Ginger chocolate tart

Today easy but tasty chocolate tart. The chocolate filling is really creamy and rich but still light. Addition of ginger makes this tart more interesting and a little spicy. The base is made of crushed biscuits instead of pastry however it could be replaced by homemade ginger shortbread. The whole dessert is simply but sophisticated. Enjoy!


tart pan 10 inch



  • 300 g ginger biscuits
  • ¼ cup + 1 tablespoon (70 g) butter, melted


  • 340 ml milk
  • 150 g (5½  oz) dark chocolate, chopped
  • 3 egg yolks
  • ½ cup (100 g) golden caster sugar
  • 6 tablespoons corn starch
  • 2 teaspoons vanilla extract
  • 1 stem (thumb size) fresh ginger, finely chopped


  • dark cocoa to dust



Preheat oven to 350°F (180°C).

Make the base: in the food processor chop biscuits until form crumbs. Add the melted butter and combine until the mixture looks like wet sand. Spoon the crumbs into the pan (base and sides).  Bake for 10 minutes, then set aside to cool.

Make filling: place the milk and chocolate in a medium saucepan and cook until chocolate is melted. In a medium bowl whisk together egg yolks, sugar, corn starch and vanilla extract until fluffy. Gradually add the chocolate mixture mixing until combined.

Cover the cooled biscuits base with chopped ginger. Pour the chocolate filling over the ginger. Bake for 35 minutes until set. Leave to cool then place in the fridge for overnight.

Dust with dark cocoa before serving.




The recipe is based on "Eric Lanlard's Afternoon Tea" but changed by me.

Category: Pastries/tarts.

Tags: chocolate, ginger.

Frangipane tart with rhubarb

Just to remind: frangipane is a classic French tart filling made of butter, sugar and almonds. I like it because tastes delicious and matches very well with various fruits. I recommend especially the sour one to pair up perfectly with sweet filling. Today recipe with rhubarb slices as this fruit season is so short and the shortbread crust made as French sweet pastry. If you ask about the taste – divine. Enjoy!


1 tart 14 x 4.5 inch



  • 2/3 cup softened butter
  • ¾  cup superfine sugar
  • 1 egg
  • 1 egg yolk
  • 2  cup flour (possibly + about 5-6 tablespoons)
  • 2 tablespoon corn starch

 Frangipane filling:

  • ½ cup softened butter
  • ½  cup superfine sugar
  • 100 g almond flour
  • 2 tablespoon dark rum
  • 1 egg

 Rhubarb top:

  • 450 g fresh rhubarb
  • ½ cup sugar
  • 1 cup water



Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and egg yolk, mix together. Add corn starch and gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

Prepare rhubarb: using a mandolin slicer or vegetable peeler slice the rhubarb long-ways. Place the water and sugar in a pot and bring to a boil. Reduce to a simmer and add rhubarb slices. Cook for about 10 minutes until softened then drain on a paper towel. Repeat until all rhubarb is cooked. Reserve the syrup.

Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Place in the fridge until the oven is heated.

Bake at 350°F for about 30 minutes. Cool in the pan. Place rhubarb slices over baked frangipane (more layers until all rhubarb is used). Brush the top with remaining syrup.




Category: Pastries/tarts.

Tags: almonds, rhubarb.

Matcha cake with lemon frosting

Traditional Japanese green tea Matcha is more and more popular in baking. It is easy to use as powdered and gives distinct and nice tea flavour. Cakes are tasty and beautiful green. In this recipe the sponge is very light but still moist and smells and tastes like tea garden. The combination of tea and lemon is old but still immaculate and fresh blackberries match them perfectly with their subtle sweetness. Enjoy!


round pan 8 inch



  • 2 tablespoon unsalted butter, melted
  • 6 tablespoon cake flour
  • 1 tablespoon cornflour
  • 2 tablespoon matcha green tea powder
  • 2 tablespoon milk
  • 4 eggs, separated
  • 5-6 tablespoon golden caster sugar

 Lemon frosting:

  • grated zest and juice of 1 lemon
  • ¼ cup (50 g) golden caster sugar
  • 100 g (3.5 oz) white chocolate, chopped
  • 125 g cream cheese
  • ½ cup (80 g) icing sugar


  • fresh blackberries



Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

In a small bowl mix together flour, cornflour and matcha powder. In a bowl of a stand mixer whisk the eggs whites to stiff peaks, adding the sugar a little at a time. Add the egg yolks, one at time, beating well after each addition. Using a rubber spatula fold in the flour mixture until combined, then add the melted butter with milk. Pour the sponge mixture into the prepared pan and bake for 20 minutes, until a skewer inserted into a centre comes out clean. Cool for 1 hour in pan, than transfer onto a wire rack.

