pan, add asparagus and cook for 3 minutes or until soft, but not mushy. Drain, then set aside.
  3. In a bowl, mix together the crème fraîche, 2 large eggs, cheese, chives, salt and pepper.
  4. Line a baking tray with baking parchment. Roll the puff pastry out to about 16×7 inches. Fold about 1 inch over on each side, make sure to pinch the seams well.
  5. Spread the crème fraîche mixture onto the pastry. Distribute the asparagus over the tart. Place in the oven, bake for 15-20 minutes, or until the pastry is a nice golden brown. The tart can be eaten both warm and cold!



Blackberry Blondies

Blackberry Blondies | Koekbook

Oops! I think I might be a blackberry addict now.. After the apple and blackberry tart I made with Nadine, I couldn’t help but scavenge for blackberries in my area too! They weren’t as plump as last week’s, but yummy enough to make some jam and lovely blackberry blondies! And I got a nice forest walk out of it too.

I love white chocolate, but it can be a bit sweet sometimes. The blackberries have a nice tang to them which cuts through that sweetness for perfect harmony in this blondie! So why not go out and forage for some blackberries in the woods yourself and bake something delicious?

Blackberry Blondies Recipe

Adapted from The Hummingbird Bakery Cookbook

For 16 small blondies or 9 large ones


75 grams white chocolate, chopped
65 grams unsalted butter
75 grams caster sugar
1 egg
3/4 teaspoon vanilla extract
100 grams plain flour
pinch of salt
100 grams blackberries (fresh or frozen)

  1. Preheat the oven to 170C/325F.
  2. Grease a 20x20cm baking tin and line it with baking parchment.
  3. Melt the chocolate and butter in a heatproof bowl over simmering water (au bain marie). Melt until smooth.
  4. Remove from the heat and add the sugar. Stir until well incorporated. Then add the egg and the vanilla extract and stir quickly so the egg doesn’t scramble. Add the flour and salt and stir until well incorporated. Fold the blackberries in.
  5. Spoon the mixture into the baking tin and bake for 25-30 minutes or until golden brown. The center should still be soft. Leave to cool completely before cutting into the desired size.


Apple and Blackberry Tart

Apple and Blackberry Tart | Koekbook

I have a super fun yearly trip to my friend Nadine and her family, and this week I spent a lovely 4 days at their house again, the occasion being a cake competition. Even though I had a rough time with some neck muscles (argh!) I managed to place second with my “Pearamid” cake, with pears, aniseed, chai spices – well all sorts of good stuff basically. I will place the recipe on my blog sometime later this year! Right now, though, I want to share this utterly delicious blackberry and apple tart with y’all!


It so happened that a Dutch supermarket had launched a competition for the best apple cake/pie/tart (it’s the same word in Dutch for all of them: taart) baked by a duo. Of course, Nadine and I could not resist participating, we are some of the most competitive people/bakers in the Netherlands I think…

After a bit of brainstorming, Nadine mentioned blackberries were ripening in her area so naturally, we couldn’t resist using those in our tart! She went out in the early (well…early for me) hours of the morning to pick a good amount of them and we set off to create this delicious bake.

It is a bit of a play on a Bakewell Tart, but with different nuts and jam and of course apple on top. Okay, it’s not really a Bakewell… But it’s still delicious. The best thing about this (I think) is marinating the apples in blackberry juice with just a touch of cinnamon, I couldn’t stop eating those darn slices (we had some left).

But of course, the arrangement of the apples makes this tart a real showstopper! If you’re unsure on how to do this, check Youtube for some how-to clips (rose apple tart), it’s very easy but a bit time intensive (so worth it though!). Oh, and it’s me in the picture below! Do notice the lovely bracelet Nadine’s sister made me – it’s awesome!


Apple and Blackberry Tart Recipe

For one tart, 28cm in diameter


Dough (Mary Berry Recipe)
225 grams plain flour
pinch of salt
25 grams icing sugar
150 grams cold unsalted butter, cubed
1 egg, beaten
1 tablespoon ice cold water

150 grams sugar
150 grams softened unsalted butter
1 egg
75 grams ground pecans
75 grams ground walnuts
2 tablespoons flour

200 grams (homemade) blackberry jam

Apple Topping
4 Pink Lady Apples
400 ml blackberry juice
45 ml lemon juice
55 ml water
150 grams sugar
1 roasted cinnamon stick

  1. To make the dough, firstly combine the flour, salt, and sugar. Put it into the bowl of a food processor fitted with a blade attachment, then add the butter and pulse until the mixture resembles bread crumbs. Add the egg and pulse until combined. If the dough hasn’t started to come together yet, add the ice cold water and pulse until the dough has come together. Shape the dough into a disc, wrap in clingfilm and chill for at least 30 minutes. Butter the tart pan and set aside.
  2. To make the frangipane, beat the sugar and butter together until fluffy. Add the egg a little at a time and beat until combined. Add the nuts and flour and stir until combined. Spoon into a piping bag, set aside.
  3. Prepare the apples by cutting them into thin slices (in the food processor if preferred). Pour the blackberry juice, lemon juice and water in a pan and add the sugar and the cinnamon stick. Heat until the sugar has dissolved. Then add the apple slices and leave them to marinate.
  4. Roll the dough out to a circle large enough for the tart tin and line the tin with it. Leave any overhanging pastry. Chill again for 30 minutes. In the meanwhile, preheat the oven to 175C/340F. Once chilled, line the tart with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and prick holes in the base with a fork. Bake another 5 minutes. Fill the tart with the blackberry jam, then pipe the frangipane on top (use the back of a spoon to smoothen it out). Bake for another15 minutes, then arrange the apple slices on top of the tart to resemble a rose. Start with laying the slices flat on the outer ring, then simply work your way to the middle. Bake another 15 minutes. Leave the tart to cool on a wire rack. Enjoy!

