Vanilla Cupcakes with Floral

Frostings

INGREDIENTS

1 Tbsp vanilla extract

Vanilla Cupcakes
cup unsalted butter, at room
temperature

Fluffy Frosting
cup unsalted butter

1 cup sugar
4-6 cups icing sugar, sifted
5 large eggs, at room temperature
6 Tbsp 2% milk
2 cup cake and pastry flour
1 tsp vanilla extract
2 tsp baking powder
tsp salt

food colouring paste (assortment of

colours)

1 cup 2% milk, at room temperature

DIRECTIONS
Vanilla Cupcakes Fluffy Frosting Assembly
1.

Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.

2.

Beat the butter and sugar until well combined. Add the eggs one at a time, beating well
after each addition.

3.

In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla
together. Add the flour and the milk alternately to the butter mixture, starting and ending
with the flour and beating well after each addition. Spoon the batter (using an ice cream

scoop is best) into the cupcake cups so they are two thirds full and bake for about 18
minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the
tins.
4.

For the frosting, use a stand mixer fitted with the paddle attachment or electric beaters,
beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed
to incorporate then increase the speed to high, until fluffy. Add the milk and vanilla and
beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups
until a fluffy and spreadable consistency is achieved (the softness of your butter when
you begin is the reason you may have to make this adjustment). Add a little colouring
paste if you wish, or separate the white frosting into a few bowls and stir a different
colour into each bowl.

5.

Spoon the coloured frostings into piping bags fitted with a variety of tips (available at
bulk and kitchen supply stores). For the following flowers, use these guidelines:

6.

Begonia: Petal Tip #104; Suggested Colurs: Peach, Orange, Yellow, Red, White; With
the wider part of the tip away from you, pipe 5 loops that cover the top of the cupcake,
rotating the cupcake in your hand as you pipe. Fill in gaps with smaller loops. Add small
dots of pollen using yellow frosting piped through a small plain tip #2 or #3.

7.

Pansy: Petal Tip #104; Suggested Colours: Yellow/Blue, Yellow/Violet, Pink/Violet,

White/Violet, White/Yellow; With the Narrow part of the tip away from you, pipe large
loops covering two-thirds of the cupcake. Using an alternate colour but same tip $104,
pipe two small loops filling the remaining third of the cupcake top. Fill in the empty space
of each loop with a smaller loop in the same or alternating colour. For added flare, use a
small leaf tip #326 to add leaf accents.

8.

Gerbera: Petal Tip # 104;

9.

Sunflower: Leaf Tip #113 for petals, plus chocolate cookie crumbs;

Individual Chocolate Swirl

Cheesecakes

INGREDIENTS
Chocolate Crust
1 cup whole wheat flour
3 Tbsp cocoa powder, sifted
cup unsalted butter, melted
3 Tbsp honey

2 large egg yolks

cup sugar
1 Tbsp water
vanilla bean OR 1 1/2 tsp vanilla bean
paste
1 cup mascarpone cheese, softened to
room temperature

tsp salt
Chocolate Swirl & Assembly
Vanilla Swirl

2 oz bittersweet chocolate, chopped

2 large egg yolks

3 Tbsp coffee

cup sugar

1 cup mascarpone cheese, softened to

room temperature

DIRECTIONS
Chocolate Crust
1.

Preheat the oven to 350F (180C). Place eight 3-inch individual tart rings on a
parchment lined baking tray.

2.

For the crust, stir the flour and cocoa powder together. Stir the melted butter and honey
together and add this to the flour, mixing until blended (the mixture will seem dry and
crumbly). Divide this between the tart shells and press it flat. Bake the crusts for 10
minutes and then cool before filling.

Vanilla Swirl
For the vanilla swirl, whisk the egg yolks sugar and water, along with the scraped seeds
of the vanilla bean (or paste, if using) in a metal bowl placed over a pot of gently
simmering water until doubled in volume and the eggs hold a ribbon when the whisk is
lifted, about 3 minutes. Remove this from the heat and gently whisk in the mascarpone
until smooth. Set aside while preparing the chocolate swirl.

1.

Chocolate Swirl & Assembly

1.

For the chocolate swirl, melt the chocolate by gently over the simmering water, then set
aside. Whisk the egg yolks, sugar and coffee in another metal bowl and place this over
the simmering water, whisking until doubled in volume and the eggs hold a ribbon when
the whisk is lifted. Remove this from the heat, stir in the melted chocolate and then
gently whisk in the mascarpone until smooth.

2.

Using 2 ladles or 2 pitchers, one for each batter, ladle or pour the fillings onto the cooled
crusts, at the same time, gently swirling as you fill. Use a skewer to swirl the two
cheesecakes further and then chill then for at least 6 hours to set. To serve, run a small
spatula on the inside of the tart ring to loosen and then place onto plates.

Seasonal Garnishes For A

Plated Dessert

INGREDIENTS

cup unsalted butter, room temperature

cup icing sugar, sifted

Spring: Lemon Glaze and Edible

1 cup icing sugar, sifted
1 Tbsp lemon juice

Summer: Cream Cheese Swirls an

6 oz cream cheese, room temperature
(3/4 pckg)

1 tsp finely grated lemon zest

1 tsp vanilla extract

Fall: Caramel Drizzle and Cand

1 large egg white, room temperature
2 Tbsp sugar

 tsp vanilla extract

2 Tbsp unsalted butter

1 cup sliced almonds

1 Tbsp corn syrup

cup whipping cream

Winter: Chocolate Glaze and Ca

candied orange peel, as garnish

4 oz bittersweet chocolate, chopped

DIRECTIONS
Spring: Lemon Glaze and Edible
1.

