Add this Chocolate Tart Crust to your recipe box, it is simple to make and tastes amazing. This shortcrust is buttery ri ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

For the pastry, sift the flour ... Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate ...

Brush the pre-baked tart shell with a little beaten egg and pop back into the oven for 3-4 minutes or until almost cooked. Cool. Be careful not to overcook because if this pastry gets too brown ...

Lay the pastry on a work surface dusted with a little ... Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture.

Pasteis de nata, by contrast, are rougher looking – they have a pastry that’s medium- to dark-brown, and a custard that looks like it’s almost burnt in spots. These tart shells are made ...

Remove the pastry from the fridge, dust with flour and roll out to ... Pour the mixture into the base of the tart shell, then layer the sliced tomatoes over the top. Finally, sprinkle with the cream ...

A teatime staple in Hong Kong is the egg tart – a delicious pastry with a flaky outer shell that holds a creamy but firm custard. This tasty baked good is called 蛋撻, or daan tat, in ...