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patisserie

Blueberry Frangipane Tarts (Vegan)

July 27, 2019 by hannahhossack 6 Comments

Vegan blueberry frangipane tarts – these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Vegan blueberry frangipane tarts on a dark baking tray.

These individual vegan blueberry frangipane tarts are like a blueberry version of a bakewell tart. They consist of crisp shortcrust pastry filled with almond frangipane, blueberry jam, fresh blueberries and flaked almonds.

They make a great dessert, particularly if you serve them with ice cream or custard, are lovely as part of an afternoon tea, or they are perfect just eaten as a snack with a cup of tea or coffee.

blueberry frangipane tarts on a metal background with a forkful removed.

Vegan Frangipane:

The recipe for this perfect vegan frangipane is adapted from one by the very talented Lazy Cat Kitchen.

The eggs are replaced with the magic ingredient that is aquafaba (the liquid drained from a tin of chickpeas) which works perfectly to create a frangipane that is textured somewhere between a cake and a baked custard.

I use melted vegan block butter in place of the usual dairy butter; during testing I tried using both melted and creamed vegan butter and the melted version had a far superior, less greasy texture, so definitely go with melted.

You can also use melted coconut oil in place of the butter, though butter gives a better, more traditional flavour. I use Naturli vegan block for all of my baking, but Stork block or Vitalite block will also work.

Frangipane doesn’t usually contain a raising agent, but I added a teeny bit of baking powder to replace the lift that would usually be provided by the eggs.

Blueberry bakewell tarts in a line on a metal background with blueberries and flaked almonds.

How To Make Vegan Blueberry Frangipane Tarts:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

To make the pastry, place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced vegan block butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in a little cold vodka (or water), until the pastry comes together into a ball.

Shape the pastry into a disc, wrap it, and place it in the fridge for half an hour to chill.

step 1 - making the pastry

Divide the chilled pastry into 6 even pieces (I slice it into triangles with a bench scraper) and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in loose bottomed tart tin.

Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

step 2 - lining the tart tins

Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

step 3 - blind baking the tarts

To make the frangipane, whisk together melted vegan butter and sugar then whisk in flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

step 4 - making the frangipane.

Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don’t fill them more than 3/4 full.

Scatter some fresh blueberries over each one, making sure that they aren’t too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

step 5 - baking the tarts.

Close up of a blueberry frangipane tart sliced in half.

Variations:

These vegan blueberry frangipane tarts will work with pretty much any kind of fruit you like, just vary the jam to suit you and top with cherries, strawberries, blackberries, currants, sliced apple, pear or apricots.

You can also bake it as one large (approx 25cm) tart instead of mini ones, in which case it will take around 45 minutes to bake.

Tips For Making The Best Vegan Blueberry Frangipane Tarts:

Blueberry jam: You can use either home-made or shop bought blueberry jam. I made my own using this lovely recipe from Camilla at Fab Food 4 All.

Crisp pastry: For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shells prior to blind baking them helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

Aquafaba: To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.

Butter: You MUST use the solid block kind of vegan butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. Some examples of brands are: Naturli vegan block (my favourite), Stork block, Vitalite block, Tomor block, Earth Balance buttery sticks.

How long will they keep?: The tarts will keep for about three days in an airtight container at room temperature. If it is very warm out they may be best stored in the refrigerator.

Blueberry frangipane tarts on a metal background and a wire rack with a pot of blueberry jam.

