10 Minute Strawberry Mascarpone Tart is a tart made with a shortcrust pastry base, a mascarpone cream and strawberries, which can be prepared in less than 10 minutes.

Quick and easy to prepare, delicious, it can be enjoyed at the end of a meal or as a daytime snack.

Difficulty level : easy
Prep time : 10 mins
Rest time :
Cook time : 25 mins
Total time : 35 mins
Yield : 6 servings
1 roll of shortcrust pastry
1/2 pound (220 g) strawberries
1/2 cup (125 g) mascarpone
1 large egg
1.5 tablespoons of sugar
1/2 cup (100 ml) fresh cream

Steps :

  • Separate the egg yolks from the egg whites.
  • In a bowl, whisk the egg yolks with the sugar until they are white.
  • In two separate bowls, whisk the fresh cream and egg whites with a pinch of salt.
  • Gently fold the whipped cream and egg whites into the egg yolk mixture with a spatula.
  • Preheat oven to 360°F/180°C in static mode.
  • Place the shortcrust pastry in a 10-inch (25 cm) diameter baking pan lined with parchment paper.
  • Bake in the oven for about 25 minutes until the pastry turns golden brown.
  • Let the pie cool.
  • Spread mascarpone cream over the bottom of the pie and arrange strawberries on top.
  • Sprinkle with powdered sugar if necessary.
  • Serve and enjoy!

Quote :

“A civilized man cannot live without cooking.”

Owen Meredith


A 10 minute chocolate pie is a tart made of a shortcrust pastry base and a filling of dark chocolate, butter, flour, sugar, eggs; sprinkled with cocoa powder.

Easy to prepare, tender and delicious, it can be enjoyed during the daytime snacks.

Difficulty level : easy
Prep time : 15 min
Rest time :
Cook time : 20 min
Total time : 35 min
6 people
1 shortcrust pastry roll
2/3 cup (125 g) dark chocolate (70% cocoa)
1/2 cup (120 g) butter
1/2 cup (60 g) flour
1 cup (200 g) sugar
4 eggs
cocoa powder

Steps :

  • Preheat the oven in static mode to 340°F/170 ° C.
  • Line a 10-11 inches pie pan with parchment paper.
  • Place the shortcrust pastry in the mold.
  • Melt the chocolate in a bain-marie.
  • Add the butter and stir with a spatula.
  • In a bowl, quickly beat the eggs with the sugar, then add the sifted flour.
  • Gently fold the egg mixture into the chocolate mixture using slow up and down movements with a spatula.
  • Pour the mixture into the mold.
  • Bake for about 20 min.
  • Take out of the oven and let cool.
  • Sprinkle the surface with cocoa powder.
  • Serve and enjoy !


A Mississippi mud pie is a chocolate-based dessert pie that contains a gooey chocolate sauce on top of a crumbly chocolate crust. It is usually served with ice cream.

It is likely to have originated in the U.S. state of Mississippi, hence the name. While Mississippi mud pie was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving. The name “Mississippi mud pie” is derived from the dense cake that resembles the banks of the Mississippi River. Its earliest known reference in print is dated 1975.

Difficulty level : easy
Prep time : 45 min
Rest time : 5 hours
Cook time : 55 min
Total time : 1 h 40 min + 5 h (rest)
Yield : 6 people
10-12 inch pan
Base :
1/2 cup dark chocolate biscuits, crushed
1/2 cup g soft butter, melted and cooled
Brownie Layer :
1.5 cups dark chocolate 70-80% cocoa, roughly chopped
1 cup sweet butter
1 cup caster sugar
1 cup brown sugar
1 to 2 pinches of salt
2 tsp vanilla extract
4 large eggs
1 cup flour
Chocolate pudding layer :
2/3 cup caster sugar
1/3 cup unsweetened cocoa powder
1/3 cup flour
1 pinch of salt
2 large egg yolks
2 cup whole milk
2 tbsp sweet butter
1 tbsp vanilla extract
Decoration :
1 cup cold heavy cream

Base :

  • Preheat the oven to 360° F.
  • Line and butter a 10 inch diameter springform pan.
  • In a large bowl, combine the cookie crumbs and the cooled melted butter to butter all the crumbs.
  • Transfer to pan and press evenly onto bottom of pan using mug.
  • Put aside.

