Peer and almond (and chocolate) tart

• 1 pastry sheet
• 2 cans of peers in syrup
• 100gr butter
• 100gr sugar
• 2 eggs
• 100gr almond meal
• 25 gr flour
• Chocolate chips

Preheat oven at 180°

1. Mix the softened butter with the sugar. Add the beaten eggs then the almond meal and flour.

2. Roll the pastry sheet in a dish. Cover with the mixture and sprinkle with chocolate chips. Then arrange the peers delicately on top. 

3. Cook 30 to 40 minutes until golden and firm. 

Rhubarb tart

• 2 bunches of rhubarb
• 2 eggs
• 25cL fresh cream
• 80gr sugar
• 1 pastry sheet

Heat the oven at 190.

1. Peel the rhubarb and cut in 2cm chunks. Cover with sugar and let sit for an hour

2. Line a circular dish with the pastry. Drain the rhubarb and place the chunks on top of the pastry. Cook in the oven for 20 minutes.

3. Beat the eggs, cream and sugar together. Add on base and cook for another 15 minutes or until set and golden.

Tiramisu

• 3 eggs
• 250gr mascarpone
• 110gr sugar
• 2 cups coffee
• 2 packs of sponge fingers
• Dark cocoa powder

1. Separate the eggs

2. Mix the yolks with the sugar, then add the mascarpone.

3. Beat the whites until nice and firm, then gently fold into the mascarpone mixture

4. To prepare the cake, dip the sponge fingers in coffee and place in the bottom of a rectangular oven dish until completely covered. 

5. Cover with half the creme and repeat another layer of biscuits and creme

6. Top with a thin layer of dark cocoa

Leave in the fridge for at least 4 hours. 

Pastry base (pate brisée)

• 200gr flour
• 100gr soft butter
• 6cl warm milk
• 1/2 teaspoon salt
• 3 tablespoons sugar, if used for sweets

1. Place flour in a large bowl and add salt and sugar (if using for sweets)

2. Add the butter and mix with your hands until the texture crumbles.

3. Quickly add the milk to make the mixture hold as a ball. Don't use all the milk if not necessary. 

4. Roll and flatten directly on a pastry sheet.