Pastel de Nata are a style of tart from Portugal featuring a puff pastry crust and an egg custard filling baked at a high ...

You won’t be able to resist this easy recipe for English custard tarts. Start by making a simple homemade shortcrust pastry, then fill it with a rich and creamy custard. Nutmeg on top adds a cozy, ...

Among the winners in North America are New York City's Le Bernardin by chef Eric Ripert, voted best restaurant, and Los ...

Let it cool completely. Assembling: * On tart base, add spread prepared custard and refrigerate for 10 minutes. * Add and spread evenly prepared strawberry filling and refrigerate until chilled.

Press into the muffin tins. Spoon a generous dessertspoon of the cool custard into each pastry case. Bake in the preheated oven for 16-20 minutes or golden on top. Allow to cool in the tins for 5 ...

Divide the cooled custard equally among the pastry cases. Transfer the muffin tray to the oven and bake the tarts for 18-20 minutes, or until the custard has set and is pale golden-brown and the ...

Line a tart tin (or tins), with a removable base and ... Bake at 180°C for 35 minutes. When the custard is set and the apples are fully cooked, brush generously with apricot glaze and serve ...

Heat oven to 180C and butter a 20 to 25cm wide tart tin. Roll the pastry to a ... Set aside until needed. For the custard, mix eggs and sugar until well combined and set aside while you prepare ...

Wrap in cling and chill for 20 minutes. Lightly butter a 23cm loose bottom tart tin. Roll the pastry on a lightly floured surface to fit into the tin, with an overlap. Press into the sides with a ...

These delicious little tarts use store-bought pastry and late ... Remove and cool. To make the custard, beat 100g mascarpone (or soft cream cheese) with 50g caster sugar. Add 3 eggs, 1 at a ...

Crispy, creamy, flaky, fluffy and fresh are the buzzwords Victoria’s bakers use to describe the perfect vanilla slice.