Tag: tart

Strawberry Galette Recipe: Delicious Treats for Any Occasion

Rustic & Moorish Strawberry Galette … the joy of the freshest, luscious seasonal fruit in a quick and easy eggless tart is untold. A rustic galette has always been a favourite and often my go-to quick dessert that is great as a snack too, sometimes even an indulgent breakfast nibble. That it can go savoury as easily is another win win in my book, though today we’re here for sweet strawberries!

What’s not to love about a quick, buttery, delicious strawberry tart that celebrates changing seasons. Strawberries hold endless charm when it comes to desserts and I use them a excessively. Rich in nutrition, low in sugar, a great source of antioxidants and vitamin C, and also high in fibre, these berries are literally bursting with goodness.

In India, we’re lucky to see strawberries in season almost 4-5 times a year though this lot of berries was one I carried back from the UK on a recent visit! Tesco had the most beautiful, luscious red strawberries and it was impossible not to drop a few punnets into my shopping cart!

You can spot strawberries in so many different desserts I make, that burst of colour and flavour always makes me happy! This eggless strawberry galette is a great rustic dessert to make in a jiffy and it uses a generous helping of strawberries. I think blueberries might work well here too and I should try that soon. time. Blueberries are another favourite ingredient!

What is a galette, you might ask. A galette is a flat cake or tart / pie of sorts that has its origins in French pastry and comes from the word ‘gale‘ that means a flat cake. A galette a rustic, free form tart made of pastry often topped with fruit, though savoury galettes are very popular too.

This Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette is a huge favourite at home, one that I make often! Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie. If you’re thinking of a delicious savoury galette for a snack or meal, this is probably it! Mushrooms may be a great filling too, with cheese & nuts perhaps.

The pastry for the Strawberry Galette is egg free, very forgiving and behaves well. It’s possibly the most fun part of making a galette because of the rustic, moorish appeal that free form pie offers. The fact that it’s egg free and quite simple to work with is always wonderful.

The pastry is buttery and crisp and adds great texture and a good bite to the fruit filling inside, like any fruit tart should. Once cool, the strawberry galette slices really nicely too!

Let’s talk about my favourite part of this rustic free form tart, the filling. It is sweet like candy, screams of great flavour, has a slight berry tartness and has beautiful deep notes and amazing colour. I often use a sprinkle of almond meal between the pastry and fruit and that helps keep the pastry from getting soggy. That’s my little pastry secret and I hope it helps you too!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Summer Desserts
Strawberry Desserts
More Galettes
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Eggless Strawberry Almond Galette

A quick, rustic and delicious eggless strawberry almond tart to celebrate the best strawberries. The pastry is butter, crisp, very forgiving and behaves well, the filling sweet like candy, and the almond meal helps keeps the pastry from getting soggy.
Course Breakfast, Dessert, Snack
Cuisine French
Keyword baking, dessert, eggfree, eggless, eggless baking, French pastry, fruit, galette, no eggs, pastry, pie, simple, Spring dessert, strawberries, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Cook Time 1 hour
2 hours
Total Time 3 hours 30 minutes
Servings 6 people

Ingredients

Pastry for a 12″ galette

  • 150 g all purpose flour maida
  • 30 g almond meal almond powder / ground almonds
  • 1/4 tsp baking powder
  • Pinch salt
  • 40 g raw sugar / desi khaand or castor sugar
  • 50 g clarified butter / ghee, cold or butter
  • 5-6 tbsp cold buttermilk plain chaas

Filling

  • 25 g almond meal almond powder / ground almonds
  • 350 g strawberries sliced
  • 1 tbsp cornflour cornstarch {10g}
  • 50 g raw sugar / desi khaand or castor sugar
  • 1/2 tsp lime juice
  • 1/4 tsp pure vanilla extract

To finish

  • 1 tbsp cream
  • 1 tbsp sugar
  • 1 tbsp orange marmalade, melted or honey, melted

Instructions

Pastry for a 12″ galette

  • Place all the ingredients EXCEPT the buttermilk in a large bowl and mix like a crumble to get the fat well distributed through the flour mix.
  • Gradually add the buttermilk, a tablespoon at a time, until the dough just about starts clumping together.
  • Draw it together into a ball and wrap in clingwrap. Chill for 30 minutes.
  • Alternatively, you can also add all the ingredients except buttermilk into a food processor and process to mix. Then gradually add enough buttermilk until the dough begins to clump together.

