Bourdaloue-inspired tart with cherries and blackcurrants


I love tarte bourdaloue in its traditional form with pears, but I also love it with apricots or peaches. There was a time when I had an overdose of apricot-bourdaloue when I was working in Morocco. It was a sweet overdose.

I have previously posted a similar recipe in French where the star of the show was the peach. So you get the picture, you can use many fruits: pear, apple, apricot, cherry, berries…
There is something about these tarts, you get different textures in one bite: from crunchy to moist to soft and melting in your mouth. The fruits bring a balanced sweetness and acidity beside their fruity flavour.


Makes about 20 cm tart
Prep: 15 min – baking: 25 min approx

Shortcrust or pastry dough

  • 250g of flour
  • 125g of butter in cubes, slightly cold
  • ½ tsp of salt
  • 1 tbsp of sugar
  • 1 egg yolk, beaten with
  • 3 tbsp of cold milk, approx
  • 1 tbsp of almond powder (if used, reduce it from the flour weight)

Almond cream

  • 100 g of almond meal, preferably toasted for 5 to 10 min until it releases its smell
  • 2 eggs at room temperature
  • 100 g caster sugar
  • 100 g of butter, soft at room temperature
  • A pinch of salt
  • 1/2 tsp of vanilla beans or a few drops of vanilla extract 


  • 400 g of fresh cherries (pitted) and blackberries or any fresh seasonal fruit

Glazing (warm and sift)

  • 2-3 tbsp of apricot jam
  • 1 tbsp of water



Tart shell

Mix the flour with sugar and salt. Rub with cold butter until you reach a crumbly consistency. Bring the dough together by adding the egg yolk liquefied with milk. DO NOT OVERWORK the dough so it does not become elastic. Flatten it to an “abaisse”  in a cling film. Cover and place it in the fridge for 2 hours or in the freezer for 10 min.


 Almond cream

  • Preheat the oven at 180 C.
  • In the meantime, make the almond cream, whisk sugar, salt and soft butter until creamy, add the eggs and flavourings and whisk again. Fold in the almond meal. Mix to combine and set aside.

Assembly and baking


  • Preheat the oven at 170 degrees C (for small ovens) or 180 degrees C (standard ovens).
  • In a lightly floured parchment paper, roll the shortcrust dough to 2-3 mm thickness. Transfer to tart pan and use your fingers delicately to press the dough to the corners. Leave 2-3 mm of extra dough exceeding the edges and cut neatly. Slightly prick the bottom.
  • Place the berries all around and then top them with almond cream. Should you wish to make a real bourdaloue, place quarters of poached pears or peaches or apricot on top of the almond cream.
  • Bake for about 35 -40 min or until the edges and the top take a nice golden colour.
  • Once the tart is out of the oven, place the pan on a grill and brush it with a warm apricot glaze to give a shine but also to protect the fruits from the air. Leave the tart to cool.
  • Do not move it from its pan until it has cooled.
  • Serve the cherries-bourdaloue tart at room temperature.


My favourite sablés biscuits: 1 dough, many designs

I have this thing for sablés and I’m not the only Moroccan who does. In fact, I’ve been in contact with many people for all corners of the globe and everyone loves them.

Sablés are buttery biscuits (or cookies for some) which could be flavoured, enriched and finished in endless ways.
Apart from the round-whirl biscuits with cherry, all these sablés
were made using the same dough
Like many countries, sablés à la confiture (jam biscuits) are a nation’s favourite (especially children). In Morocco, the standard jam used to fill these biscuits are apricot or strawberry jam due to the abundance of these two fruits in Morocco (in their season).
Thin sandwiched sables with dulche de leche inside. Smear the edges with the
same filling and roll them into the little candy balls
In the last 25 years, we started using confiture de lait (literally milk jam) which you may know as dulche de leche. The shortcut to this caramelised spread is to buy a sweetened condensed milk can and cook it (unopened) for a couple of hours in a hot water. The result is so yummy!
Fill a pot with water to cover the can of sweet condensed milk, cover the pot and
let simmer for a couple of hours. Open it once cool and save it for months
Moroccan women and Moroccan bakeries are very creative when it comes to making sablés especially with the finishing touches.

