Let it cool completely. Once the pastry cream is cooled, spoon or pipe it into the tartlet shells. Decorate with fresh fruit, berries, a dusting of powdered sugar, or a sprinkle of chocolate shavings.

But in order to do this, you need to weigh down the bottom of the pastry tart shell to ensure it doesn’t bubble up. To do this, bakers use weights, in this case, Leah uses beans for pie weights ...

The cornmeal pastry recipe here makes enough for one 10-inch tart shell or 6 individual crusts, but can easily be doubled. The cornmeal pastry can be refrigerated overnight or frozen for one month.

Pasteis de nata, by contrast, are rougher looking – they have a pastry that’s medium- to dark-brown, and a custard that looks like it’s almost burnt in spots. These tart shells are made ...

Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the ...

Lay the pastry on a work surface dusted with a little ... Spread the base of the tart shell with sandwich pickle over the base, sprinkle over the grated cheese evenly and pour in the egg mixture.

1. Turn the oven down to 350 degrees. 2. In a food processor, pulse the cream cheese and ricotta until smooth. Add the cream, sugar, whole egg, extra yolk, lemon rind and juice, and salt. Pulse until ...

Partially bake the tart shells, blanch the asparagus ... For the chilli flakes in the pâte brisée (shortcrust pastry) and the filling, I use gochugaru (Korean chilli flakes), but use whatever ...

For the pastry, sift the flour ... Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate ...

It’s no secret that I love Greek food and with tomatoes, olives, oregano and feta this tart is a real nod to ... Keep a roll of puff pastry in the freezer and you’re always ready to go.