The most characteristic feature of this apple pie is its method of preparation, the caramelized apples are first put in and then covered with the dough.
Once the cake is baked, is popped out of its mold upside down, leaving the caramelized apples on top of the crunchy base. This tart is baked upside down but eaten right side up!
Tarte Tatin History
Popular legend has it that this dessert was created by accident in the 19th century by the Tatin sisters, Caroline and Stéphanie, two women who ran a small hotel in Lamotte-Beuvronen, France.
Stéphanie Tatin’s oversight was to forget to add the dough in when she was making an apple tart. So she decided to put the dough on top of the apples and then, once cooked, she carefully turned the tart over. This is how this delicacy, so well known in French cuisine and throughout the world, was born.
Another version indicates that this type of inverted pastry was a specialty in La Sologne, at least since 1790, a time when the upside-down tart was already among the basic recipes of pastry chefs.
Tart Tatin´s recipe arrived to Paris in 1926 and was first prepared and served at Maxim’s restaurant. Since then it has become a classic in French restaurants.
How to Make Tarte Tatin
The most famous tart in French gastronomy is made of flour, butter, sugar and Golden Delicious apples.
There is a quick way to make this tart, which is with puff pastry. However, we are going to make it with shortcrust pastry, which is the traditional way. Plus, this pie has a fuller flavor by mixing the softness of the juicy, caramelized apple with the sandy shortcrust pastry.
1. Dump 2 cups of flour onto your work surface. Make a well in your piled-up flour, it looks like a nest or a volcano, and add in one egg, ½ cup of diced butter and 6½ tablespoons of sugar. The butter must be at room temperature, otherwise put it half a minute in the microwave.
2. Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
3. Pat the dough together into a ball.
4. Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
5. In a frying pan, add 10 tablespoons of sugar and a tablespoon of water over medium heat (level 5 on glass ceramic). When the wet sugar starts to boil, place 1¾ tablespoon of diced butter into the boiling. Keep in mind not to stir with a metal nor wooden spoon.
6. When the butter melts, distribute it evenly tilting the pan gently on both sides.
7. Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
8. Pour the caramel into a 8-inch round cake pan. Set aside.
9. Peel the apples, remove the cores and cut them in half.
10. Put the apple slices in a large frying pan, without turning on the fire yet.
11. Add in 7 tablespoons of sugar and ½ cup of diced butter over the apples.
12. Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes. We want the apples to soften while sugar and butter melt.
13. When filling the cake pan, arrange the apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
14. Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
15. Place the dough on top of the pan and cut the edges with the rolling pin.
16. Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
17. Remove the tart from the oven and let it cool down for 20 minutes.
18. Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
I like to eat it warm, with cream or a scoop of vanilla ice cream.
Dump flour onto your work surface. Make a well in your piled-up flour and add in one egg, butter and sugar.
Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
Pat the dough together into a ball.
Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
In a frying pan, add sugar and a tablespoon of water over medium heat. When the wet sugar starts to boil, place the diced butter into the boiling.
When the butter melts, distribute it evenly tilting the pan gently on both sides.
Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
Pour the caramel into a 8-inch round cake pan. Set aside.
Peel the apples, remove the cores and cut them in half.
Put the apple slices in a large frying pan, without turning on the fire yet.
Add in sugar and butter over the apples.
Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes.
When filling the cake pan, arrange the softened apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
Place the dough on top of the pan and cut the edges with the rolling pin.
Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
Remove the tart from the oven and let it cool down for 20 minutes.
Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
This easy chocolate mousse recipe will become your new favorite staple for those summer dinners!
Mmmm… there’s something about this classic French chocolate dessert. It is light, smooth and delicious. I don’t know if it’s the taste or the texture, or the combination of both, but it always leaves me wanting more. When I finish my portion, I’m satisfied but … I can’t help but look at the others to see if they finish it or need a little help!!
Few desserts leave me with this feeling, so I launch a warning to navigators: this dessert can become addictive!
If you’ve already made more recipes from this blog, you’ll know about my passion for sweet treats and, above all, for chocolate.
Here are some other chocolate desserts to encourage you to try, if you haven’t already!
Will you be able to resist the magic of its texture and intense chocolate flavor?
Once you have made this classic chocolate mousse, you will feel like the chef of any French restaurant in the heart of Paris.
