No-Bake Cherry Tart

Happy Sunday!
During the hottest summer days, there is nothing better then a cold no-bake dessert!! We really love our sweets here!!! Still had a lot of cherries left; we recently bought a lot at the farmers market…made a no-bake crust using ingredients I already had in my pantry like oats, nuts and dates, whipped up my yummy coconut custard and decorated the tart with cherries. Pretty simple but so yummy!

No-Bake Cherry Tart

For the crust:

  • 2 cups oats
  • 10 Medjool dates
  • 1/4 cup coconut oil
  • 1 cup mixed nuts (cashew, walnuts, pecans)
  • 2 tbsp honey
  • 2tbsp nut butter of your choice
  • pinch of sea salt

Coconut Custard:

  • 500 ml canned coconut milk
  • 4 tbsp corn starch
  • 1/3 cup honey
  • 1/2 tsp vanilla extract
  • about 600 g cherries, pitted

-In a medium saucepan whisk together all ingredients except vanilla extract. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla extract and let cool a few minutes then fill into a bowl and let cool completely in the fridge.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides.

-In a food processor or blender, add the oats, nuts and dates (medjool dates are usually very soft, if using other dates, soak in a bit of water to soften), process until everything is into small pieces, add the oil, honey, nut butter and sea salt. Process until well combined. It will be a sticky dough.

-Press dough evenly into prepared tart form. Fill tart with the coconut custard and decorate with the cherries.

-Refrigerate several hours or overnight before removing from baking form.

-The crust is pretty soft, place the tart in the freezer for an hour or longer, to make it easier to cut and serve into individual pieces.

Enjoy!

Ursula

xo

Walnut Pie Bars

We’ve had a few very warm days here, it was too hot inside to turn the stove on! I was happy it cooled down a bit so I was able to bake these Walnut Pie Bars! These bars were so yummy, similar to pecan pie but maybe even a bit better! Sweetened with coconut sugar and maple syrup to make it a tiny bit healthier. If you like pecan pie you will definitely love these Walnut Pie Bars!!!

Walnut Pie Bars

For the bottom layer:

  • 1 3/4 cups spelt flour
  • 1/2 cup honey
  • 3/4 cup cold butter

For the walnut layer:

  • 2/3 cup coconut sugar
  • 1/2 cup spelt flour
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 maple syrup
  • 2 cups roughly chopped walnuts

-Line a 9×13 baking pan with parchment paper. Preheat oven to 350 F.

-Mix the flour with the honey and the butter until it resembles fine crumbs. You can also use a food processor if you prefer.

-Press the crumb mixture evenly into the prepared baking pan. Bake in preheated oven for about 20 minutes or until the edges are starting to brown. Remove from oven and pour on walnut topping while still hot.

For the walnut topping:

-Mix together the flour and sugar well. Whisk in the Maple syrup, eggs, vanilla extract and salt. Let stand while bottom layer prebakes, stirring it occasionally.

-Mix in the walnuts and pour over the still hot prebaked bottom layer. Return the pan to the oven and bake for about 45 minutes, until filling is set.

-Let cool to room temperature, then place in the refrigerator for several hours before cutting into bars or squares.

Enjoy!

Ursula

xox

Maple Nut Tart

We love using maple syrup as sweetener in baked goods. The combination of mixed nuts and maple syrup is especially delicious! If you like pecan pie, you will love this Maple Nut Tart!

Maple Nut Tart

Flaky Pastry

  • 2 cups white spelt flour
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup cold butter, cut into small pieces
  • 1/3 cup olive oil
  • 1/2 cup ice-cold water

Maple Nut Filling

  • 3 eggs
  • 1 cup maple syrup
  • 3/4 cup coconut sugar
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 cup mixed coarsely chopped nuts

For the Pastry:

– In a medium bowl, combine flour, honey, salt and baking powder. Add the butter and mix with your hands until crumbly. Add water, a little at a time, mix only until well combined. Press dough into a flat disk, wrap in plastic wrap or wax paper and refrigerate for 30 minutes.

