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In The Kitchen With Lemonpi


To say that I am thrilled to have Yuie from Lemonpi guest blog today is an understatement. I am honored that she jumped right in when I asked and look at that dessert she made for the occasion!
We don’t know each other much outside our blog but I have been following hers for quite some time and it is always a feast for the eyes and a delight for the brain. I love her sense of humor and the girl is extremely talented. Her ideas are always fresh and her plating is exquisite. Could I have a little bit of a blog crush? Oh yes…Everytime I visit her blog I want to scream "Somebody give this gal prime position in a pastry kitchen!" She is too good to be someone’s assistant!
Let your eyes wander upon her latest creation and recipe right after the jump, and please tell me you agree: talent…

Where is your country? he said.
I dont know, said John Grady. I dont know where it is.
I dont know what happens to country.

–All the Pretty Horses by Cormac McCarthy

I’ve been feeling nervous about guest-posting for Helen this week. It’s a little like being asked to do a jig to entertain the crowd before Michael Jackson turns up to do the moonwalk. You just know it’s going to be a tough crowd.

Add my fear of public speaking into that mixing bowl, and you have one big cake of anxiety. In fact, I still clearly remember the last time I was required to give a presentation. It was at school, and the topic was Conflict Resolution. I was so fearful of having to stand in front of a whole class, that I didn’t. Instead, I gave my presentation using sock puppets, so that I could hide under the desk and let my hands do the talking instead. My sock-puppet-chefs, fought, exchanged strong words, came to blows and finally resolved their conflict. I even stapled turkey frills to each sock, to indicate chef hats.

But anyway.

For this guest appearance, I thought I would come up with something that I hope embraces the spirit of 'Tartelette'. One of the reasons why I love Helen’s blog is because she has a really strong sense of self. Her desserts are firmly embedded in the seasons from which they’re conceived and they lovingly recall aspects of her childhood and her current life.


I was born in a tropical country and didn’t exactly spend my early childhood surrounded by rustic baking or elaborate pastries (I wish). Now that I have been living in Australia for so many years however, I feel so much a part of the culture and way of life. This is home.

I’ve made something in honour of Anzac Day which is observed every year in Australia on the 25th of April. My dessert, 'The Anzac' essentially consists of a sticky oatmeal tart topped with a layer of coconut bavarian and Anzac 'streussel'. Bursting with coconut, oats and golden syrup, it celebrates the textures and flavours of the famous Anzac biscuit/cookie.

Hope you enjoyed the brief sugar rush, and thank you for bearing with me. Don’t worry, Michael Jackson won’t be too long now. (Helen? Helen?? …)


One year ago: Polka Dot Matcha Tea Cake.
Two years ago: Litchee Rose Parfaits and Orange Blossom Macarons.'The Anzac' Recipe :
(makes two 6 ½” tarts)

For the Anzac biscuits/cookies:
Recipe is here. Either bake as cookies and later crumble what you need into pieces to use as the tart topping, or scatter the raw mixture on a baking tray as you would a streussel, and bake it that way.

For the tarts:
2 x 6 1/2” tart cases, blind baked

310g golden syrup
85g quick-cooking rolled oats
60g ground almonds
1 large egg
150ml thick cream
½ teaspoon vanilla extract (or ½ a vanilla bean, scraped)
2 tablespoons strawberry jam

Preheat the oven to 350F (180C).
Place the tart cases on a baking sheet. Spread a thin layer of jam into each tart case. Put the rest of the ingredients in a food processor. Process until smooth. Divide the filling between the tart cases. Bake for 10 minutes, then lower the temperature to 300F (150C) and bake for a further 20 minutes until the browned and set. Remove from the oven and allow to cool on a wire rack.

Helen’s recipe for coconut bavarian:
1 tablespoon (7gr) powdered gelatin
3 tablespoons water
4 egg yolks
1/4 cup (50 gr) sugar
1 cup (250 ml) coconut milk
1 cup (250ml) heavy cream, cold

In a small bowl, sprinkle the gelatin over the water and let stand to soften while you prepare the cream. In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it into the cooled cream base. Pour this mixture into two
6” rings (1 1/4” high) lined with acetate. Chill overnight.

