#cheesecake tart

[nightmarereverie]

“Miffy cheesecake and Melanie chocolate small-sized tarts” by Flower Miffy ₊˚ෆ

[undertheskyfish]

Hi mimi!

made my first video for my cooking channel would love to hear your opinion on it https://youtu(.)be/sDOHy9Sf08s?si=cPvg5FzzjGppYulx

Aww it felt like baking together on a Sunday! qwq

[fullcravings]

Biscoff Mini Cheesecake Tarts

[sweetoothgirl]

Cranberry Cheesecake Tart with Sugar Cookie Crust

[lustingfood]

Aesthetic Baked Goods (via budinovskaya_ksenia)

[five-star-stay]

Stay's sign: “hannie-yah, if we make eye contact, propose to me”

Han: No, you propose me, hmph! (˶˃⤙˂˶)

The babygirlism is off the charts!

[julieterbang]

satsuki_petitbonheur_

[buffetlicious]

Now that we have tackled the savoury food, let’s proceed to the sweet stuff as I headed over to the Dessert Station which was also next to our table; how convenient. The desserts were placed on marble counter surrounding a centre pillar.

I have not had Basque Burnt Cheesecake before so this is my first time trying. The burnt and caramelized surface hides a creamy interior that was so rich, creamy and velvety. This just begged to be eaten more than once and I did just that.

Beside it was the Pecan Tart topped with plenty of toasted pecan nuts and a cape gooseberry. The brown sugar filling that holds the nuts together was not overly sweet making this a plus point. I did not try the Carrot Cake so I can’t comment on it.

The New York Cheesecake was not as rich and cheesy as the Basque Burnt Cheesecake so if cheese is not your favorite thing, give this a try. Gave this Cream Caramel Custard a miss too as my tummy was almost at full capacity but my “son” took a scoop of it.

[petermorwood]

Steldene Curd Tart

@dduane's "Food and Cooking of the Middle Kingdoms" is a bit light on sweet dishes, so when we encountered a bag of Lithuanian "tvorog" - cheese curds - in the local supermarket, minds turned to a common historical version of cheesecake, and this is the result.

The basic recipe is a Yorkshire curd tart, of which there are plenty. Foods Of England (website parked, check Archive) has just one example, along with numerous other curd-based dishes.

This has the characteristic Steldene tweak of being a bit spicy, hence the crystallised ginger and a touch of ground chilli. In this case it was Habanero powder, added with great caution. A scant half-smidgen was enough for a pleasing tingle; next time (half the bag of curds remains) I'll add a little more to find out what happens.

What is a smidgen? This is... :->

As always, this chilli addition is meant to enhance the taste, not be some daft macho challenge that ends up in the bin, so start small.

Ingredients

225 g ready-made or home-made shortcrust pastry

50 g butter

50 g caster sugar

1 medium egg, beaten

1/2 tsp mixed spice (include a little ground chilli of your preferred hotness, if desired)

grated zest and juice of 1 lemon

225 g curd cheese, or drained full fat cottage cheese

75 g crystallised ginger, chopped

3 Tbsp milk or cream

Method

Preheat oven to 180°C/160°C fan/350°F. Line a 9 inch/18 cm pie dish with baking paper or grease with butter.

Roll out the pastry on a floured board, and then line the prepared pie dish with the pastry.

Beat the butter and sugar together in a large bowl until it is light and fluffy.

Add the beaten egg, mixed spice, and lemon zest and juice, then mix well.

Add the remaining ingredients, and then spoon the filling into the pastry lined pie dish.

Bake in the middle of the preheated oven for 25 to 30 minutes, or until the filling has set and is turning golden brown.

Remove from the oven and allow to cool in the pie dish. Serve cut into slices at room temperature.

Note: even when cool the freshly made pie is crumbly; left overnight it gets firmer but will never be as solid as a cream-cheese cheesecake.

If fresh cheese curds, curd cheese or tvorog (look in shops selling Central European groceries) are hard to find, you can use drained full fat cottage cheese instead.

The original "Yorkshire curd tart" recipe called for standard dried fruit such as sultanas, raisins or currants. Chopped crystallised ginger was our adaptation. You can see the bits here, and the rather crumbly nature of the filling.

Crystallised ginger is more sugary than dried fruit, so watch out during baking: you can see where "just nice" was heading for "too much".

It was, however, still "just nice", and there's a lot less curd tart now than when these photos were taken.

It's very good, quite easy, even easier with store-bought pastry, and we're definitely going to make it again.

[cpahlow]

Source: nourishedendeavors.com

[eat-love-eat]

Cherry Cheesecake Tart

[cat-and-fox-hub]

[Drillet Doods #3] Chubby Bbys

Made by Cat, aka AW/Researcher Serif

If you thought the twins were chubby now, Dole gestures that the twins were pretty chubby back then too. And while normally, one would lose the baby fat as they grew up, they never seemed to lose it due to you hunting and feeding so much (him included). Flustered, you punched him. Can't a guy want someone to eat well?

Someone sent pics of cute sausage kibbies found in her backyard or adjacent so I drew my own versions! Two week old chubby drillets at your service!

They're Dole's pride and joy and the only difference between back then and now is the twins switching who blepped and that they've matured into toddlers. Their shape stays the same lol.

Think i did a bit better with colors, yellow might blend but eh. Good enough! Hope you enjoy!

(Enjoy some bonus Bbys an sum tiny lore!)

"And here's my kids! They were pretty round back then too not gonna lie... Macaroon was a pretty sleepy pup, always napping and Tart was as energetic as ever. Bit of a nipper though. And unfortunately still is... Meringue was even smaller than he was as a lil blob, had to carry him in my sweater majority of the time. Loved kneading my stomach, the goober. Cheesecake was all down fluff and curious chirps. My head was a favored spot and they copied everything─" [The next four hours were spent rambling with many mementos shown.]

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Check out my main blog: @researcher-serif

Here's my NSFW blog if that tickles your fancy: @grandfather-of-sin

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[Read under cut for those that can't see the image text or colored text]

[Drillet Art Description]

If you thought the twins were chubby now, Dole gestures that the twins were pretty chubby back then too. And while normally, one would lose the baby fat as they grew up, they never seemed to lose it due to you hunting and feeding so much (him included). Flustered, you punched him. Can't a guy want someone to eat well?

[Drillet Art]

(Left): Mousse (Right): Créme (Very Top): *A week old

You: "So cute~!"

[Bonus Art]

(Blue Text): Macaroon *A month old Tart

(Violet Text): Meringue

(Violet-Red Text): *3 weeks old

(Red Text): Cheesecake

[heather--moors]

fresh flavors this season.

summer berry tart with lemon mascarpone cream

[fullcravings]

Baked Cheese Tarts チーズタルト

[kawaii-foodie]

atelier.ladouceur

[deva-arts]

Happy Birthday, Vincent! Where did all the years go?

For the first time in my life, I looked at the people surrounding me and felt nothing but mirth. Ease. Restful, ambrosian peace. It's shockingly foreign. Warms the chest. Stings the eyes. I hope this feeling lasts forever. I capture every detail, dissecting each millisecond that passes, sense by sense. The air on my skin, and the scraps of sunlight hitting me. The way the room looks, and the looks in their faces, their eyes. The different laughs and conversations, some even praising me, offering good wishes. The sweetness from foods I never would have received, and the smooth scent of a home. One that's been lived in and cared about. I want to remember it. Engrave it somewhere deep and secret, so I can always return and find the same sights, smells and sounds. If I can't have that, then I hope it lasts a little longer, at least.

+ Close-ups!

Yeah. Just a little longer.