As you savor the mousse, and notice how it melts on your palate, the intensity of the chocolate will conquer your senses and (possibly) take your imagination to visit magical places such as la tour Eiffel or the pedestrian streets of the French capital.
Last summer was another mousse the star dessert on the blog. It was a success because of its simplicity and creaminess. It is another type of mousse with a different texture made with condensed milk.
Therefore, I thought it would be a good idea to propose chocolate mousse as this summer’s dessert.
How to Make Chocolate Mousse
This delicious chocolate dessert is made with only 4 ingredients, so it is important that they are of high quality and at room temperature.
Butter at room temperature
Eggs at room temperature
Although chocolate mousse is a dessert that is eaten throughout the year, this time we are going to put it in the freezer for 60 minutes so that it has a refreshing touch, without losing the intensity of the chocolate.
Chocolate Mousse Recipe: Step by Step
1. In a bowl, add 200 grams of dark chocolate and 40 grams of butter, both in small pieces, and melt in a bain-marie or in the microwave for 1 minute. If there are any lumps in the mixture, stir with a wooden spoon to dissolve them. Chocolate can burn in the microwave, so it is best not to overdo it and just stir until the chocolate and butter small pieces are dissolved. Let the mixture sit cool at room temperature.
2. Separate 2 egg whites from 2 egg yolks. Remember that eggs must be at room temperature.
3. In a separate bowl, beat the egg whites on medium speed for one minute until soft peaks form. Then, with the mixer running, add one teaspoon of granutaled sugar. Continue beating on high speed for 4 minutes until stiff peaks form.
4. Add the egg yolks into the chocolate, which is already at room temperature, one by one. Stir with a wooden spoon until well combined and no yolk traces remain.
This next step is very important to make the light and airy texture of the chocolate mousse.
5.Add the meringue to the chocolate in 3 phases. In the first phase, add 1/3 of the meringue and stir quickly with the wooden spoon until combined. Once integrated, add in another third of meringue and stir more slowly until combined. Then, fold the remaining meringue into the mixture until no white streaks remain. How? Gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.
6. Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
7. Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
Chocolate Mousse Recipe
This delicious chocolate mousse is made with only 4 ingredients. Its texture and flavor makes this French dessert addictive!
In a bowl, add dark chocolate and butter in small pieces, and melt in a bain-marie or in the microwave for 1 minute.
Separate the egg whites from the yolks.
In a separate bowl, beat the egg whites with a hand held mixer until soft peaks form, add one teaspoon of sugar and continue beating until stiff peaks form.
Add the egg yolks into the chocolate one by one.
Add 1/3 of the meringue and stir, with the wooden spoon, quickly and in circles until integrated. Once integrated, add in another third of meringue and stir more slowly until combined. Then, fold the remaining meringue into the mixture until no white streaks remain.
Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
This easy Italian tiramisu recipe will awaken all your senses!
A legend states that the tiramisu was invented at the end of the 17th century in Siena. Back then, some pastry chefs in the region decided to prepare a delicacy made of simple ingredients to celebrate the arrival of the Grand Duke of Tuscany, Cosimo de Medici.
At the time, this dessert was called “La Zuppa del Duca” or “Soup of the Duke” in honor of Cosimo, who was conquered by the taste of this delicacy. As soon as he tried it, he decided to take the tiramisu recipe with him to Florence. It didn’t take long for this dessert to spread throughout the rest of Italy and become the favorite sweet treat of the nobles of the time.
The word tiramisu, in Italian tiramisù, comes from the Veneto dialect tiramesù and means “bring me up” or “cheer me up”. Hence, there is another more recent version that claims the original tiramisu was invented in the 1950s in a restaurant called Toulà, in Treviso. This restaurant was located near brothels, where this dessert was very successful among customers due to its aphrodisiac connotations.
At that time, the authentic italian tiramisu recipe was made only with five simple ingredients: eggs, sugar, Savoiardi lady fingers, black coffee and cocoa powder. The mascarpone was added later to the recipe.
It was in 1968, after the banning of brothels, that Alfredo Beltrame, master of Venetian gastronomy and founder of the Toulà restaurants, included this treat on his restaurants menu to the delight of all his diners and the whole world.
How to Make Tiramisu
Do you want to learn how to make this authentic Italian tiramisu recipe? Get on board!
The origin of tiramisu is uncertain, but what is certain is that this classic tiramisu recipe is from Andrea, an Italian who has been living in Spain for a long time and has been very kind to share his easy tiramisu recipe with us.
