Raspberry Chocolate Truffle Tart (Cheat)

This is probably the most photogenic thing I’ve ever baked.





So yeah…lots of photos in this post. Enjoy.




I went to a Simple Plan concert on Sunday! It’s the third SP concert that I’ve been to and it was incredible, just as it always was. The only downside is that 90 minutes speeds by when you’re singing at the top of your lungs and getting lost in the lyrics and music of the band that means the world to you.




My whole weekend, in fact, was pretty great. On Saturday, I finished my Extended Essay draft in the morning and finished off decorating a layer cake for my brother and his friend’s birthday dinner. One of my favourite things to do is making layer cakes (alongside decorating cupcakes, of course).




But anyways, these tarts were seriously one of the best things I’ve ever made. They have a perfect flavour balance and are wonderfully decadent. They start off with a classic biscuit base – and who doesn’t love a good biscuit base??

Then they’re filled with this gorgeously smooth chocolate filling and baked, giving them a texture like no other tart or cake or pie that you’ve ever had before. They’re truly quite unique.

And then, they’re topped off with a silky chocolate ganache and fresh, fruity raspberries.



This, my friends, is what I call perfection.



Raspberry Chocolate Truffle Tart



  • 1 1/2 cup digestive biscuit crumbs
  • 6 tablespoons butter, melted


  • 350ml whipping cream
  • 250g dark chocolate (70%)
  • 5ml pure vanilla extract
  • 2 large eggs
  • 1 tablespoon powdered sugar


  • 100g dark chocolate
  • 1/4 cup whipping cream
  • Fresh raspberries
  • Shredded coconut (optional)


  1. For the base, mix the biscuit crumbs and melted butter together until fully combined. Press into mini cake tins and/or a lined muffin tray
  2. Bake at 180 degrees Celsius or 355 degrees Fahrenheit for 10 minutes. Allow to cool before filling.
  3. For the filling, break the chocolate into pieces in a bowl.
  4. In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
  5. Add in the vanilla extract, icing sugar, and eggs until fully combined
  6. Pour the filling into the baked tarts and bake for 10 minutes, until the edges are set but the centre is still slightly wobbly
  7. Remove from the oven and allow to cool
  8. For the ganache, break the chocolate into pieces in a bowl
  9. In a saucepan, bring the cream to a simmer and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted
  10. Spread the ganache over the cooled tarts and top with fresh raspberries and shredded coconut

Mini Blueberry and Chocolate Tart (Clean)


I’m in awe. This tart tastes just like any other tart would, except it’s good for you. Yeah, I’m saying that the crust and the custard are both refined sugar free, and just refined-free overall.


I’m seriously so in love with this recipe, though. It was gone within minutes. Then again, it was a mini tart and I split it among four people, but I could’ve easily eaten it alone, but I wanted everyone to try this tart. My mom was pretty surprised to find out that the whole thing was healthy. She could tell that the majority of the crust was made from buckwheat flour, but everything just works together so well.


I did try to layer the custard with thin layers of chocolate, which kinda worked. I was a little impatient with it, but I’m sure that if you have plenty of time on your hands, this little tart could turn out to be even more of a masterpiece than it already is.



Oh, and feel free to use any type of berries you desire. I just used blueberries because it was blueberry season and I practically had boxes of fresh blueberries begging to be eaten before they went bad, so that’s what I went with. Raspberries would be lovely, or maybe banana coins?


Oh, and I almost forgot. In case you missed my post on Instagram, I was recently featured as this week’s Cooking Superstar at Cut Out + Keep! If you click here, I’ve featured some of my favorite recipes on the website and there’s a little interview there, too, so if you checked that out, that’d be amazing 🙂



*If you want a vegan version of the custard, you can go back to where I got the original recipe from here and there’ll be a vegan custard recipe.

**You don’t have to layer the custard and chocolate the way I did. You can simply use most of the chocolate to cover the crust, allow to harden, pour in all of the custard, and then swirl the remaining chocolate on top.

Mini Blueberry and Chocolate Tart

Adapted from The Smoothie Lover



  • 1/2 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, solid
  • 2 tablespoons maple syrup or sweetener of choice
  • 1 1/2 tablespoon cold water


  • 1 egg
  • 3 tablespoons maple syrup or sweetener of choice
  • 3/4 cup + 1 tablespoon milk
  • 1 tablespoon corn starch
  • 1 teaspoon pure vanilla extract
  • 40g dark chocolate, melted
  • Handful of fresh berries


  1. Preheat oven to 200 degrees Celsius or 390 degrees Fahrenheit
  2. For the crust, whisk together the rice flour, buckwheat flour, and salt in a medium bowl
  3. Using your fingers or a fork, mix in the cold coconut oil until well combined and resembles coarse sand. Add in maple syrup and cold water and stir until a dough forms
  4. Press the dough into a greased, small spring form baking dish
  5. Bake for 15 minutes, until the crust is browning slightly. Let cool completely before placing into the fridge
  6. For the custard, whisk all the custard ingredients together in a medium saucepan until smooth
  7. Heat the saucepan over medium heat, whisking constantly. Let it boil, whisking constantly, until the bubbles become big and the mixture thickens. Transfer the custard onto a place and let cool completely
  8. To assemble**, place about a third of the melted chocolate onto the chilled crust, smoothing it out to cover the bottom and sides in an even layer. Allow to harden
  9. Add half of the custard and another third of the melted chocolate. Place in freezer until the chocolate has hardened. Add the remaining custard and swirl the remaining chocolate and freeze until chocolate has set (5-10 minutes)
  10. Top with fresh berries and serve

Easy Blueberry Crumble (Cheat)

Everything tastes better with crumble. It’s just a fact.


