We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.
Author: Gourmet Test Kitchen
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Author: Alexander Smalls
This deliciously wobbly, very special pudding isn't thickened with cornstarch or gelatin. Instead, it's made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the...
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
Setting the whipped cream with dissolved gelatin means it won't deflate or weep when chilled.
Author: Chris Morocco
Recipes for this childhood favorite typically call for purchased cookies, boxed pudding, and imitation whipped cream; in this updated version, everything is made from scratch. (Well-not the gummy worms....
Author: Sam Worley
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
Author: Claire Saffitz
Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.
Author: Chris Morocco
A perfect marriage of two of the very things that represent my love of food and culture: espresso and flan. It doesn't get much better than this. The toasty almonds add great texture and the espresso will...
Author: Bren Herrera
The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.
Author: Ignacio Mattos
Elderflower liqueur, such as St. Germain, has a delicate, floral flavor that works really well in this simple lemon tart.
Author: Martha Collison
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.
Author: Tailor, Nashville, TN
This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that "if it can be infused, it should be infused with Earl Grey." I took that to heart to create this caramel-spiked pie, infusing...
Author: Erin Jeanne McDowell
This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.
Author: Mandy Lee