Dessert: A nice mix between sour raspberries and a smooth almond cream Preparation: Step 1: Line the pan with the pie crust ...

Cut off the corners to make a circle. Press the pastry into a 10-inch tart pan with a removable bottom. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum ...

You could buy raspberry jam to cheat this tart a little, but it’s definitely worth making the pastry from scratch. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries ...

Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin ...

Raspberry and lemon tarts are one of my all-time standbys as I always have frozen berries on hand. The raspberries, of course, can be replaced with other berries. If it’s easier, make one large ...

These chocolate berry tarts are a healthier twist on a decadent favourite. With a base made from nuts, seeds and dates and a filling of rich dark chocolate and raspberry, these are a healthier ...

Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed. For the almond cream ...

For the custard and assembly300ml whole milk300ml double cream1tsp vanilla extract6 medium free range egg yolks120g caster sugar4tbsp corn flour450g raspberry ... piece of the tart on top.