Chef John's Desserts

Chef John's rustic blueberry tart is a perfect summer dessert.

The idea for this dessert didn't come to me in a dream but I was trying to think of a better name for a Strawberry Posset (which is what this actually is) but since very few people know what that is, I am calling it a Strawberry Dream. I think after trying it you'll agree that the name is totally appropriate. The boiled strawberry-infused cream and sugar filling firms up into a luxurious, pudding-like texture that when sandwiched between strawberry puree and macerated strawberries, tastes like a dream! Even though the portions are a bit small, the taste is rich and a little goes a long way.

Top this sweet-spicy cake with creme fraiche or whipped cream and freshly grated lime zest.

Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.

This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn't be simpler. It's very close to a root beer float but uses only a fraction of the dairy. Be careful, if you sip it too fast, you'll experience the most intense brain freeze of your life-but it will be worth it!

Chef John's frozen Greek yogurt parfaits are perfect for summer days.

This very simple ice cream sandwich is exactly like the ones you remember from childhood with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.

Inspired by Chef John's favorite British baking show, these choux pastry buns are capped with a crackly, crunchy crust layer and feature a dark chocolate base.

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!

These classic cookies don't get much easier.

The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.