To assemble:

Unmould the bavarians and place it on top of the tarts. Top each bavarian with the crumbled Anzac biscuits/cookies. Dust with icing sugar and serve..

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• friX • April 24, 2009 um 8:16 am

It truly looks amazing & delicious. Congrats !

Karen | Citrus and Candy April 24, 2009 um 8:33 am

What an honour to guest blog on Tartelette! Congrats Yuie and exquisite dessert as always!

And what an amazing intro by Helen. Yuie really is supremely talented. Her blog is fabulous and I’m lucky to have gotten to know her (albeit through the blogging and twitter world).

Congrats! xoxo

Ramya Kiran April 24, 2009 um 8:54 am

Wow, that looks amazing and different. Loved the topping!

Unknown April 24, 2009 um 9:03 am

It’s also national holyday here in Italy the 25th of April and I’ll gladly celebrate it with this wonderful cake. I bet that the Anzac buiscuits will be excellent also alone…

Btw, great photos Tartelette, the first one made me feel jumping into the cake.

ZOMT April 24, 2009 um 9:56 am

This looks divine! It’s almost architectural in it’s design. A what a take on the humble Anzac biscuit 🙂

Suzana April 24, 2009 um 10:07 am

You’re both brilliant, ladies! What a joy to see you both in one post – that’s what I call a perfect match up!

Have a great week(-)end! 😉

Rosa's Yummy Yums April 24, 2009 um 10:53 am

OMG, that tart looks stunning and incredibly scrumptious! What an awesome creation!



Dominique April 24, 2009 um 11:02 am

Yes of corse I Agree! I read Lemonpi everyday. She’s extremly talented and it’s a pleasure to read her on "tartelette".
bravo pour ton article, je n’aurais pas dit mieux, j’ai un grand plaisir à vous lire chaque jour toutes les deux…

Anonymous April 24, 2009 um 11:21 am

That is such a lovely presentation! Helen: yep, talent indeed 🙂

LizNoVeggieGirl April 24, 2009 um 11:55 am

Yet another fun guest post and dessert!! 🙂

Cannelle Et Vanille April 24, 2009 um 12:08 pm

so happy to see Y here! beautiful tart!

Engineer Baker April 24, 2009 um 12:26 pm

Wow, two of my blog crushes in one place? I might not be able to handle this…. It just makes me want to leave my engineering job and go to pastry school 🙂

it's in the details April 24, 2009 um 12:43 pm

oh, my that looks very tempting! what a wonderful presentation, may i also add. i’m very curious about the cookies, but the link doesn’t seem to work (sorry about pointing that out the whole post just made my day)

Nithya April 24, 2009 um 12:47 pm

Two of my favourite bloggers, now on the same link 😀 Yippee!

RecipeGirl April 24, 2009 um 1:02 pm

Lovely job Yuie! Made your Anzac biscuits even? I’m so impressed. What a beautiful guest post 🙂

spicyicecream April 24, 2009 um 1:04 pm

you have taken the humble anzac bikkie to a whole new level. amazing!

carolina @ patagonia gifts April 24, 2009 um 1:14 pm

oh my! this looks delicious! I’ll have to try the recipe… have a wonderful weekend, girls!

Christy April 24, 2009 um 1:35 pm

Helen, great job on the pick!! I too feel the same way about Y.

And Y,I think we might be psychically connected. I have been visualising about the main structures of this tart all week for the coming-up DB challenge, and here it is, albeit with different components. Not that I mind, since I hope it means that I’m getting some of your baking talents.

Jen Yu April 24, 2009 um 1:37 pm

Oh yay!! Two of my favorite peeps to tweet with 🙂 Lemonpi, is your name really Yuie?!? 🙂 That’s my nickname!! Fabulous post, hon and what a creation. I love Anzac biscuits, so can only imagine how awesome this dessert must be. As for Helen… I think she’s still tweeting 😉 ha ha ha. xxoo

MyKitchenInHalfCups April 24, 2009 um 1:38 pm

Oh, I think you stand up very well here!
Your Anzac looks like pure treat.

prettytastycakes April 24, 2009 um 1:44 pm

I love how the cakes are layered and offset. Really beautiful! And the mystery behind the name Y is revealed…

Laura April 24, 2009 um 2:05 pm

Wonderful tart and pictures.

