Tag Archives: easter dessert

These Banoffee Tartlets = Our New Favourite Spring Baking Project

Inspired by the classic banana and toffee-filled pie, these banoffee tartlets combine all of our favourite flavours into individual desserts. Plunge your spoon past the fluffy whipped cream and through the ripe bananas and chewy toffee before shattering the crisp yet buttery crust on the bottom. Each bite is full of brown sugary goodness and tons of fresh banana. We would never pass up a slice of the classic variation, but these single-serving individual tartlets get us all the more excited for spring baking at home.

Related: These Banana Bread Recipes Will Provide All The Comfort You Need

How to Make Banoffee Tartlets


Bake Time:
25 to 30 minutes
Total Time: 90 minutes
Serves: 7 to 8

Ingredients:

Crust
1 cup all-purpose flour
½ cup whole-wheat pastry flour (or equivalent all-purpose flour)
½ cup confectioners’ sugar
½ tsp salt
9 Tbsp unsalted butter, cold and diced
1 large egg yolk
2 tsp cold water

Toffee
½ cup unsalted butter
1 cup packed brown sugar
2/3 cup heavy cream
Pinch salt

Assembly
4 ripe bananas
Sweetened whipped cream for topping (about 2 cups)

Related: The Most Brilliant Ways to Use Overripe Bananas

Directions:

Crust
1. Combine the flours, sugar, and salt in a mixing bowl. Add the butter and use a pastry cutter, a pair of forks, or your fingers to cut it into the flour mixture. The mixture should look sandy and the butter pieces the size of peas.

2. Stir together the egg yolk and water. Pour the egg mixture into the flour mixture and stir to combine. The dough will be rather shaggy at first, but should stick together when given a tight squeeze.

Related: 50 Best Muffin Recipes That Will Make You Love Baking

3. Gently gather the dough and divide evenly into 7 or 8 portions (depending on the size of your tart pans).

4. Press each portion into sides and bottoms of the tart pans. Use the flat bottom of a small measuring cup to press in the corners and flatten out the bottoms until smooth. Trim the tops of the tart shells by running a paring knife around the top edge of the tart pans. Prick the bottoms of the tart shells with a fork and refrigerate for 15 to 20 minutes.

5. Meanwhile, pre-heat then oven to 375°F. Once chilled, line the tart shells with parchment paper or foil and fill with pie weights (dry beans or uncooked rice will also do). Place the filled tart shells on a baking sheet and bake for 20 minutes. Remove the baking sheet from the oven and carefully remove the parchment/foil and pie weights. Return the tart shells to the oven and continue to bake for 5 to 10 minutes, or until the edges start to brown and the bottoms are dry to the touch. Cool completely before filling.

Related: Delightfully Easy Easter Desserts That You Can Enjoy All Spring

Toffee
1. Melt the butter over medium heat in a small saucepan. Add the brown sugar and cream. While whisking continuously, bring to a slow boil and cook for about 2 to 3 minutes, or until the toffee coats the back of a spoon.

2. Remove from the heat and stir in the salt. Pour the toffee into a heat-safe container or glass jar, then chill in the refrigerator to cool and thicken slightly (don’t let the toffee completely set or it will be difficult to pour into the tart shells).

Related: Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

Assembly
1. Once the tart shells and toffee have cooled, evenly distribute the toffee into the shells (leaving at least ¼ inch gap from the top). Slice the bananas into ¼ to ½ inch coins and place on top of the toffee filling. Top the banana slices with whipped cream.

2. Serve immediately.

3. Tart shells may be baked and cooled in advance. Leftover may be stored in the refrigerator for up to two days, but they are best consumed on the day of assembly.

Related: Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting is Simply Show-Stopping

For more inspiration, try our most popular cookie recipes of all time and crave-worthy carrot cake recipes.

Molly Yeh’s Carrot Cake With Spiced Cream Cheese Frosting is Simply Show-Stopping

Your carrot cake game will never be the same once you try Molly Yeh’s sensational spring recipe. The secret ingredient that sets this dessert apart from the other carrot cake recipes you’ve tried in the past? Cardamom-forward hawaij, a warm spice blend from Yemen that Molly adds to both the cake and the creamy frosting. The simple (read: genius!) rainbow carrot rosettes adorning the cake also lend a touch of whimsy. Don’t be surprised if your friends and family ask for a second slice… it really does, dare we say, take the cake as the recipe to bake this season.

