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Pies and Tarts Archives | Page 2 of 4 | A Tipsy GiraffeA Tipsy Giraffe

Peach Pie

A delicious pie filled with fresh, juicy peaches and ingredients you probably already have in your kitchen! Plus an easy, homemade buttery double crust. The perfect way to use your summer peaches

Homemade Peach Pie by Giraffes Can Bake - A delicious pie filled with fresh, juicy peaches and ingredients you probably already have in your kitchen! Plus an easy, homemade buttery double crust. The perfect way to use your summer peaches!

 

Happy Friday guys! It’s been a while since I posted a new recipe, I’m sorry about that – it’s just been a bit of a crazy couple weeks! But I came back with an awesome one for you, so I hope you’ll forgive me! I was at the market buying strawberries to make jam with and they had a big box of peaches for £1.50, so I had to buy them! All I had to do then was decide what to do with the peaches, and peach pie it was – great decision! This pie is amazing – it has juicy, flavourful peaches that just have the taste of summer in every bite, which are complimented beautifully by the warm cinnamon and caramelly brown sugar. I did a double crust using my absolute favourite pie crust recipe – it’s so easy to make, so buttery and absolutely delicious! Serve your warm slice of peach pie with a scoop of vanilla ice cream and you’re in heaven!

Homemade Peach Pie by Giraffes Can Bake - A delicious pie filled with fresh, juicy peaches and ingredients you probably already have in your kitchen! Plus an easy, homemade buttery double crust. The perfect way to use your summer peaches!

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No Bake Strawberry and Chocolate Boozy Tart

A rich, decadent chocolate tart with fresh strawberries, boozy strawberry jam and an oreo crust. So easy to make, this No Bake Strawberry and Chocolate Boozy Tart is the perfect dessert to serve on a nice summer’s day!

No Bake Strawberry and Chocolate Boozy Tart - decadent chocolate and boozy strawberry filling with fresh strawberries and an oreo crust. The perfect dessert to serve on a summer's day

 I think it’s fairly obvious that I love to bake! I definitely get the appeal of a no bake dessert, they’re usually easy to prepare and it’s great to not have to turn the oven on when it’s hot out – plus, they can be delicious! But, I usually prefer the baked alternative – there’s just usually an extra depth of flavour you can’t seem to replicate in a “no bake” version. Cheesecake is the best example of this, while no bake cheesecakes can indeed be yummy, you’ll never beat a baked one as far as I’m concerned. So why, you ask, do I have a no bake dessert for you today? For the same reasons they’re so popular, it’s really easy to whip up, with the day’s heating up you don’t want the oven on all the time and it is amazingly tasty!

No Bake Strawberry and Chocolate Boozy Tart - decadent chocolate and boozy strawberry filling with fresh strawberries and an oreo crust. The perfect dessert to serve on a summer's day

 

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Strawberry and Chili Cheesecake Empanadas

Buttery, flaky pie crust with a sweet and spicy cheesecake filling! Dessert empanadas are easy to make and so delicious, everyone will love them!

Strawberry Chili Cheesecake Empanadas by Giraffes Can Bake - buttery, flaky pie crust with a sweet and spicy cheesecake filling
I love going into the town centre around the end of the week because it’s when all the market stalls are there, with lots of fresh fruit and vegetables for way cheaper than at the supermarket, and much better quality too. They also have stalls with all kinds of other things, but I don’t usually pay much attention to them. However, last month I was there and a jam and preserves stall caught my eye and I had to go have a little look. All the jams looked so yummy and I was very intrigued by some of the flavours. After a lovely conversation with the lady that runs the stall and sampling lots of delicious jams, I came away with two pots of strawberry and chili jam. Thanks Poppy’s Preserves (I did ask for a website or facebook to link to but she doesn’t have one unfortunately).

Strawberry Chili Cheesecake Empanadas by Giraffes Can Bake - buttery, flaky pie crust with a sweet and spicy cheesecake filling

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Blood Orange Mini Tarts

Sweet shortcrust pastry filled with a delicious, sweet blood orange curd. Topped with candied blood orange slices, perfect to welcome in spring!

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Blood Orange Mini Tarts

This Sunday is Mother’s Day in the UK and we’re finally starting to see some Spring like weather, at least down south we are anyway! So I thought it was time to post a nice bright and cheery dessert to celebrate Mother’s Day and welcome spring… or at least encourage it to appear more frequently! Of course, today it is raining so these little tarts have got a lot of work to be doing!

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Mango Mascarpone Tart

A creamy and sweet mascarpone tart with a hint of cinnamon and mango puree swirls in a sweet pastry crust 

Mango mascarpone tart

Hey, it’s the weekend again! It seems to come around more quickly when you work weekends! My weekend is in the middle of week, that came and went by at lightning speed of course! I did spend my two days off baking though, so it wasn’t wasted. This Mango Mascarpone tart was baked a couple weeks back though, this is just the first chance I’ve had to post it up. 

Mango mascarpone tart

I made this tart because I had some mascarpone left over from a cheesecake and I had a mango that needed using up, so I got to thinking what I could bake with them and this is what I came up with. However, by the time I got around to baking it the mascarpone was past it’s use by date and the mango had gone way too soft. So I went out and bought a mango and more mascarpone, which kind of defied the whole reason I was making it in the first place but once I get a bake in my head I have to make it! And I’m glad I followed through with this tart, because it was absolutely delicious. The creamy mascarpone combined with the sweet and tropical tasting mango is just a match made in heaven. 