I love both your blogs and to see them combined, what a pleasure!

Can’t wait to try the anzac cookies.

Thank you for sharing!

Baked Alasla April 24, 2009 um 2:41 pm

Amazing tart! I can almost taste it just looking at the photos. Thanks for sharing.

The Cooking Ninja April 24, 2009 um 2:55 pm

This tart looks sublime. So delicious. 🙂

anna April 24, 2009 um 3:35 pm

That looks incredible! It definitely fits right in here as far as I’m concerned. Hooray for two of my favorite food bloggers!

Anonymous April 24, 2009 um 3:54 pm

Love Yuie’s blog – it’s always a sweet experience to drop in and read her posts!

Manggy April 24, 2009 um 3:54 pm

Ah, you needn’t have worried, this is just so gloriously beautiful! And vewwwy Australian 🙂

PAM April 24, 2009 um 3:55 pm

Great to have such a talent guest appear on Helen’s blog. I love reading Lemonpi and enjoy her beautiful pictures.

Karynefoodaddict April 24, 2009 um 4:22 pm

c’est juste impressionant! limite indécent! bravo!

helen April 24, 2009 um 4:24 pm

This is so gorgeous and brilliant! Yuie, I think you’ve outdone yourself again!

Char April 24, 2009 um 4:28 pm

sounds so yummy – enjoyed the tap dancing! 🙂

Arlette April 24, 2009 um 4:40 pm

Absolutely Delicious…
I am sure you had a great time !!!

Irene April 24, 2009 um 5:40 pm

This looks wonderful! Your photos are gorgeous!

Marija April 24, 2009 um 5:58 pm

I love Lemonpi! One of my favorite blogs!

The Duo Dishes April 24, 2009 um 6:13 pm

Beyond the beyonds of yummy! That is to die for.

Seanna Lea April 24, 2009 um 6:22 pm

That looks really tasty! I was wondering (novice at anything that uses the word plating) how you got it the bavarian cream to be so smooth and straight.

Carolina Andrade April 24, 2009 um 6:31 pm

I’m here to say hello. Nice pie. Kissess form brazil

Anonymous April 24, 2009 um 6:39 pm

You are both so amazingly talented. This looks amazing!

cindy* April 24, 2009 um 6:47 pm

i love lemonpi! what a great post and beautiful shots…so bright and clean!

amateurinthekitchen April 24, 2009 um 7:34 pm

Delicious looking! Beautiful pictures!

dessert girl April 24, 2009 um 9:21 pm

Two of my favorite blogs, together at last! 🙂 This looks amazing!!

Nic April 24, 2009 um 9:35 pm

Wow, that’s awesome! Great post!

Helene April 24, 2009 um 10:30 pm

Thank youe everyone for the warm welcome to Y. Isn’t she great?!!

it’s in the detail: links are fixed. Thank you for alerting me 🙂

AG: all the photos were taken by Yuie from Lemonpi.

Seanna Lea: the bavarian is poured into a ring that is placed on tp of the baked tart and filling. The ring is lined with acetate (plastic sleeve covers work fine) so that it lifts easily and all you do is peel the acetate.

Y April 24, 2009 um 10:51 pm

Helen, thanks again for asking me to guest post. It was so much fun 🙂 Oh and thank you for the intro. I consider myself more of a behind-the-scenes kind of person, so I actually love the assisting role 🙂

Thanks also to everyone for the kind comments!

Jen, what a coincidence.. Yuie is my nickname too! My full name is too hard for most people to remember, so they call me Yuie instead.

Deeba PAB April 25, 2009 um 1:06 am

YES, YES, YES Y is talented to the T!! What a fun read thie post has been, & what a beautiful tart for Anzacs Day! Creative & stunning!

veron April 25, 2009 um 1:31 am

This looks amazing and delicious!

Cakebrain April 25, 2009 um 4:28 am

This looks so innovative and yummy!