Take this blueberry crumble – the blueberries themselves shine, with their tart yet sweet flavors with an edge of lemon, but what would a ramekin of cooked blueberries be without a gorgeous, satisfyingly crunchy, oat-y crumble to go with it? Exactly.



This recipe is so easy to throw together. Plus, it can easily be doubled, or halved, depending on what you need.



Easy Blueberry Crumble

Adapted from The Farm

Makes 6-8 servings


For the blueberry filling:

  • 2 1/4 cup (340g) fresh blueberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (20g) all-purpose flour
  • 1 to 2 tablespoons (15-30ml) lemon juice, depending on how tart the blueberries are
  • Zest of 1 lemon
  • 1/4 teaspoon salt

For the crumble:

  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (40g) quick-cooking oats
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cubed and softened slightly
  • Vanilla ice cream, for serving (optional, but recommended)


  1. Preheat oven to 190 degrees Celsius, or 375 degrees Fahrenheit
  2. For the blueberry filling, in a medium bowl, toss the blueberries with the sugar, flour, lemon juice, lemon zest, and salt until well combined. Transfer the blueberry mixture into individual ramekins or a 9-inch pie tin
  3. For the crumble, in a separate medium bowl, whisk together the flour, oats, brown sugar, vanilla, and salt until combined. Add in the butter and break down with your hands, a pastry cutter, or a food processor, until well combined.
  4. Crumble the topping over the blueberries in large clumps
  5. Bake for 25-35 minutes, until the crumble is beginning to brown and the blueberry filling is bubbling
  6. Let cool slightly before serving warm with vanilla ice cream

Rustic Blueberry Tart with an Oat Crust (Clean)

When I say that it’s blueberry season, I mean hell yeah it’s blueberry season!


Throughout the entire year, during my hundreds of unnecessary visits to the grocery store, I always stop to check the prices of a) avocados, and b) berries. In the past week, blueberries have been on sale – the best kind of sale there is when it comes to fruit, and is usually nonexistent – buy one get one free! Guess who stocked up?

Being a berry-lover, I couldn’t resist the temptation, and ended up buying tons of blueberries. Being a baker, I couldn’t resist the temptation of turning at least half of them into baked goods and desserts.



The filling of this blueberry tart is pretty standard. A solid amount of blueberries with starch and sweetener. The crust is something special. It’s a healthy crust, without any refined white flour or butter. Thus, it’s also gluten-free and vegan.


While a regular slice of blueberry tart could get you feeling full and slightly guilty, and two slices would most certainly make you a little uneasy and guilty, that’s not the case with this one. The crust is light and crumbly, while still able to hold it’s pretty tart shape.




Rustic Blueberry Tart

Adapted from Bakerita

Makes one 8-inch tart


Blueberry filling

  • 2 cups fresh blueberries
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons tapioca or corn starch


  • 1 cup almond flour
  • 3/4 cup old fashioned oats
  • 1/4 cup honey or maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil, solid
  • 2 tablespoons chopped pecans


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium bowl, toss the blueberries, honey/maple syrup, and starch together until the blueberries are evenly coated in the mixture
  3. In a separate medium bowl, mix together the almond flour, oats, honey/maple syrup, baking powder, and salt until combined. Add the coconut oil and crumble it in with your hands or a fork until there no large clumps remain, and the mixture holds together when pressed
  4. Remove a heaping 1/2 cup of the crust dough for the topping and set aside. Press the rest of the dough in a loose bottom 8 or 9 inch tart pan
  5. Add the blueberry mixture onto the crust, leaving any extra liquid from the blueberries in the bowl
  6. Add the chopped pecans to the remaining crumble dough that you set aside earlier, and sprinkle on top of the blueberry mixture
  7. Bake for 40-45 minutes, until the blueberries are bubbling and the crust is starting to brown
  8. Let cool completely before serving

Vegan Cherry-Coconut Cream Tarts For Two (Clean)

So…here’s how to make small-batch cherry-coconut cream tarts for two.

Or, um, one.


These little guys are so easy to make, and you really just need five ingredients.


Essentially, you could go with four.


For this amazing little tart! Plus, they’re no-bake.


Are you excited yet? I’m excited.


Essentially, you could pair any fruit with the coconut in these tarts. I chose cherries because I think the flavor pairs well, and maybe because I have 5 kilos of cherries at home right now…



^It took me 3 minutes to finish the first tart. I kid you not. I checked the time stamps on my photos.