Mango mascarpone tart

I put a little cinnamon in the mascarpone too and I know what you’re thinking “oh there goes Michelle with her cinnamon obsession again!” and you’d be half right, but the cinnamon is really an amazing addition (I always say that, I know, but it always is!) it really compliments the mango. Try it and you’ll see what I mean, it just wouldn’t be as good without the cinnamon. The pastry is one of my favourite sweet pastry recipes, I use an egg for the liquid because I love the richness it gives the pastry and it gives it a nice, non soggy, softness that I really like. If you prefer a crunch to your pastry (sometimes I do too) or you have an egg allergy, I’ll put a note in the recipe on how to swap out the egg. 

Mango mascarpone tart

This tart went down very well in my house, my usual taste testers (my mum’s work colleagues) didn’t get a look in on this one, my mum and I polished the whole thing off ourselves! What it made me realise is I really don’t bake with mascarpone or mango enough, so don’t be surprised if you see an increase of these ingredients in my recipes because I plan to do some experimenting with them! Although I’ll have to be a bit more careful with the mango in the future, I almost lost a pinky finger slicing up this mango! 

Mango mascarpone tart

This is a nice and easy dessert to put together too. You’ll need to bake the pastry of course, but the rest doesn’t need any baking. The hardest part, as always, is the waiting time for it to chill and set. I’m not a patient person, waiting to dig in is always the hardest part! It’s just a matter of whipping the ingredients together, pouring it into the case, swirling the mango in and putting it in the fridge – easy! The filling is quite liquidy and like me you might be worried it won’t hold when cut, but it’ll surprise you – I was sure I’d messed this up when I put it in the fridge, I didn’t think it would set enough, but I was wrong! Thanks for that one science! 

Mango mascarpone tart

I’m gonna be bringing this delicious tart along to Fiesta Friday this week and hopefully bring a little mango sunshine to the part goers since most of us are still braving nasty winter weather! Nothing like a party to brighten up the day too! Especially with our awesome co hosts – Tina and JuJu

I’m just going to apologise in advance if I’m a little distracted and absent over the next couple of weeks- my mum is having a big operation today and while it’s not a risky surgery in itself it is very, very long (which is always scary) and the recovery time is going to be very long and painful. So I’ll be helping her out a fair bit and generally be fretting like the anxious person I am! Of course, maybe the opposite will happen and I’ll be blogging more as a distraction – I guess only time will tell. In the mean time though, any positive vibes and thoughts for my mum would be greatly appreciated! 

I’ll always be around on Instagram and such though, and I’d love to see what you guys are up to on social media, You can find me on Twitter,Instagram,Pinterest and Facebook

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Mango Mascarpone Tart
Creamy mascarpone tart with a hint of cinnamon and swirled with mango puree, in a sweet pastry case
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For the pastry
  1. 200g plain flour (all purpose)
  2. 2 tbsp icing sugar (confectioners/powdered)
  3. 120g butter, cold and cubed
  4. 1 egg yolk
  5. 2 tbsp cold water
For the mango puree
  1. 1 mango, sliced into chunks
  2. 1 tbsp sugar
  3. 1 tbsp water
For the mascarpone filling
  1. 240g full fat mascarpone
  2. 150g natural yogurt
  3. 1 tbsp icing sugar (confectioners/powdered)
  4. 1/4 tsp ground cinnamon
Instructions
  1. To make the pastry, sift the flour and icing sugar into a food processor bowl. Add the cold butter and process until you have a crumbly texture.
  2. Beat the egg yolk with water and with the motor running on the food processor gradually pour egg mixture in. Process until the dough comes together. If you don't have a food processor, rub the butter into the flour using your fingers, a pastry cutter or two forks until you have crumbly texture, then stir in egg mixture to form dough.
  3. Form dough into a ball and flatten into disk, wrap in cling film and chill in fridge for at least 30 minutes.
  4. Line the bottom of a 9" tart tin with parchment paper and lightly grease the sides.
  5. Remove pastry from fridge and lightly dust surface with flour, roll pastry out into a large circle around 2mm thick. Use your rolling pin to pick up the pastry and drape over the tin, gently press pastry to line tin. Place in fridge and chill for 30 minutes
  6. Preheat oven to 190C/375F.
  7. Line pastry case with parchment paper and fill with baking beans/rice/dried beans and bake for 15 minutes. Remove beans and bake for another 10-15 minutes until light golden brown. Remove from oven and leave to cool on wire rack. Remove from tin.
  8. Meanwhile, add the mango puree ingredients to a blender and blend until smooth. Set aside - store in fridge if not using for a while.
  9. Whisk together the mascarpone, yogurt, icing sugar and cinnamon and until light, fluffy and with a bit of a shine to it. Place in fridge until pastry case is completely cooled.
  10. Spread the filling in the case evenly. Spoon mango puree on top and use a knife to swirl into the filling.
  11. Chill in the fridge for at least an hour.
Notes
  1. Store covered in the fridge for up to 3 days
  2. You can replace the egg yolk in the pastry with 1-2 tbsp of water, add a little at a time until dough comes together.
  3. If you'd prefer not use cinnamon (or you're allergic), try adding 1/4 - 1/2 tsp of vanilla extract instead (not tried this myself, but it'd be yummy I'm sure!)
A Tipsy Giraffe https://www.atipsygiraffe.com/

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Mango mascarpone tart