There is something special about hosting -- a subtle hospitality that leaves you feeling pampered, buzzed and well fed. For Rody&Taty, it is ingrained in our lifestyle and culture.

Summer Berries

Summer Berries

When asked what he wanted for his birthday, Charles wanted a small gathering with friends and some homemade goodies from from Rody&Taty. Charles is not a big chocolate cake lover.  I think we should have reconsidered our friendship right then, but it’s Charles so he gets a pass. For those of you who don’t know Charles, he is the amazing artist behind most of our pictures on the website and on our Instagram page. He’s been following us on our journey from the start and has been a huge support, and we are so grateful to have him.  Charle enjoys fruit tarts. So we made a strawberries and blueberries fruit tart with a creme patissiere filing (the best part).  The tart was beautiful no one wanted to touch it at the party.  If you are too lazy to make the dough yourself, it’s actually quite easy to make, find the recipe here,  but you can always grab one at your local supermarket.  It is probably not very american to make a frech dessert, but the colors are quite fiting with the theme. Shall we get started!

Preparation of the sweet dough

  • 125 g of butter
  • 250g of flour
  • 1 egg
  • 90 g icing sugar
  • 30 g of almond powder

Preparation of the raspberry/blueberry compote

  • 120 g raspberries
  • 40 g of sugar
  • 20 g of butter

Preparation of the mascarpone cream

  • 190 g of mascarpone 
  • 190 g of whipping cream 
  • 1 egg
  • 60 g of sugar

Finishing and presentations

  • Mascarpone Cream
  • 125g of raspberries and 125 of blueberries 
  • Icing sugar

Step 1: Preparation of the sugar dough

  1. Sift the flour and put aside.
  2. Put in the butter it must be soft to avoid overworking the dough. Add the icing sugar, the almond powder and the egg and mix everything.
  3. When the preparation is homogeneous, incorporate the sifted flour. Roll the dough into a ball, wrap with stretch film. Reserve 12 hours in the refrigerator.

Step 2: Cooking the pie shell

Preheat the oven to 150 ° C.  Place the dough in the mold and  Shape a circle of 20 cm  diameter.  Let stand 10 minutes in the refrigerator. Dress the dough of a film, fill with baking beans and cook for 20 minutes in the oven. Remove the bens and the film. Reserve at room temperature.

Step 3: Preparation of the compote

Wet the sugar with a little water. Bring to a boil. Add the raspberries, blueberries and cook for 5 minutes, blend and reserve. 

Step 4: Preparation of the mascarpone cream

Make sure all the ingredients remain in the cold until the last minute.

Add all the ingredients in a mixing bowl and whip until you have a homogeneous and firm texture. You can add any flavor of your choice.

Step 5: Finishing and presentation

Line the pie shell with the compote. Add the raspberries/blueberries as harmoniously as possible and top with the mascarpone cream.

Chocolate Souffle

Chocolate Souffle

Peas Spread

Peas Spread