Brownie Layer :

  • In a large bowl, melt the chocolate with the butter in a double boiler. Mix.
  • In another large bowl, whisk together the sugar, brown sugar, salt, vanilla and eggs for 1 to 2 minutes until a frothy and clear mixture forms.
  • Pour the melted chocolate mixture into this last preparation and whisk until a homogeneous consistency is obtained. Then evenly incorporate the flour.
  • Pour the dough on the base in the mold and level with a spatula.
  • Bake about 40 min.
  • Perform the toothpick test after 35 min (if it comes out dry, the cake is baked; if it is wet, continue baking).

Chocolate pudding layer :

  • In a bowl, whisk together the sugar, cocoa powder, flour and salt until combined.
  • Add the egg yolks and a little milk and stir until the mixture forms a thick, smooth paste.
  • Add the remaining milk and whisk until smooth.
  • Pour into a saucepan and heat 8 to 10 min over medium heat, stirring constantly until the mixture begins to bubble and thicken.
  • Remove the pan from the heat, add the butter and vanilla and stir until the butter is melted and the mixture is smooth.

Assembly :

  • Pour the hot pudding over the brownie layer and level the top with a spatula.
  • Let cool to room temperature for about 1 hour.
  • Then put in the refrigerator for at least 4 hours.
  • When ready to serve, whip very cold cream in a medium bowl until stiff peaks form.
  • Place the pie on a serving platter.
  • Spread the whipped cream on top of the pie and sprinkle with cocoa powder.
  • Serve cold.
  • Enjoy !


treacle tart or molasse pie is a traditional British dessert made of shortcrust pastry or shortbread, topped with a thick mixture of brown sugar syrup (golden syrup), cream, ground almonds or molasses, lemon juice or zest.

The pie is normally served hot or lukewarm with a scoop of whipped cream, regular cream, ice cream or custard. A recent alternative is to replace molasses with almond powder. Other recipes add cream, eggs, or broth for a smoother filling. The oldest known recipe comes from English author Mary Jewry in her late 19th century cookbooks. 

This dessert was featured in the 1968 British fantasy film, Chitty Chitty Bang Bang. The villainous Child Catcher, in an attempt to lure the kids out of the basement, announces that he is giving away free candy. In the Harry Potter book series, Harry’s favorite dessert is molasses pie, a dessert often found at Hogwarts parties. The “Molasses Pie” was the recipient of the 2012 Shekie Award for Pie of the Year. 

Difficulty level : easy
Prep time : 10 min
Cook time : 35 min
Total time : 45 min
Yield : 8 servings
1 pastry pie
1 cup golden syrup
4 tbsp heavy cream
1.25 cup almond flour or molasses (traditional version)
1 lemon zest
2 tbsp lemon juice

Steps :

  • Preheat the oven to 375° F.
  • Spread the shortcrust pastry evenly in a 10 inch pie pan lined with baking paper.
  • In a large bowl, combine the syrup, cream, ground almonds, lemon zest and juice well.
  • Pour into the mold
  • Bake for 35 to 40 min.
  • Let cool slightly before serving.
  • Enjoy !


Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey.

It is popularly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin.
Pecans are native to the southern United States. The word pecan is a derivative of an Algonquin word, pakani, referring to several nuts.
Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients available, resulting in such dishes as shoofly pie, sugar pie, butter tart and chess pie. Pecan pie may be a variant of chess pie,made with a similar butter-sugar-egg custard.
The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s “discovery” of a “new use for corn syrup” by a corporate sales executive’s wife even if pecan pie was made before the invention of corn syrup and older recipes used darker sugar-based syrup or molasses.

Very easy and quick to prepare, this delicious pie can be tasted during the daytime snacks.

Difficulty level : low
Prep time : 5 min
Rest time :
Cook time : 60 min
Total time : 1 h 5 min
Yield : 6 servings
2 eggs
2/3 cup powdered sugar
2/3 dark corn syrup
1.5 tbsp butter (melted)
1 tsp vanilla extract
chopped pecans (4 ounce)
1 unbaked pie crust (7-9 inch)

Preparation :

  • Preheat oven to 350°F.
  • In a bowl, mix dark corn syrup, eggs, sugar, butter and vanilla with a spoon or a rubber spatula.
  • Stir in pecans.
  • Pour the mixture into pie crust lined with parchment paper.
  • Bake on center rack of oven for 60 minutes.
  • Cool for at least 2 hours on wire rack before serving.
  • Enjoy !


A 3 ingredient chocolate pie is a pie composed of a shortbread base and a dark chocolate and crème fraîche filling.

