Start with soaking the tapioca. In a saucepan add coconut milk, tapioca pearls, seeds of the vanilla bean and pod, and 200 ml water. Let it soak for about 30 minutes. 

When ready bring coconut tapioca mix to a simmer, add sugar and a pinch of salt and give it a stir. Let it simmer on low heat for about 10 minutes and give it an occasional stir.

Mix matcha powder with 2 tbsp hot water and whisk until smooth. Add the matcha to the coconut tapioca mix stir until combined. Take it off the heat and divide among small glasses or bowls. 

Let it cool down in your fridge for about 2-3 hours. Serve with a drizzle of coconut milk, some raspberries, coconut chips and dust with matcha powder!

For the shortcrust pastry: Mix the flour and salt together in a large bowl. Add the cold butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour.

Preheat the oven to 190C°. I have a baking tin which doesn’t need greasing, if you don’t, then lightly grease and flour your tin.

Remove the shortcrust pastry from the fridge and flour your work surface. Roll out 3/4 of the pastry 2-3mm thick and line the tin, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the pastry tin in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tin for another 8 minutes in the oven. Remove from the oven and allow to cool. Afterwards trim the edges and lift out onto a cooling rack. 

Roll out the rest of the pastry 2-3mm thick and cut out stars with a cookie cutter. Prepare a baking sheet with baking parchment and place the stars on the baking sheet. Place the baking sheet in the oven and cook for about 10 minutes or until light brown.  

Meanwhile prepare your chocolate filling. In a medium pot bring milk and crème double to a boil. Remove from the heat and quickly crumble chocolate into the milk and keep stirring. In a little bowl whisk together the eggs and add 2 – 3 tbsp of the chocolate milk and mix together. Now add the eggs to the chocolate milk and whisk together. Add the chocolate egg milk to your cake and bake for 10 minutes. 

After 10 minutes turn off the oven, DON’T OPEN THE OVEN, and let the cake rest in the oven for about 1 hour.

Remove from the oven and let it cool down for about 4 hours. When ready to serve, dust with cocoa powder and top with Christmas star cookies and sprinkle with corn sugar. Serve with whipped cream! 

Mix coconut milk and yoghurt and add rice syrup until it’s sweet enough for you. Add another tbsp of rice syrup because it will taste less sweet when it’s frozen. Fill up 3/4 of your moulds with coconut yoghurt and put into the freezer while you prepare the blueberry mixture. 

In a small pot heat up your frozen blueberries. Add juice of 1 lime and 3 tbsp rice syrup. Have a try and add more rice syrup if it’s not sweet enough. Mix corn starch with 3 tbsp of water and add to the blueberries. Bring to a boil and straight afterwards take off the heat. Set aside and let it cool down for about 30 minutes. 

Get your moulds out of the freezer, add the blueberry mix and the wooden sticks to the popsicle moulds. Put the popsicles back into the freezer for at least 5 hours or even better overnight. 

Mix the flour and salt together in a large bowl. Add the cold butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and add to the mixture. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour. 

For the shortcrust pastry, preheat the oven to 190C°. I have baking tins which don’t need greasing if you don’t, then lightly grease and flour your tins. 

Remove the shortcrust pastry from the fridge and flour your work surface. Roll out the pastry 2-3mm thick and line the 10-12 tins, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the pastry tins in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tins for another 8 minutes in the oven. Remove from the oven and allow to cool. Afterwards trim the edges and lift out onto a cooling rack.

Melt the chocolate in a bain marie (water bath). Brush the bottoms of the tarts with melted chocolate and let it cool.

For the Lime Basil filling: Make sure you use organic lime. Put juice of 4 limes and zest of 1 lime into a small pot. Fill up with 200 ml water, add the rice syrup, salt and bunch of basil. Keep 4 – 5 twigs of basil for decoration. Gently stir the mixture and bring it to a boil. 

Mix the cornstarch with 3 – 4 tbsp cold water. Add the cornstach mixture to the lime basil filling and bring it to a boil for 1 minute. 

Reduce the heat and add 2 – 3 tbsp of your lime mixture to the yolks and stir together. Now add the yolk to the lime mixture and whisk for 4 minutes constantly. Take care that the mixture does not curdle due to excessive heat.

Press the lime basil mixture through a sieve in order to remove any curdled egg and basil leaves. Let the mixture cool down for at least 30 minutes before you fill your tarts. After you filled them, put them in your fridge for at least 5 hours or even better overnight. 

When you are ready to serve, decorate with a slice of lime and a few leaves of basil. Bon Appetit!

Wash and cut the strawberries put them in a saucepan, add the rice syrup and water. Bring to a boil then reduce to a simmer, and cook for 5 minutes. Let cool to room temperature. 

Once cooled, transfer to a blender, add the lime juice blend until smooth. Divide strawberry smoothie between popsicle moulds. Close the lid of your paleta mould and put in the wooden sticks. A little trick to prevent the popsicle sticks from sinking too far in: Fix each stick with a clothes peg.

Freeze for at least 5 hours, or until completely frozen. Dip in hot water for 10 seconds to get to popsicles out of the mold. 

Leave gelatine in a bowl with cold water to soak. Cut vanilla pod lenghtwise and scratch the pulp out of the vanilla pod. In a small pod bring cream, grape sugar, vanilla pulp and pod to a boil. Let it simmer for about 5 minutes. Take the heat off and let it cool down.

Remove the vanilla pod, squeeze the gelatine and add it to the cream. Now add the yoghurt and mix gently together. 

Rinse your moulds with cold water before you pour the panna cotta into them. Cover them with cling film and put into your fridge for about 5 hours or over night. 

For the raspberry sauce, wash raspberries and heat them up with rosewater in a small pot. Keep stirring and let them become soft. Mix the cornstarch with 3-4 tbsp cold water dn add to the raspberries. Bring to a boil and take the heat off. Let it cool down and afterwards press the fruit puree through a sieve in order to remove the seeds. Put aside to cool down. 

Prepare plates for serving. First add the raspberry sauce. To get the panna cotta easily out of the mould plunge them in hot water for 30 seconds. Loosen carefully by running a knife round the edge and turn out the panna cotta onto plates. Sprinkle with pistachios and add a little leaf of mint.