Strawberry filling

  • In a large bowl, gently toss together the strawberries, cornflour, sugar, lime juice and vanilla extract to mix. Reserve.

Assemble

  • Preheat the oven to 180C.
  • Roll out the chilled dough into a 14" circle on a sheet of parchment paper with cling wrap on top. I used the same clingwrap I had chilled the pastry in.
  • Sprinkle over the almond meal leaving a border of 2 inches all around.
  • Top with the strawberry filling.
  • Using the parchment paper as a guide, gently bring up edges in pleats, pressing them down over the filling gently to hold shape.
  • Brush the edges with cream and sprinkle sugar over.
  • Bake for 45-50 minutes until the edges are crisp and light golden.
  • Brush the fruit with melted orange marmalade or honey as it comes out of the oven. Leave to cool for a couple of hours on a rack.

Nobake Mango Mascarpone Tart …when life gives you mangoes, you make this tart!

Nobake Mango Mascarpone Tart … When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!

We’ve had a ton of good mangoes at the local bazaar this season and feel truly blessed. As summer advances, different varieties begin to show up. Pairi was the first one that offered beautiful sweet tart bites, next the Ratnagiri Alphonso and these days it’s Kesari.

Kesari translates to saffron or kesar as the beautiful colour so prettily reflects. Juicy, fleshy, sweet yet slightly tart and oh so vibrant, these were a great choice for this eggless tart.

Every bite of this No bake Mango Mascarpone Tart is a play of flavours and textures. The crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. Absolutely delightful if you know what I mean! And then the jelly. It’s like the cherry on the cake. It finishes the tart beautifully, adding it’s own refreshing bite, and a mirror like finish to the dessert!

“One way can be learned by starting to see the magic in everything. Sometimes it seems to be hiding but it is always there. The more we can see the magic in one thing, a tiny flower, a mango, someone we love, then the more we are able to see the magic in everything and in everyone. Where does the mango stop and the sky begin?” Joshua Kadison

More MANGO recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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No bake Mango Mascarpone Tart

When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
Course Dessert
Cuisine American, British
Keyword agar agar, dessert, eggless, fruit, homemade, mangoes, nobake, simple, summer dessert, tropical, vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Servings 6 people

Equipment

  • 1 saucepan small
  • 1 Hand blender {optional}. Or use a ziploc alternatively
  • 2-3 bowls
  • 8" Tart tin loose bottom
  • 1 balloon whisk
  • 1 strainer

Ingredients

Tart base

  • 160 g digestive biscuits
  • 55 g clarified butter/ghee melted, cooled

Mascarpone filling

  • 100 g Amul Fresh cream / 20% fat cream
  • 1 tsp agar agar
  • 30 g sugar {to taste}50g white chocolate chopped
  • 1/4 tsp vanilla extract
  • 100 g mascarpone

Mango Jelly

  • 50 g mango puree strained
  • 90 g water
  • 20 g sugar to taste
  • 1/2 tsp agar agar
  • 200 g diced mango {reserve a few pieces for the garnish}

Instructions

Tart base 8”

  • Place digestive biscuits in a processor and blend to a fine meal. Or crush the biscuits in a ziploc bag.
  • Stir in melted clarified butter/ghee. Work up the sides of a tart tin, then press firmly to make the base.
  • Place in the freezer for an hour while you make the filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.

Mascarpone filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar agar.{You can also do this in the microwave at 30 second intervals, reduced to 15 towards the end. Whisk well between each heating, just until the cream begins to thicken at the edges.}
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Add the vanilla and whisk until smooth.
  • Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness as desired.

Mango Jelly

  • Add all the ingredients to a saucepan and simmer for 4-5 minutes. Strain and leave until cool but still pourable. The jelly will set at room temperature if left for an hour or two and can be reheated if required.