Whisk the icing sugar with 1 Tbsp of lemon juice, adding the remaining 1 Tbsp a little at
a time to achieve the desired consistency.

2.

Pour the glaze over the cake and serve or let set for 2 hours.

3.

Makes about 1/2 cup.

Summer: Cream Cheese Swirls an

1.

Beat the cream cheese and butter until smooth. Beat in the icing sugar and then add the
lemon zest and icing sugar.

2.

Pipe or spread the frosting/filling as desired and chill.

3.

Makes about 1 1/2 cups.

Fall: Caramel Drizzle and Cand

1.

Preheat the oven to 325 F and line a baking tray with parchment paper.

2.

Whip the egg white (by hand) until foamy and then stir in the sugar, whipping until the
whites hold a soft peak. Stir in the vanilla. Add the almonds to coat them with the egg
whites mixture and spread this onto the prepared baking tray. Bake the almonds for
about 25 minutes, until golden brown. Cool completely before cracking the almonds into
pieces to use as a garnish, and store in an airtight container.

3.

The candied almonds will keep up to a week in an airtight container.

4.

Makes 1 cups.

Winter: Chocolate Glaze and Ca

1.

Place the chopped chocolate in a bowl with the butter and corn syrup.

2.

Heat the cream to just below a simmer and then pour it directly over the chopped
chocolate. Let this sit for a minute.

3.

Using a spatula, stir the mixture until the chocolate has melted into the cream. The glaze
will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated
to use.

4.

To serve, pour the warm chocolate glaze over the chiffon cakes and top with a few
pieces of candied orange peel.

5.

Makes about 3/4 cup.

Chocolate Hazelnut Napoleon

INGREDIENTS

1 cup evaporated milk

2 Tbsp hazelnut liqueur

cup 2% milk

1 tsp vanilla extract

3 large egg yolks

cup pure hazelnut butter, well-stirred

3 Tbsp cornstarch

500 g Puff Pastry Dough

5 oz bittersweet chocolate, chopped

icing sugar, for dusting

2 Tbsp unsalted butter, at room temperature

DIRECTIONS
1.

For the pastry cream, heat the evaporated milk and milk in a medium saucepot until just below a
simmer. In a bowl, whisk the egg yolks, and corn starch together. Place the chocolate and butter
in a separate bowl and place a strainer overtop.

2.

Pour the hot milk over the egg mixture while whisking constantly until it has all been added.
Return this to the pot and whisk over medium heat until the custard thickens and turns glossy,
about 3 minutes. Remove the pot from the heat and pour it through the strainer over the chocolate
and butter. Whisk this until the chocolate has melted and the custard is smooth. Whisk in the
hazelnut liqueur and vanilla, then whisk in the hazelnut butter. Place a piece of plastic wrap
directly on the surface of the custard, cool to room temperature, then chill until set, about 3
hours.

3.

Preheat the oven to 400 F and line a baking tray with parchment paper, and have a second baking
tray of the same size on hand.

4.

Cut the pastry dough into 3 equal pieces. On a lightly floured surface roll out each piece to a
rectangle about 5-x-14 inches. Alternatively, you can roll out each piece to about 4-x-8 inches
and then finish rolling the dough through a pasta roller set to the widest setting (this makes for a
pastry that bakes evenly and level). If needed, stack the 3 pieces of dough and trim the edges so
that they are all the same size (they will be closer to 4-x-12 inches once trimmed). Chill the
dough for 15 minutes.

5.

Place the 3 pieces of dough on the prepared baking tray and dock with a fork. Place a second
sheet of parchment paper over the pastry and place the second baking tray on top. Bake the pastry
for 10 minutes, then add a heavy weight on top of the top baking tray (a cast iron skillet, or even
2 bricks wrapped in foil) and bake 10 minutes more. Remove the weights, the top baking tray and
parchment and finish baking for about 10 more minutes, until the pastry is a rich golden brown.
Cool completely before assembling.

6.

To assemble, place one of the pastry pieces on a platter or flat board. Stir the pastry cream to
soften and spread half of it over the pastry. Top this with a second sheet of pastry and spread the

remaining half of the pastry creams overtop. Top this with the third piece of pastry and press it
down ever so gently. Chill for an hour.
7.

Dust the top of the napoleon generously with icing sugar. Using a sharp Chefs knife, trim the
edges of the pastry if needed, then cut the napoleon into 6 individual portions, each 4-x-1 inches. Store the napoleons refrigerated until ready to serve.

8.

The napoleons can be prepared up to a day in advance, and stored refrigerated up to 2 days.

Warm Maple Almond Chiffon Cakes

INGREDIENTS
Warm Maple Almond Chiffon
Cake

1 cup ground almonds

3 Tbsp tapioca starch (available at bulk and
health food stores)

4 cold large egg whites

tsp salt
cup maple syrup
icing sugar, for dusting
cup packed light brown sugar
cup vegetable oil

Chocolate Ganache

3 large egg yolks

4 oz bittersweet chocolate, chopped

1 tsp vanilla extract

cup whipping cream

DIRECTIONS
Warm Maple Almond Chiffon Cake
1. Preheat the oven to 325 F and place 8 ungreased 10-ounce ramekins or other baking dishes onto a
baking tray.
2. Place the egg whites in the bowl of a stand mixer fitted with the whip attachment, or in a large
heat-proof bowl and whip until foamy.
3. In a pot over high heat, boil the maple syrup until it reaches a temperature of 240 F (this only
take about 2 minutes). Remove the pot from the heat and carefully pour this into the whites while
whipping over medium speed (pour the syrup down the side of the bowl to avoid splashing), then
increase the speed to high and whip the whites until they hold a stiff peak. Set aside.