Cookie Dough Brownies

Ahh, I’m so in love with my new camera lens! I bought a 50mm lens recently and wow – I just can’t stop taking pictures. I had been saving up for it for a while so I’m happy it turned out to be such a fantastic purchase. Today I have Chocolate Chip Cookie Dough Brownies for you – they were very kind to pose for me 😉

I got the idea to make these from Deb’s Bakery & Kitchen, a Dutch food blog. They are just so decadent! Also, I hear cookie dough is all the rage right now with cookie dough bars popping up everywhere (YUM). I still have to visit one but I bet it’s utterly delicious. Well, for now, I’ll satisfy myself with these cookie dough brownies!

Cookie Dough Brownies Recipe 

Tools: 20x20cm baking tin



100    grams dark chocolate
90      grams unsalted butter
160    grams caster sugar
70      grams plain flour
2        eggs
icing sugar (optional)


Cookie Dough (source: Deb’s Bakery & Kitchen)

115 grams unsalted butter
45 grams icing sugar
50 grams brown sugar
30 ml water
1 teaspoon vanilla extract
75 grams plain flour
1/4 teaspoon salt
100 grams chopped chocolate or chocolate chips (milk or dark chocolate)

  1. For the brownies, preheat the oven to 170C/325F and butter and line the baking tray.
  2.  Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. Make sure the base of the bowl does not touch the water.
  3. Remove bowl from the heat. Add the sugar and stir until incorporated. Then add the flour and again stir until well incorporated. Add the eggs and mix until smooth.
  4. Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes. The result should be a flaky crust but a soft center. Leave to cool completely.
  5. When the brownie has cooled, make the cookie dough batter. Mix the butter and sugars until the sugar has been completely absorbed by the butter (this might take a while).
  6. Add the water a little at a time (don’t worry if it looks a bit curdled).
  7. Add the vanilla extract and mix well.
  8. Lastly, add the flour, salt and half of the chocolate. Stir well.
  9. Spread the cookie dough batter over the brownie and smoothen the top with a spatula. Sprinkle on the rest of the chocolate. Place in the fridge for at least an hour to firm up.
  10. Lift the whole cookie dough brownie out of the pan and slice into squares of your desired size. Enjoy!

Dutch Strawberry Tarts

Dutch Strawberry Tarts | Koekbook

A second recipe in one week! Well, that can only mean that I feel really good 😉 I recently switched thesis supervisor and it’s done me a lot of good – I’m actually writing again and the end of my degree is finally in sight! The weather has also been great lately which has done something to lift my spirits somehow – I was never a weather sensitive person but this year the cold has bothered me more than usual. With sun also comes fresh, juicy strawberries to make lovely bakes with so it’s a win-win!Dutch Strawberry Tarts | Koekbook

Dutch Strawberry Tarts | Koekbook


These tarts are made with what is called “sloffendeeg” in Dutch. It’s a dough made for tarts (or “koeken” as we call them) like “kano’s“, “sloffen”  and “rondo’s” and it’s filled with almond paste. They are a staple item in Dutch bakeries! The dough results in bakes that are crunchy on the outside and softer on the inside, which I think is absolutely perfect. You can top it with all sorts of things, a “rondo” can be topped with only a blanched almond but you can use creme pat, swiss cream, whipped cream or anything you fancy (I’ve even seen apple pie filling on these!).  For this tart I have paired creme pat with some plump strawberries.

Dutch Strawberry Tarts | Koekbook




Recipe Dutch Strawberry Tarts (Rondo’s)

For 5 tarts

Tools: 5 pastry rings 8 cm in diameter, 2,5cm in height (or higher)



125 grams pastry flour
1 teaspoon baking powder
90 grams unsalted butter, softened
90 grams caster sugar
1/4 teaspoon lemon zest
1/2 egg yolk

Almond paste:

75 grams ground almonds
75 grams caster sugar
1 egg
a drop of almond extract


3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
1/2 vanilla pod (seeds of)
13 grams unsalted butter
250 grams strawberries, sliced
  1. For the dough, put the flour, baking powder, butter, sugar, egg yolk, zest and salt in a bowl and knead into a dough. Wrap in clingfilm and chill for at least 60 mins.
  2. Preheat the oven to 180C/355F. Grease the pastry rings. Roll the dough out to 7-8mm thickness. Cut out the tart shapes with the baking rings. Place pastry rounds on baking sheet and place baking rings around it.
  3. Make the almond paste by first mixing the sugar and almond flour, and then adding the almond extract and as much egg as is needed to make a slack mixture. Spread or pipe almond paste on the pastry rings, leaving a 1 cm border. Bake for about 20 mins. Once baked, immediately remove baking rings (be careful!) and leave to cool.
  4. For the creme pat, mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk, vanilla seeds and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  5. Leave cream to cool for 10 minutes. Then mix in the butter. Leave to cool completely with cling film over the surface of the cream.
  6. Once everything has cooled, pipe pastry cream onto each tart and place strawberries on top. Enjoy!