You’ll be amazed at how easy it is to make this tiramisu! That’s how incredible it is, you just need to follow the steps of this recipe. As a result, your guests will enjoy a spoonful of creaminess with aromas of coffee and cocoa melting in their mouth.
Easy Italian Tiramisu Recipe: Step by Step
1. Prepare two cups of long black coffee. Set aside and allow it to cool to room temperature.
2. Separate 4 egg yolks from 4 egg whites in two different bowls. It is preferable that the eggs are at room temperature. If you want to give more consistency to the tiramisu and less creaminess you can use less egg whites.
3. Beat the egg yolks with an electric hand mixer and add 6 tablespoons of icing sugar. Keep beating until pale yellow and the sugar has dissolved.
4. Clean the beaters. Beat the egg whites until stiff peaks form; you´ll know they are stiff when you turn the bowl upside down and meringue doesn´t fall out. Then, add in 6 tablespoons of icing sugar little by little to the meringue and keep whisking until it has dissolved.
In one bowl you have the beaten egg yolks and in another bowl you have the meringue.
5. Add 500 grams of mascarpone cheese into the egg yolk mixture. Mascarpone must be at room temperature. Whisk with the hand held mixer on low speed until well integrated, and mascarpone lumps have disappeared.
6. In batches, fold the meringue into the mascarpone cream mixture with a spatula. Mix both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until integrated.
Lady Fingers Base
7. Now dip the lady fingers in the cold coffee for about 4/5 seconds each. If your Savoiardi biscuits are not sweetened, I recommend you adding a spoonful of sugar beforehand in the coffee. Once the biscuits are soaked in coffee, place them in a 8×12 pan or Pyrex dish. It´s ok if you cut some biscuits to fill the gaps of the base.
8. Once you have created the base, it´s time to pour the mascarpone mixture over the ladyfingers base and spread it evenly with the spatula.
9. Store the tiramisu in the fridge covered with cling film and leave it overnight.
10. Sift cocoa powder on top of the tiramisu before serving. Add a heaping tablespoon of unsweetened cocoa powder to the strainer, and gently tap the side repeatedly until all of the cocoa powder has passed through the strainer. Et voilà.. you have a delicious tiramisu ready to conquer palates!
This authentic Italian tiramisu recipe will conquer the palates of your family and friends. It is a traditional dessert made of simple ingredients, such as eggs, sugar, mascarpone, Savoiardi biscuits, long black coffee and cocoa powder.
I have cooked many cakes before, and I have to say this chocolate birthday cake is D-E-L-I-C-I-O-U-S.
This chocolate birthday cakerecipe has been passed down from generation to generation in Victor’s family. And now his grandmother, Nona as they call her, has shared it with her children and grandchildren.
He is particularly fond of this chocolate cake. It reminds him of his childhood, and nowadays he still enjoys eating it as if he was six years old.
Before I tried it, he had always told me that there was no other cake like it, that it was, by far, the best chocolate cake I would ever try. One day, I was so intrigued that I felt the urge to taste it… Now, that I have already tasted it, I invite you to try it and tell me what you think!
In many Spanish restaurants, you can find this tarta de cumpleaños ( birthday cake in Spanish ) as dessert on their menu, and it is decorated with lacasitos sweets and other toppings to give it a colourful touch. For many people, it is the perfect cake for birthdays; both children and adults love it. Nonetheless, you can make it for other special events, too.
When I was planning the cake photoshoot, I thought of decorating it with lacasitos like the others. Victor stopped me in my tracks and said: “No Lacasitos”; therefore, we went out shopping to buy a cake plate to show it´s category. Now I understand him. It is spectacularly delicious.
If you are a chocoholic, and you love chocolate desserts, this no bake chocolate cake will become one of your favorites.
For those less chocoholics, it can be served with a little cream to reduce the chocolatey taste. Even so, this is still a to-die-for chocolate cake.
Spanish Chocolate Birthday Cake Recipe
1. Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in bain-marie. How? Fill a saucepan with water and put it on the stove. Then, place the glass bowl on top of the saucepan, keeping it from touching the water. With the hot water, without bringing it to the boil, stir with a whisk until the chocolate melts. Set aside.
2. In a separate bowl, cream 150 grams of butter, 150 grams of sugar and 6 egg yolks. Beat with a hand held mixer.
3. Add the mixture into the chocolate and stir with a spatula until integrated. It is important that the chocolate is not too hot.