4. In a clean bowl, whip the brown sugar, oil, egg yolks, and vanilla until thick and creamy. Stir in
the ground almonds and tapioca starch, blending in well.
5. Fold in a third of the whipped whites into the batter and then, once just incorporated, fold in the
remaining two thirds of the whites. Divide the batter evenly between the 6 cups and bake for 2530 minutes, until the cakes spring back when gently pressed. Turn the cups or ramekins upside
down to cool them about 15 minutes if serving warm.
6. To serve, tap the cake out onto a plate. Serve warm, dusted with icing sugar and with a spoonful
of warm chocolate ganache.

Chocolate Ganache
1. Place the chopped chocolate in a bowl.
2. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let
this sit for a minute.
3. Using a spatula, stir the mixture until the chocolate has melted into the cream. Use the ganache
warm as a sauce or chill until firm, to use as a base for truffles.
4. The ganache will keep, refrigerated, for as long as the expiry date on the cream, and can be
reheated to use.
5. Makes about 3/4 cup of chocolate ganache.

Cheesecake Pops

INGREDIENTS

3 oz milk chocolate, melted

a prepared cheesecake

3 oz white chocolate, melted

24 lollipop sticks
3 oz dark chocolate, melted

graham cracker crumbs, coloured sugar, pearl

dust, small sprinkles for decor

DIRECTIONS
1. Gently stir the cheesecake, crust and all, in a stand mixer fitter with the paddle attachment, or by
hand with a spatula, until the crust has mixed with the filling. Use a small ice cream scoop or
melon baler to scoop 1-inch balls of cheesecake an roll them in your hands to shape more
precisely. Insert a lollipop stick into the cheesecake and place on a parchment lined baking tray
(if the cheesecake mixture seems too soft, you can freeze the scooped balls for 30 minutes before

shaping and inserting the sticks). Freeze the pops for an hour, while preparing the chocolate and
accents.
2. Dip the pops in your choice of chocolates and then dip or sprinkle the accents on at your
choosing. For presentation, arrange the dipped and decorated pops in a vase filled with coloured
sugar, or in a lollipop stand (available at kitchen supply stores).

Red Velvet Cake

INGREDIENTS
Cake

2 cup all-purpoise flour

cup unsalted butter, at room temperature

cup regular cocoa powder (not Dutch

process)

2 cup sugar

1 tsp baking soda

2 large large eggs, at room temperature

tsp baking powder

2 tsp vanilla extract

tsp salt

1 cup buttermilk, at room temperature

Frosting

1 Tbsp white vinegar

1 cup unsalted butter, at room temperature

1 tsp red food colouring paste (preferred over

liquid colour)*

1 pkg (12-oz) cream cheese, at room

temperature
4 cup icing sugar, sifted
1 tsp vanilla extract

DIRECTIONS
Cake
1. Preheat the oven to 350F. Grease two 8-inch square pans and line the pans with parchment so
that it comes up the sides as well.
2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until
smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating
well after each addition, beat in the vanilla.
3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this
alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food
colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape
the batter into the prepared pans and spread to level.
4. Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out
clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.

Frosting

1. For the frosting, beat the butter until fluffy, then beat in the cream cheese
until well blended and smooth. Add the icing sugar in 2 additions, beating
first on low speed and then increasing. Beat in the vanilla.
2. To assemble the cake, place the first layer of cake on your platter or plate
and spread a generous amount of frosting on the top. Top this with the
second cake layer and frost the top and then the sides. Use your spatula to
create any swirls or patterns you wish, then chill for at least 2 hours before
slicing to serve.

Mini Lemon Chiffon Cakes with

Lemon Crystal Glaze

INGREDIENTS

cup vegetable oil

Cake

3 large egg yolks

4 large egg whites, room temperature

tsp cream of tartar
1 cup sugar, divided
1 cup cake and pastry flour
1 tsp baking powder
tsp salt

2 tsp finely grated lemon zest

6 Tbsp fresh lemon juice
Glaze
1 cup sugar, divided
cup fresh lemon juice (about 3 lemons)
candied flowers or silver dragees, for garnish
(optional)

DIRECTIONS
Cake Glaze Assembly
1. Preheat the oven to 325 F.
2. Whip the egg whites with the cream of tartar until foamy, then gradually pour in cup of the
sugar, whipping until the whites hold a medium peak when the beaters are lifted. Set aside.
3. In a separate bowl, sift the flour, the remaining cup of sugar, the baking powder and salt. Add
the oil, egg yolks, lemon zest and juice and then, using electric beaters or a stand mixer fitted
with the whip attachment, whip this on high speed until it is thick, pale and almost double in
volume, about 3 minutes.
4. Using a whisk, fold a third of the whites into the flour mixture until almost blended, then fold in
the remaining two thirds until evenly incorporated. Fill a piping bag (with no tip) or use 2 spoons
to fill 48 ungreased mini-muffin cups with the batter, filling each cup about full. Bake the mini

cakes for 16 to 18 minutes, until the cakes spring back when gently pressed. While cooling the
cakes, invert the tins so they are upside down (you can rest them on ramekins, so that air can
circulate underneath them).
5. To remove the cakes from the tins, run a small palette knife around the cake and gently pop each
out. Place these upright on a cooling rack that is resting over a parchment-lined baking tray.
6. To prepare the glaze, stir 1 cup of the sugar and the lemon juice over medium heat until the sugar
has dissolved and the mixture just comes up to a simmer. Remove the pot from the heat and set
aside to cool 15 minutes.
7. Stir in the remaining 1/3 cup of sugar (this will help create the crystal effect when the glaze sets).
Spoon or brush each mini chiffon cake generously with the lemon glaze, ensuring that the tops
and sides are covered. If you wish, top each mini cake with a little candied flower or silver
drage. Let the cakes set for at least 2 hours before serving or storing in an airtight container
8. The mini chiffons will keep for up to 2 days in an airtight container (do not refrigerate or freeze).