Notes: Feel free to use any fruit you want, and to add more/less sweetener to taste. Also, if you don’t have almonds on hand, you could use pecans or walnuts. Lastly, for the coconut milk/cream thing, if you don’t have coconut cream, simply refrigerate a can of full-fat coconut milk overnight and scoop out the thick, white part that separates from the watery part. Use the thick, white part as coconut cream.

Cherry-Coconut Cream Tarts For Two

Makes 2 small tarts


  • 10 medjool dates, pitted (approx. 1/3 cup or 75 grams, unpitted)
  • 1/4 cup (50g) almonds
  • 1 can coconut cream (approx. 300ml), or 1 can coconut milk (approx. 500ml, see notes)
  • 5 cherries, pitted and roughly chopped (plus more for topping)
  • 1 tbsp honey or 1 tsp powdered stevia (more/less, to taste)


  1. Process the dates and almonds in a food processor until they are thoroughly mixed and there are no large chunks
  2. Line two small cupcake/tart tins with parchment paper
  3. Divide the date/almond mixture and press into the the cupcake/tart tin to act as a base
  4. In a medium-sized mixing bowl, whip the coconut cream with the honey/stevia using a hand or stand mixer for about 3 minutes
  5. Add in the chopped cherries and whip for another minute
  6. Spoon the coconut mixture into the tarts and garnish with cherries and grated chocolate
  7. Refrigerate for 20 minutes (optional. If your coconut filling is thick, then skip this step)
  8. Serve

Classic Lattice Top Apple Pie (Cheat)

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Before this, I’d never made an apple pie before.

I know, right? All those hours I’d spent baking, and baking an apple pie never crossed my mind. I made this yesterday, and 3/4 of it is already gone. It’ll probably be completely gone by tonight.

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So why exactly did I randomly decide to bake an apple pie? Well, apparently one of my mom’s friends baked an apple pie, and my mom has been urging me to bakean apple pie ever since.

I asked her if she wanted a crumble or a lattice top. Personally, I adore crumbles, but she wanted a lattice top. I’m glad she did. The lattice top was really fun to make, and it tasted so good!

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I really really really hate wasting food, so after peeling the apples, I places the peels on a baking sheet, sprayed a little oil on them with a bit of cinnamon and sugar, and baked them at 150C for a while…I didn’t check how long it took them to dry and crisp up, bust just keep an eye on them. When they’re crispy and dry, eat them!

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Subs: You could always throw 1/2 cup of raisins into the filling if you wish. I forgot to. Also, feel free to adjust the lemon and spices to taste.

Apple Pie

Adapted from Smitten Kitchen

Serves 10-15



  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 17 tablespoons cold, unsalted butter
  • 8-10 tablespoons ice water


  • 1.5kg baking apples (about 7-8)
  • Juice and zest from half a lemon
  • 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon
  • 3/4 cup sugar, plus 1 tablespoon
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 egg white, beaten lightly



  1. In a food processor, pulse flour, salt, and sugar until combined
  2. Add 7 tablespoons of butter and pulse until the mixture has the texture of coarse sand
  3. Cut the remaining 10 tablespoons of butter into small pieces, and add to mixture
  4. Cut the butter into the flour (or pulse very shortly) until the mixture resembles coarse crumbs
  5. Turn mixture into a medium bowl
  6. Pour 8 tablespoons of ice water over the mixture and mix
  7. Use your hands and press the dough together. If it doesn’t stick, add up to 2 more tablespoons of ice water
  8. Divide the dough into two pieces (they should weigh 400 and 450 grams)
  9. Flatten the dough into small 10cm disks
  10. Wrap separately in plastic and refrigerate for at least 1 hour
  11. Remove the larger piece of dough from the refrigerator, and let stand at room temperature until workable
  12. Roll the dough out on a lightly floured surface to a 30cm disk
  13. Transfer the dough over a 25cm pie plate by rolling the dough around the rolling pin, and unrolling it over the pie plate
  14. Press the dough into the edges of the pie plate carefully. Let the extra dough hang over the edge of the pie plate
  15. Refrigerate dough-lined pie plate


  1. Preheat oven to 260C or 500F
  2. Peel, core, and cut the apples into 5mm thick slices
  3. In a large bowl, toss the apples with the lemon juice and lemon zest
  4. In a separate bowl, mix 3/4 cup sugar, flour, salt, and spices
  5. Toss dry ingredients with apples
  6. Turn the fruit mixture into pie crust and press down gently so that the fruit makes a stable pile
  7. Roll out second piece of dough and create a lattice top and place over the filling (Learn how to make a lattice top here)
  8. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar
  9. Place pie in the oven and lower the temperature to 220C or 425F. Bake until top crust is golden, about 25 minutes
  10. After 25 minutes, Reduce oven temperature to 190C or 375F and continue baking until juices bubble and crust is deep golden brown, about 30-35 more minutes
  11. Remove pie from oven and allow it to cool
  12. Serve

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