Roll the pastry out to approximately 11-inches, just large enough to line the shell with a slight overhang. Press the dough into the corners with your fingers.

Let pastry sit at room temperature about 30 minutes before working with it. On a lightly floured work surface, roll out the dough into a 12-inch circle with just over 1/8-inch thickness.

Take flour, eggs, sugar, butter, and egg and make your pastry dough. Blend melted chocolate and chilli-flavoured cream to make a ganache. Chilll, and layer with berries to serve.

On a lightly floured work surface, roll out chilled pastry discs to ¼-inch thick. Use a 4-inch circular cutter to cut out 12 pastry pieces. Fit the rounds of pastry into a regular-sized muffin pan.

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Spoon broccolini mixture onto pastry, leaving a 1/2-inch (1.3-cm) border of pastry uncovered on all edges. Sprinkle cheese cubes over broccolini mixture. Whisk together egg and sour cream.

Prick pastry with a fork. Cook in preheated oven for 6-8 minutes, or until pastry is dry and just beginning to colour. Allow pastry shells to cool. Place cream in a saucepan and bring to the boil.

The pastry is blind baked, and the edges trimmed before the fillings are allowed to set individually. It isn’t as laborious as it sounds. The caramel layer can be made while the tart base is ...

Beat in the melted chocolate. 12 Spoon half the frangipane into the cooled tart shell. Cut the poached pears in half and arrange on top of the frangipane, their thinner ends pointing inwards. Spoon ...