More Vegan Tarts And Pies:

  • Vegan strawberry tart with coconut pastry cream
  • Vegan mince pies
  • Pentagram topped apple pies
  • Mince pie tart
  • Blueberry pie with coconut oil crust

 

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan blueberry frangipane tarts on a dark baking tray.
5 from 2 votes
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Vegan Blueberry Frangipane Tarts

Vegan blueberry frangipane tarts - these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Course Dessert
Cuisine British, vegan
Keyword tarts
Prep Time 25 minutes
Cook Time 50 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 +2/3 cup) plain (all-purpose) flour
  • 50 g (1/2 cup) ground almonds
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz / 1/2 cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 Tbsp cold vodka (or water)

Frangipane:

  • 70 g (2.5 oz / scant 1/3 cup) melted vegan block butter (I use Naturli Vegan Block)
  • 110 g (1/2 cup + 1 Tbsp) caster sugar
  • 35 g (1/3 cup + 2 tsp) plain (all-purpose) flour
  • 5 g (1/2 Tbsp) cornflour (cornstarch)
  • 80 ml (1/3 cup) aquafaba
  • 175 g (1 + 3/4 cups) ground almonds
  • 1/2 tsp baking powder
  • 3/4 tsp almond extract
  • 3/4 tsp vanilla extract

To Finish:

  • about 8 heaped tsp blueberry jam
  • about 110 g (4oz / 3/4 cup) fresh blueberries
  • large handful flaked almonds

Instructions

  1. To make the pastry, place the flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

  2. Add the diced cold butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold vodka (or water), until the pastry comes together into a ball.

  3. Shape the pastry into a disc, wrap in clingflim (or an environmentally friendly alternative) and place in the fridge for half an hour.

  4. Divide the chilled pastry into 6 even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in tart tin.

  5. Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

  6. Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

  7. Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

  8. Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

  9. Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

  10. To make the frangipane, whisk together the melted vegan butter and the sugar then whisk in the flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

  11. Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don't fill them more than 3/4 full.

  12. Scatter some fresh blueberries over each one, making sure that they aren't too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

  13. Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

  14. Leave to cool in the tins for 20 minutes before turning out. Store any leftovers in an airtight container for up to 3 days.

Recipe Notes

You will need 8 approx 8-9cm/3.25-3.5in tart tins.

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Vegan blueberry tarts arranged on a metal background with fresh blueberries and flaked almonds.

Filed Under: Almonds, Baking, Desserts and Patisserie, Fruit, patisserie, Pies and Tarts, Recipes, vegan Tagged With: bakewell tart, blueberry tarts, vegan frangipane, vegan pastry

Vegan Strawberry Tart With Coconut Pastry Cream

May 24, 2019 by hannahhossack 2 Comments

Vegan strawberry tart with coconut pastry cream – crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free. Post sponsored by Portmeirion.

Vegan strawberry tart on a green platter with a bowl of strawberries and glasses of Pimms.

The lovely people at Portmeirion recently challenged me to create a summery al-fresco sharing dish to show off their beautiful Atrium range of British made pottery.

As soon as I saw the stunning green Atrium embossed platter I decided I had to make a strawberry tart as I knew it would look so perfect displayed on it. And it does!

Close up shot of fresh strawberries piled on top of a vegan tart with coconut pastry cream.

The arrival of Summer means more al fresco dining; and garden parties, barbecues and picnics are a perfect excuse to get people together over some good food. Dining with friends and family is so important but we don’t do it often enough.

This year Portmeirion are focusing on getting people together with their #GetTogether campaign. All you need is some good food for a lovely gathering, but taking the table out into the garden on a sunny day and adding some nice crockery and flowers will turn a get together into something really special.

Tag your photos with #GetTogether on Instagram to be added to Portmeirion’s gallery.

A slice of vegan strawberry tart on a floral plate.

Vegan Strawberry Tart:

Strawberry tart is a French patisserie classic, but given that it usually contains lots of eggs and dairy it’s not exactly vegan friendly.

Thankfully, it’s not too difficult to create a vegan version that is still absolutely delicious; and pretty easy to make too!

To make the pastry, cold coconut oil makes a perfect swap for butter and results in wonderfully crisp pastry. It is quite delicate pastry to work with, and can be prone to cracking, but you can just press it back together if it does, no harm done.

