Tag Archives: easy dessert

Simple Fruit Tart

With such an abundance of stone fruit and berries during the summer months it’s easy to have leftovers that have over ripened.  This simple fruit tart has been my go-to recipe for many years.  It is passed down to me from my aunt who is an amazing cook.  She’s in her 80’s now, but growing up we would to go to her house for different occasions and she made the trendiest food, before trendy and food were even used in the same sentence.

This is  a very basic batter to which you can add any mixture of fruit that you have lying around.  This time I happened to have leftover peaches that I sprinkled on top before baking.  Give it a light dusting of powdered sugar, and you can serve this simple tart anytime of the day.  Preheat your oven to 350F, or 176C and grease a 12×12 round dish or 9×9 rectangular dish.  The smaller the dish, the taller the tart will be.

  • 400 grams sugar
  • 400 grams all purpose flour
  • 200 ml vegetable oil
  • zest from one lemon
  • 4 eggs, yolks and white separated
  • 2 tbsp cold water
  • 8 tbsp hot water
  • 2 cups your choice fruit (leave whole if  berries, cut small if  other fruit)

Place the egg whites in a large bowl and beat on high until lightly foamy (you don’t want peaks forming just a light foam.) Into the egg white foam add one after the other while gently mixing in between, the sugar, the egg yolks one at a time, the cold water, the hot water, the oil, lemon zest and finally the flour.

Mix these gently until just well incorporated and pour the batter into your baking dish.  Evenly sprinkle the fruit on top and bake about 30 minutes, or until lightly brown on top, and when toothpick is inserted in the middle it comes out clean. Remove from oven and cool on a cooling rack before serving. Enjoy!





Homemade “Nutella”

I decided to make a quick dessert/snack that doesn’t require heat to prepare and it’s still oh so satisfying.  I do LOVE Nutella and that is why I don’t buy it.  I would eat the whole jar by myself, not to mention that it has a lot of sugar, some dairy and vegetable oil which doesn’t sound so great. I buy my hazelnuts from Trader Joe’s already roasted so I don’t have to roast and peel them which gets a bit messy and tiresome. This spread is delicious with pretzels as a quick snack, spread on fruit, or just eaten from the spoon (guilty!)


 Homemade “Nutella” (makes 16 oz)

  • 1 lb roasted and unsalted hazelnuts
  • 4 oz semi-sweet chocolate chips
  • 4 oz milk chocolate chips
  • 1 tbsp coconut oil


Place chocolate chips and coconut oil in microwave safe bowl and heat on 40 seconds. Remove from micro and stir gently until all chocolate is melted and smooth.

In a food processor place the hazelnuts and pulse in 10 second intervals until they are finely chopped, about 10 times.  Scrape sides of food processor bowl with spatula and process hazelnuts on high for about 5 minutes or until the mixture starts clumping together and oils from hazelnuts help it incorporate.

Turn processor to low and gently start pouring in the chocolate mixture.  Process mixture of night again for about a minute longer until spread is mostly smooth and chocolatey.

Using a spatula pour mixture into jars and close lids.  You can either place jars in the fridge, or you can leave them in the cupboard.  If you decide to place it in the fridge the spread will harden some, if you leave in cupboard it will remain softer.  I’ve had mine in the cupboard for over 2 weeks and it’s still perfect.


Coconut Rice Pudding (GF)

Rice pudding….so creamy…so decadent, yet so simple to make.  Either as a dessert, or for breakfast (yes, that’s what my kids had today), this easy to make pudding will have you wondering “Why haven’t I made this more often?”

Coconut Rice Pudding (makes approx. 6, 8 oz servings)

  • 1 cup medium grain rice ( such as Calrose rice)
  • 1 cup granulated sugar
  • 1 cup water
  • 1 can coconut milk (regular or reduced fat, your choice)
  • 4 cups whole milk
  • zest from one lemon (optional but highly recommended)
  • zest from one orange (again optional)

IMG_5483Start by giving your rice a good rinse, about 3-4 times until water is somewhat clear.  That’s to clean rice first of all and rinse some of the starch off. Drain water from the rice and place in a 4-5 QT pot.  To the rice add the remaining ingredients in no particular order, and given them a good whisking.

IMG_5485Those chunks on top is the coconut meat that rises to the top of the coconut water when it’s inside the can.  Don’t worry, it will all melt and blend beautifully by the end.  Now is a good time to grab a spoon and tasted the milk to see if you would like it sweeter, more lemony etc…Set your pot on medium to low heat, again whisking briefly.  Don’t go too far now, because milk does spilith over quite quickly.  When the milk starts getting a little foamy, and the beginning of a low simmer is happening, turn your heat down to the LOWEST setting you have, I’m talking barely a flame in sight.  Let this simmer, whisking occasionally for approx 60 minutes.  Remove from heat and let cool.  Rice pudding will thicken as it cools.  Enjoy!



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