Due to the cost of cocoa and chocolate, this pie was considered until recently as a gourmet dessert. An early 1770th century British recipe book for “wealthy families” features a chocolate pie recipe that included cinnamon and lemon zest.

Easy and quick to prepare, tender and delicious, it is perfect for daytime snacks.

Difficulty level : low
Prep time : 15 min
Rest time : 3 hours
Cook time : 15 min
Total time : 30 min + 3 h (rest)
Yield : 6 servings
1 shortbread roll
1 bar dark chocolate
1 cup fresh cream

Preparation :

  • Preheat the oven in static mode to 400° F.
  • Place the dough in a 10 to 12 inch pie pan fitted with parchment paper.
  • Add parchment paper under the dough and therafter adddry beans.
  • Bake for 10 to 15 minutes.
  • Remove the dried beans and baking paper and continue cooking for a few minutes.
  • In a saucepan, heat the liquid cream.
  • In a bowl, break the chocolate into pieces, pour in the liquid cream and cover with a plate. Wait about 5 min.
  • Mix with a whisk.
  • Pour the ganache over the pie shell.
  • Refrigerate for 2 at 3 h.
  • Go out and serve.
  • Enjoy !


summer lemon pie is a lemon pie made of a slightly sweet dough base and a soft and delicate lemon cream.

Easy and quick to prepare, fresh and delicious, it is perfect for daytime snacks or as a dessert.

Level of difficulty : easy
Prep time : 20 min
Rest time : 1 hour
Cook time : 40 min
Total time : 1 h + 1 h (rest)
Yield : 6 servings
Pie pastry :
1.5 cup flour
1/2 cup butter
2 tbsp sugar
1 pinch of salt
1 egg yolk
4 tbsp cold water
Cream :
3 tbsp sour cream
3 eggs
3 tbsp flour
3 tbsp sugar
1/2 tbsp vanilla sugar po 1 vanilla pod
1 lemon (juice and zest)

Preparation :

  • In a bowl, mix 1.5 cup of flour with 1/2 cup butter, 2 tbsp sugar, 1 pinch of salt, 1 egg yolk and 4 tbsp of cold water until you get a smooth paste.
  • Then wrap in plastic wrap and refrigerate for 1 hour.
  • In another bowl, combine the eggs, sour cream, sugar, lemon juice, lemon zest and add the flour.
  • Mix until you get a smooth cream.
  • Preheat the oven in static mode to 360° F.
  • Roll out the dough and place in a 10 inch pie pan.
  • Put parchment paper on the dough and sprinkle with dry beans.
  • Bake during 15 min.
  • Take the dough out of the oven, remove the beans.
  • Garnish with cream. Level.
  • Return to the oven for 25 minutes (also at 360° F).
  • Go out and let cool.
  • Serve and enjoy !


A apple pie is a cake made of shortbread and a filing of apples, cane sugar, cinnamon, corn starch and raisins.

Apple pie is an unofficial symbol of the United States and one of its iconic desserts.

Easy to make, melting and deliciously scented, it is ideal during daytime snacks.

Level of difficulty : easy
Prep time : 35 min
Rest time : 1 hour
Cook time : 45 min
Total time : 1 h 20 min + 1 h (rest)
Yield : 6 servings
Dough :
2 cups flour
1/2 egg whipped
3/4 cup cold butter
1 tbsp water
Filing :
6 large apples
1/3 cup cane sugar
1 tsp cinnamon or cardamom
2 tbsp corn starch
1/2 cup dried raisins

Dough :

  • Crumble the butter into the flour until it looks like grated cheese. 
  • Quickly assemble the dough with the eggs and water.
  • Divide the dough into 1/3 and 2/3.
  • Form 2 balls of dough and flatten slightly.
  • Wrap in plastic wrap and place in the refrigerator for at least 1 hour.
  • Roll out the large ball, shape a 12 inch disc.
  • Place on a 10 inch pan.
  • Spread the remaining dough on a plate.

Filing :

  • Wash, peel the apples.
  • Cut in half and remove the core.
  • Cut into slices and put in a bowl.
  • Add the cane sugar, cinnamon and corn starch and mix the apples well with this mixture.
  • Add the raisins.

Finish :

  • Pour the filling into the mold.
  • Arrange the dough cover and press the dough firmly around the edges.
  • Close the edge with your fingers and shape a beautiful wavy border.
  • Brush the pie with cold water, sprinkle with sugar.
  • Preheat the oven in static mode to 400° F.
  • Bake during 45 min.
  • Serve the apple pie warm with ice cream.
  • Enjoy !


