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Nos petits plaisirs du quotidien !
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This tart is very rich, so it goes a long way. Serve with some more fresh raspberries on the side and a little extra cream if you can’t resist.

Silky chocolate and raspberry tart

This tart is very rich, so it goes a long way. Serve with some more fresh raspberries on the side and a little extra cream if you can’t resist.

Couleurs sorbet sur fond bleu clair. Pistache, miel, fraise, framboise. Une gamme de teintes tendres et fraîches.

Couleurs sorbet sur fond bleu clair. Pistache, miel, fraise, framboise. Une gamme de teintes tendres et fraîches.

Bright, tangy rhubarb puree meets sweet and buttery shortbread. These single-serve rhubarb tarts are a simple yet elegant dessert, perfect for mother's day or any celebration!

Individual Rhubarb Tarts With Pistachios, Berries, & Shortbread Crust

Bright, tangy rhubarb puree meets sweet and buttery shortbread. These single-serve rhubarb tarts are a simple yet elegant dessert, perfect for mother's day or any celebration!

Lemon Mascarpone Cake

Super moist and flavorful lemon mascarpone cake. {I want to try to do this gf!

Pêches, abricots ou framboises ? Choisissez : notre recette s'adapte à tous !

Clafoutis aux fruits

Pêches, abricots ou framboises ? Choisissez : notre recette s'adapte à tous !

Vegan chocolate ice-cream, with funky topping | TheAwesomeGreen.com

Non-Dairy Ice Cream Pops with Chocolate

La meilleure recette du clafoutis cerises très facile à faire.

Clafoutis aux cerises : recette incontournable

La meilleure recette du clafoutis cerises très facile à faire.

Apricot Tart  I made a rice flour crust and baked it for 20 minutes.  I had some really soft apricots that I made apricot butter...2 cups apricots plus 1/4 cup powdered sugar plus 1 T. lemon juice.  After stewing for 20 minutes or so, I pureed it and drizzled into the cracks between the apricots of the partially baked tart and then finished baking for 15 minutes.

In season: Apricot Tart

Apricot Tart I made a rice flour crust and baked it for 20 minutes. I had some really soft apricots that I made apricot butter...2 cups apricots plus 1/4 cup powdered sugar plus 1 T. lemon juice. After stewing for 20 minutes or so, I pureed it and drizzled into the cracks between the apricots of the partially baked tart and then finished baking for 15 minutes.

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