For the pastry cream, full fat coconut milk gives a really smooth, creamy result; with cornflour (cornstarch) to thicken it and a bit of vegan butter (you can also use coconut oil) to replace the richness usually provided by the egg yolks and to help the pastry cream set.

To finish, I think that it needs nothing more than a scattering of fresh sliced strawberries. But if you want a neat, beautiful tart like the kind you would find in a patisserie, then you can arrange the halved strawberries in concentric circles and brush them with a little redcurrant jelly or apricot jam that you have warmed through in a pan until it is runny to glaze.

This vegan strawberry tart is the perfect Summery dessert to end a garden party or barbecue with; it goes wonderfully with a glass of champagne or Pimms!

Vegan strawberry tart, glasses of champagne and Pimms and strawberries and cream on a grey background.

Portmeirion Atrium Range:

The Atrium range from Portmeirion is an absolutely beautiful range of British made crockery which is perfect for eating alfresco, as well as dinner parties and just every day dining.

As well as being really stylish, the products are all very sturdy and high quality so there is no need to worry about taking them outside. And they are dishwasher and microwave safe too!

A floral patterned jug full of cream with a bowl of strawberries.

Find out more about the Atrium range:

Embossed Platter

Embossed Large Jug

Champagne Flutes

Stemless Wine Glasses

Floral Cream Jug

Floral Side Plates

Geometric Bowls

A large embossed green jug with flowers in it.

How To Make Vegan Strawberry Tart:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making the pastry case as it needs to be blind baked. Place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain. If you don’t have a food processor then you can rub the coconut oil in by hand but it might take you a while!

Add some cold vodka and water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together into a ball with your hands.

step 1 - making the pastry.

Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.)

Very carefully lift the pastry into the tart tin and press it right into the corners. It is quite delicate but if it cracks then you can just press it back together with your fingers. Roll over the top of the tin with a rolling pin to trim off the excess pastry.

Prick the bottom all over with a fork then place it in the freezer for 20 minutes while you heat up the oven.

When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.

Bake for 25 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Once it is cool it can be stored in an airtight container for a couple of days.

Step 2 - blind baking the pastry

Vegan Pastry Cream:

To make the coconut pastry cream; place some cornflour (cornstarch) in a pan and gradually whisk in full fat coconut milk (the tinned kind), making sure that there are no lumps of cornflour – you don’t want lumpy creme pat!

Add soy milk (or another non dairy drinking milk), sugar and vanilla extract. (Vanilla bean paste is best if you can get it).

Place the pan over a medium-low heat and stir constantly until it comes up to the boil and becomes very thick. Once it has thickened, cook while stirring for one minute, no more.

step 3 - cooking the pastry cream

Remove the pan from the heat and add some vegan block butter or coconut oil (it must be block butter such as Naturli Vegan Block, Stork or Vitalite block or Earth Balance Buttery Sticks. The spreadable kind in a tub is too soft.).

Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold. It can be made a day or two in advance.

Step 4 - adding the butter

Once cold, the pastry cream may have set quite firm. Just give it a really good stir with a wooden spoon and it will become smooth and creamy. If it is lumpy then you can press it through a sieve to remove the lumps.

To serve, fill the tart shell with the pastry cream and top with a pile of freshly sliced strawberries. You can also use any other kind of fruit that you like too.

Close up of vegan strawberry tart on a green plate.

Coconut Oil Pastry:

Coconut oil pastry is wonderfully crisp and delicious. It is a little more awkward to work with than pastry made with butter or margarine however.

It is utterly un-workable with when it is too cold as it becomes extremely hard and crumbly. I like to make the pastry and roll it out right away, THEN chill it thoroughly before baking.

It can be made in advance and stored, well wrapped, in the fridge. You will need to let it come up to room temperature for at least an hour before rolling it out however. If it is still too cold you can give it a good squeeze with your hands to help soften it.

I find that it is best made in a food processor, as the cold coconut oil is tough to rub in by hand – it is do-able but will take you a while!

