Tish Boyle
Ice Cream
Dark Chocolate Caramel Almond Ice Cream
Made with a combination of cocoa powder and dark chocolate, this ice cream is rich and stretchy, with a big chocolate flavor. But there’s...
Breads
Blackberry and Custard Filled Brioche Buns
Recently I came across a recipe for ‘Blackberry and Custard Brioche Buns’ in the British version of Good Housekeeping magazine, and from the description...
Drinks
Chai Frozen Hot Chocolate
When the heat is on, and you’re in the mood for a frosty, indulgent treat that’s made with real ingredients (and better than anything...
Cakes
(Almost) No-Bake Lemon Cheesecake with Raspberry Topping
This cheesecake is an ideal hot-weather dessert, because although it contains some rich ingredients, it has a light texture and lovely lemon flavor. Plus,...
Frozen
Red Berry-Rosé Winesicles
Refreshing and light, rosé is the official wine of summer. I like mine ice cold, so the transition from wine glass to frozen pop...
Cakes
The Juiciest Vegan Lemon Cake by Vinesh Johny and Andrés Lara
It’s always such a happy surprise to bite into a vegan dessert that actually tastes as wonderful as it looks, and here’s a cake...
Frozen
Blueberry Ice Cream
I love the purplish-blue color and sweet-tart flavor of this Philadelphia-style ice cream, which is enhanced by lemon juice and a touch of cardamom....
Bars & Cookies
Pistachio-Rose Shortbread Cookies
This shortbread recipe originated from my friend Chris Broberg, a very talented pastry chef who is now bestowing his culinary talents on the lucky...
Pies, Tarts & Cobblers
Rhubarb, Strawberry and Almond Tart with Cheesecake Cream
Here’s a dessert that is reminiscent of that English classic, the Bakewell Tart, which combines almond cream (aka, frangipane) with raspberry jam in a...
Pies, Tarts & Cobblers
Quick Strawberry Puff Pastry Tart with Mascarpone Cream
When you need to make an impressive dessert but aren’t interested in spending hours in the kitchen to prepare it, here’s a recipe for...
About Me
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Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.