Fresh Strawberry and Lime Tart

So, confession time: I made this tart over 3 months ago and am only getting around to posting it now. Oops. Luckily I was smart enough to write down the recipe! More or less… It was a bit fragmented, but between that and my memory, I think this recipe was saved.

I love strawberries and I love pastry cream – and so does my mother, so it was great to make this tart for her birthday. To give it that extra little kick of freshness, I added the zest of one lime to the dough of the pastry, which turned out lovely. If I could, I would add lime to just about anything. Perhaps I should start doing that.

Fifteen steps might seem like quite a lot, but this recipe is really not that difficult, as long as you have a bit of patience and enough time. The dough needs to rest for over an hour in total, but in the meantime you can do different things like making the pastry cream or cleaning up your work surface. I’d go for the first one, and avoid the second one as long as possible.

Anyway, enough babbling – onto the recipe!


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Forest Fruit Mini-Tarts

Those of you who follow me on Instagram might remember that I bought these adorable little pastry tins a few weeks ago. I’ve been wanting to use them ever since, and last night while I was lying in bed I came up with the idea for a perfect recipe to use them for. Tiny tarts with all sorts of yummy berries! Oh, and pastry cream, because who doesn’t love pastry cream?

I’m pretty darn proud of myself for making these, to be honest. They look absolutely adorable, and they taste even better (if that’s possible). These tartlets are great as a dessert when you’re having friends over for dinner you want to impress. If you don’t want to share them with your friends or family — not to worry! They’re also great with a nice cup of tea. Or as a late lunch, which I may or may not have used one of them for.

The recipe has quite a lot of steps (in comparison to most of my other recipes), but don’t let that scare you away! These are actually quite easy to make, they just take a little bit of time. You can use both fresh or frozen fruit. I still had a bunch of frozen fruit in my freezer, so I just used that. Still delicious! I just can’t stop staring at these pictures, to be honest, which is pretty stupid, because I’ve got the real thing here to be looking at as well. They just look so good!

There’ll be quite a bit of dough leftover probably, but I didn’t want to mess around with “half an egg yolk” kind of measurements, because that’s just annoying. You could use the leftover dough for another little tart, but keep in mind that you most likely won’t have any pastry cream leftover.

I hope these tiny tarts will make you as happy as they made me if you decide to make them!


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Strawberry and Raspberry Tiramisu

This Christmas I was in charge of the dessert (as is often the case — my family doesn’t seem to mind). Since we celebrated Christmas over at my aunt and uncle’s, I had to make something that was relatively easy to transport. Besides that, I also needed to make sure it didn’t involve any chocolate, because neither my grandmother nor my father can eat it (they get migraines — I really hope it’s not hereditary…). Oh, and it would need to feed 17 people as well, let’s not forget that part.

During my internet travels in search of the perfect dessert I came across a great recipe for a strawberry and raspberry tiramisu. I found it on a Dutch blog I’ve only been following for a short while called Lekker en Simpel (translation: Tasty and Simple). It looked really delicious, and quite easy and quick to make, which was a pro as well, since Christmas is quite a busy time.

So, I came up with the plan to make two tiramisus: one regular one (with chocolate), and this fruity one. It was a huge success! Everyone loved it, and the strawberry and raspberry one was gone before I knew it!

The lovely Sofie and Jorrit from Lekker en Simpel agreed to let me translate their recipe to share it with you guys, so here it is! (And here’s the link to the original recipe for those of you interested).


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Fresh Strawberry Muffins

You know what I think is the best fruit of all? Strawberries. Hands down, without a doubt. They’re just so delicious and mouthwatering! They’re also beautiful and really photogenic! I could go on and on about the amazing qualities of strawberries with lots more exclamation points at the end of each sentence, but I won’t do that to you.

I think my love for strawberries hasn’t only got to do with the fruit itself, but also with the memories attached to it. In the summer holidays my parents and I used to go camping in France, and I remember countless mornings when we would sit in front of our tent and eat a slice of baguette with some strawberries. We would always bicker about who’d get the best strawberries, and they were always divided evenly over us three.

Strawberries are serious business in my family, you see. This isn’t just any berry, this is a strawberry. The best berry in town! We still bicker about them to this day.

Anyway, enough with the nostalgia. When I saw the Dutch strawberries were on sale in my local supermarket, I decided I had to bake something scrumptious with them. I thought about a strawberry shortcake, or some other fancy tart or pie, but eventually I settled on plain old muffins. Because nothing can beat a good muffin!

My parents have already come over to taste them, and they were approved. I hope you like them, too!


You’ll need… (for 12 muffins)

– 125 g plain flour

– 125 g whole wheat flourP1010059

– 1,5 teaspoon baking powder

– ½ teaspoon salt

– ½  teaspoon ground cinnamon

– ¼ teaspoon finely ground black pepper

– 200 g sugar

– 120 ml sunflower oil

– 2 eggs

– 1 ½ teaspoon vanilla flavouring

– 180 g fresh strawberries, hulled and diced

– A bit of light brown sugar to sprinkle the muffins with

– muffin tin (for 12 muffins) and, optionally, paper cases

– and an oven, of course! These muffins need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix together the dry ingredients Firstly, you need to mix together in a bowl the baking powder, salt, cinnamon, black pepper, sugar and the two types of flour. I used 125 g plain flour and 125 g whole wheat flour, but alternatively you can just use 250 g plain flour, or, if you want to go completely healthy (yeah, right) you can use 250 whole wheat flour. I used a whisk for these dry ingredients.

2. Add the wet ingredients and mix together Now, add the sunflower oil, the eggs and the vanilla flavouring and mix it all together. It’ll be quite a sticky mess, and not at all like a batter, but trust me — it’ll work! I used a spoon for mixing together the wet ingredients, since the whisk was no use as the entire “batter” got stuck inside it.

P10100623. Add the strawberries! Next up, it’s time to add the pièce the résistance, the ingredient we’ve all been waiting for, the most delicious fruit there is … the strawberries! (I’m quite a fan of strawberries, can you tell?). Add the diced strawberries to your mixture and gently spoon them through it.

4. Divide your batter over 12 paper cases You’re batter is now done, so it’s time to divide it over the 12 paper cases (or straight into a greased muffin tin). Divide the mixture evenly, and, if you want your muffins to rise, only fill them 3/4 of the way. I didn’t really care about the rising, so I just used up my entire mixture. Don’t want it to go to waste!

5. Sprinkle those muffins The last thing to do before you’ll put your tin in the oven is to sprinkle some light brown sugar over the tops of your muffins. This will give them a nice crunch, which I think adds just that little extra bite to these delicious muffins!

6. Bake the muffins! Now, put the muffins into your preheated oven (180 °C) and let them bake for about 25 minutes or an inserted skewer comes out clean. When they’re done, take them out of the oven and let them cool inside their tin for 5-10 minutes. Then take them out of the tin and let them cool completely. Or taste them while they’re still warm, which is always a good idea!

And there you have it, some delicious strawberry muffins! Enjoy!