For the Maple Nut Filling:

– In a bowl whisk together the eggs, maple syrup, coconut sugar, melted butter and vanilla until well blended. Add the mixed nuts.

– Line the bottom of a 11-inch tart pan with parchment paper, butter the sides. On a lightly floured surface, roll dough out to fit into your tart pan.

– Pour the maple nut filling into pastry.

– Bake in preheated 375 F oven for about 40 minutes or until golden brown and filling is set.

– Let cool before removing from tart pan.

Enjoy!

Ursula

Strawberry Tarts

Summer is just around the corner, we already had a few hot days. I’m looking forward to all the seasonal fruit and veggies growing here in Ontario, especially all the delicious berries!

For my birthday, beginning of June, I’ve made the Strawberry-Coconut-Cake:  Strawberry-Coconut-Cake

One if my favorite strawberry desserts are these yummy and pretty strawberry tarts. It’s a staple in every bakery in Switzerland, that’s usually what I would pick out!

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First you need to prebake the tart shells.  I used a mix of ground almonds and shredded coconut to give it a bit of a different taste, it was really good! The cooled tart shells can be filled with custard or just simply with sweetened whipped cream! Topped with Strawberries and glazed with warmed jelly.

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Strawberry Tarts

For the tart shells:

  • 125 g spelt flour
  • pinch of salt
  • 3 tbsp maple syrup
  • 50 g butter, cold, cut in little pieces
  • 50 g ground almonds
  • 40 g shredded unsweetened coconut
  • 1 egg
  • 1/2 tsp vanilla extract

-Mix flour and salt, add butter and mix like a pie dough until it resembles fine crumbs. Combine with the almonds and coconut. Add the maple syrup, vanilla extract and egg, stir first and then knead only until soft dough forms.

– Let rest in refrigerator for at least one hour.

-Between plastic wrap roll out dough thinly, cut out circles to fit into muffin form.

-Press dough into greased muffin form, prick bottom with a fork.

– Bake in preheated 350 F (convection oven), for 15 minutes or until golden brown. Let cool completely.

Filling and garnish:

– Fill tarts with a vanilla custard or just simply with whipped cream, I used 1 cup of cream, sweetened with 2-3 tbsp of honey and added 1 tsp of vanilla extract.

-Top with Strawberry halves. Optional step is to brush the berries with a jelly glaze. I used warmed up red currant jelly.

Enjoy!

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Happy June and stay safe and healthy!

Ursula 

 

 

 

 

 

 

 

 

Almond Coconut Fruit Tart (gluten-free)

This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!

Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.

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Almond Coconut Fruit Tart

Almond Crust:

  • 3 1/2 cup ground almonds
  • 1/2 cup coconut sugar
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1/2 cup butter melted
  • 2 eggs

-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.

Coconut Custard

  • 500 ml coconut milk
  • 4 tbsp corn starch
  • 1/3 cup honey
  • 1/2 tsp vanilla extract

-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.

Assembly:

-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.

-Store in refrigerator.

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Enjoy!

Ursula

 

 

 

 

 

 

 

 

 

Swiss Leek Quiche / Lauchwaehe

Quiches are one of my favorite things to eat- sweet or savory.  Now for us the sweet ones are more for dessert, but I grew up having sweet quiches for a meal ; )

We usually make a leek, onion, cheese, spinach, or my kids favorite, a meat quiche. Serve with a tossed salad and you have a lovely meal!

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Leek Quiche

Quick and easy pastry:

  • 250 g spelt flour
  • 2 tbsp canola or olive oil, or 80 g butter, melted
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 5 – 6 tbsp warm water

-In a medium bowl mix the flour, salt and baking powder, add oil and water, stirring until smooth dough forms, adding water if needed. Chill in refrigerator for 30 min.

