If you're looking for a homemade tart that's easy yet bakery-worthy, give frangipane tart a try. What's special about this ...

Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell, preheat the oven to 180°C and transfer the tart shell directly ...

To avoid that dome shape, ensure your oven is at the right temperature — using an oven thermometer can help. You can also use ...

Prick the bottom all over with a fork. Line the tart shells with parchment paper and then baking weights or dried beans and blind-bake the shells for about 10 minutes. Remove the weights or foil ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Preheat oven to 350 degrees. Dock (prick with a fork) the dough and line the shell with parchment paper and fill with 3 cups ...

Remove the baking beans and paper and cook for a further ... Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining ...

Strain curd through fine- mesh strainer set over bowl. Pour curd into warm tart shell. 4. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely ...

All the components of this dish can be prepared in advance. Partially bake the tart shells, blanch the asparagus, mix it with the crabmeat and put it in the fridge, and whisk together the eggs and ...

Line the pastry with baking paper and fill with ceramic baking ... Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the ...