Assemble – See video

  • Scatter the diced mango over the chilled tart base.
  • Pour the mascarpone filling over the mangoes, leave a little space on top for the jelly. Leave the tart in the tin and place in the freezer for an hour, then remove to the fridge and leave to set overnight.
  • Pour jelly over the set tart and place in freezer for 10 minutes for the jelly to set.
  • Gently demold the tart and garnish with diced mango, fresh rose petals and mint.
  1. Can I use gelatin instead?

    Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
    Please use it as per instructions as gelatin needs to be bloomed, not cooked.

  2. Why didn’t my tart set?

    It could be any of the following reasons.
    1. Brand of agar agar
    2. Incorrect measurement of agar agar.
    3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
    4. The tart was not left for long enough in the fridge.

    Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.

  3. How do I get a clean tart shell?

    1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
    2. Line the base with a circle of parchment. This is optional but I find it useful.
    3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
    4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
    5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

    Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

15 Delicious Eggless Desserts To Make For Mum – Happy Mother’s Day

Eggless Dessert Ideas for Mother’s Day

Perfect dessert ideas for Mother’s Day! Nothing can say it better than a dessert made with love. Here’s a bunch of ideas for you to go through to rustle up something special for Mum. Whether it’s chocolate, cherries, mango, lime, strawberries, carrots or matcha, I have you covered. The desserts are all eggless and each one quite special. If you need more inspiration, please head to my feed on Instagram!

Eggless Coconut Lime Mango Tea Cake. When you think of a match made in heaven, count this in. This is a simple, one bowl, hand whisked recipe that I experimented a few times before getting it right. The cake is quite delicious as it is, also good with a serving of single cream and fresh mangoes. Then again, you could give it a drizzle of coconut milk & condensed milk, else like us, enjoy it with a light buttercream topped with fresh mangoes! It’s the perfect tea cake for Mum! Recipe here
Eggless Black Forest Trifles. Who doesn’t like a good black forest? With cherries finally here, Mum is going to love it. Everything from scratch, it’s surprising how simple dessert can be. A quick one bowl eggless chocolate sponge moistened with Kirsch, thickened almond cream, a simple cherry pie filling made on the stove top, a layer of chocolate ganache because chocolate makes everything better, then a little more cake. These are moist, bursting with flavour and just right for summer. She’ll love them!
Recipe here
Eggless Nobake Mango White Chocolate Cheesecake. Hello mango season, my favourite season of all and I’m sure Mum will love this too. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature currently a riot of colours. Brighten her day with this! Recipe here
Eggless Carrot Orange Walnut Cake with a whipped orange buttercream is my best carrot cake to date. Everything came together so well from the sweetness of the carrots, the bite of walnuts and then the fresh appeal of orange zest. Tell Mum it has carrots, and she’ll love you for it! Recipe here 
Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! They’re even more fun when mangoes are in season because there’s so much more you can do. These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours. If Mum likes mangoes, this is another great idea! Recipe here
Eggless Caramel Brownies Trifles. Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat! Another drop dead delicious idea for a quick dessert. I’ve shared the recipe for eggless cocoa brownies just below. Go on, spoil her with this! Recipe here
Eggless Fudgy Chocolate Walnut Brownies, brownies Mum will ask you to make on repeat! They are so delicious and also so simple. Fudgy, chocolatey and deep, these are brownies you will bake often! I must confess that I sometimes bake them just to make brownie trifles; they’re so good. Recipe here
Shrikhand Mango Jelly Pastry Tart {no gelatine}. It’s always fun to try a new dessert idea and pastry is something I really enjoy. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell. And if you aren’t up to making the pastry, do try the jelly which is simple and quite refreshing. Made with fresh mango puree and diced mangoes, it’s a great summer treat for Mum. Recipe here
Eggless Banana Bread… Wholegrain, one bowl, quick and addictively good! Here’s a recipe I’ve been making over the years and I simplify it each time I make it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints! Impress Mum with this! Recipe here
Mango Cheesecake Ice Cream. Creamy and refreshing, a simple 5 ingredient mango ice cream that is perfect for Mothers Day! I’ve been making no churn ice creams forever and this is a favourite. There are so many ways to serve this creamy goodness – soft serve in ice cream cups set in the freezer for a couple of hours, popsicles and scoops if you set it overnight (see stories). I daresay it tasted so good as I mixed it together, quite a few spoons disappeared even before it hit the freezer! Recipe here
Eggless Strawberry Swirl Vanilla Cheesecake. Simple and special, treat Mum to this delicious eggless baked cheesecake! Strawberries and vanilla really shine in here. A quick ‘everything blended in a bowl cheesecake batter‘ that slow bakes for just over an hour, the longest wait is the overnight rest. Recipe here
Eggless Baked Lime Curd White Chocolate Pudding… Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have Mum hooked. The pudding is inspired by an earlier baked eggless chocolate pudding, as also inspired by my eggless lime curd trifles. Recipe here.
Blue Matcha Panna Cotta {no gelatine}. Is it just me, or do desserts taste better when blue? I love these colours, the calming, peaceful blue, a feeling of cool. This blue is therapeutic, makes life better! A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious.
This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential ‘wobble’ but it tastes divine. Recipe here
Eggless Chocolate Orange Biscuit Cake {No bake}… the simplest biscuit cake you’ll ever make! It’s a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.
I added fresh orange zest to flavour the biscuit cake, then topped it with a simple ganache. I spiked the ganache with some Cointreau. You can totally skip that if you like, though it does add beautiful notes overall, makes it special. This is as simple as a one bowl, no bake cake gets. With 6 staple pantry ingredients, make it for her! Recipe here
And one last dessert idea, a no churn Blue Matcha Ice Cream. Satiny smooth and sooooo delicious, it’s an easy ice cream that feels like you’re walking on clouds. It’s heavenly good and very calming too! Recipe here.

