Jul 14 2026
Restaurants›Reunion by Chef Art Smith›Dessert Trio Recipe

Dessert Trio Recipe

Inspired by Reunion by Chef Art Smith
Time2h
Serves12

A slice of each of our desserts

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Ingredients

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Chocolate Cake

Vanilla Pudding

Fruit Tart

Method

Chocolate Cake

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.

  2. 2

    Mix Dry Ingredients

    In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  3. 3

    Combine Wet Ingredients

    In another bowl, combine the eggs, milk, oil, and vanilla extract. Mix well.

  4. 4

    Combine Mixtures

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.

  5. 5

    Bake the Cake

    Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

  6. 6

    Cool the Cake

    Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Vanilla Pudding

  1. 7

    Mix Dry Ingredients

    In a medium saucepan, whisk together the sugar, cornstarch, and salt.

  2. 8

    Add Milk

    Gradually whisk in the milk until the mixture is smooth.

  3. 9

    Cook the Mixture

    Cook over medium heat, stirring constantly until the mixture thickens and starts to boil.

  4. 10

    Add Flavoring

    Remove from heat and stir in the vanilla extract and butter until melted and smooth.

  5. 11

    Chill the Pudding

    Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until set.

Fruit Tart

  1. 12

    Make the Crust

    In a bowl, mix the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolks and vanilla until the dough comes together.

  2. 13

    Chill the Dough

    Wrap the dough in plastic wrap and refrigerate for 30 minutes.

  3. 14

    Bake the Crust

    Preheat the oven to 350°F (175°C). Roll out the dough and press it into a tart pan. Bake for 15-20 minutes or until lightly golden. Let it cool.

  4. 15

    Assemble the Tart

    Spread the cooled vanilla pudding over the tart crust. Arrange the fresh fruit on top.

  5. 16

    Glaze the Tart

    Heat apricot jam until melted and brush over the fruit to glaze. Chill until set before serving.

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