Frosting: pour the lemon juice, lemon zest and sugar in a saucepan and bring to the boil, stirring until sugar has dissolved. Remove from the heat and mix in the white chocolate, stirring until melted. Set aside to cool. In a bowl of a stand mixer beat cream cheese and icing sugar until pale and fluffy. Mix in the cooled chocolate mixture and beat for a further 1-2 minutes. Place the frosting in a piping bag fitted with large plain tip. Place the matcha sponge on a plate, pipe the frosting over the top and decorate with fresh blackberries.




The recipe comes from 'Eric Lanlard's Afternoon Tea' but frosting is modified by me.

Category: Tea and bundt cakes.

Tags: blackberry, lemon, matcha.

Caramel layered brownies

This brownies has everything what you are looking for in that type of cake. High level of moistness, high content of chocolate, thick and intensive taste. It is like a dream of brownies came true. And the fantastic bonus is a layer of homemade caramel. What could be more perfect than chocolate and caramel in every one piece of cake? Try and surely enjoy!


7x11 inch pan



  • 1  cup minus 1 tablespoon (200 g) butter
  • 7 oz (200 g) dark chocolate, chopped
  • ¾  cup + 2 tablespoon (175 g) golden caster sugar          
  • 4 eggs
  • 1 cup (150 g) all purpose flour
  • 1-2  tablespoon dark chocolate chips


  • ½ cup + 2 tablespoon (125 g) caster sugar
  • 125 ml whipping cream
  • 2 tablespoon (30 g) salted butter



Make caramel: place sugar in a heavy-based saucepan and heat over low heat, Do not stir, only swirl the pan to melt sugar evenly. When melted, increase the heat slightly and bubble until it turns a dark golden-brown colour. Remove from the heat and pour in half the cream, stirring as it bubbles, the return to a low heat. Add the remaining cream and butter and stir until glossy. Leave to cool and thicken.

Preheat oven to 350 °F (180°C) and grease and line the pan.

Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the heatproof bowl on top of the saucepan to create a double boiler. Pour butter and chocolate into the bowl and stir until melted. The bottom of the bowl should not touch the water. Once melted set aside to cool slightly. In the bowl of a stand mixer place eggs and sugar and whisk until pale and fluffy, then mix in chocolate mixture. Pour over the flour and mix just until combined.

Spoon half of the brownie mixture into the prepared pan and dollop over the cooled caramel swirling a little with fork, the pour over the remaining brownie mixture, swirling again. Sprinkle over the chocolate chips. Bake for 25 minutes until firm. Leave to cool in pan.




The recipe comes from 'Eric Lanlard's Afternoon Tea'

Category: Brownies.

Tags: caramel, chocolate.

Baked almond donuts with matcha glaze

Don’t you have any donuts’ tin? You can still bake them using another small round tins or even one big. Because it would be shame to abandon this recipe. These donuts are really tasty, almondy, moist, fluffy and have slightly crunchy texture. Less fat, not fried so more healthy. And with matcha glaze match perfectly the Spring. Enjoy!


12 classic donuts and 6 mini donuts



  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup oil
  • ¾ cup greek yogurt, plain
  • ½ cup buttermilk
  • 1 teaspoon pure almand extract


  • 1/3 cup milk
  • 1 tablespoon matcha powder
  • 1 ¼ cup icing sugar
  • 1/3 cup powdered milk
  • 1 teaspoon vanilla extract


  • chopped almonds
  • white sprinkles
  • 2 oz white chocolate, melted



Preheat oven to 350°F. Grease donut tin.

In a large bowl mix together flour, almond flour, baking powder and salt. In a separated bowl whisk (with fork) eggs, sugar, oil, yogurt, almond extract and buttermilk. Pour wet ingredients over dry and mix until combined. Spoon the batter into the donuts’ moulds, filling to just below the top of each mould. Bake for 20-25 minutes until lightly golden brown around the edges. Cool in a pan for 5 minutes than transfer onto a wire rack to cool completely. Once cooled glaze with matcha glaze.

Make glaze: bring milk to the boil. Remove from the heat and mix in matcha powder. Set aside for 1-2 minutes. Add remaining ingredients and mix until combined. Let set for few minutes until slightly thickened. Frost cooled donuts, decorate with almonds, sprinkles and/or with white chocolate.





Category: Donuts.

Tags: almonds, matcha.