Saturday, 14 July 2018

Recipe Post 2018 N0.20- Coconut and Raspberry Macaroon Tarts

Hola chicos and chicas!

Yet again, I'm back at it with some other delightful, piquant recipe. This week's recipe, as it happens, was inspired by the raspberry macaroon tarts, sold in a pack of 4 at Waitrose, truly. I shared the box with my mum one weekday and they were absolutely divine and left my mum and I wishing for more. In the light of this story, I bring you my take on macaroon tarts!

To prepare for baking, you'll need:

For the pastry:

150g of plain flour

75g of block margarine

cold water

For the filling:

1 egg

50g of caster sugar

1 tsp of vanilla extract

25g of plain flour

75g of desiccated coconut

16 raspberries

4tbsp of raspberry jam

In attribution to decorating:


A quarter of fresh coconut 

Icing sugar


Firstly, sieve the flour into a bowl and rub the margarine into the flour until the mixture clumps and the margarine is no longer visible.

Add in the cold water, gradually, mixing until the mixture can be bunched into a big ball.

Roll the pastry out on a lightly-floured work surface and cut out 12 mini tartlets. Prick the bases and allow to chill for 20 minutes in the fridge.

In the meantime, heat the oven to 180℃/ 160℃ fan/ Gas Mark 4. Line each tin with a small square of foil, filling it with baked beans. Blind bake this for 10 minutes until pale golden. Remove the foil and baking beans and cook for 3 minutes.

To concot the delectable filling, whisk the egg yolk, caster sugar and vanilla extract. Mix this into the flour and desiccated coconut. Whisk the egg white to firm peaks and stir into the mix.

Spread ½ tsp of raspberry jam into each tart shell, adding 2 raspberries and dividing the coconut filling between the tins. Bake this for 15 minutes until golden.

Next, optional, but to make toasted coconut shavings, shave off thin strips using a vegetable peeler. Place the coconut shavings onto a parchment-lined baking sheet and toast in the oven for around 5 minutes.

Lastly, to top off the tarts, you can decorate it as desired, how this particular recipe suggested garnishing with fresh raspberries, toasted coconut shaving and a dusting of icing sugar.

And listo! 


Before you go...

We're so proud of you, ENGLANDD!!

Well done to Serena Williams in her Wimbledon tournament!

YouTuber of the month(I literally started watching him yesterday and I couldn't stop laughing at his skitsπŸ˜‚πŸ˜‚

Johnny Carey

Quote of the month:

Good lesson learntπŸ‘

Don't forget to follow me on Snapchat:

Username: Bakingboutique

Once more, thanks for reading, comment down below on what you'd like to see and I'll keep you posted!πŸ˜πŸ˜€πŸ˜˜πŸ˜œ


#sweetreats xx

Saturday, 30 June 2018

Baking Post N0.19- Photos of easy almond cake

Bonjour Γ  tous!

Prior to the release of today's post, I was contemplating on whether to produce a separate post for the delayed cake photos or to simply upload them to the original recipe post. 
Nevertheless, I opted to making another post as a result of  being my last post in June 2018. Besides, I feel like jumping on here and conversing a little introduction.😊

Firstly, I'm very much aware on my inconsistency over this platforms over the past 2 or so months and I would like to take the opportunity to SINCERELY apologize for the jolts and crashes of inconsistency.

Over the past 2 months, I have been strenuously revising for critical, upcoming exams on top of outer-school activities aside from BakingBoutique. Although I tried my best to manage and
generally make the best of both worlds, it simply wasn't possible and unfortunately this blog received the worst end of it. Therefore, I'm awfully sorry. 

One of the reasons why I chose to produce a new post altogether was to fabricate somewhat of a"fresh chapter". I got off to a good start and yes I faded slightly but as a new month arises, I have an opportunity to change that. SO without further ado, here are the photos of my easy almond cake which tasted deliciously almond-y!



And volia!

Prior to the end of the post:

Song of the month: Kojo Funds - Check with Raye

Quote of the month:

I need to learn this!!

Check out the recipe to this cake here↓↓

Recipe Post N0.18- Easy Almond Cake(disclaimer to those with nut allergy)

Let me know in the comments below waht you'd like to see me do next↓↓

I'm going to cut this post short but I look forward to reading your responses and have a lovely week!πŸ˜˜πŸ’—πŸ’—❤

#sweetreats xxx

Saturday, 23 June 2018

Recipe Post N0.18- Easy Almond Cake(disclaimer to those with nut allergy)

What's up compaΓ±eros amigos!!!

First and foremost, welcome to yet another healthy bake and thanks for visiting!!

I'm glad to be back with a flavorsome, very palatable sponge cake, with a rich, unique yet delicately decadent flavour.  This recipe initially was sourced from one of Mary Berry's recipes however this recipe was further adapted by The Ordinary Cook. Moreover, I hope you enjoy my attempt on this particular cake and hopefully motivate you to have a good yourself!

You'll need:

175g of softened butter

175g of caster sugar

3 eggs

150ml natural yogurt

1 tsp almond extract

200g of ground almonds

100g of plain flour

1 tsp baking powder

25g of flaked almonds, for decoration.


Beat the butter and the sugar together until light and fluffy. Add one egg at a time, whisking well between each addition. Add yogurt and the almond extract and beat well.

Add the ground almonds , flour and baking powder and fold in carefully.

Pour into a greased and lined 20cm cake tin and sprinkle with the flaked almonds.

BAKE in a preheated oven at 160℃/140℃ fan/ Gas Mark 3 for approximately an hour until golden brown and a skewer comes out clean.



Before you go:

One of the reasons why I've been particularly inactive on this blog is due to my expedition in DOE:


Song of the month:

XXXtentacion-Look at me

YouTuber of the month:


10 things anyone who loves Tom Holland needs to see: 10x Tom was completely adorable

Dynasty Season 1 Episode 16 was TOO muchhhh!!!


That's all from me! I expect to see you sometime soon.😊

#sweetreats xx

Saturday, 2 June 2018

Baking Post N0.17- Recipe Compilation post PT.2

Hola a todas!!

Happy Half Term holiday! I hope you are happy and well and making the most of the....reasonable weather over the holiday! I'm back with good news... after weeks of waiting, I finally have those photos of the Carrot Cake Cookies which I'm taking the opportunity to share with you on a fresh page and new intentions. As you all know, this is the start of a new month and for me that means another chance at starting my life on WHOLE new level(well that's what I've been telling myself at the start of every month for 6 months). Likewise, there are ADJUSTMENTS I'll like to make to my blog layout, and to my scheduling and selection of recipe posts. However, I'll take the opportunity to go more in depth into this in a later blog post. Without further ado, here are the snapshots of those delicious carrot cake cookies!




Before you go,

Now isn't THIS COOL?!↓↓

Song of the month:


Now THIS is the part where I insert randomly aesthetic pictures of beautifulness:


Hopefully I'll see you in the next one!

Au revoir!

#sweetreats xx