This beautiful vegetarian tart is so good, even your meat-loving guests will want a taste.
For a shift from standard royal icing, we've topped these cookies with marzipan, a mixture of sugar and almond paste, which is easy to roll out and adds rich flavour. For the traditionalists out there, see our tip below for how to make Holly Leaves with royal icing.
A creamy, sweet and nutty filling takes these cakey chocolate cookies to a whole new level. Fun fact: The inspiration for them—German chocolate cake—is actually not German. They get their name from an American chocolate maker named Samuel German.
This is a rib-sticking pie with a tender biscuit-thick crust like the one served at the Restaurant Acadien at Chéticamp. Serve with pickled beets, cranberry sauce or chili sauce.
Being vegetarian doesn't mean you have to skip the traditional tourtiere. TVP, or textured vegetable protein, is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. Serve this tourtiere with Tomato Pear Ketchup.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtière fans will be happy with the extra flavour.
Moist, almond-flavoured sponge with a tangy layer of jam and soft, buttery pastry makes this traditional tart a wonderful treat served warm or cold.
Some say the Bakewell tart (or pudding, to give it its original name) was created by accident when, in 1820, a cook poured egg mixture on top of jam, making a tart instead of a pudding. However, other sources say it hails from a 15th-century dish called "flathon," which was either a rich custard over a candied-fruit base, or made with ground almonds, sugar and spice. In its birthplace, Bakewell, you'll still find it sold under the name "pudding."
Nothing says spring more than the aroma of freshly squeezed lemons. And there's no better way to showcase this vibrant fruit than in a French-style tart with a tangy filling and tender buttery crust. For this elegant tart, the filling is baked in the crust for a short time — just enough to set it.
There is no flavour combination quite like that of earthy mushrooms, tangy cheese and sweet leeks. This savoury tart is a natural make-ahead option for an effortless brunch, but it's so versatile that you can also serve it for lunch or dinner with a nice crisp white wine and mixed tender greens.
Although neither is native to Australia, ginger and mangoes cultivated Down Under have come to be known for their high quality. And they pair up perfectly in this delicious dessert. You can also make it in a 9-inch (23 cm) round fluted tart pan with removable bottom.
