Coconut, chocolate and condensed milk combined together to make this decadent, delicious and elegant no-bake tart – a sure way to grab attention and wow your guests for any occasion.

total time: 10 mins & 8 hours, serves : 1 large tart, author : gloria


200 gms digestive biscuits

150 gms fine desiccated coconut powder

1 tbsp cocoa powder

¼-1/2 tsp lemon zest or rind

¼ cup melted butter

1 can sweetened condensed milk

200 gms dark chocolate (70%) – finely chopped

¼ cup vegetable shortening or margarine


Crush digestive biscuits in a food processor until coarse crumbs. Into this, add fine desiccated coconut powder, lemon zest or rind and cocoa powder. Blend everything together.

Tip it in a large mixing bowl and add the melted butter and sweetened condensed milk. Using a wooden spoon, mix to combine to incorporate nicely. Press this mixture into the base of the pan and around the edges; level it smoothly. Refrigerate for 30 minutes.

Melt the chocolate and margarine or vegetable shortening in a medium clean dry heat-proof bowl over a saucepan of simmering water (remember, the base of the bowl should not touch water). Stir for few minutes till the chocolate is completely melted and smooth.

Pour warm chocolate over the tart base and smooth the surface. Chill for at least 1 hour or until set preferably, overnight.

Before serving, bring it in room temperature; the left-overs can be stored in an air-tight boxes in the refrigerator or freezer.

Slice and enjoy!!!

my observations/notes :

– can use milk or white chocolate instead of dark.

  • can use orange zest or peel instead of lemon


Tiramisu is a classic Italian pudding like dessert which means ‘lift me up’. Traditionally, it is made with raw eggs layered with ladyfingers which are light and sweet sponge cake biscuits. It is considered semifreddo, a dessert served cold but not frozen. A decadent dessert enjoyed in any occasion.

There are many versions of tiramisu around the world. This recipe, is the easiest one I have come across. Adapted verbatim from laura in the kitchen; a quick-fix one; simple, deliciously light and is a crowd-pleaser. It has thick mascarpone filling, layered with ladyfinger biscuits, with the addition of rum, and dusted with cocoa powder.

The key areas to look out is use good quality mascarpone cheese and strong coffee. Choose Italian ladyfingers or savoiardi which are hard, crisp and have sugary top. Dip ladyfingers one at a time into the coffee mixture lightly and quickly otherwise it becomes soft, mushy and easily falls apart. It is very important to chill the dessert so that all the flavours develop in harmony.

I simply loved this recipe and it had that wowed effect on the table. The only addition I did was added a tablespoon of sugar into the coffee mixture. If rum is not your thing, it can be replaced with orange juice. Garnish with some chocolate and berries and serve cold.

Ladyfingers soaked in coffee, layered with delicious mascarpone cheese filling, sprinkled with cocoa powder – a delicious dessert for any celebration.

total time : 15 mins & 8 hours, serves : 10, cuisine : italian, author : gloria


30 Ladyfingers (preferably savoiardi, not sponge cake ladyfingers)
1 lb of Mascarpone Cheese, softened
1 tsp of Vanilla
1/3 cup of Granulated Sugar
1-½ cup of Heavy Cream
2 ½ cups of Really Strong Coffee or Espresso, cooled
2 tbsp of Dark Rum
2 tbsp of Unsweetened Cocoa Powder


1) In a large bowl, whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .

2) In a large bowl, cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.

3) To assemble : in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 by 9 square baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.

4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.

5) Cover and refrigerate for 6 hours or overnight before serving.

6) Garnish with some berries and chocolates. Enjoy!!


Flaugnarde is a simple, easy dessert made with fruits, similar to clafouti where traditionally un-pitted cherries are used. A clafouti is a french dessert from the Limousin region in Central France; when made with other fruits instead of cherries, the dish is called as Flaugnarde. It is somewhere between a flavourful custard and baked pancake dusted with powdered sugar or icing sugar makes a wonderful dessert and also a tasty break-fast too. You can have it plain or top it with whipped cream, ice-cream, maple syrup or greek yogurt.

For preparing flaugnarde, choose fresh fruits that are firm to touch without any blemishes. It is a rustic dessert, you can use pears, apples, mangoes, blueberry, raspberry, strawberries, apricots, cranberries or combination of fruits and even canned fruits too. If using canned fruits, ensure the liquid is completely drained before using it.

I had some extra blueberries at hand; have used it to prepare the dish and adjusted sugar according to the sweetness of the fruit. The batter is based on the crepe batter and contains some flour unlike traditional custard and have a dense texture. It will wiggle a bit once pulled out from the oven which is okay. Allow it to cool completely; it deflates once cooled. Serve warm or cold, sprinkled with icing sugar or any favourite topping of your choice.

recipe adapted from David Lebovitz

prep time : 15 mins, cooking time : 45 mins, yields : 8, cuisine : french, author : gloria


500 gms blueberries

3 large eggs, at room temperature

70 gms all-purpose flour

a pinch of salt

1 teaspoon vanilla extract

1/8 teaspoon almond extract

100 gms + extra 3 tablespoons (45g) sugar

300 ml whole or low-fat milk

Unsalted softened butter, for preparing the baking dish


1. Preheat oven to 190ºC/375ºF. Grease the baking dish with softened butter; dust with sugar and keep aside.

2. Wash and drain blueberries; pat dry. Lay them in a single layer in the baking dish.

3. In a standard blender, mix the eggs, sugar, flour, salt, milk, vanilla and almond extracts together until smooth.

4. Pour batter over the blueberries and sprinkle the fruit and batter with the extra 3 tablespoons of sugar.

5. Bake in a pre-heated oven for 45 minutes or until the custard is just set; a knife poked in the centre should emerge relatively clean.