Parisian flan is a custard pie made of a shortcrust pastry base and a cream made with sugar, vanilla, eggs, milk, butter and corn starch.

Flan comes from England and goes back to the Middle Ages. It would have been adapted to the 14th century in France. Pastry flans recipes are popular all over the world and vary according to the country : puff pastry, high temperature and high sugar content in Portugal (pastel de nata); shortcrust pastry and condensed milk in China (dàn tà); shortcrust pastry, whole cream, lower temperature and lower sugar content in England (custard tart); shortcrust pastry, milk and corn starch in France (pastry flan). The shape of the flan changes depending on the country: individual format in Portugal and China, large pie to share in Great Britain and France.

Level of difficulty : easy
Prep time : 25 min
Rest time : 3 h 30 min
Cook time : 50 min
Total time : 1 h 15 min + 3 h 30 min (rest)
Yield : 6/8 servings
Pastry :
1 cup cold butter, cut into cubes
2 cups flour
0.4 cup corn starch
2.5 tbsp sugar
1 egg yolk
4 tbsp milk
1 pinch salt
Cream :
1.5 cup sugar
1 pinch of vanilla powder
1 cup corn starch
1 tsp vanilla extract
3 eggs
3 egg yolks
5.5 cups semi-skimmed milk
20 g butter

Pastry :

  • Cut the cold butter into cubes.
  • Add the butter to a bowl with the flour, cornstarch, salt and sugar. 
  • Mix with your fingertips until you obtain a fine and sandy mixture (sandblasting).
  • In a small bowl, combine the milk with the egg yolk.
  • Pour over the previous mixture and stir until you get a smooth consistency. 
  • Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Lightly dust the work surface with flour or cover with baking paper. 
  • Roll out the dough with a rolling pin until you get a very thin thickness, about 0.1 inch.
  • Place the dough into a 10 inch pan with baking paper.
  • Cut out the protruding parts with a knife and prick the base with a fork, then refrigerate.

Cream :

  • Preheat the oven in static mode to 360° F.
  • Put 1 cup of sugar, vanilla powder and corn starch in a bowl. 
  • Add whole eggs (beaten), egg yolks and vanilla extract. Mix well.
  • In a large saucepan, pour the remaining milk, butter and sugar and bring to a boil. As soon as it begins to boil, pour into the bowl containing the mixture of sugar, starch and eggs, stirring constantly. 
  • Mix everything together and return to the saucepan. 
  • Bring to a boil over low heat and stir constantly for 3 to 4 minutes.

Assembly and cooking :

  • Transfer the cream to the dough base and level the surface.
  • Bake for 40 to 50 minutes until you get a nice color.
  • Remove from the oven and let cool completely on a rack before removing from the mold, then leave to cool for at least 3 hours in the refrigerator.
  • Serve and enjoy ! 


low fat lemon pie is a pie made of a low fat shortbread base and lemon filling.
Easy and quick to prepare, soft and light, it is perfect for daytime snacks or during the meal.

Level of difficulty : easy
Preparation time : 15 min
Rest time : 30 min
Cooking time : 30 min
Total time : 45 min + 30 min (rest)
Dough :
1.6 cups flour
1/4 cup low fat butter, cut into pieces
1/2 cup caster sugar
1 egg
1.5 tbsp milk
1 pinch of salt
Filling :
2 eggs
2 egg yolks
0.6 cup sugar
2 tbsp low fat cream 
2 tbsp corn starch
2 lemons

Preparation :

  • In a bowl, mix the butter with the flour, powdered sugar and salt. 
  • Blend with palms and fingertips. 
  • Stir in the egg and milk, form a ball and refrigerate for 30 min.
  • Preheat the oven in static mode to 360° F. 
  • Roll out the dough with a rolling pin on a floured work surface 0.2 inch thick, then place in a 10 inch pie pan fitted with baking paper. 
  • Prick the pie shell with the tines of a fork.
  • Bake for about 10 min.
  • In a bowl, whisk the eggs with the egg yolks, sugar and cornstarch.
  • Then add the juice of 2 lemons, the grated zest of one lemon and the cream. 
  • Mix until a homogeneous mixture is obtained.
  • Take the tart shell out of the oven, lower the temperature to 320° F. 
  • Pour the filling over the pie shell.
  • Bake for an additional 20 min. 
  • Get out of the oven.
  • Let cool then unmold.
  • Serve and enjoy !