Pies and Tarts

By Carmela Villegas of Casa San Luis


Desserts are the true temptresses of meals. Presentation is the first hoorah into seduction: It’s key to have something eye catching that we just can’t wait to devour. Secondly, it’s all in the first bite. This tells the eater if it’s worth continuing the journey or not. The flavors encountered and the different textures in a dessert are all crucial.

Rain or shine pies and tarts do not disappoint. These desserts can be eaten during a cold rainy evening or a blistering summer day. There’s just something about a slice of warm pie/tart fresh out of the oven topped with vanilla ice cream that makes my insides go mush.

(Note from The Fat Kid Inside: Add rum to that please!!!)

In just one bite, there is a combination of different textures and flavors in your mouth. Think the combination of the sweetness of the ice cream and the tartness of the fruits.

The pie is composed of: crust+filling+topping. The crust can be made from scratch or by using cookies such as chocolate wafers or graham cookies. The filling can honestly be anything you want from fruits to chocolates, to nuts to cream cheese. Your topping can be a crumble or a second crust.

Tarts on the other hand have no cover. That’s how you distinguish the two.

Another thing about pies is that you can’t go wrong with the presentation. I for one think the messier it looks, the better it is. And if you mess it up, just call it a “rustic” pie. Works every time!

A tip. Try different recipes for pie crusts and once you have one that you like stick with it. The filling changes but the base will always be the same.

In countries where there are 4 seasons, pies are staple desserts in your family growing up; usually made out of fruits from your own backyard.


Pecan pie: this simple pie with roasted pecan nuts and bourbon flavored filling makes me so happy.


Lemon tart: the French version of this dessert is my favorite because it doesn’t mask the tartness of the lemons.

Apple pie: need I say more?

apple pie-004

Strawberry tart: This dessert is something I look forward to when I go back to France. This is made with a sweet crust filled with vanilla flavored custard and topped with fresh strawberries.

Chocolate pies: Any variation of this ingredient is my favorite!

Here is a simple recipe of a warm chocolate mousse tart:


Crust: You can find pre-made crusts in the grocery if  make your favorite one.


120 g – Dark Chocolate

150 ml – Milk

150 ml – Cream

40 g – Coco Natura

2 – Egg yolks



Pre-cook your crust before-hand in a 9 inch pie mold.

In a sauce pan on medium heat, mix the chocolate, sugar, milk and cream.

Once the chocolate has melted place take it of the stove.

Cool your mixture for 2 minutes and beat in the egg yolks.

Place in the refrigerator for 2 hours.

Place the filling onto the crust and bake for 10-15 mins at 350F degrees.

Serve with Vanilla Ice Cream or Crème Anglaise.


    1. Anne September 8, 2013 at 12:25 am

      Mm, sounds good! Been wanting to make a chocolate tart – thinking of adding a raspberry layer to it.

      But one question! For the recipe, the directions say “In a saucepan, melt the chocolate, sugar, milk and cream.” But the ingredients list doesn’t include sugar? So do we use sugar or cocoa natura?

      1. Erwan September 8, 2013 at 3:23 am

        Natura is sugar :)

    1. pao September 10, 2013 at 12:07 pm

      Hello Erwan,

      My question is not about this recipe, I hope that’s fine. I’m just wondering if its okay to Boil the Pork Rib before marinating, would it still absorb the flavor? I can’t do experiments because I can’t afford to waste money. I hope Ill get some suggestion from you because this will be part of my Menu. I’m trying to copy the Classic Pork Rib at Rack’s if you’re familiar with that restaurant. Thank you in advance.

    1. jcm September 10, 2013 at 12:15 pm

      where can you find pre made crust?

  1. Pingback: Previous Posts on The Fat Kid Inside | carmela's journal




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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