Leek filling:

  • 3 large leek stalks, finely sliced
  • 150 g bacon cut into small pieces
  • 1 tsp sea salt
  • pepper to taste
  • big pinch of nutmeg
  • 100 ml milk or cream
  • 2 eggs

-In a large saucepan fry bacon until crispy, drain excess fat. Add finely cut leek, season with salt and pepper, cover and let cook on low heat for about 30 min, stirring occasionally. Add nutmeg and add more salt and pepper if needed.

-Whisk together milk and eggs and mix under the leek mixture. Remove from heat.

-Grease a 9-inch pie or tart form. Preheat oven to 375 F.

-Roll out dough to fit into the prepared tart form. Prick bottom with a fork. Add the leek filling and bake for about 40 minutes or until crust is golden brown.

-Enjoy warm or cold.

Tip: Can be made vegan, leaving out the bacon and eggs. Replace spelt flour with all-purpose or whole wheat flour.

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Find more tart recipes here:

Plum Tart / Zwetschgenwaehe

Peach Tart

 

Enjoy!

Ursula

 

 

 

 

 

 

Plum Tart / Zwetschgenwaehe

Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!

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Plum Tart / Zwetschgenwaehe

Crust:

  • 150 g white spelt flour
  • 1/2 tsp salt
  • 75 g butter, cold, cut into small pieces
  • 3 – 4 tbsp cold water

Filling:

  • 2 tbsp ground hazelnut or almonds
  • 8 – 9 plums / Zwetschgen, cut into 1/4
  • 100 ml cream
  • 1 egg
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

 

-In a  medium bowl add the flour and salt. Mix in the butter with your hands until  small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.

-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).

-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.

-Whisk together the cream, egg, maple syrup and cinnamon.

-Arrange plums and top with the cream.

-Bake in preheated oven for about 30 min.

-Dust with some icing sugar, can be served with whipped cream.

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Simply delicious!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Raspberry Coconut Tarts

Happy Sunday everyone!

I hope you are all having a wonderful weekend! It is still very hot here and we are trying to stay cool. My daughter and I spent an afternoon a the beach this week, that was very nice and relaxing! The water is very cold, I only put my feet in, lol;)

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Huron Lake, Ontario, Canada

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And we are picking raspberries in our garden!

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I am not turning the stove on that much since it is to hot to do so. But I made these yummy raspberry coconut tarts. Filled with my coconut custard or just simply a vanilla pudding.

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Raspberry Coconut Tarts

Tart shells:

  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 egg yolk
  • 1 cup white spelt flour
  • 1 cup shredded, unsweetened coconut
  • 1 tsp vanilla
  • pinch of salt

-Whisk together the butter, honey and egg yolk. Add salt and vanilla. Stir in flour and coconut until well combined. It is a soft dough. Refrigerate for at least 1/2 hour.

-Preheat oven to 350F/180C.

-Take the dough out of the fridge and using your hands, press dough into greased muffin form, prick with a fork. Makes about 6-8.

-Refrigerate for a few minutes.

-Bake in preheated oven for about 20 minutes or golden brown.

-Let cool completely.

-Can be filled with my coconut custard: Coconut Custard mini tarts with mixed berries or a simple vanilla pudding. Prepare ahead as the filling need time to cool and set in the fridge.

-Fill tarts with custard, then top with fresh raspberries.

-Keep refrigerated.

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Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Zucchini and Sweet Potato Tart

This week went by rather quick. The weather is still in April fools mood, giving us a taste of everything, the only sign of spring has been some crocus blooming in my garden.

My veggie tart has been inspired by these gorgeous ratatouille tarts I’ve seen online. Instead of using all ratatouille ingredients, I’ve skipped the tomatoes and eggplants and used sweet potatoes and red peppers for some red color. Pretty simple ingredients but it will take some time and patience to assemble the veggies. In the end I was happy with the result, gorgeous and delicious!

