- Dirty Whisk‘s Salted Caramel Chocolate Walnut Tart is indulgent – and it is worth every bite. The tart starts with a buttery homemade crust that is packed with ground, toasted walnuts. After baking, the crust is filled with a rich layer of caramel and more toasted walnuts. The buttery nuts not only pair well with the caramel, but they add a delicious textural contrast to each bite because they are toasted. The tart is finished with a layer of dark chocolate and baked again to set everything together.
- No matter what the weather is like outside, this cheerful Mango Lime Cream Tart with Coconut Crust from Oh Sweet Day. This recipe recommends that you use mango puree, rather than fresh mangoes, for the filling because puree is much more consistent. It’s available in Indian and other specialty stores. You can also find frozen mango at some stores, defrost it and puree it. The creamy filling is not baked and you get a lot of juicy, fresh mango flavor in each bite. Many crusts would compliment it, but none better than this tropical coconut version.
- Another tropical recipe comes in the form of Taste & Tell‘s Carribbean Truffle Pie. This pie is made with a very easy lemon and lime filling that is enriched with white chocolate. The main filling mixture is divided into two parts – one to be mixed with cream cheese to create a rich and cheese-like base for the pie and one to be mixed with sour cream to create a lighter topping. A touch of coconut streusel adds some color and texture to the finished pie before serving.
- The Cookie Rookie‘s Gooey Texas Sheet Cake Skillet is a unusual dessert that blends a Southern classic – a simple chocolate sheet cake that is typically finished with a chocolate glaze and plenty of pecans – with the idea that some desserts are simply better when eaten with a spoon. The “cake” is baked in a skillet until it is gooey and rich, but still set, and then served to a crowd that is armed with plenty of spoons. It’s fun, messy and a great dessert to share at a party with friends and family.
- I’m sharing the recipe for my Lemon Ricotta Pancakes over on the Craftsy blog (it’s free!), and they are a fantastic addition to any breakfast meal – even if you happen to be eating breakfast for dinner. The pancakes are made with creamy ricotta cheese that makes them incredibly tender, while beaten egg whites are folded into the batter to give them an exceptional lightness. They’ll almost melt in your mouth, leaving you with a bright, sunny lemon flavor and the urge to go back for another bite. They’re delicious with maple syrup, but they can also be served with a dusting of confectioners’ sugar or a dollop of lemon curd.