Nothing says elegance quite like a homemade strawberry tart. With its buttery, flaky tart crust, luscious creamy filling, and ...

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

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 ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer for 1-2 months. If it is refrigerated or frozen, it must be re-mixed (using ...

This filling cooks in under 15 minutes and can be spooned into pre-baked tart shells for a fast and nutritious breakfast. And, if you are like me and want something more conventional, a spicy ...

Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes. To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a ...

Several Polk County restaurants are offering something special on the night of romance. Here are some fan favorites.

Steep the ginger in the creams for 20 minutes. Liquidise and pass through a sieve, then mix with the sugar and 10 egg yolks. Place the tart shell halfway into the oven and pour in the mix before ...

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 ...