Happy Mother’s Day ?

Eggless Tiramisu Chocolate Tart … Delicious tart to fall in love with!

Eggless Tiramisu Chocolate Tart … simple pantry ingredients make this refreshingly delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone. This one turned out really well, and is our current favourite, after all coffee in desserts are something we all love at home.

I never tire of tarts as a dessert option and at the risk of repeating myself, I find them to be very underrated and not made often enough. This is a quick and easy option for a rather special dessert with staple pantry ingredients.

Add chocolate to it and now you’re talking. The layered Eggless Coffee & Vanilla Bean Cake above is a perfect example of how good the pairing can be. I took it forward with this Eggless Tiramisu Chocolate Tart., a really wonderful take on the Italian classic, one that is indulgent good. With high fat cream hard to come by on the Indian subcontinent, yes despite us being a ‘dairy’ country, I’ve worked for long to create a stabilized cream.

This works really well for me, one I use quite often now. It’s basically a combination of low fat cream / 25% fat cream, cornflour and agar agar, a mix that is simmered over very low heat to activate the agar agar. I’ve now switched to heating it in the microwave in 15-30 second bursts since it helps me control the heat else the cornflour tends to catch the bottom of the pan if left unattended. Sometimes I add in some clarified butter/ghee as I’ve done in this tarts coffee cream filling and OH MY, did it turn out delicious!

This Eggless Tiramisu Chocolate Tart comes together pretty quickly and deliciously. It’s great even without the mascarpone piping on top, but well, you know, tiramisu tastes great with mascarpone, so why not! Oh, and there’s a recipe for mascarpone on the blog here if you need to make it from scratch.

Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Tiramisu Chocolate Tart

Simple pantry ingredients make this delicious tiramisu inspired tart with classic flavours of coffee, Kahlua and mascarpone.
Course Dessert
Cuisine Italian
Keyword agar agar, chocolate, coffee, dessert, eggless, no bake, simple, summer dessert, sweet, tart, vegetarian
Prep Time 1 hour
Cook Time 14 minutes
8 hours
Servings 6 people

Ingredients

Tart base

  • 150 g digestive biscuits
  • 60 g clarified butter/ghee melted, cooled

Chocolate filling

  • 115 g cream 25% fat cream
  • 100 g 54% dark chocolate chopped
  • 1 tsp coffee powder