I also have a (not-so) secret ingredient to help create perfectly crisp and flaky pastry – vodka! Adding too much liquid to pastry to bring it together can make it tough. But unlike water, alcohol doesn’t contribute to the formation of gluten (which leads to leathery crusts); it also evaporates very quickly in the oven, leaving you with crisp, tender pastry.

You can’t taste it at all in the pastry and if you don’t have vodka then gin, whisky, rum or brandy will all work too.

Close up of the side of a vegan strawberry tart to show the pastry.

Can I Make This Vegan Strawberry Tart In Advance?:

Both the tart shell and pastry cream can be made up to a couple of days in advance of serving. Store the tart shell in an airtight container and the pastry cream covered in the fridge.

Once assembled the tart should be eaten the same day, the fresher the better. But any leftovers will keep in the fridge for a day of two.

You might also like my vegan no-bake chocolate tart with stem ginger and my vegan blueberry pie.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Close up of vegan strawberry tart on a green plate.
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Vegan Strawberry Tart

Vegan strawberry tart with coconut pastry cream - crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free.

Course Dessert
Cuisine baking, British, vegan
Keyword tart
Prep Time 45 minutes
Cook Time 45 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 + 2/3 cup) plain (all-purpose) flour
  • 50 g (scant 1/2 cup) ground almonds
  • 50 g (1/2 cup) icing (powdered) sugar
  • 1/4 tsp salt
  • 125 g (4.5 oz) cold coconut oil diced
  • 30 ml (2 Tbsp) cold vodka
  • 1 Tbsp cold water (plus extra as needed)

Coconut Pastry Cream:

  • 60 g (6 Tbsp) cornflour (cornstarch)
  • 400 ml (one 14 oz can) full fat coconut milk (the tinned kind, NOT the drinking variety)
  • 100 ml (scant 1/2 cup) soy milk (or another non-dairy drinking milk)
  • 100 g (1/2 cup) caster (superfine) sugar
  • 2 tsp vanilla extract (vanilla bean paste is best)
  • 60 g (1/4 cup) vegan block butter (or coconut oil)
  • 500 g (1 lb) fresh strawberries sliced

Instructions

  1. To make the pastry, place the plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

  2. Add the cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain. If you don't have a food processor then you can rub the coconut oil in by hand but it might take you a while!

  3. Add the cold vodka and 1Tbsp water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together into a ball with your hands.

  4. Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.).

  5. Very carefully lift the pastry into the tart tin and press it right into the corners. It is quite delicate but if it cracks then you can just press it back together with your fingers. Roll over the top of the tin with a rolling pin to trim off the excess pastry.

  6. Prick the bottom all over with a fork then place it in the freezer for 20 minutes while you heat up the oven to 180C/350F/gas mark 4.

  7. Line the chilled pastry case with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.

  8. Bake for 25 minutes then remove the tin foil and rice/beans and turn the oven down to 170C/325F/gas mark 3. Return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Remove from the oven and allow to cool.

  9. To make the coconut pastry cream; place the cornflour (cornstarch) in a pan and gradually whisk in the full fat coconut milk, making sure that there are no lumps of cornflour. Add the soy milk, sugar and vanilla extract.

  10. Place the pan over a medium-low heat and stir constantly until it comes up to the boil and becomes very thick. Once it has thickened, cook while stirring for one minute, no more.

  11. Remove the pan from the heat and add the vegan block butter or coconut oil. Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold.

  12. Once cold, the pastry cream may have set quite firm. Just give it a really good stir with a wooden spoon and it will become smooth and creamy.

  13. To serve, fill the tart shell with the pastry cream and top with the freshly sliced strawberries. Ideally the tart shouldn't be assembled until shortly before serving.

Recipe Notes

You will need a 25cm/10 inch round tart tin; preferably with a loose bottom.