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Before

and after baking

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Zucchini and Sweet Potato Tart

Crust:

  • 300 g white spelt flour
  • 100 g butter, melted
  • 1 tsp sea salt
  • 1 tsp baking powder
  • room temperature water

-In a mixing bowl combine flour, baking powder and salt, add the melted butter and a few tablespoons of water. Mix together, adding more water if needed. Knead only until well combined. Let rest in refrigerator for 30 minutes.

Vegetable filling:

  • 2 sweet potatoes
  • 2 green zucchini
  • 2 yellow squash
  • 1 red pepper or italian tomato
  • 1 small onion
  • 50 g grated old cheddar or Gruyère cheese
  • milk or cream
  • sea salt, black pepper, garlic powder, nutmeg, dried oregano and basil, or herb the provence

-Slice all vegetables thinly by hand or use a mandolin. The sweet potatoes have to be thinner than the other vegetables, because they need a little longer to cook through. You want to be able to see the green and yellow skin of the squash and zucchini. (You might not need all the vegetables)

-Line bottom of a 11-inch/ 28 cm tart/pie form, grease sides. Roll out dough to fit the form. Prick bottom with a fork. Sprinkle evenly with the grated cheese.

-Starting on the outside, alternate with sweet potato, green zucchini and then yellow squash until you fill the entire form. I’ve added the onions and red pepper last.

-Add some milk or cream and season generously and evenly with salt, pepper, garlic powder, nutmeg and herbs.

-Bake in preheated 350F/180C oven (convection setting) for about 40 minutes or until crust is golden brown and sweet potatoes are tender. Cover with aluminum foil halfway through baking. If it looks dry, add some more milk or cream. Let rest for a few minutes before cutting.

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Tip: Try to get same size, and not to thick, vegetables for the slices to be similar, it will be easier to assemble.

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I would like to dedicate this to all the lives lost and those injured in the tragic #Humboltbroncos accident last week on Friday, in Saskatchewan, Canada. Our thoughts and prayers go out the families and everyone involved.

 

Ursula 

 

 

 

 

 

 

 

 

Mango Coconut Rose Tart

I hope you all had a happy Easter and a great start into April!

I can’t believe I am saying this but last week I did not feel like baking anything special for Easter. Last year I have made a Swiss Carrot Cake , this year instead of something Easter themed I was in the mood of making something bright and flowery. Thinking of daffodils, it looked more like a rose in the end, but surely made me happy. The mango pairs nicely with my coconut custard, a little exotic taste that makes you dream of a beautiful island.

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Mango Coconut Rose Tart

Crust:

  • 150 g white spelt flour
  • 50 g buckwheat flour
  • 100 g butter, soft
  • 2-3 tbsp maple syrup
  • 1 egg
  • pinch of sea salt

-Whisk together butter, maple syrup and egg until creamy. Add salt, spelt and buckwheat flour, mix until combined. Refrigerate for 30 minutes.

-Line the bottom of a 9-inch/23 cm tart form with parchment paper, grease sides. Preheat oven to 375F/180C, convection setting.

-Roll dough out to fit form, prick bottom evenly with a fork, cover bottom with a piece of parchment paper, to add some weight, fill with some dried chickpeas or other legumes. Blind bake for about 30 minutes or until golden brown. Remove parchment paper with the legumes half way through baking. Let cool completely before filling.

Coconut Custard

-You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

-(Instead of the 1 1/2 canned coconut milk, I used 500 ml coconut milk from a tetra pak that does only contain coconut milk.)

Mango Rose Topping:

  • About 1 1/2 large mangoes, thinly sliced

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-Fill tart shell with the coconut custard, about 3/4 full. To make the rose, start on the outside and work your way towards the center, as you like.

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I hope you’ll give it a try, let me know if you do! You can tag me on Instagram so I can see your creation:)

littleswisslittlecanadian

 

I wish you all a lovely week!

Ursula