Shortbread tartlets with coconut filling and lime curd

Classic 3-layer tart is one of my favourite sweet treat. There is so many options to compose this little bake-off, every layer could change. Shortbread base in butter- cocoa- or vanilla flavour. Baked filling has infinite taste variants. And the top – with frosting, whipped cream, icing, any nut butter… So I think, create and play with and that is the result – butter shortbread, very coco nut filling and the lime curd upper. Perfect combination. Enjoy!


8 small (ø 4 inch) or 1 big (ø 10 inch)


 Ingredients for base:

  • ½ cup softened butter
  • 4 tablespoon icing sugar
  • 1 egg
  • 1 ¼  cup flour


  • 1 ¼ cup coocnut milk or cocoonut cream
  • ¾ cup granulated sugar
  • 3 eggs
  • ½ cup desicated coconut

 Lime curd

  • 2 egg yolks
  • 2 tablespoon corn starch
  • ½ cup milk
  • 8 tablespoon granulatem sugar
  • freshly pressed juice from 2 limes
  • ¼ cup softened butter



The curd might be made a day ahead. In a small bowl beat together egg yolks and corn starch. In small saucepan heat milk and sugar. Hot sugared milk pour over egg yolks and start to stir quickly to avoid curdling and lumps. Stir in lime juice. Put the mixture back to the saucepan and heat over the medium heat few minutes until starts to bubble. Remove from the heat, place in a bowl and cover with clear foil in way that the foil touches the curd on the whole surface. Once the curd is cooled add butter and beat until the mixture is smooth.

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 25-30 minutes (one big tart for 40-45 minutes). The filling needs to be set on its whole surface and looked like very thick smooth custard. Remove tartlets from tins and  place on the wire rack to cool completely.

Lime curd place in a pastry bag and pipe desired amount and shape over each tartlet. You can also just spread it over the coconut custard.





Category: Pastries/tarts.

Tags: coconut, lime.

Coconut caramel blondies

Blondies is actually a brownies but with white instead of dark chocolate. Here enriched by desicated coconut so we have brand new quality. Likeness is in the shape and preparing way. It is not so moist like classic brownies, rather more cakey but definitely more lightly. Caramel appears both in the cake and the sauce and goes perfectly with coconut. A must have for every fan of these flavors!


round pan 8 inch



  • 150 g (5 oz) white chocolate
  • 150 g (5 oz) butter
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup desicated coconut
  • 1 ¼ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

 Fluffy frosting:

  • ½ cup water
  • ¾ cup firmy packed light brown sugar
  • ½ cup corn syrup

 Caramel sauce:

  • ¼ cup butter
  • ½ cup packed dark brown sugar
  • 4 tablespoon whipped cream
  • 2 tablespoon corn syrup



Preheat oven to 300 °F (160°C).

In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Set aside to cool slightly. Stir sugar, vanilla extract and the eggs, one at time, beating well after each addition. In a separated bowl stir together flour, baking powder, salt and coconut. Add chocolate mixture to the flour mixture, stirring just until combined. Line pan with parchment and spread batter evenly into. Bake for 35 minutes. Cool in pan.

Fluffy frosting: in a large saucepan combine water, sugar and corn syrup. Cook until sugar is dissolved and a candy thermometer registers 240°F (135°C). Remove from heat and place the mixture In a bowl of a stand mixer fitted with a whisk attachment and beat at low speed for 1 minute. Increase mixer speed to medium and to high when mixture starts to thicken. Beat about 10 minutes until light and fluffy and the bowl turn back to the room temperature.

Caramel sauce: In a medium saucepan heat and stir all ingredients. Cook over low heat until thicked slightly.

Remove cake from the pan and spread frosting evenly on top. Drizzle with warm caramel sauce. Work quickly because the sauce will  set rapidly.




Category: Brownies.

Tag: caramel, chcolate, coconut.

Sugarfree maple dates muffins

This recipe should be really interesting for every weight watcher or fan of healthy desserts. True baked muffins totally sugar free and fat less. Winter flavour, tasty and healthy. You make them quickly and do not need a mixer or any baking skills. All ingredients beat with a fork and In half an hour you can enjoy your dessert.


12 muffins



  • 3/4 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 2/3 cups natural wheat bran
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1/3 cup chopped date
  • 1 egg
  • 1 cup skim milk
  • 1 cup grated peeled apple
  • 1/4 cup maple syrup
  • 1 tablespoon canola oil
  • 1 tablespoon grated orange rind





In large bowl, combine whole wheat and all-purpose flours, 1/2 cup (125 mL) of the bran, baking powder, baking soda, cinnamon and salt ; stir in dates.

In separate bowl, beat egg; stir in milk, apple, maple syrup, oil and orange rind. Pour over dry ingredients, stirring just until moistened.

Spoon into nonstick or lightly greased muffin tins, filling to top. Sprinkle with remaining bran. Bake in 375°F (190°C) oven for about 25 minutes or until firm to the touch.






The recipe comes from the 'Canadian Living Magazine'.

Category: Cupcakes/muffins.

Tag: apple, cinnamon, dates, maple syrup.

Red velvet cookies

If you love red velvet cake but you do not want to bake for hours I have an alternative – red velvet cookies. Cookies are red (more before baking), taste velvety but unlike cake are crunchy and have an addiction of chocolate. Quick, easy, tasty. Enjoy!


24 cookies



  • 75 g butter in room temperature
  • 130 g granulated muscovado sugar
  • 1 teaspoon pure vanilla extract
  • 2eggs
  • 120 g white chocolate, melted
  • 150 g whole flour
  • ½ teaspoon baking soda
  • 1 tablespoon cocoa powder
  • 1 tablespoon red food colour



Preheat oven to 350°F (180°C).

In the bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs (one at time), vanilla extract and melted chocolate, beating well after each addition.

In a separated bowl whisk together flour, cocoa powder, salt and soda. Add flour mixture to butter mixture beating until combined. Add food colour (as much as strong colour you wish to have). Whisk until combined.

Line a baking tray with baking parchment. Using a tablespoon place small portions of batter on the tray, flatten lightly. Bake for 15 minutes until firm but tender to the touch.  





Category: Cookies.

Tag: chocolate, cocoa.