This post is sponsored by Portmeirion, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Vegan strawberry tart with coconut pastry cream - crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free. #vegan #strawberry #veganbaking #veganpastry #eggless #eggfree #dairyfree #vegandessert

Filed Under: Baking, Coconut, Desserts and Patisserie, Fruit, Pastry, patisserie, Pies and Tarts, Recipes, vegan Tagged With: fruit tart, strawberry tart, vegan creme patisserie, vegan dessert, vegan pastry, vegan pastry cream, vegan tart

Blueberry Pie With Coconut Oil Crust (Vegan)

April 27, 2018 by hannahhossack 13 Comments

Blueberry pie with coconut oil crust – an incredible vegan, egg and dairy free lattice topped blueberry pie made with coconut oil pastry. Includes step by step instructions for making coconut oil pastry and lattice.

Blueberry pie with coconut oil crust - an incredible vegan, egg and dairy free lattice topped blueberry pie made with coconut oil pastry.

It has been an absolute age since I last made a pie, so when I found blueberries on sale last week I couldn’t help but make a blueberry pie with them. I’ve been meaning to experiment with coconut oil pastry for a while now so this also seemed like the perfect occasion to try that out too and I am happy to report that it turned out fabulously!…

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Filed Under: Baking, Coconut, Desserts and Patisserie, Fruit, Pastry, patisserie, Pies and Tarts, Recipes, Uncategorized, vegan Tagged With: blueberries, coconut oil pastry, dairy free, egg free, lattice topped, plant based, vegan, vegan pastry

Coconut And Berry Fruit Tarts

July 18, 2017 by hannahhossack 11 Comments

Coconut and berry fruit tarts - crisp coconut pastry with coconut pastry cream and fresh berries.

Coconut and berry fruit tarts - crisp coconut pastry with coconut pastry cream and fresh berries.

I have been eating so many berries recently, I’ve always got a stash of them both in the fridge and in the freezer, I can’t get enough! I want to make the most of them while they are still in season as soon enough they will be gone for the Winter. Although most of them just get eaten straight from the tub, I have managed to set a few aside for baking with; these coconut and berry fruit tarts are a wonderful way to serve them and would be perfect for afternoon tea or a garden party, or just because it’s Tuesday….

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Filed Under: Baking, Blackberry, Cherry, Coconut, Desserts and Patisserie, Fruit, Pastry, patisserie, Pies and Tarts, Recipes Tagged With: berries, coconut pastry, coconut pastry cream, creme patisserie, Dessert, fruit tarts, pastry, patisserie, pies, shortcrust pastry, tartlets, tarts

Pimm’s Fruit Tarts

May 17, 2016 by hannahhossack 25 Comments

Pimm's fruit tarts - crisp citrus shortcrust pastry filled with Pimm's creme patissiere, cucumber & mint jam, strawberries, orange & apple

Did you know that the Queen has not one but two birthdays? Obviously there is her actual birthday, on April 21st; but since 1748 the sovereign of the UK has had an ‘official’ birthday which is generally set around the start of June, to coincide with a higher probability of good weather for outdoor ceremonies. For her 90th birthday this year, June 11th is the official date, but celebrations will begin on June 10th as well as there being events on May 12-15th….

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Filed Under: alcoholic, Baking, Desserts and Patisserie, Fruit, Jams, Chutneys and Preserves, Orange, Pastry, patisserie, Pies and Tarts, Recipes, Uncategorized Tagged With: afternoon tea, cucumber, Dessert, fruit tarts, mint, orange, pastry, pastry cream, Pimm's, strawberry, sweet shortcrust, tartlets, tea party

Tropical Fruit Coconut Tart & A Giveaway

May 13, 2016 by hannahhossack 117 Comments

Tropical fruit coconut tart - crisp coconut pastry filled with coconut creme patissiere & tropical fruits

We have had some truly glorious weather recently (interspersed between some very wet and miserable days…); as I write this I am overlooking our back garden, which is beautifully warm and sunny, aaand horrifically overgrown…all the plants have had a sudden growth spurt and it is getting towards the point where even the dog can’t venture out any further than the patio due to the height of the weeds (he is only small). It needs some serious work doing to it; not just weeding, but leveling, digging out a couple of trees, extending the patio, laying a path, building vegetable beds, mending the fences etc. etc. I thought about starting work on it the other day, but I just couldn’t face it so baked this tropical fruit coconut tart instead which was a much more satisfying use of my time….