6. Serve plain warm or cold or topped with icing sugar or any topping of your choice.

Bon appétit!!


Serradura is a popular Portuguese dessert which means ‘sawdust’ – because the finely powdered marie biscuit resembles sawdust. It is a simple delicious dessert which can be done in a jiffy. It has mainly 4 main ingredients – marie biscuits, cream, condensed milk and vanilla; layered alternatively till it is set.

Here in this recipe, the biscuits are grinded into fine powder with a teaspoon of sugar. The cream is whipped to stiff peaks; then the sweetened condensed milk and vanilla are added to give sweetness to this wonderful biscuit pudding which is garnished with chocolate shavings. You can use fresh fruits or even glaze as garnish. The sweetness of this dessert can be increased as per personal preference.

Quick, simple and delicious pudding made with finely powdered marie biscuits with the sweetness of condensed milk, vanilla and enriched with heavy cream to satisfy sweet cravings anytime.

prep time : 10 mins + 4-5 hours to set, serves : 3-4, cuisine : portugal, author : gloria


16 marie biscuits

1 tsp sugar

200 ml heavy cream/whipping cream

pinch of salt

6-7 tbsp sweetened condensed milk (as per preference)

1 tsp vanilla extract

garnish of your choice – fruits, chocolate shavings, glaze etc..


Break the marie biscuits and place them in a food processor or mixie grinder and grind it along with sugar to a fine powder. Reserve.*

Put cream in a bowl. Add pinch of salt. Using a large whisk or an electric blender, start whipping/beating till soft peaks are obtained. Now, add condensed milk, vanilla extract and continue to whisk/beat till you get stiff peaks. Keep aside and start assembling the layers.**

To assemble :

Take a glass of your choice, arrange the biscuit layer evenly.*

Using a spoon, neatly put a uniform layer of cream mixture.**

Repeat process till the entire glass is filled and finish it with the biscuit layer on top.

Garnish it with chocolate shavings and refrigerate for 4-5 hours to set or ready to be served.

My observations/notes :

– can add more condensed milk as per level of sweetness

– can use zip-lock back and a rolling pin to crush the biscuits

– can also use fruits or glaze instead of chocolate shavings

– whip cream immediately after taking out from the fridge and do not over-whip


On this Valentine’s day, make your sweetheart or kids feel special by creating this decadent, tempting, scrumptious No bake Oreo Chocolate Strawberry Tart. It is an easy peasy quick dessert which can be done not only on valentine’s day but for any special occasion.

I came across a good recipe here and thought to give it a try. I loved the idea of strawberry and chocolate combined – it’s finger-licking mouthwatering glory.

The base of the tart is whole oreos crushed, topped with chocolate ganache, decorated with fresh strawberries; takes few minutes to put everything together. Lo and behold! you have an amazing dessert to impress upon.

The key here is to use bittersweet chocolate so that the chocolate tart sets properly.

This is how I made; I crushed around 30 oreos in a ziplock bag with the rolling pin; used 70% Lindt brand bittersweet chocolate and ‘Milka’ brand milk chocolate. Used a springform pan for easy removal. Just before serving, garnished with chopped pistachios, almond flakes, little silver balls and made white chocolate hearts by melting chocolate and shaping it. My tart was delicious, had amazing balance of sweetness and was set right.

Quick and easy No bake tart with the crunchiness of oreo, soft and smoothness of the chocolate with fresh strawberries and pistachios makes it a finger-licking mouthwatering dessert.


330 gms Oreo cookies
110 gms melted butter

200 gms milk chocolate
100 gms bittersweet chocolate
200 ml heavy cream

fresh strawberries and nuts to garnish


Chop the chocolates and keep it in a bowl. Reserve.

Crush the whole oreo cookies in a food processor or ziplock bag with a rolling pin. Mix it with melted butter. Transfer it to a greased 8” inch cake tin/tart tin or springform pan. Press this mixture into the base of the pan and level it smoothly. Refrigerate for 30 minutes.

Place cream in a sauce-pan on low to medium heat for few minutes only to get it hot; do not allow it to boil. Pour over the chopped chocolates and allow it to dissolve for 2 minutes. Stir gently.

Now, pour the chocolate filling to the oreo base and freeze overnight.

Just before serving, garnish the tart with fresh strawberries and nuts.  Refrigerate for 10 minutes more. The tart tastes best at room temperature.

My observation/notes:

– Can use any fruits of your choice.
– It is important to use bittersweet chocolate for the tart to set.
– If using a cake tin, line it with cling film wrap leaving extra edges on the side to get a grip while transferring.