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

Since the mini tart shell holds only about 1.5 tablespoons of filling, it is easy to make fillings in advance, pour the ...

Shell langoustine tails; halve lengthwise; place 2 halves around scallop in each tart shell. Fill gaps with mussels. If using seaweed, arrange on top. In bowl, mix cream, egg, egg yolk ...

Toss them with the oil and vinegar and season with salt and pepper to taste. Fill the tart shells with tomatoes. Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately.

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.

Fill the tart shell with one third of the frangipane mixture, and arrange the apple slices on top in a fanned-out fashion. Lightly pressing them into the frangipane will make them stand up.

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 cream for the custard filling. About 30 minutes before you ...

tangy flavors of fresh strawberries in this Strawberry Tart. With a buttery shortcrust base, a creamy custard filling, and a topping of luscious strawberries, this dessert is a delightful combination ...