Dessert

French Custard Tart (Tarte à la Crème)

by

French Custard Tart (Tarte à la Crème)

The French Custard Tart is a classic dessert featuring a buttery, flaky crust filled with a smooth, creamy vanilla custard. This elegant tart is simple yet indulgent, making it perfect for any occasion.

Ingredients

For the Tart Crust (Pâte Sucrée):

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 2–3 tbsp cold water

For the Custard Filling:

  • 2 cups (500ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 2 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • A pinch of salt

Instructions

1. Prepare the Tart Crust (Pâte Sucrée):

  1. In a mixing bowl, combine flour and sugar. Add the chilled butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  2. Mix in the egg yolk, then add cold water, one tablespoon at a time, until the dough just comes together.
  3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough:

  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
  3. Press the dough into the tart pan, trimming any excess, and prick the base with a fork.
  4. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, remove the weights, and bake for another 10 minutes until lightly golden. Set aside to cool.

3. Make the Custard Filling:

  1. In a saucepan, heat the milk, heavy cream, and half of the sugar over medium heat until it just starts to simmer.
  2. In a separate bowl, whisk the egg yolks, remaining sugar, cornstarch, vanilla, and salt until smooth.
  3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
  4. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens and coats the back of a spoon (about 3–5 minutes). Do not boil.

4. Assemble the Tart:

  1. Pour the warm custard into the cooled tart shell and smooth the top with a spatula.
  2. Optional: For a brûléed finish, sprinkle a thin layer of sugar on top of the custard and caramelize it with a kitchen torch or under a broiler.

5. Chill and Serve:

  • Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set.
  • Slice and serve as is, or garnish with fresh fruit or a dusting of powdered sugar.

Tips for Success:

  • For an extra luxurious tart, use vanilla bean paste or scrape the seeds of a vanilla pod into the milk.
  • To avoid a soggy crust, ensure the tart shell is fully baked and cooled before adding the custard.
  • The custard can also be flavored with citrus zest, almond extract, or a touch of liqueur for variety.

This French Custard Tart is creamy, smooth, and absolutely delightful—a timeless dessert that’s sure to impress! 🥧✨

Basbousa (Middle Eastern Semoline Cake)

by

Basbousa (Middle Eastern Semolina Cake)

Basbousa is a soft, moist, and aromatic Middle Eastern dessert made with semolina, soaked in sweet syrup. It’s simple to prepare and perfect for any occasion.

Ingredients

For the Cake:

  • 2 cups (320g) semolina (coarse or fine)
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) plain yogurt (or Greek yogurt)
  • 1/2 cup (120ml) melted unsalted butter (or vegetable oil)
  • 1/4 cup (60ml) milk (optional, for adjusting consistency)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • Almonds or pistachios (for garnish)

For the Syrup:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1 tsp lemon juice
  • 1 tsp rose water or orange blossom water (optional, for fragrance)

Instructions

1. Prepare the Syrup:

  1. In a saucepan, combine the sugar, water, and lemon juice. Stir well and bring to a boil over medium heat.
  2. Reduce the heat and simmer for 8–10 minutes until the syrup slightly thickens.
  3. Remove from heat and stir in rose water or orange blossom water, if using. Let the syrup cool completely.

2. Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch (or similar size) baking dish with butter or oil.
  2. In a large mixing bowl, combine semolina, sugar, baking powder, and salt. Mix well.
  3. Add yogurt, melted butter, and vanilla extract (if using). Mix until the batter is smooth and thick. If the batter seems too dry, add a little milk to loosen it.
  4. Pour the batter into the prepared baking dish and smooth the top with a spatula.

3. Garnish and Bake:

  1. Using a knife, score the batter into diamond or square shapes (don’t cut all the way through). Place an almond or pistachio in the center of each piece.
  2. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

4. Add the Syrup:

  1. As soon as the cake is out of the oven, pour the cooled syrup evenly over the hot cake. The syrup will soak into the cake, making it moist and flavorful.
  2. Let the cake cool completely in the pan before slicing along the scored lines.

