The sweetness of coconut and the tang of lime balance tastily in this creamy tart. Look for cream of coconut syrup, which is sold to make drinks, in the beverage aisle. Garnish with sprigs of fresh mint.
Head down memory lane and enjoy this diner dessert from our new cookbook, Canadian Living Cooks 2003.
These super-moist cupcakes make a tasty canvas for a constellation-themed dessert. Mixing black and royal blue paste food colouring makes a deep navy icing that resembles the night sky. Add a little bit of each colour at a time until you reach your desired shade—it will take more food colouring than you may think, but the longer the icing sits, the darker it gets!
Brown sugar lends a delicate caramel taste to this melt-in-your-mouth dairy-free, gluten-free and nut-free dessert.
Share a specialty often found in Canada in Portuguese bakeries. The lemon-scented custard tarts are called Pastels de Nata.
Don't worry about leftovers; scones freeze well and are perfect for breakfast. Devonshire cream (a clotted cream from England) is very thick and rich and does not require whipping. Look for small jars in the dairy section of the grocery store.
The combination of dark chocolate and caramel make these tarts irresistible.
You’re only six ingredients away from the best buttery chocolate shortbread you’ll ever have.
