All recipes from "Tart" from the blog "The Italian baker"

Easy-peasy lime pie

A buttery crumb crust, a creamy sweet-tart filling and a combination of whipped cream and creme fraiche on top.

Ham and pea savoury tart

In collaboration with Brixton Windmill and using their organic wholemeal flour A simple and super easy ham and pea savoury tart.

Mango, coconut frangipane and cardamom tart

In collaboration with Brixton Windmill and using their organic wholemeal flour The sweetness and lightness of coconut frangipane, the delicate fresh mango flavour and the side-note (little) kick of cardamom sugar make this the perfect springtime dessert.

Rustic galette with roasted butternut squash, cavolo nero pesto and hazelnut gremolata - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart.

Blueberry and almond frangipane tart - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour For those who don’t know it, I have a lot of love for wholemeal flour (and wholemeal ingredients in general).

Carrot and ginger spritzer tarts - The Italian baker

#EatYourCocktails my grandma used to say.

Raspberry and lemon white chocolate mousse tart - The Italian baker

Happy birthday to me! I mean, seriously, happy birthday to me.

Toffee and figs ‘fregolotta’ tart - The Italian baker

This recipe brings me back to my Venetian origins.

Apple curd tart with crème fraîche whipped ganache - The Italian baker

We all know that winter months offer limited options in terms of seasonal fruit to play with, unless you spent the previous summer making preserves and jams (or you live in the Caribbean).

Kiwi fruit tart (‘crostata’) with creamy English custard - The Italian baker

The humble “crostata” is one of Italy’s most classic and recognisable bakes, which is eaten throughout the country in all sorts of variations, shapes, sizes and fillings.

Rainbow chard and smoky mushroom savoury tart - The Italian baker

Springtime brings back to the table a huge variety of seasonal fresh fruit and vegetables that are usually not available during wintertime (or well, most of the times they’re available anyway but don’t really taste as good as they do when they’re in.