lime (or lemon) tart (recipe of Jacques Genin)
Infinitely coffee tart of Pierre Hermé
caramel salty butter religious
Others:
baba au rhum
milk pudding of Stéphane Jégo, recipe here
There are many more. You can be spoiled living in Paris.
I also have a soft spot for egg tarts, Pasteis de Nata or Chinese egg tarts or any custard tarts.
I’ve tried making coffee desserts, but they are not so easy. When strong expresso is integrated into the dessert and stored in the cold, the flavours turned mild even when during the making, the taste was right. Pierre Hermé uses Brazil Red Iapar coffee grains.
You can see my pastries review here.