Different finishing touches 
Have fun with your cookie-cutters but make sure you try my trusted sablés’ recipe. I’m posting it because wherever I lived and offered them, I was asked to share the recipe, especially when I use lime zest in the dough and sandwich the biscuits with a red berry jam (raspberry, strawberry).
If you ask me, the sablé’s biscuit dough is easy but tricky at the same time. It’s a delicate bake that needs attention and love (the hidden ingredients). You just need to learn a few tricks to get it always right.  
Make sure you dust the upper biscuit first with icing sugar before
sandwiching it with the bottom part
Makes 40 + (depending on the cutters used) 
Prep: 15 min- Resting time: 10 min to 1 hour – Baking: 10-12 min
The biscuit dough
  • 400g of flour
  • 250g of soft butter, at room temperature 
  • 250g of powdered sugar
  • 100g of corn starch 
  • 7 g of baking powder
  • 1 egg + 1 egg yolk 
  • 1 tsp of vanilla extract or vanilla beans from 1 pod (if the filling will be dulche de leche)
  • Zest of 2 limes and/or 2 lemons (if the filling will be jam)
  • 1/2 tsp of salt

Filling (choose your options)

  • 100 g of dulche de leche
  • 100 g of good jam
  • 80 g of gianduja spread

Finishing (choose your options)

  • 1 egg yolk (for a finishing like the small Christmas trees)
  • 100g of blanched, fried or baked almond, coarsly crushed
  • 100 g of dark or milk chocolate (if making the hearts with half-dipped side)
  • 100g of lemon royal icing (1 tbsp of lemon juice mixed with 200 -250g of icing sugar) and small candy balls
  • 40g of icing sugar
To stick crushed blanched and fried almond, you just need to brush the surface with honey
or apricot marmalade that’s been warmed and sifted

This sablés’ recipe uses the creaming method rather than the crumbling one.
Using an egg beater or a food processor fitted with a paddle, beat the butter with sugar, salt vanilla or zests for a few minutes to reach a creamy texture. Add the eggs and beat to combine.

Fold in the other dry ingredients. Form a ball and place it in a big cut of cling film. Flatten it 1cm thick to form an “abaisse”.Cover with a the cling film and transfer to the freezer for 15 min or in the fridge for 1-2 hours.

Preheat the oven at 170 C and line up the baking sheets with baking paper.

Roll the cold dough between 2 sheets of baking paper. You may use a tablespoon of flour to dust the work surface. Roll the dough as thin as 2 mm bearing in mind the dough has baking powder so it will rise slightly.
Cut shapes, lift them with an offset spatula (or a knife) onto the baking sheet as you go. It is important that the dough remains cold and that you lift the biscuits delicately so you do not damage their shape. If the biscuit cuts warm up, place the whole baking sheet in the freezer for 5 minutes (hopefully you have space). 
Make sure you count the biscuits in pairs as you will be sandwiching them later.
You could use some cookie-prints (many options available in Morocco)
It is also advisable that you make some extra units from each shape as some might break or burn.
For the top biscuits with a hole in the middle, If you are not so sure about how steady your hands might be, cut the hole and pinch the excess dough once the biscuit cut is already in the baking sheet.

Bake for 10-12 minutes or until slightly golden from the edges.
The biscuits should NOT be fiddled with in the first couple of minutes as they tend to break, so be patient and then gently transfer them onto a grill to cool.
Assembling and decorating the biscuits

Use a knife or a spatula to smear your preferred filling. Follow these instructions to finish the sablés:
  • For biscuits with icing sugar on top, dust the top part before sandwiching it with the bottom part which you would have already smeared with the cold filling.
  • For biscuits with almond bits on top: warm a 3 tablespoons of apricot jam with 1 tablespoon of water and sift. Brush the side where you want to stick the nuts powder then roll it side in the it. Warm clear honey will also do.
  • For biscuits with half-almond powder and half-chocolate: start first with the almond side, clean the edges with your fingers to have a neat finish. Dip the other side into melted chocolate, get rid of any excess and then place each sablé on a baking paper. Let the chocolate set before moving them.