Dulce de Leche Ice Cream Cone Cupcakes

INGREDIENTS
tsp salt
Dulce de Leche
1 300 mL tin sweetened condensed milk

cup 2% milk, at room temperature

1 cup whipping cream

1 tsp vanilla extract

3 Tbsp brown sugar

Frosting
cup unsalted butter, at room temperature
Cupcakes
18 flat-bottom ice cream cones

cup dulce de leche

cup unsalted butter, at room temperature

2 cup icing sugar, sifted

1 cup packed light brown sugar

1 tsp vanilla extract

3 large eggs, at room temperature

tsp salt

1 cup all-purpose flour

dulce de leche or melted chocolate, for

drizzling

1 tsp baking powder

DIRECTIONS
Dulce de Leche
1. For the dulce de leche, pour the condensed milk, whipping cream and brown sugar into a heavybottomed sauce pot and, whisking or stirring constantly cook over medium heat until thick and
caramelized, about 15 minutes (you may have to adjust the heat, and the mixture will get quite
thick). Cool and then chill until ready to use.

Cupcakes
1. Preheat the oven to 350F. Place the ice cream cones into mini muffin tins (this will hold them in
place while filling and baking).
2. Beat the butter and sugar until creamy. Add the eggs one at a time, beating well after each
addition. In a separate bowl, sift the flour, baking powder and salt. Measure the milk and stir the
vanilla into it. Add the flour alternately with the milk, starting and ending with the flour and
beating well after each addition.
3. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream
scoop to scoop batter into each cone (just let the batter be it will sink into place on its own).
Bake the cupcakes for 25 to 30 minutes, until a tester inserted in the centre of the cupcakes
comes out clean. Cool completely before icing.

Frosting
1. For the frosting, beat the butter with the dulce de leche until smooth. Add the icing sugar, vanilla
and salt and beat until well blended. Fill a piping bag fitted with a large plain tip and pipe swirls
on top o each cupcake. Drizzle remaining dulce de leche or melted chocolate on top. Chill until
ready to serve.
2. The cupcakes are best served the day they are made.
3. *Alternatively, you can make these cupcakes using a prepared dulce de leche, typically found in
the grocery where dessert sauces are located.

Chocolate
with

Spice Cupcake

Chocolate

INGREDIENTS

"Swirl" Frosting

4 oz bittersweet chocolate
cup whipping cream

Cinnamon Truffle

2 cinnamon sticks

Cupcakes

cup strong coffee, cooled to room

temperature

2 cup all-purpose flour

cup vegetable oil

2 cup sugar

1 tsp vanilla extract

cup Dutch process cocoa powder

1 tsp baking powder

Chocolate "Swirl" Frosting

tsp ground cinnamon

1 8-oz package of cream cheese, room

temperature

tsp Chinese five-spice powder

cup unsalted butter, room temperature

tsp baking soda

3 cup icing sugar, sifted

tsp salt

1 tsp vanilla extract

2 eggs, at room temperature

3 oz bittersweet chocolate, chopped, melted

and cooled

1 cup 2% milk, at room temperature

DIRECTIONS

Cinnamon Truffle Cupcakes Chocolate "Swirl" Frosting Assembly

1. For the cinnamon truffles, place the chocolate in a bowl. Heat the cream with the cinnamon sticks
on medium-low heat for 5 minutes, to infuse the cinnamon flavour into the cream. Remove the
cinnamon sticks and pour the heated cream over the chocolate and let it sit one minute. Stir
gently until the chocolate has melted, then chill until set, at least 2 hours.
2. For the cupcakes, preheat the oven to 325 F and line 24 muffin cups with large paper liners.
3. Sift the flour, sugar, cocoa, baking powder, cinnamon, 5-spice, baking soda and salt together.
Using a stand mixer fitted with the paddle attachment or using electric beaters, blend the flour
mixture for just a few seconds to fully combine.
4. In a separate bowl, lightly whisk the eggs, then add the milk, coffee, oil and vanilla (the oil will
float to the top). Add this all at once to the flour mixture and blend first on low speed, then
increase to medium speed and beat for 2 minutes. The batter will be very wet.

5. Ladle or pour the batter into the cupcake cups, filling to about full. Bake for about 25 minutes,
until a tester inserted in the centre of a cupcake comes out clean. Cool the cupcakes in their tins
for 10 minutes, then remove to cool on a rack.
6. To insert the truffle, use a melon baller to scoop out a circle of cake from the top of each
cupcake. Use the same melon baller, dipped in a little warm water to scoop our truffles of the
same size, and gently press a truffle into each cupcake.
7. For the frosting, beat the cream cheese and butter until smooth and fluffy. Add the icing sugar
and vanilla and beat first on low speed then on high, until the frosting is light and fluffy. Remove
half of the frosting to a bowl and set aside. Beat in the melted chocolate into the remaining
frosting.
8. Prepare a large piping bag with a large star tip. Spoon the vanilla frosting carefully down one
side of the piping bag, and then spoon the chocolate frosting down the opposite side. Squeeze out
a little frosting to start the swirl effect, then pipe spiral twists of frosting on to of each cupcake.
Chill the cupcakes for at least an hour before serving.
9. The cupcakes are best served chilled and will keep refrigerated for up to 3 days.

