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.

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 ...

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 ...

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 ...