Tarts and tartlets

The famous Oreo and peanut butter pie. Pure decadence – a combination of a sweet and salty, creamy peanut butter filling, an Oreo biscuit base and chocolate ganache. You might think that one slice of this pie would be

Passion fruit tart is an even better version of lemon tart! Exotic flavours that you are sure to love. Easy to prepare, with the best homemade shortcrust pastry base. Passion fruit tart is refreshing and fresh, beautifully yellow and wonderfully spring-like, despite the weather outside ;).

My favourite treat ever since we moved here. I discovered them at Cornish Bakery in Stratford-upon-Avon, a lovely place to stop for coffee and a warm mushroom and mozzarella croissant, not to mention the perfect Cornish pasties with different fillings.

Has your hazelnut tree been particularly generous this year? Try these simple hazelnut cookie cups! Crisp pastry filled with a delicious hazelnut filling. All you need to make these little cups is a mini muffin tin and… a little patience to carefully line all 24 cavities

A tart that tastes just like a Bounty bar. Not merely similar – it tastes exactly the same! This no-bake Bounty tart features a crumbly chocolate biscuit base (yes, it will crumble a little when sliced), a rich coconut filling, a silky milk chocolate glaze and homemade

A wonderful spring tart with a perfect shortcrust pastry, rich almond filling, roasted rhubarb and juicy raspberries. Every element works beautifully together – the sweet almond filling complements the tart rhubarb and raspberries perfectly,

A beautiful and delicate tart with a shortcrust pastry, silky vanilla panna cotta filling and tender roasted rhubarb. It looks stunning, tastes even better, and I have a feeling this panna cotta filling will become my favourite tart filling this year, paired with all kinds of seasonal fruit.

Pear praline tart is autumn in dessert form. Sweet, ripe pears are baked in a fragrant praline filling made with toasted hazelnuts and almonds, all nestled in a crisp buttery pastry case. It looks stunning and tastes even better. If you love pears and nuts, this tart is sure

This cranberry cheesecake tart is one of the most delicious winter desserts I’ve ever made. And just look at those colours! A crisp buttery pastry, a silky cheesecake filling with a hint of orange, and a generous layer of homemade cranberry sauce come together

This chocolate tart with crème pâtissière and blueberries is a delicious seasonal dessert featuring a crisp cocoa pastry case, silky vanilla crème pâtissière, and a generous layer of fresh blueberries. The rich cocoa pastry pairs beautifully with the smooth

Raspberry season simply wouldn’t be complete without the classic pairing of raspberries and chocolate. These chocolate raspberry tartlets feature crisp cocoa pastry, a silky white chocolate mascarpone cream and plenty of fresh raspberries to balance the sweetness.

This fragrant rhubarb almond tart combines crisp buttery pastry with a soft almond filling studded with fresh rhubarb. It’s delicious served slightly warm or at room temperature, and the rhubarb can be arranged in attractive geometric patterns for a beautiful finish.

Redcurrants take me straight back to childhood visits to my uncle’s allotment and the hot redcurrant juice flowing from the steam juicer, which would later “magically” turn into jelly… We’re keeping the tradition alive – every year we go to a fruit farm and pick

There are some flavour combinations that never seem to lose their appeal. One of my favourites is plums paired with Amaretto, almonds and marzipan. This marzipan plum tart is a real delight if, like me, you love these flavours. A buttery almond pastry is filled with

This wonderful plum tart is topped with an irresistible marzipan and almond crumble. Richly almond-flavoured and wonderfully juicy from the fresh plums, it’s a dream dessert for marzipan lovers. Every element works perfectly together – the buttery almond

A plum and cinnamon galette is a rustic free-form tart baked directly on a large baking tray, without the need for a tart tin. It’s wonderfully simple to make: just roll out the pastry, arrange the fruit in the centre, fold the edges over the filling and bake.

An irresistible tiramisu tart featuring everything you love about the classic Italian dessert in a new and elegant form. A crisp, buttery shortcrust pastry is filled with silky mascarpone cream, layered with coffee- and Amaretto-soaked ladyfingers, then

A truly irresistible nocciola tart, packed with hazelnuts and chocolate. It starts with a crisp, buttery hazelnut pastry, filled with a rich hazelnut spread, then finished with a silky chocolate ganache. Although it feels wonderfully autumnal, it’s so delicious that it’s a dessert