Crullers

INGREDIENTS

1 cup all-purpose flour, sifted

Choux Paste

5 large eggs, at room temperature

cup 2% milk
cup water

Crullers

1/2 cup + 2 Tbsp unsalted butter

vegetable oil, for frying

2 tsp sugar

icing sugar, for dusting

tsp salt
DIRECTIONS

Choux Paste
1. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce
the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough
cleans the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use
electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for
a minute or 2 to cool it a little.
2. Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour
mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a
time and mixing well after each addition.
3. Work with this recipe while the batter is still warm.

Crullers

1. Fill a pot with oil so that it is about 2-inches deep, but comes up to only a third the height of the
pot. Heat this to 350 F (use a candy/fryer thermometer to measure) or use a tabletop fryer
following manufacturer instructions.
2. Fill a fabric (not a disposable plastic) piping bag fitted with a large star tip with the choux paste
(you may have to fill in multiple batches). Pipe circles on small pieces of lightly greased
parchment paper and gently slide them into the oil trying not to splash, removing the paper. You
can also flip the piped crullers onto a slotted spoon and lower them into the oil.
3. Cook the crullers for about 5 minutes, turning them halfway through cooking. Lift the crullers
out with a slotted spoon or straining spoon and place them on a paper towel lined plate to cool.
Dust with icing sugar and serve immediately.

Classic Raspberry Jelly Roll

INGREDIENTS

1 tsp salt

4 large eggs, separated and at room

temperature

2 Tbsp granulated sugar

cup icing sugar, sifted, plus extra for dusting

1 tsp vanilla extract

cup cake and pastry flour

cup raspberry jam

DIRECTIONS
1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.
2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the
whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the
whip is lifted, about 4 minutes. Whip in the vanilla.
3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy,
then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a
medium peak.
4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the
whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the
last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the
time to ensure the batter is level.
5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the
centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a
spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel.
Place a second cake pan over the towel and quickly invert the cake, removing the pan it was
baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up
from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its
memory so the cake wont crack once filled).

6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake.
Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature
until ready to serve.
7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.

Key Lime Cheesecake

INGREDIENTS

2 large eggs, at room temperature

1 large egg yolk, at room temperature

Coconut Crust
1 cup sweetened flaked coconut
cup sugar
cup all-purpose flour
1 large egg white, at room temperature

cup fresh lime juice

Lime Curd
2 large eggs
2 large egg yolks
cup sugar

Cheesecake Base
3 250 gram packages of cream cheese, at
room temperature

1 Tbsp finely grated lime zest

cup fresh lime juice

1 300 mL tin sweetened condensed milk

cup unsalted butter, cut into pieces

1 Tbsp freshly grated lime zest

cup sour cream

2 tsp vanilla extract

Topping

2 Tbsp sugar

1 cup whipping cream

tsp vanilla extract

1 Tbsp instant skim milk powder

cup fresh blueberries, for garnish

DIRECTIONS
Coconut Crust Cheesecake Base Lime Curd Topping Assembly
1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan and place onto a
baking tray.
2. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is
frothy and then stir this into the coconut. Press this into the bottom of the prepared pan
(if you are finding it sticky, wet your fingers with water before pressing). Bake the crust
for about 18 minutes, until lightly browned around the edges and then cool before filling.
3. For the cheesecake, lower the oven temperature to 300 ?F. Beat the cream cheese until
light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl
well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk
one at a time. Still on low speed, beat in the lime juice. Pour this over the cooled crust
and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre
still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.
4. For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal
bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently
simmering water, whisking often, until the lime curd has thickened, about 10 minutes.
Strain the curd and spread this gently over the cheesecake. Once fully cooled to room
temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).
5. For the topping, whip the cream and skim milk powder to a soft peak. Stir in the sugar
and vanilla and spread this over the cheesecake, leaving a 2-inches of the lime curd
visible around the outside. Top the cream with blueberries and chill until ready to serve.
6. The cheesecake will keep, refrigerated, for up to 3 days.

Classic Vanilla Birthday Cake with

Caramel Pastry Cream

INGREDIENTS

1 cup granulated sugar

Cake

1 Tbsp white corn syrup

cup unsalted butter, room temperature

1 cup sugar

1 cup whipping cream

1 recipe Basic Vanilla Pastry Cream, chilled

3 large eggs, room temperature

2 tsp vanilla extract

Basic Vanilla Pastry Cream

2 cup cake and pastry flour

1 cup 2% milk

1 tsp baking powder

vanilla bean

tsp baking soda

1 tsp vanilla bean paste

tsp salt

3 large egg yolks

1 cup buttermilk, room temperature

3 Tbsp sugar
2 Tbsp cornstarch

Caramel Pastry Cream

3 Tbsp water

2 Tbsp unsalted butter

Frosting and Assembly

6 Tbsp 2% milk

cup unsalted butter, room temperature

1 tsp vanilla extract

4-6 cups icing sugar, sifted

DIRECTIONS

Cake
1. For the cake preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of
each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and
sugar until fluffy, then add the eggs one at a time, beating well after each addition. Stir in the
vanilla.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this alternately with
the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the
batter evenly between the 2 pans.
4. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out
clean. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a
rack.