The sablés keep well for a week if you put them in an airtight container. I tend to fill them with jam in the day I want to serve them so they don’t get soaked and last longer. 

I also keep any excess dough in the freezer which I use for biscuits but also for tarts.


German cream cake with rhubarb and strawberries

I definitely miss my days in Germany! my daily routine, meeting my friends for kaffee und kuchen (coffee and cake) breaks with my husband after his work, the beautiful landscape, the juicy fruits, the language..everything.

When it comes to baking, Germans have a large repertoire of breads, cakes and biscuits. Nested between great baking nations (France, Netherlands, Austria….), they also share many common recipes with them.

So today, I’ll be sharing with you a German treat. If you follow the logic of how this cake is made, you can virtually replace the rhubarb with any juicy fruit you have.

It’s not complicated at all, you need a homemade shortcrust dough with the particularity of having baking powder in it, a fruit filling and a custard topping which will be mixed with a whipped cream and gelatin. Then you need time, yes, you need to wait for it to cool and ideally let the natural juice coming from the fruit moisten the base..Give it 12 hours and see how amazing this cake will turn out.

And if you like cheesecakes, although technically this isn’t one, I feel you’ll adopt it just like we did.

If you compare with the original recipe posted in German, you will notice that I have added lemon (juice and zest) and vanilla seeds in the dough as well as the custard. The cake turned out much better that way.

Make 26 diameter cake (12 slices)
Prep: 20 min-  cooling time: 1/2 h + 4 hrs – baking: 45-55 min
Recipe adapted from

The dough

  • 250g flour (I mixed 200 g flour + 30 g ground almond + 15 g corn starch)
  • 125g butter, cold but malleable
  • A good pinch of salt
  • 1/2 tsp of baking powder
  • 100 g of sugar (I added 80g)
  • 1/2 vanilla pod, use the seeds only (optional)
  • Zest of one lemon or orange (optional)
  • 1 egg (I prefer 2 egg yolks and 1 tbps of cold milk)

The fruits

  • 750g of rhubarb stalks, you will be left with almost 600 g net to use.
  • Or: 500g rhubarb (net) and 200 g of fresh strawberries.
  • 100 – 150 g of caster sugar (adjust to your liking)
  • The zest and juice of 1/2 lemon (optional)

Instand custard (or replace with a homemade crème pâtissière but omit the butter)

  • 1 packet of Dr. Oetker vanilla pudding powder (equivalent to 37 g of custard powder)
  • 1/2 l of cold milk
  • 40-50g of sugar

Final custard

  • Instant custard mix (see above)
  • 4 small leaves of gelatin leaves (about 8 gr of gelatin)
  • 150 ml of whipping cream (original recipe calls for 250 ml)
  • 30 g of icing/fine sugar (original recipe calls for 50 g)
  • 1 tsp of lemon juice (optiona)
  • 1/2 tsp of vanilla paste or seeds (optional)

2 tbsp of hazelnut, torrefied and crushed (I used pecans)



Make the custard (can also be done when the cake is baking)

Place the gelatine leaves in a bowl of cold water. Set aside.

Make the instand custard by mixing the custard powder with sugar, whisk. Add 5 to 6 tablespoons of milk and mix.

Add the rest of the milk and transfer to a pan. Whisk this mix over medium heat until the custard thickens.

Squeeze the gelatin leaves with your hand and fold them into the hot custard, whisk, making sure all the gelatin has melted. Pass through a sieve to make sure the custard will have a silky texture.

Cover with a cling film in contact with the surface and set aside to cool.