4. Whip 200 grams of cream with the hand held mixer for 3 minutes until thickened.
5. Add the chocolate into the whipped cream and mix very well.
6. Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.
7. Line 8 inch cake pan with parchment paper.
8. Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.
9. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have cooked a delicious chocolate birthday cake!
This lemon meringue pie recipe is my brother’s favourite.
Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.
It’s October 2020. Fools Garden’s Lemon Tree plays on the radio as I listen to the lyrics: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon…
After the lockdown experience, I want to celebrate the little things that life offers me, like cooking. This time, with the song on my mind, I feel like making a lemon tart.
As the saying goes, when life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm
This is my brother’s favorite cake. Every September 17th, which is his birthday, this lemon meringue pie recipe is made in my mother´s house.
How to Make Lemon Meringue Pie
1. Preheat the oven to 356°F ( 180°C ).
2. Grab four large eggs and separate the egg yolks from whites very carefully. Set aside.
3. In a bowl, add 4 egg yolks and then beat them with a hand held mixer. While beating, add in 370 grams of condensed milk and then pour in 200 ml of fresh lemon juice.
4. Put the egg yolk mixture to chill in the refrigerator.
5. In a food processor, add 250 grams of Maria cookies and 125 grams of softened butter. Beat until you get a cookie powder.
Tips for this fifth step:
If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds to soften.
6. Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten. Tip: the cake pan is not buttered, nor floured neither line up with parchment paper.
7. Beat egg whites on medium speed until soft peaks form, then add in 200 grams of sugar little by little beat on high speed. until stiff peaks form. As result, you have glossy peaks that stand up straight and sugar has dissolved.
8. Take the filling out of the refrigerator and pour it on top of the biscuit base.
9. Load up piping bag with meringue. Tip: Do it with the help of a spatula and this way you will avoid that not much air enters.
10. Now it’s time to bring out the artist in you! Decorate the cake with meringue, with the tips facing up, so that the cake looks pretty.
11. Once the cake is covered with meringue topping, bake it in the oven for about 10 minutes. Let meringue tips to brown.
12. To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.
13. When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!
Anyone can make this no bake chocolate cake, you don’t need any special method or equipment. Ever since I make my kids this treat, I add cookies soaked in milk to the recipe so it has less chocolaty-ness hit. What a fabulous combination! This cake reminds me the Spanish birthday cake with the creaminess and smoothness of a mousse.
I love it when my kids get chocolate stains!
I couldn’t be more thrilled to see my children, the biggest critics of my desserts, enjoy with all their senses everything I prepare and cook for them.
This chocolate mousse cake melts in your mouth. Its taste and texture are suitable for both adults and children, making it a perfect cake for birthdays and family celebrations.
You can decorate this chocolatemousse cake with chocolate shavings. Also strawberries give it a touch of color and a flavor combination that tastes amazing!
Chocolate Mousse Cake Recipe
1. In a bowl, whip 250 grams of heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
2. Chop 250 grams of dark chocolate into small pieces, place it in a microwave-safe bowl and add in 125 grams of butter. Melt everything in the microwave at 700W for 30 seconds. Then take the bowl out, give it a stir and place it back in the microwave for another 30 seconds. Repeat this process until the chocolate is completely melted. Tip: don’t overdo it because the chocolate burns easily (and makes a tremendous smoke, which has happened to me). For this quantity it will be approximately 2 minutes and a half, but it is always better to do it little by little.
3. Let your chocolate sit at room temperature.
4. Separate 4 egg whites from yolks ; then , in a separate bowl, beat the egg whites until stiff with the hand held mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in 125 grams of sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.
5. When the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
6. In batches, add the meringue to the chocolate mixture and mix with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.
7. Line 8 inch cake pan with parchment paper ; thus, later it will be easier and cleaner to unmold the cake. Dip the Maria cookies in milk and place them on the base of the mold. Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
8. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!
In a bowl, whip heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
Melt the dark chocolate in a microwave together with the butter.
Let your chocolate sit at room temperature.
Separate egg whites from yolks; then, beat the egg whites until stiff with an electric hand mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in the sugar little by little.
Now that the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
In batches, add the meringue to the chocolate mixture and mix with slow folding movements so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.
Line 8 inch cake pan with parchment paper.
Dip the Maria cookies in milk and place them on the base of the mold.
Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!