Caramel Pastry Cream

1. For the caramel pastry cream, bring the water, sugar and corn syrup to a full boil in a medium
saucepot. Boil, uncovered and without stirring, occasionally brushing the sides of the pot with
water, until it is a light amber colour. Whisk in the cream gradually (take care for the steam) until
fully incorporated, and cool to room temperature. Whisk 1/3 cup of the caramel sauce into the
pastry cream and chill until ready to assemble.

Basic Vanilla Pastry Cream

1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below
a simmer.
2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter,
placing a strainer on top of it.

3. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this
constantly (switching to a spatula now and again, to get into the corners) over medium heat until
thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it
through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of
the custard, cool to room temperature and then chill completely until ready to use.
4. The pastry cream will keep up to 4 days refrigerated.
5. Used in conjunction with other listed ingredients to make the Caramel Pastry Cream.

Frosting and Assembly

1. For the frosting, use a stand mixer fitted with the paddle attachment or using electric beaters, beat
the butter until it is fluffy, Add 2 cups of the icing sugar and first beat on low speed to
incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in.
Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and
spreadable consistency is achieved (the softness of your butter when you begin is the reason you
may have to make this adjustment).
2. To assemble, place the first cake layer on a plate or platter. Fill a piping bag fitted with a plain tip
with about a cup of frosting and pipe a ring around the outside of the cake (this prevents the
pastry cream from seeping out). Scrape half of the caramel pastry cream into the centre of this
and spread to level. Top this with the second cake layer, and spread a thin coating of frosting on
the top and sides of the cake and chill for 20 minutes (this is the crumb coat). Now completely
coat the top and sides of the cake with frosting and level until smooth. Using a pastry bag fitted
with a piping tip of your choice, pipe a design on the top edge of the cake. Stir the remaining
caramel sauce into the remaining half of the caramel pastry cream and spread this on the top of
the cake. Chill until ready to serve.
3. The cake can be made up to a day in advance and stored, refrigerated until ready to serve.

Puff Pastry Dough

INGREDIENTS
Dtrempe
4 cup all-purpose flour

1 cup cool water

1/2 cup + 1 Tbsp unsalted butter, at room

temperature

1 Tbsp lemon juice or white vinegar

1 Tbsp sugar

Beurrage
3 cup unsalted butter, at room temperature

2 tsp salt

1 cup all-purpose flour

DIRECTIONS
Dtrempe Beurrage Assembly
1. For the dtrempe step, fit a stand mixer with the dough hook attachment and blend all of the
ingredients together on low speed and then , once blended, increase the speed one level and mix
for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to
2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth.
Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it
will be soft). Chill this until it is the same consistency as the dtrempe this could take 30 to 90
minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler
than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface.
Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9inches.
Lift the beurrage occasionally to ensure it isnt sticking to the work surface (after the first roll, it
does not stick at all). Place the dtrempe in the centre of the beurrage and fold the beurrage over
to completely envelope the dtrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring
the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour
with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a
20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1
(for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and
fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and
label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this
time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours
before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for
up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).

Individual CoconutCream Pies

INGREDIENTS

cup sugar

Two-Crust Pie Dough

5 Tbsp cornstarch

2 cup cake and pastry flour

2 Tbsp sugar
tsp salt

3 Tbsp unsalted butter, room temperature

1 Tbsp rum (optional)
cup sweetened flaked coconut

1 cup cold unsalted butter, cut into pieces

6 Tbsp cold water

Topping and Assembly

1 Tbsp lemon juice or white vinegar

2 cup whipping cream

3 Tbsp sugar

Coconut Cream Filling

1 398mL tin of coconut milk
2 tsp vanilla bean paste OR vanilla extract
5 large egg yolks

2 Tbsp skim milk powder

1 tsp vanilla extract
lightly toasted sweetened flaked coconut, for
garnish

DIRECTIONS
Two-Crust Pie Dough
1. Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle
attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces
of butter are visible and the mixture as a whole just begins to take on a pale yellow colour
(indicating that the butter has been worked in sufficiently).

2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the
dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours
before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge
before rolling.
3. Shape into 2 logs and chill.

Coconut Cream Filling

1. For the coconut cream filling, heat the coconut milk and vanilla bean paste (or extract) in a pot
until just below s a simmer. Whisk the egg yolks, sugar and cornstarch in a bowl and then slowly
pour in the hot coconut milk while whisking. Return the mixture to the pot and whisk over
medium heat until the custard is thick and glossy, about 5 minutes. Pour this through a strainer
and stir in the butter and rum (if using), then stir in the coconut. Place a sheet of plastic wrap
directly on the surface of the custard, cool to room temperature, then chill until set, at least 3
hours.

Topping and Assembly

1. For the crusts, pull the dough out of the fridge 20 minutes before rolling. Slice each log into 3
pieces and roll each piece out on a lightly floured work surface to just under -inch thickness.
Lightly dust six 5-inch individual pie shells with flour and line each with pie dough, trimming the
edges completely. Chill the pie shells for 20 minutes.
2. Preheat the oven to 400 F. Dock the bottom of each pie shell with a fork and place an empty pie
pan over each shell. Turn the pie shells upside down and place them on a parchment-lined baking
tray. Bake the shells for 8 minutes at 400 F, then turn the oven down to 375 F and bake for
another 8-10 minutes until golden. Flip the pie shells right side up, remove the top pie pan and let
the shells cool.
3. To assemble, whip the cream to a soft peak and then whip in the sugar, skim milk powder
and vanilla.
4. Stir the coconut cream filling to soften (it will be quit firm) and then fold in cup of
the whipped cream. Spoon this into the cooled tart shells and spread to level. Pipe or dollop the
remaining whipped cream onto each pie and sprinkle each with a little toasted coconut. Chill
until ready to serve.
5. The pies can be stored, refrigerated, for up to 2 days.