Related: Carrot Cake Recipes in Every Form, From Cupcakes to Cookies

Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting Recipe

Total Time: 1 hour 10 minutes
Serves:
6-8

Ingredients:

Carrot Cake
Nonstick cooking spray, for the cake pans
2 ½ cups all-purpose flour
2 tsp ground cinnamon
1 ½ tsp kosher salt
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp hawaij (see Cook’s Note)
1 ½ cups neutral oil, such as canola
1 cup packed brown sugar
¾ cup granulated sugar
4 large eggs
1 Tbsp vanilla bean paste or extract
2 cups shredded carrots
2 Tbsp sesame seeds, toasted

Spiced Frosting
½ cup (1 stick) unsalted butter, at room temperature
8 oz cream cheese, room temperature
3 cups powdered sugar
2 Tbsp heavy cream
1 Tsp vanilla extract
½ tsp hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

Cook’s Note: Hawaij is a Yemeni warm spice blend that’s heavy on the cardamom and can be used to flavour baked goods, frosting or even sprinkled in coffee! You can make a substitute by mixing 1 Tbsp ground ginger, 1 Tbsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground cinnamon.

Related: Carrot Cake and Cheesecake Combine Into One Glorious Dessert

Directions:

Carrot Cake
1. Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line with parchment. Set aside.

2. Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.

Related: Bright and Beautiful Breakfasts to Get You Excited for Spring

3. Add the dry ingredients to the wet ingredients, using a wooden spoon or rubber spatula, and mix until about 90 per cent incorporated. Add the carrots and sesame seeds, and mix to incorporate (by this time, all of the flour mixture should be incorporated as well).

4. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Cool for 10 minutes in the pans, and then turn onto a wire rack to cool completely.

Related: Simple Spring Dinners Ready in 30 Minutes or Less

Spiced Frosting
1. Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.

2. Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary, and serve!

Looking for more standout dishes from the celebrated food blogger and Girl Meets Farm star? Start your day the Molly Yeh way with these breakfast recipes!

This Tangy Baked Lemon Tart is The Tastiest Way to Ring in Spring

I say, when life gives you lemons, use ’em! I’ve always loved lemons and gravitate to all lemon-flavoured treats, from lemon meringue pie to lemon bars. My love for lemons continues with this semi-sweet tart that is nothing short of delicious. With its bright yellow filling, it’s also a statement piece, making it the perfect dessert to serve at an Easter meal or any other special occasion. You can eat it on its own, but it also pairs nicely with fresh raspberries and a dollop of whipped cream.

Related: Our Very Best Lemon Desserts to Make This Spring

Baked Lemon Tart Recipe

Serves 8

Ingredients:

Crust
1½ cups (375 ml) all-purpose flour
⅓ cup (75 ml) icing sugar
½ cup (125 ml) unsalted butter, cut into 1-inch (2.5 cm) cubes
½ tsp (2 ml) kosher salt
1 egg yolk
2 Tbsp (30 ml) whipping (35%) cream

Filling
3 eggs
2 egg yolks
¾ cup (175 ml) whipping (35%) cream
½ cup (125 ml) granulated sugar
Zest of 1 lemon
½ cup (125 ml) fresh lemon juice (about 4 lemons

Directions: 

1. To make the crust, add the flour, icing sugar, butter and salt to the bowl of a food processor and pulse until the mixture resembles sand.

2. In a medium bowl, whisk together the egg yolk and cream. Add to the bowl of the food processor and pulse until the dough just comes together.

3. Turn the dough out onto a clean counter and shape it into a disc. Wrap the disc in plastic wrap and let chill in the fridge for about 30 minutes.

Related: 5 Gorgeous Pastel Cakes to Make Your Spring Table Shine

4. Roll out the dough between 2 sheets of parchment paper until it is about 1/16 inch (2 mm) thick. Place it in a 10-inch (25 cm) tart tin with a removable bottom, pressing it into the bottom and fluted edges. Using a paring knife, remove any dough that sticks out of the tin. Place the tin on a baking sheet and put it in the freezer for 30 minutes.

5. Preheat the oven to 350°F (180°C).

6. Crumple up a piece of parchment paper to eliminate any sharp edges that would dig into the dough and line the tart with it. Put either baking weights or dried beans on the parchment paper and blind bake the crust for 15 minutes. Remove the parchment paper and weights or beans and return the crust to the oven to bake for an additional 10 minutes, until golden. Remove the crust from the oven and reduce the temperature to 300°F (150°C).

Related: The Pioneer Woman’s Best Spring Recipes For Every Meal

7. To make the filling, whisk together the eggs, egg yolks, cream, granulated sugar, lemon zest, and lemon juice in a large bowl. Using a fine mesh sieve, strain the mixture into a large glass measuring cup with a spout.

8. Place the tart tin back in the oven on the middle rack. Slide the rack out halfway and slowly pour the filling into the tart shell. Gently slide the rack back in. Bake for 25 to 30 minutes, until the centre is almost set (it should still move a bit when you gently shake the pan). It will continue to set once you remove it from the oven. Let cool completely, then cover the tart with plastic wrap and place it in the fridge to chill for at least 4 hours before serving. Store in an airtight container or covered with plastic wrap in the fridge for up to 3 days.

Related: Delightful Easter Desserts That Make Spring Even Sweeter

Excerpted from Gather at Home by Monika Hibbs. Copyright © 2020 by Monika Hibbs. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

For more creations from Monika Hibbs,  you’ll love these DIY beeswax-covered food wraps (they’re so simple to make!).