Double Caramel and Pear Tart

Patisserie, Sweet Things

Ever since I heard of it’s existence, I have been dying to make a patisserie cream out of the new Lewis Road Creamery Double Caramel Milk! The way I see it is: Patisserie Cream=Deliciousness so adding caramel….deliciousness times infinity!!!!! So when it finally hit the shelves I dragged my flat mate to the supermarket with the hope that it’ll be in! And glory of glories it was!!! So anyway I wasted no time making a patisserie cream with it and my, questionable, patience was rewarded! The smooth creaminess matched with the rich caramel is a match made in heaven. So with the patisserie cream complete I decided to use it in a pear tart. This recipe is super easy and you can use any brand of caramel milk if you can’t get ahold of the Lewis Creamery brand 🙂

Ingredients:  (Makes 4 mini tarts)

For the Double Caramel Patisserie Cream:

  • 300ml Lewis Creamery Double Caramel Milk
  • 60g Egg Yolk (approx 3)
  • 60g Caster Sugar
  • 80g Corn Flour
  • 20g Butter

For the Tart Shell:

  • 170g Flour
  • 80g Caster Sugar
  • 80g Butter
  • 35g Egg (approx 1/2 an egg)

For the Tart:

  • Approx 2 poached pears per tart cut into thin slices 
  • Chopped, roasted hazelnuts (optional)
  • Melted dark chocolate (optional)

How to:

For the tart shell:

  • Rub together the flour, butter and sugar until it resembles a sand-like consistency.
  • Add the egg and mix until it forms a dough (it is important to not over mix this as it will make the dough hard to work with later).
  • Cover dough and let it rest in the fridge for at least 30mins.
  • When it has rested, take the dough out and roll it out to approx 2mm thick and line your greased tart shells (I will write a detailed post on how to make and roll sweet crust pastry in the near future).
  • Blind bake for approx 20mins and egg wash (yay you can use the left over egg from the sweet crust dough! 🙌🏻) for the last 2-5mins of baking.
  • Leave to cool.

For the Double Caramel Patisserie Cream:

  • Measure your milk into a medium sized pot and gently bring to the boil.
  • In a bowl whisk together egg yolks, sugar and cornflour.
  • As soon as your milk has started to boil, pour about 1/3 into the egg mix and combine well.
  • Pour the egg mix back into the pot and whisk over a low heat until it thickens.
  • Continue to whisk over the low heat for approx 2mins to cook out the cornflour (trust me, you do not want to have a yucky cornflour aftertaste ruin your beautiful caramel patisserie cream 😖).
  • Whisk in the butter and pour into a bowl and immediately cover with cling wrap to avoid a skin forming.
  • Leave to cool down in the fridge.

Assembly: (now that you have patiently and agonisingly waited for everthing to cool; you may now put everything to together to create dessert perfection 😋).

  • Fill each tart with your now cooled patisserie cream.
  • Place the pears around the tart so that they slightly overlap and form a flower type shape.
  • Sprinkle some roasted hazelnuts on top and drizzle some melted chocolate in a seemingly effortless but still controlled manor.
  • Serve either on its own, (because after all the patience you’ve used waiting for everything to cool it’s hard to hold off scoffing it down), or with a generous dollop of whipped cream or ice cream.

I hope you enjoy this recipe, and be sure to let me know if you make it 🙂 
See you later,




Chocolate and Raspberry Sponge

Sweet Things


The very first cake we made at Patisserie School was a Genoise Sponge; easy right? Technically yes, but at the beginning of the course we had to mix everything by hand. I’m not ashamed to admit that I just didn’t have the arm strength to whisk the eggs enough, so I was left with a very sad, flat sponge cake. Now, however, I mix my sponge with an electric mixer, and the results are much improved. I use this sponge recipe as a base for a lot of the cakes I make – it is a very versatile cake and I can easily substitute ingredients to create different flavours.

For the chocolate and raspberry sponge I made a plain vanilla sponge and filled it with raspberry jam and a Chocolate Italian Buttercream. For the decoration I made some pink meringues (check out my tutorial for rainbow, glitter meringues and just use pink food colouring =) ) and some white chocolate roses (tutorial coming). You will need a thermometer for the Italian Buttercream, I have a post about sugar thermometers here.

So without further ado, here’s the recipe:


For the Sponge:

220g Eggs (approx 4)

145g Caster Sugar

3 drops Vanilla

145g Sifted, Strong Flour (High Grade)

30g Melted Butter

For the Chocolate Italian Buttercream:

165g Caster Sugar

45ml Water

100g Egg Whites

200g Soft, Unsalted Butter

250g Melted Dark Chocolate


For the Sponge:

  •  Pre-heat your oven to 190 degrees and grease a 20 cm cake tin.
  • Whisk your eggs, vanilla and sugar over a bain marie until they reach approx 45 degrees ( if you don’t have a thermometer; until it feels warm to the touch).
  • Take mix off the heat and mix with an electric mixer for approx 5 mins (until the mix cools down and increases in volume).
  • Alternately fold in flour and melted butter bit by bit.
  • Pour the mix into your cake tin and bake for approx 20 mins (until the sides come away from the tin).
  • Leave to cool.

    For the Italian Buttercream:                                                           

  • Have your egg whites ready in a mixer.
  • Put your sugar and water in a pot on the stove and heat on low.
  • When your sugar syrup reaches 114 degrees, start whisking your egg whites on a high speed- ensuring you don’t over beat them.
  • When your sugar syrup reaches 121 degrees pour it slowly into beating egg whites.
  • Continue beating until mix it cools to room temperature.
  • Gradually add butter, mixing well in between each addition.
  • Once butter is well mixed, gradually pour in melted chocolate and mix well.              


  • Cut the sponge in half.
  • Place icing into piping bag.
  • Spread the first layer with raspberry jam.
  • Pipe rosettes with your icing on top.
  • Place second layer on top ensuring that it’s even.
  • Spread the icing over the top.
  • Pipe rosettes around the cake and a larger one in the middle.
  • Place meringues on top.
  • Place white chocolate roses in the middle.         


I hope you enjoy this recipe. Let me know in the comments what variations you try.

See ya later,

Rebekah =)                                                                                                                                                                                                                                                                                                                                                 

Banana and Almond Loaf

Sweet Things

Guys, I have a confession to make….I buy bananas all the time, forget about them and then have grand notions of baking them into something delicious. Since I’m being honest, I’ll also admit that 90% of the time I continue to forget about the bananas and then they are beyond hope 😩 

So in an attempt to break bad cycles; I made a banana, almond loaf! This is soooooo easy to make and let me tell you, my patience was tested once it was baking! It smells so freakn good!!!!! It took every ounce of self control to not gobble it all up as soon as it came out of the oven! Once I had congratulated my self on my extreme strength and control I figured I deserved a piece. IT. WAS. DELICIOUS!!!! Like, seriously! 

So, I am sharing this recipe so you can scurry along and make it yourself. Everyone must taste the deliciousness that is this loaf!!!  



(And 100g melted butter which I forgot to include in this photo 😒)


  1. Mix the wet ingredients together.
  2. Mix in the dry ingredients and pour into a greased loaf tin.
  3. Bake at 170 degrees for 40-60mins, rotating after 20mins. 
  4. Leave to cool (if you can lol) and serve. I suggest with some butter yum!

See I told you it was easy. I hope you try this recipe and let me know how you go in the comments below ☺️ I’m off to get more bananas, to eat….not to leave….to make more banana loaves……….

See ya later,

Rebekah 😊