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Filed Under: Baking, Coconut, Desserts and Patisserie, Fruit, Giveaways, Pastry, patisserie, Pies and Tarts, Recipes, Uncategorized Tagged With: coconut, coconut flour, coconut pastry, coconut pastry cream, creme patissiere, Dessert, fruit tart, kiwi, mango, passion fruit, pineapple, tart, tropical fruit

S’mores Eclairs & A Giveaway

April 22, 2016 by hannahhossack 153 Comments

S'mores eclairs - crisp, craquelin topped choux pastry fingers with toasted marshmallow creme patissiere, chocolate, toasted marshmallows & crushed digestive biscuit

The last few days I have achieved precisely nothing. The reason for this is three months old, loud, and prone to waking at 4am; aka my niece. I was babysitting for a couple of days and despite my best intentions to get some work done while she was here I failed miserably; if anyone can share the secret to taking care of a baby and dog whilst also working and doing the cooking and cleaning AND somehow managing to fit in some time to sleep please do share! The whole experience left me in need of something sweet, but fitting in baking and photography as well would have been a step too far! Unfortunately I made (and ate) these s’mores eclairs a couple of days before babysitting, so there were none left by the time I needed one!…

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Filed Under: Baking, Chocolate, Desserts and Patisserie, Giveaways, Pastry, patisserie, Recipes, Reviews, Uncategorized Tagged With: biscuit, chocolate, choux pastry, craquelin, Dessert, eclairs, giveaway, marshmallow, pasty, pate au choux, patissiere, review, s'mores, toasted marshmallow

Chocolate, Salted Caramel And Hazelnut Tarts

October 12, 2015 by hannahhossack 34 Comments

Dark chocolate, salted caramel and hazelnut tartlets with chocolate crunch and cremeuxIt feels like an absolute age since I last posted! I don’t think I have ever actually gone this long without posting since I first started the blog… I have to admit that I quite enjoyed being lazy and having a bit of a break from blogging and although I am eager to get back into it I am finding it a little difficult to get back into the swing of things! I do have a cracker of a recipe for you today to start me off and ease me back into it though….

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Filed Under: Baking, Caramel, Chocolate, Desserts and Patisserie, nuts, Pastry, patisserie, Pies and Tarts, Recipes Tagged With: caramel, chocolate, creme anglais, cremeux, Dessert, feuilletine, hazelnut, nuts, pastry, pate sucree, patisserie, salted caramel, shortcrust, tartlets, tarts

Mixed Summer Berry Charlotte Russe

June 27, 2015 by hannahhossack 43 Comments

For the June daring bakers challenge Rebecca from BakeNQuilt.com challenged us to make Charlotte Royale and Charlotte Russe from scratch. Savory or sweet Charlottes were definitely tasty showstopper

Mixed summer berry charlotte russe - Domestic GothessI think that this months Daring Bakers challenge has got to be my favourite one yet; we were challenged to make either a Charlotte Royale or a Charlotte Russe. For those of you who don’t know what those are, a Charlotte Royale is a dome shaped dessert made up of slices of jam filled swiss roll on the outside, filled with Bavarian cream; it looks somewhat brain-like… which is why I chose to make the Charlotte Russe, which is a ring of sponge fingers filled with Bavarian cream or mousse. I made my own sponge fingers, though you can use shop bought if you prefer. I was originally going to make a pear and caramel one, but then decided that there is so much beautiful fresh fruit around at the moment that it would be a shame not to use it, so went for mixed summer berry instead. It was so good though that I will definitely be making another at some point so will make pear and caramel next time….

