Step 2: Make the pastry cream After you make your tart dough, you need to make the cream filling for your fruit tart. (You can do this while the tart shell bakes.) ...

Makes 8 tarts Prep time: 40 minutes Total time: 1 hour 20 minutes For the Botanical Week Signature Bake, bakers were asked to make eight mini fruit tarts, using any combination of custard, pastry ...

Make the pastry cream: In a small saucepan, warm the milk over medium heat until it just begins to simmer at the edges; do not let it boil. Meanwhile, in a large bowl, whisk together the sugar and ...

This Richmond District institution has been quietly perfecting the art of European pastry-making while creating what might be the most photogenic and delicious fruit tart on the West Coast. You’ll ...

Pink Grapefruit Crème Tart By Arlene Lott I love the colour combination of black and pink for this tart. Make it in a 10” round tart pan, or a 9” regular pie plate. *Using a fine rasp will ...

Strawberry-blueberry tart with pastry cream This dough recipe makes enough for three tarts (20cm to 23cm in diameter). Leftover dough can be frozen, tightly wrapped, for up to six months.

Fruit tarts to stand in tins for 5 minutes, then remove to a wire rack to cool completely. Variation Replace 30g of the plain flour with custard powder for a lovely vanilla flavour.

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.

Alternatively, you can freeze the raw pastry for another occasion. Before baking, dust a clean work surface with flour, quarter the dough and roll out four circles to fit 10cm tart tins.