Coffee cream filling

  • 300 ml cream 25% fat cream
  • 50 g clarified butter/ ghee
  • 1 1/4 tsp agar agar powder
  • 1 tbsp cornflour
  • 65 g sugar
  • 1/2 tsp coffee extract {or instant coffee}
  • 1/2 tsp vanilla extract

6 digestive biscuits, whole

50ml strong coffee with 1 tbsp Kalhua {or just strong coffee}

Cream topping

  • 300 g mascarpone
  • 25 g icing sugar

Cocoa powder to dust over

Instructions

Tart base -8”

  • Place digestive biscuits in a processor and blend to a fine meal. Stir in melted clarified butter/ghee.
  • Work up the sides of a tart tin, then press firmly to make the base.
  • Place in the freezer for an hour while you make the chocolate and cream filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.

Chocolate filling

  • Heat the cream to almost boiling. Add the chocolate and coffee and leave covered for 15-20 minutes until the chocolate softens. Whisk until smooth.

Coffee cream filling

  • Whisk together all the ingredients in a glass bowl.
  • Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 4-5 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
  • Note: You can also make this on the stove top. Stir constantly.

Cream topping

  • Gently mix the mascarpone and icing sugar until smooth. Don’t overmix.
  • Assembly
  • Gently pour the chocolate filling over the base of the chilled tart base and spread to cover base. Top with a circle of whole digestive biscuits. Moisten the biscuits with the coffee-Kahlua mix, then pour over the cool coffee cream.
  • Leave to set in the fridge overnight.
  • Pipe over with the mascarpone and dust with cocoa powder
  • {Note: The potency of agar agar sometimes differs across brands and/or in warmer temperatures.}

Video

Chocolate Coconut Strawberry Layered Tart … in one word, DELICIOUS!

Chocolate Coconut Strawberry Layered Tart… In one word – DELICIOUS! With Spring here and the weather warming up quite alarmingly, strawberries are at their ripest and juiciest best. This is one layered tart that I love making when strawberries are in plenty. The flavours come together beautifully, and the layers quite easily!

I absolutely love desserts with strawberries and you’ll find a load of them on the blog, and perhaps even more on my recipe feed on Instagram @pabrecipes. I tend to post more often there as I love the visual appeal of the platform. You can also find the assembly reels on my main feed @passionateaboutbaking. Did I tell you that everything is eggless now?

This eggless chocolate tart is quite special – a quick biscuit base, a light chocolate layer, then a finger licking good vanilla bean coconut custard, followed by my most favourite part – a deep red flavourful strawberry jelly . The jelly made from scratch and set with agar agar is packed with fruity flavour and sliced strawberries stirred through. The slight tartness really pairs well with the other layers.

If you have strawberries in season, then make this please! Or save it for them they show up!

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Chocolate Coconut Strawberry Layered Tart

A quick biscuit base, a light chocolate layer, then a fingerlicking good vanilla bean coconut custard, followed by my most favourite part – a deep red flavourful strawberry jelly . The jelly made from scratch and set with agar agar is packed with fruity flavour and sliced strawberries stirred through. The slight tartness really pairs well with the other layers.
Course Dessert
Cuisine American
Keyword agar agar, chocolate, cookie, dessert, eggless, eggless layered cake, fruit, homemade, no bake, strawberries, summer dessert, tart, vegetarian
Prep Time 1 hour
Cook Time 45 minutes
Servings 6 people

Ingredients

Biscuit base

  • 100 g digestive biscuits
  • 40 g clarified butter/ghee melted, cooled

Chocolate layer

  • 185 g cream
  • 75 g dark chocolate chopped
  • 1.5 tsp cornflour
  • 1/2 tsp agar agar
  • 1 tbsp cocoa powder
  • 30 g brown sugar

Vanilla coconut layer

  • 185 g coconut milk
  • 40 g cream
  • 1 tsp agar
  • 1 tbsp cornflour
  • 1/2 vanilla bean shell
  • 2 tbsp raw sugar

Strawberry layer

  • 250 g strawberries sliced
  • 50 g brown sugar
  • 2 tbsp water
  • 1/2 tsp agar agar

Instructions

Biscuit base

  • Preheat the oven to 170C.
  • Live a square 6″ dessert mold with heavy duty foil.
  • Run the biscuits in a blender or crush in a ziploc.
  • Stir in the cooled clarified butter and transfer to the prepared tin. Press the crumbs firmly into place to make a base.
  • Bake for 10-12 minutes until light golden brown.
  • Cool completely on a rack while you make the chocolate layer.