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Filed Under: Baking, Blackberry, Desserts and Patisserie, Fruit, patisserie, Recipes Tagged With: bavarian cream, bavarois, berry, Biscuits à la cuillère, blackberry, blueberry, charlotte, Dessert, fruit, ladyfingers, raspberry, redcurrant, savoiardi, sponge fingers, strawberry, summer fruit

Peach, Pistachio & Rose Tarts

June 25, 2015 by hannahhossack 33 Comments

Peach, pistachio & rose tarts - Domestic GothessI have been away from the blog for a little while – visiting my parents and cat-sitting in London; and have struggled to find the time (and motivation – the weather has been so warm I have just wanted to be outside) to do any blogging, so apologies to those of you who have commented and I haven’t yet replied to, service shall resume as normal as of now! I did not stop baking however; so I do have a few delicious things to share with you, the first of which is these gorgeous peach, pistachio and rose tarts….

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Filed Under: Almonds, Baking, Desserts and Patisserie, Fruit, honey, nuts, Pastry, patisserie, Pies and Tarts, Recipes Tagged With: almond, Dessert, Middle Eastern, nectarine, nuts, pastry, peach, pistachio, rose, rosewater, summer, tartlets, tarts

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  • I've been quiet on here for a while as I just haven't had the time or energy for social media. Rest assured that I have still been working hard on recipes for the blog however! The latest recipe I have just posted is this vegan version of a traditional German stollen bread. It is rich, moist, studded with fruit, filled with marzipan and full of festive flavours. It is one of my absolute favourite Christmas treats so I'm thrilled to have perfected a vegan one (even if it did take four attempts!). What are your favourite festive bakes that you would like to see a vegan version of?

Link in profile. #whatveganseat #thebakefeed #instafood #christmasrecipes #christmasbaking #foodblogfeed #foodandwine #forkyeah #foodartblog #foodfluffer #hautecuisines #feedfeed #still_life_gallery #vegantreats #veganchristmas #veganbaking #veganbread #veganjunkfood #veganfoodlovers #veganrecipes #veganfoodshare #veganeats #vegansofinstagram #bestofvegan #stollen #breadporn #breadbaker
  • Happy weekend! If you fancy a weekend baking project then might I suggest this absolutely delicious vegan mincemeat cake? It is a wonderfully moist and flavorful cake that is great anytime but would also be perfect for using up a jar of mincemeat if you've had one too many mince pies at Christmas. It would also make a lovely alternative to a traditional Christmas cake if you aren't a fan of fruitcake. The recipe is on the blog, link in profile.

On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous 'Earl' backdrop in this photo. I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. 🖤 #bvsbackdrops 
#whatveganseat #cakelove #cakesofinstagram #cakecakecake #cakeoftheday #cakestagram #thebakefeed #instacake #bundtbakers #bundtcake #christmas #vegantreats #veganbaking #vegancake #veganjunkfood #veganuk #veganchristmas #veganfoodlovers #veganrecipes #veganfoodshare #vegansofinstagram #foodblogfeed #feedfeed @thefeedfeed #foodartblog #foodfluffer #hautecuisines #foodheaven #foodlovers #mincemeat
  • This amazing vegan lasagna is new on the blog and it is seriously good! A rich mushroom ragu is layered up with a creamy bechamel sauce and sheets of pasta. It is hearty, filling, totally delicious and pretty healthy too! Link in profile.

Also, how lovely is this backdrop from Black Velvet Styling?! @blackvelvetstyling You would never be able to tell that it is actually paper and not a beautiful rustic wooden table!