Make the whipped cream (can be done later as well)

Beat all the ingredients together until the cream is stiff. Cover and place in the fridge. You may as well use it without this waiting time if you are making it just before assembling the cake.

Make the dough

Just like any shortcrust dough, work the butter with the dry ingredients with your fingers to get a sandy crumbly texture. Add the egg (or egg yolk and milk) and work the dough using the fraisage technique and making sure you do not overwork the dough.

Form an “abaisse” by rolling the dough into a ball then flattening it about 1 cm thick. Cover with a cling film and transfer to a fridge for 1 hour or to the freezer for 20 min.

Fruit filling

Cut the fruits into roughly 1 cm cubes and mix with the sugar and lemon juice. Set aside


Preheat the oven at 200 degrees C (180 fan-assisted). Cover the bottom of a 26 cm diameter springform.

1st baking time:  Roll 2/3 of the dough to cover the bottom and use the rest to make the borders. The original recipe asks for at least 4 cm hight.

Prick the dough with a fork several times and bake blind for about 18 min.

2nd baking time: Spread the fruits (without their juice which you will find in the bowl) and put the cake back in the oven for a further 30 min baking.

Set aside to cool.

Assembling the cake

Spread the custard evenly over the cooled baked cake. Sprinkle the crushed nuts (you may do that just before serving).

Cover and place in the fridge for at least 4 hours.

Serve cold with nice fresh strawberries, a fruit coulis but the cake is just as nice on its own.



  • I did like the cake the next day, I think the textures and flavours are improved with time..
  • The cake was still holding the 3rd day but I think that’s the maximum to enjoy it at its best.

Butterless and flourless chocolate fondant.

I loved everything about this cake: it’s rich without butter in it. It tastes chocolate so it’s a good fix for chocoholics.  It’s easy to make. It’s freezable. You could substitute sugar with a healthier option and make it even lighter.

I was thinking maybe this cake shouldn’t be called fondant since it seems like a cross between a crustless cheesecake and a hard mousse: There is some indulging creaminess to it, especially if it’s served 20 min after getting it out of the fridge. Then I reconsidered it: since it melts in your mouth, then it is a fondant.

Served on a bed of a good vanilla crème anglaise, It’s just the perfect dessert.

All credit for this recipe goes to Garence from Talon haut & cacao. The blog is amazing and thismy 3rd recipe from the same source. It’s in French.

For 8/9 ” square tin (ideally)/Serves 6 to 8 people
Prep: 20 min – baking : 25 min


  • 250g ricotta, at room temperature
  • 4 eggs at room temperature
  • 80g sugar
  • 25g cornflour
  • 10 g of good cocoa powder (100%)
  • 80 g of applesauce with no sugar added (I used St Dalfour orange and ginger marmalade)
  • 180 g dark chocolate (60%), melted
  • 40 ml of oil (eg grapeseed)
  • 1 pinch of sea salt


Preheat oven to 180 ° c. Cover the tin with baking paper or butter it.

Whisk the eggs with the sugar to combine. Add the applesauce/marmalade and ricotta, whisk again until the mixture is smooth.

Stir in the cornstarch, cocoa and salt. Then fold in the melted chocolate (warm is ok) followed by oil.

Pour into the tin. tap it twice against the work surface to get rid of air bubbles and bake for 20 -25 minutes. Knock off the oven while the foudant is still inside. Leave it for 10 minutes.

How do you know wether this fondant has been baked or not: Once the top is not glossy anymore and look rather “compact”, then it’s ready.

Transfer the fondant to a work surface. Unmold once completely cool. Leave it in the fridge for at least 6 hours. I used an small entremet-circle to cut individual servings..

Serve at room temperature over a bed of vanilla crème anglaise, with a dollup of whipped cream.

Like Garence mentioned, I also found that this dessert is best served the next day…

Version française de la recette

Je vous prie de vous rendre a la page de Garence, Talent haut & cacao pour la recette en Français…