Pumpkin Cheesecake and Chocolate Tart

Fall is truly my favorite season. The beautiful trees changing colour as the weeks go by, the breezy but still warm air, the walks and the crunchy leaves, the hot chocolates, sweaters and long coats. But also, I feel like baking in autumn is just that much better, for some reason. A warm tray of cookies or a hot pie coming out of the oven just taste and smell better when it is a bit more chilly, I think. In any case, someone at work mentioned that they liked pumpkin, which I do not, and I was reminded of the pumpkin tart recipe that I have flipped through and ignored several times in the cookbook throughout the years.

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Portuguese Custard Tarts

Not one to waste egg yolks that I had leftover from making a Swiss buttercream, I decided to finally try making this lovely recipe for Portuguese custard tarts, also called natas here in Quebec. This recipe was actually a little bit more challenging to make. I found it quite interesting to add softened butter to the top of a rolled out pie dough to ultimately convert it to a flaky dough once baked. Pretty ingenious!

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Blueberry Coconut Custard Mini Tarts

My boyfriend and I made these tarts for a friend’s birthday at work. He really likes coconut so we thought that this would be the perfect time to try a new recipe. Unfortunately, everything went wrong with this recipe.

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Raspberry Pecan Tart

 After several months of not posting any new recipes from Anna’s cookbook, I decided that it was time to remedy this! I “owed” my boyfriend two cakes due to two lost bets, and as per his request I made this delicious-looking raspberry and pecan tart, two of his favourite foods. I was happy to finally have a recipe to do and a dessert to make, and it was no trouble at all to do. I am typically not a fantastic dough maker, but since I had already made the nut-crust tart shell required for this recipe, I new what to improve.

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Lemon Tart (Tarte au Citron)

All that know me understand that anything chocolate is my favorite dessert, but I have been known to appreciate lemon desserts more and more over the years. As such, I decided to attempt doing the delicious tarte au citron recipe found in Anna’s cookbook. It was easy enough to make, especially once the tart shell (Part I) was done. Part II essentially consists in mixing all the other ingredients together and pouring into the tart shell, which I love! Simplicity at its best.

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Rocky Road Tart

Yield: one 9-inch tart Recipe: 26/200 “Back to Baking”, pp. 115    Since I wanted to bake a couple of things this weekend and was looking for some ideas, I offered my roommate and best friend to chose the dessert of her liking that I would subsequently make. She thus sacrificed herself to be my…

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Raisin Butter Tarts

Yield: 12 butter tarts Recipe: 22/200 “Back to Baking”, pp. 100    Miniature tarts. Butter. Gooey filling. This is the exact concoction that you will obtain with this recipe! Have you ever been in the process of making a recipe and you just knew by looking at it that it would be delicious once cooked…

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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…

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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…

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