Chocolate layer

  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the chocolate melts and thickens to a custard consistency. Whisk well, then strain and cool slightly.
  • Pour over the cooled biscuit base and place in the freezer for 30 minutes until firm to touch.

Vanilla coconut layer

  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the mixture thickens to a custard consistency. Whisk well, then strain and cool slightly. Gently pour over the chocolate layer and place in the freezer for 30 minutes until firm to touch.

Strawberry layer

  • Reserve 50g sliced strawberries.
  • Place remaining strawberries, sugar and water in a heavy bottom saucepan and stir well to mix.
  • Simmer over low heat stirring constantly until the berries break down and release their juices.
  • Strain the syrup, return to the saucepan and stir in the agar agar. Simmer for 3-4 minutes. Cool slightly and stir in the reserved strawberries.
  • immediately pour over the set vanilla coconut custard and return to the freezer to set, approximately 20 minutes.
  • Leave to set in the fridge overnight.
  • Slice with a serrated knife.

Video

‘Passionate About Baking – Chocolate’, my first cookbook #penguinindia

https://passionateaboutbaking.com/foodpicturesPAB/2021/10/Book-Release-Video.mp4

I wrote a cookbook, my first dessert cookbook with @penguinindia, and of course it’s CHOCOLATE! Thank you so much for all your support, for all the preorders, and for sharing posts and stories of my precious book as you receive the preorders. Publication Day was finally here and it was a moment of joy, relief, nervousness – pretty much all mixed up emotions! Here it is, my chocolate dessert cookbook!

Thank you Penguin India for reaching out to me to write the cookbook, something that I have procrastinated doing for long. I am also eternally grateful to the very sweet and extremely talented Marryam Reshii for having largeheartedly agreeing to do a foreword for my first baby book. I feel so fortunate…

Nothing ever prepares you for how difficult writing a cookbook can be, especially if you are doing everything from the recipes, to styling and shooting images, then edit, edit, edit. It’s a wholly consuming process, and yay, it’s finally here.

For those who know me, know that I absolutely love working with chocolate. With infinite possibilities and my love for baking sweet stuff, there was little doubt that my first cookbook would be a dessert cookbook! I also knew that I would style and shoot all the recipes. It’s just something I enjoy so much…

However the credit of the idea of a chocolate based cookbook goes to my dear friend Bina who blogs at A Bit Wholesomely. The idea was born on a car ride in Hyderabad a few of years ago when she was visiting India. We have a lot in common, other than food blogs of course. We both love collecting props, taking pictures, exploring old cities, Old Delhi in particular. The pictures above and below from Khari Baoli were from one such trip into Old Delhi with Bina.

Thank you for pushing me to do this Bina!

The cookbook, my little labour of love, has over 100 of my favourite recipes, 75% of which are eggless. Most of the recipes are simple, fun stuff that use pantry staples that have easy substitutes. As always, I like to work with seasons, use locally available ingredients and produce as much as possible, and I bake from scratch. The chapters are easy from tea breads, special occasion cakes, tarts, cookies & biscotti, panna cotta, puddings & trifles, basic to bottle amongst others. Call it a simple baking class!

Oh yes, every recipe has an image that I styled and shot, including the cover, something that I really enjoyed doing though it was back breaking at times, nerve wracking at others. The design and layout credit goes to my daughter who wanted the best for her mothers book. The images were each carefully picked by my son who has the finest eye for detail and knows instantly whether an image is ‘instagram worthy‘ or not.

I do hope you get a chance to order/buy my book and that you enjoy it. I’d love to hear from you.

The book is available in book stores and online

#dessertcookbook #pabcookbook #pabrecipes #chocolate #penguinindia

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