All recipes · 🥧 Sweet pie & tart

A classic layered shortcrust cake featuring fruit jam and a beautiful, rustic crumble topping.

A unique Black Sea delicacy, this dessert features a creamy milk custard filling seasoned with a surprising hint of black pepper, encased in crispy, buttery layers of phyllo pastry. It bridges the gap between a traditional savory borek and a sweet custard pie.

Bougatsa is a beloved Greek pastry, especially popular for breakfast. It features a rich, creamy semolina custard filling encased in layers of crispy, buttery phyllo dough, often dusted with icing sugar and cinnamon.

Miguelitos de La Roda are delicate, square-shaped pastries from the town of La Roda in Albacete, Spain. Made with crisp puff pastry and filled with a luscious, creamy custard, they are traditionally dusted generously with powdered sugar for a truly delightful treat.

A delightful Italian fruit tart with a tender, buttery shortcrust pastry base, filled with a smooth, creamy pastry cream (crema pasticcera) and elegantly topped with an array of fresh, colorful seasonal fruits. Glazed for a beautiful shine, it's a perfect light and refreshing dessert.

Torta della Nonna, or 'Grandma's Cake,' is a beloved Tuscan dessert featuring a delicate shortcrust pastry filled with a creamy, lemon-infused custard and topped with crunchy pine nuts. It's a comforting classic that evokes warmth, tradition, and pure Italian culinary love.

Pastiera Napoletana is a beloved traditional Neapolitan dessert, particularly associated with Easter. This exquisite pie features a fragrant shortcrust pastry shell embracing a rich, creamy filling made from ricotta cheese, pre-cooked wheat berries, candied citrus, and aromatic spices like cinnamon and orange blossom water. Its intricate flavors and textures make it a true culinary masterpiece, embodying the spirit of spring.

Hailing from the French Basque Country, Gâteau Basque is a delightful cake with a tender, crumbly crust and a luscious filling, traditionally made with black cherry jam. This rustic yet elegant dessert offers a perfect balance of sweet and buttery flavors, making it a beloved regional specialty.

The Saint-Honoré is a magnificent and intricate French pastry, a true masterpiece of patisserie. It features a puff pastry base topped with a ring of choux pastry, adorned with small cream-filled choux buns dipped in caramelized sugar, all enclosing a luscious diplomat cream. It's a celebration of textures and flavors.

Inspired by the sun-kissed Riviera, the Tarte Tropézienne is a luxurious brioche pastry, sliced horizontally and generously filled with a velvety, light crème diplomate. Adorned with sparkling pearl sugar, this iconic dessert from Saint-Tropez is a delightful balance of rich brioche and delicate cream.

The Mille-feuille, meaning 'thousand leaves', is an architectural marvel of French patisserie. It features three layers of delicate, crisp puff pastry interleaved with two layers of rich, creamy vanilla pastry cream, often topped with a classic icing sugar glaze with a feathered chocolate design.

A quintessential French dessert, Tarte au Citron Meringuée presents a delightful contrast of textures and flavors. A crisp, buttery shortcrust pastry holds a tangy, smooth lemon curd, all crowned with a cloud of sweet, fluffy toasted meringue. It's a symphony for the senses.