Ingredients for 2 small round tarts

I would like to present you a recipe inspired by the website "Mes inspirations culinaires". She presents this cake as Soft, I would say it looks like

A very soft apple cake with a rich taste…

Use what's in the fridge and cupboards, that's my motto in these times of confinement ...

A little sweetness to close this week with this millefeuille and its apple ice cream.

A pure delicacy ….

A friend brought me back from her garden some large apricots that I immediately used to make two tarts. As I had brought back a bottle of Calvados fro

While cherry and cream desserts are very old in the Black Forest, the modern version of the Black Forest cake dates back to 1915 when the pastry chef

It's a cheesecake I made for my daughter Alexie and her American husband, who came to France for a few days…

Ingredients for a rectangular tart of 11 x 35 and a round tart of 20 cm in diameter 

To prepare these yogurts, you need a yogurt maker. I must say that I like to make my own yogurts, I make them just the way I like them and everything

It's cherry season... so let's take advantage of it to make some delicious recipes

A second version of cherry clafoutis that I made in a smaller mould to increase in thickness....

To end a pasta meal in style, nothing beats a delicate, fresh tiramisu. Time to enjoy a good dessert

For those who love coconut, which is my case, here is an extremely tasty flan pie, all in flavor, which reminds us a little of our exotic islands.....

Far is a recipe from Brittany close to clafoutis, of which there are several variants. It is called farz forn in Breton. The most famous is the one wi

In the 17th century, small oval cakes made from almonds, flour, sugar, butter and egg whites were prepared by the sisters of the Order of Visitandines

French Madeleines that accompanied my vanilla creams...

Today, I would like to introduce you to an excellent cookbook on organic ice creams and sorbets written by Karen Chevallier of the Healthy Cooking blo

A galette made by LadySyanne. The flavours are subtle with a beautiful combination of ingredients. It is tasty and can be eaten without hunger…

A fabulous dessert that I will certainly make for one of the two end-of-year celebrations! To keep the wafers crisp, garnish them preferably at the ve

A stay in the Ardèche gave me the idea to make this tart which I called "tarte moelleuse à la châmande" (sweet chestnut tart) since I added chestnut c

When I bake tarts, I like to use a rectangular tart dish and small circles because I often have some dough left over. 

Nectarines that ripen too fast, end up in a tart...

It was while browsing through a cooking magazine about Normandy, that this cake recipe attracted me. It is extremely smooth, light and very flavoured!

A variant of the apple tart I presented to you last Wednesday. I have to say, I have a preference for this one. The pears are very melt-in-the-mouth a

This cake is delicious and very easy to make. 

I would like to share with you a delicious dessert, perfect to finish a hearty meal. This calisson crème brulée is a real treat! 

In 1690, a baker from Reims wanted to use the heat from his oven after baking the last batch. He baked biscuits there, first white, then he wanted to

The website" "Jours Heureux"" contacted me so that I could make a recipe with one of their products. The choice was rather difficult and all their pro

The strawberry season is relatively short. We must therefore take advantage of it! I often pick them in a garden near my home, which allows me to choo