Milk Chocolate Silk Tart

Yield: One 9-inch tart, 8-10 servings Recipe: 6/200 “Back to Baking”, pp. 120     Having never been a fan of tarts (gasp!), I decided that if one tart would be able to convert me it would be the exquisite-looking milk chocolate tart portrayed in Anna’s cookbook. I figured that if I did not like … Continue reading

Chocolate-Crust Tart Shell

Yield: One 9-inch tart shell Recipe: 5/200 “Back to Baking”, pp. 118    After the classic apple pie and the classic fruit flan, I wanted to do a recipe that was undoubtedly made for me: the milk chocolate silk tart! As mentioned in a previous post, I never really liked tarts (or so I thought!) … Continue reading

Classic Fruit Flan

Yield: One 9-inch tart, 8-10 servings Recipe: 4/200 “Back to Baking”, pp. 106    With my dad’s birthday coming up, I wanted to make him what I thought was one of his favorite desserts: the classic fruit flan! Personally, I never liked these tarts that I found to be highly unappealing due to the presence … Continue reading

Sweet-Crust Tart Shell

Yield: One 9-inch tart shell Recipe: 3/200 “Back to Baking”, pp. 104    The next recipe on my to-do list was the classic fruit flan. Inevitably, to do so I first had to make the sweet-crust tart shell required. Probably due to the fact that the first pie dough I made (the Double-Crust Pie Dough) was … Continue reading

Fresh Apple Streusel Pie

Yield: One 9-inch pie, about 8 servings Recipe: 2/200 “Back to Baking”, pp. 84    As I mentioned in my previous post, the first dessert that I wanted to attempt was the classic apple pie. After having successfully made my own pie dough (thanks Anna!), I was ready for the next step. This recipe was … Continue reading

Double-Crust Pie Dough

Yield: makes enough pastry for one 2-crust pie (or two 1-crust pies) Recipe: 1/200 “Back to Baking”, pp. 82   Although I love baking and everything it entails (preparing a savoury dessert or snack, smelling its aromas as it bakes and enjoying it warm with family or friends), one thing that I have always been … Continue reading