Elyse April 25, 2009 um 5:44 am

Yuie, what a beautiful creation and a great way to commemorate Anzac day. I’m completely impressed with your coconut-chocked creation. It’s not only visually stunning but sounds delicious, as well. Great job!

Ria Mathew April 25, 2009 um 7:00 am


Lorinda April 25, 2009 um 8:30 am

Gorgeous! Y, should you ever decide to leave the pastry arts, you will easily find a job as food photographer and stylist. As anyone who has ever tried to photograph food knows, it is not easy to get such great lighting, depths of field, focus, backdrops etc, yet Y makes it all seem to effortless because she gets it perfect every single time. Thank you for a lovely post.

bridget {bake at 350} April 25, 2009 um 11:36 am

Wonderful guest post…even without the moonwalking! 😉 Your dessert looks amazing!

Julia @ Mélanger April 25, 2009 um 12:00 pm

Y – you have definitely put your personal stamp on the Anzac 'dessert'. This is fantastic. It puts my humble biscuits to shame. I share the same sentiment as many above… I always look forward to seeing what you put together on your blog. Always inspiring. Always unique.

Heather April 25, 2009 um 12:43 pm

Umm! ANZAC biscuits and lemon pie – what a divine combination.

Nantucket Mermaid April 25, 2009 um 1:09 pm

Yum! Thanks for the new link, Tartlette! I love the content and the beautiful pictures….A great way to begin the day…

OohLookBel April 25, 2009 um 1:12 pm

hi Y and Helen – what a great tribute to the Anzac, and such lovely photos! You didn’t need sock puppets after all…

pastry studio April 25, 2009 um 4:56 pm

Fabulous! I love oatmeal and I’ve been dreaming about making an oatmeal tart for months. Very cool!

Hayley April 25, 2009 um 9:15 pm

I can’t get over how beautiful that is!!!

Anonymous April 25, 2009 um 9:21 pm

Fabulous guest post! I did not know Yuie and her blog but I have been catching up since last night. Amazing! I am already dreaming of you two meeting and baking together. That would be a treat!


Helene April 25, 2009 um 10:46 pm

Thank you guys! I know I have enjoyed this post tremendously and I am glad you did too!

Lori April 26, 2009 um 12:34 am

Yuie- I think your post is fabulous, nothing to feel nervous about. Just beautiful. I stop by your site occassionally and I always like what you create.

Margot April 26, 2009 um 3:51 am

That is such a lovely presentation!

Cakelaw April 26, 2009 um 6:47 am

This looks amazing – Y is a great choice as guest blogger, and as a fellow Australian, I think her choice of dessert is spot on for Anzac celebrations.

onesilentwinter April 26, 2009 um 11:00 pm

sounds delicous!!! look incredible!

ice tea: sugar high April 27, 2009 um 12:45 am

What a wonderful twist to the traditional Anzac Day. You’re brilliant Yuie!

Cynthia April 27, 2009 um 12:47 am

Thanks for the entertaining prose and food Yuie!

Anita April 27, 2009 um 6:50 am

Fantastic idea!

Anonymous April 28, 2009 um 12:11 am

Y’s done it again. Makes me wish I was living in Australia where I had access to her goodies… and glad to be far far away where I don’t have to use will power to refrain from eating everything in sight.

That first picture is fantastic, with the sharp foreground and the fade to slightly blurry.


mir April 28, 2009 um 12:38 pm

Amazing blog and love this particular guest blogger. The ANZAC looks divine, and I’m thinking of making just the bavarian to see :).

Cakespy April 28, 2009 um 4:54 pm

Oh my god! Too much pleasure. Two of my favorite sites intersect with some seriously delicious sweetness. I only learned about the Anzac biscuit last year, but have been fascinated ever since–and this really feeds (pun int.) my obsession!

Stephanie April 29, 2009 um 4:19 pm

Anzac biscuits are my absolute favorite. This looks amazing. Will totally have to try it now.

Rosa's Yummy Yums July 24, 2009 um 11:51 pm

A stunning creation! It looks so tempting and scrumptious!



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