#whatveganseat #instafood #foodblogfeed #foodandwine #forkyeah #foodartblog #foodfluffer #foodstagram #foodwinewomen #foodgasm #hautecuisines #veganlife #veganfoodlovers #veganrecipes #veganfoodshare #veganeats #vegandinner #veganlasagna #vegansofig  #veganuk #veganmeal #bestofvegan #vzcomade #appetitejournal #foodiegram #veganfoodporn #healthylifestyle #feedfeed #bvsbackdrops
  • It's not long until Stir Up Sunday (24th nov this year) when you are meant to make your Christmas puddings, cakes and mincemeat, so I have just posted the recipe for this delicious vegan Christmas pudding!

It is rich, moist, boozy and very easy to make. I think that it is just as good as, if not better than, the classic suet and egg laden version! The recipe is on the blog, link in profile. #christmas #christmasrecipes #christmaspudding #stirupsunday #veganchristmas #veganpudding #vegandessert #vegantreats #veganfoodlovers #veganrecipes #veganfoodshare #veganuk #vegansofinstagram #veganeats #still_life_gallery #foodblogfeed #foodandwine #forkyeah #foodblogger #foodartblog #foodlovers #foodfluffer #sweettoothforever #vzcomade #bestofvegan #hautecuisines #feedfeed @thefeedfeed
  • Who did some baking over the weekend? I baked this delicious vegan pumpkin pie! I'm not usually a fan of pumpkin pie but this one has me totally converted, it is incredible and there is no way you would be able to guess that it is eggless and dairy free! The recipe is new on the blog, link in profile. #pumpkinrecipes #pumpkinpie #pumpkinspice #pumpkinseason #veganpumpkinpie #veganpie #thebakefeed #instafood #still_life_gallery #foodblogfeed #foodartblog #foodfluffer #foodandwine #foodlovers #feedfeed @thefeedfeed #hautecuisines #vegantreats #veganlife #veganjunkfood #veganfoodlovers #veganrecipes #veganfoodshare #veganbaking #vegandessert #vegansofig #bakedfromscratch #forkyeah #foodblogger #foodheaven #bvsbackdrops
  • This hearty vegan chilli cornbread pie is one of my favourite meals at this time of year; it is the ultimate comfort food and sure to please a crowd!

The recipe is on the blog, link in profile.

On a side note, just want to give a shout out to @blackvelvetstyling who provided the gorgeous backdrop in this photo (and lots of my other photos!). I absolutely love Sophie's backdrops, they may be paper but the print quality is amazing and they are totally matte to shoot on (they are also so much more affordable than painted boards!). This one was gifted but I have purchased lots of others and genuinely love them. Well worth checking out if you are in need of new backdrops. 🖤

#bvsbackdrops #whatveganseat #veganfoodlovers #veganrecipes #veganchilli #vegancornbread #vegancasserole #veganmeal #veganfoodshare #veganeats #vegandinner #vegansofinstagram #veganuk #plantbased #bestofvegan #foodblogfeed #foodandwine #foodblogger #foodheaven #foodartblog #foodstagram #instafood #eatwelllivewell #eattheworld #healthyrecipes #healthyvegan #beautifulcuisines #forkyeah #meatfree #meatfreemeals
  • Sunday cinnamon rolls! These sticky vegan gingerbread cinnamon rolls are perfect for an indulgent autumn/winter breakfast or for snacking on while watching the fireworks on bonfire night 🎆

The recipe is new on the blog, link in profile. #cinnamonrolls #vegancinnamonrolls #gingerbread #veganbaking #veganbread #veganbreakfast #vegantreats #whatveganseat #thebakefeed #veganjunkfood #veganchristmas #veganfoodlovers #veganfoodshare #veganeats #vegansofinstagram #veganuk #instafood #foodblogfeed #feedfeed @thefeedfeed #hautecuisines #foodandwine #foodartblog #foodfluffer #sweettoothforever #forkyeah #foodheaven #foodstagram #beautifulcuisines #bvsbackdrops

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