Tips for Success:

  • For an extra soft texture, let the batter rest for 10–15 minutes before baking to allow the semolina to absorb moisture.
  • Use a light hand when pouring the syrup to ensure it’s evenly distributed without overwhelming the cake.
  • Store leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.

This delicious basbousa is a classic treat that’s wonderfully fragrant and irresistible! 🥄✨

Super Easy Vanilla Cupcakes

by

Super Easy Vanilla Cupcakes

These vanilla cupcakes are fluffy, moist, and incredibly easy to make. They’re perfect for birthdays, parties, or anytime you need a sweet treat.

Ingredients

For the Cupcakes:

  • 1 1/4 cups (160g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature

For the Buttercream Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (250g) powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Food coloring (optional)

Instructions

1. Preheat the Oven:

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.

2. Make the Cupcake Batter:

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

3. Bake the Cupcakes:

  1. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

4. Make the Buttercream Frosting:

  1. In a large bowl, beat the butter with an electric mixer until creamy.
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Add the heavy cream and vanilla extract. Beat on high speed for 2–3 minutes, until the frosting is fluffy. If desired, add food coloring.

5. Decorate the Cupcakes:

  1. Once the cupcakes are completely cool, pipe or spread the frosting on top.
  2. Add sprinkles, fruits, or other decorations if desired.

Tips for Success:

  • Make sure all ingredients are at room temperature for a smooth batter.
  • Don’t overmix the batter to keep the cupcakes soft and fluffy.
  • Store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

These super easy vanilla cupcakes are classic, delicious, and guaranteed to be a hit! 🧁✨

Easy French Crepes

by

Easy French Crêpes Recipe

French crêpes are thin, delicate pancakes that can be enjoyed sweet or savory. This simple recipe is perfect for breakfast, brunch, or dessert.

Ingredients

For the Crêpe Batter:

  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1 1/2 cups (360ml) milk
  • 1 tbsp granulated sugar (optional, for sweet crêpes)
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional, for sweet crêpes)
  • 2 tbsp melted butter (plus extra for greasing the pan)

For Serving (Optional):

  • Fresh fruits (berries, bananas, etc.)
  • Nutella, jam, or honey
  • Powdered sugar
  • Whipped cream

Instructions

1. Prepare the Batter:

  1. In a large mixing bowl, whisk together the flour, sugar (if using), and salt.
  2. Add the eggs and whisk until a thick paste forms.
  3. Gradually add the milk while whisking to avoid lumps. Mix until the batter is smooth and runny.
  4. Stir in the vanilla extract (if using) and melted butter.
  5. Let the batter rest for 20–30 minutes to allow the flour to hydrate for more tender crêpes.

2. Heat the Pan:

  1. Heat a non-stick skillet or crêpe pan over medium heat.
  2. Lightly grease the pan with a small amount of butter or oil.

3. Cook the Crêpes:

  1. Pour a small ladleful of batter (about 1/4 cup) into the center of the pan. Swirl the pan quickly to spread the batter into a thin, even layer.
  2. Cook for 1–2 minutes until the edges start to lift and the bottom is golden brown.
  3. Flip the crêpe using a spatula and cook for another 30 seconds to 1 minute.
  4. Transfer the cooked crêpe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.

4. Serve:

  • Stack the crêpes and serve with your favorite toppings: fresh fruits, Nutella, powdered sugar, or a drizzle of honey.

Tips for Perfect Crêpes:

  • For thinner crêpes, add a little more milk to the batter.
  • Use a non-stick pan for easy flipping.
  • Keep the heat medium to prevent burning. Adjust the heat as needed during cooking.
  • Leftover crêpes can be stored in the fridge for up to 2 days or frozen for longer storage.

Enjoy these delicate and versatile crêpes, perfect for any time of day! 🥞✨