Classic Devil's FoodCake

INGREDIENTS
Cake

1 cup cake and pastry flour

cup hot, strong brewed coffee

1 cup superfine (quick dissolve)

sugar

cup milk

cup Dutch process cocoa powder

tsp baking soda
tsp salt
cup cool, unsalted butter, cut into
pieces

1 tsp vanilla extract

2 large large eggs, room temperature
Fudge Frosting

12 oz semisweet chocolate, chopped

1 cup whipping cream

 cup sour cream

1 pinch salt

tsp vanilla extract

DIRECTIONS
Cake

1. For the cake, preheat the oven to 350F (180C). Grease 2 8-inch cake pans and
line the bottoms with parchment. Dust the sides of the pans with flour, tapping out
any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl
or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter
cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine
crumble (like the texture of fine breadcrumbs) and no large pieces of butter are
visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour
mixture, blending until smooth. Break the eggs into a small dish and stir them with
a fork and then add them to the batter, again blending on medium speed just until
smooth (the batter will be very fluid). Divide the batter evenly between the
prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the
cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto
a cooling rack to cool completely to room temperature. The cakes can be baked a
day ahead, wrapped and stored at room temperature before frosting.
Fudge Frosting

1. For the frosting, place the chocolate and cream in a metal bowl and place it over
a pot of barely simmering water. Stir the chocolate and cream occasionally and
gently until all the chocolate has melted and the mixture is smooth. Remove the
bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture
cool completely to room temperature, stir occasionally (you can chill the mixture
for just a few minutes to start it setting, then let it continue to cool naturally at room
temperature). Once cooled to a thicker consistency, whisk by hand to thicken just
until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to
level it. Spread a generous layer of the frosting over the top of the cake. Trim the
second cake, if needed and place this on top of the first cake layer. Spread frosting
over the top and then the sides of the cake, using swirling motion with your spatula
to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.

3. The cake will keep, refrigerated, for up to 3 days.

Classic Croissants and Dough

INGREDIENTS
Dtrempe

3 cup all-purpose flour

1 cup water, room temperature
cup 2% milk, room temperature
5 Tbsp sugar
1 pkg (2 1/4 tsp) instant dry yeast
Assembly

DIRECTIONS
Dtrempe Beurrage Assembly

1 tsp salt
2 Tbsp unsalted butter, at room
temperature
Beurrage

1 cup unsalted butter, at room

temperature
1 egg whisked with 2 Tbsp of water,
for brushing

1. For the dtrempe, fit a stand mixer with the hook attachment and stir the flour,
water, milk, sugar, and yeast on low speed to blend, then add the salt. Increase to
one speed higher and knead for about 4 minutes, adding the butter mid way through
kneading the dough should just clean the sides of the bowl. Shape the dough into
a rectangle (it will be soft), place it on a parchment lined baking tray and cover
with a tea towel and then plastic wrap. Let the dough sit out for 90 minutes, then
chill for at least an hour, up to 8 hours.
2. For the beurrage, shape the butter into an 8-inch square. Chill until ready to use
if preparing in advance, but pull from the fridge to soften. Ensure that the butter
offers the same resistance (is the same consistency) as the chilled dough while the
temperature of each may differ, the give should be the same.
3. On a floured work surface, turn out the chilled dtrempe and roll out to a square
about 14-inches across. Place the beurrage in the centre of the square, but rotated so
that the points of the butter square fall at the middle of each flat side of the dough.
Bring the corners of the dough together, wrapping the butter like an envelope and
gently pinch the edges. Roll the dough out into a rectangle about 20-inches long
and fold the dough into thirds (this is called a single fold). Return the dough to the
baking tray, cover with the towel and plastic and chill for at least an hour, up to 8
hours.
4. Repeat rolling and folding the dough into singles folds 2 more times, rotating the
dough 90 degrees each time before rolling and chilling the dough for at least an
hour and up to 8 hours before each fold. Let the dough rest for at least 4 hours and
up to 12 hours after the final fold before using.
5. For 12 plain croissants, measure out about 20 oz of dough and store the rest in
the fridge. On a floured work surface, roll out the dough to a rectangle about 16inches by 12-inches. Cut the dough in half horizontally and then cut 6 triangles
from each.
6. Make a 1-inch score on the short side of each triangle, and roll up the croissant
from this side. Curve the croissant so that the point of the triangle is at the bottom
and pointing the opposite direction as the curve in. If you wish, you can pinch the
croissant ends together so they hold the curve shape. Place these on a parchment
lined baking tray, leaving at least 3 inches between each other and cover these with
a tea towel and then plastic. Let the croissants rise for 2 hours.
7. Preheat the oven to 375 F. Brush the croissants with the eggwash and
then bake them for about 15 minutes until a rich golden brown.

8. The croissants are best enjoyed the day they are baked. If you wish to prepare
ahead, you can make the dough, fold it and let it rise, and then cut and shape the
croissants. Freeze the croissants on a baking tray, then pack in a container. The
croissants should fully thaw and proof for about 3 hours before then baking.

