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

And yes, I made them for the event and they were a hit. The creation of these mini tart shells, made from phyllo dough, was ...

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 ...

Line 6 individual tart pans, 4 inches in diameter and ¾-inch deep, with dough circles. Chill 20 minutes. Preheat oven to 350 degrees. Prick pastry shell bases. Bake 15 minutes. Leave shells in ...

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 ...

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.

Faith Kramer’s vegan coconut custard tart is topped with four symbolic fruits of Tu Bishvat, but you can sub in your own.

Whisk in the cream and juices; skim the foam off the top. Pour the filling into the warm tart shell and bake on baking sheet on the middle rack until set, about 25 minutes. Cool in pan on a wire ...