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 ...

Maru Bread Co.'s local kumquat curd and raspberry king cake has a fresh, fluffy base with layers of bright kumquat curd and a ...

You will need to leave plenty of time to bake the tart cases blind and for the crème pat to cool. Equipment and preparation: You will need eight 10cm/4in loose-bottomed metal tart tins and baking ...

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 ...

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 ...

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 ...

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.

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 ...