Icewine Crme Brle (Egg-Free)

INGREDIENTS
Custards

Oat Brle & Assembly

2 cup whipping cream

cup maple syrup

cup sugar

3 Tbsp regular rolled oats (not instant)

cup Icewine or other sweet dessert

wine

1 cup mixed fresh berries, such as

raspberries, blueberries, strawberries,
blackberries

2 Tbsp lemon juice

DIRECTIONS
Custards

1. Heat the cream and sugar over medium heat and whisk occasionally, heating just
until the sugar has fully dissolved. Remove the pot from the heat and stir in the
Icewine and lemon juice. Allow the mixture to cool for 15 minutes, then carefully
pour into serving dishes (you can use wine glasses, champagne flutes, or other
desired attractive glassware, since you will not be using a torch to brle this
dessert). Chill overnight to set (these custards need at least 8 hours to set).

Oat Brle & Assembly

1. For the oat brle, preheat the oven to 375 F. Line a pie plate with foil and spray
with food release spray.
2. Stir the maple syrup and oats until the oats are fully coated and then pour this
into the prepared pie place, swirling to make an even and thin layer. Bake this for
15 to 20 minutes, until bubbling and a darker brown at the edges. Cool completely
to room temperature.
3. To serve, gently sprinkle or arrange the fresh berries over the custards, then break
off shards of the oat brle and arrange them over the berries. Serve immediately.
4. *The brles (ungarnished) will keep refrigerated for up to 3 days.

Mini Cannolis

INGREDIENTS
Cannoli Shells

2 Tbsp corn syrup

2 Tbsp fancy molasses
cup unsalted butter, cut into pieces
cup all-purpose flour
cup sugar
1 tsp brandy
1 recipe Basic Vanilla Pastry Cream,
divided into 2 (still warm)
1 recipe Caramel Pastry Cream,
divided into 2

2 oz bittersweet chocolate, chopped

peanut butter, flaked sweetened
coconut, chopped pistachios, sprinkles
Basic Vanilla Pastry Cream

1 cup 2% milk
vanilla bean
1 tsp vanilla bean paste
3 large egg yolks
3 Tbsp sugar
2 Tbsp cornstarch

2 Tbsp unsalted butter, cut into pieces

1 Tbsp white corn syrup

Caramel Pastry Cream

1 cup whipping cream

3 Tbsp water
1 cup granulated sugar

1 recipe Basic Vanilla Pastry Cream

Assembly

DIRECTIONS
Cannoli Shells Basic Vanilla Pastry Cream

1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste
until just below a simmer.
2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with
the butter, placing a strainer on top of it.
3. Gradually whisk the hot milk into egg mixture and then return it all to the pot.
Whisk this constantly (switching to a spatula now and again, to get into the corners)
over medium heat until thickened and glossy, about 2 minutes. Pour this
immediately through the strainer, whisking it through if needed, and stir in the
butter. Place a piece of plastic wrap directly over the surface of the custard, cool to
room temperature and then chill completely until ready to use.
4. The pastry cream will keep up to 4 days refrigerated.
5. Makes about 1 cups.
Caramel Pastry Cream

1. For the caramel pastry cream, bring the water, sugar and corn syrup to a full boil
in a medium saucepot. Boil, uncovered and without stirring, occasionally brushing
the sides of the pot with water, until it is a light amber colour. Whisk in the cream
gradually (take care for the steam) until fully incorporated, and cool to room
temperature. Whisk 1/3 cup of the caramel sauce into the pastry cream and chill
until ready to assemble.
Assembly

1. Preheat the oven to 300 F and line multiple baking trays with parchment paper.
2. Bring the corn syrup and molasses up to a simmer over medium heat. Remove
the pot from the heat and add the butter, stirring until melted. Sift in the flour and
sugar together and whisk in. Stir in the brandy.

3. Drop small teaspoonfuls of the batter onto the baking trays, leaving 3 inches
between each other. Bake for about 10 minutes until the cookies are browned and
bubbling. Let the cookies cool for about a minute, to set a little, then lift then
carefully and wrap them over a cannoli tube or other doweling (about inch
diameter) and allow them to cool.
4. For the pastry cream, stir in the chopped chocolate into half of the
warm pastry cream and chill completely. Stir peanut butter into half of
the caramel pastry cream to taste.
5. Cannoli variations:

Individual Ganache Tarts

INGREDIENTS
Crust

1 cup chocolate cookie crumbs

cup unsalted butter, melted

8 oz semisweet chocolate OR
bittersweet chocolate, chopped
tsp vanilla extract

Filling

fresh berries, for garnish

1 cup whipping cream

pearl or gold dust, for garnish

DIRECTIONS
Crust Filling Assembly

1. Preheat the oven to 350 F. Lightly grease six 4-inch removable- bottom, fluted
tart tins (square or round).
2. For the crust, stir the cookie crumbs with the melted butter until evenly
combined. Divide this between the tins and press into the bottoms and up the sides.
Bake the crusts for 10 minutes and cool while preparing the ganache.
3. For the ganache, heat the cream until it just begins to simmer and then pour this
over the chopped chocolate. Let this sit a minute, then gently stir with a spatula
starting at the centre and widening the circles until the chocolate has
fully melted and the ganache is smooth. Stir in the vanilla.
4. Pour this into the tart shells and chill for at least 2 hours, until set. Remove
the tarts from their tin using a small spatula and garnish with fresh berries, or
dust tarts or even the berries with a little pearl or gold dust using a small brush.
5. The tarts are best served within a day of preparing.