Makes 1 (8- or 10-inch) tart, about 8 servings. Each serving contains about:678 calories; 51 mg sodium; 420 mg cholesterol; 51 grams fat; 51 grams carbohydrates; 7 grams protein; 0.06 grams fiber ...

"Since most people make an effort to save room for dessert, I came up with something special. This tart combines elements of every good dessert--flaky crust, crunchy caramelized sugar, creamy ...

Line the pan with foil, then fill halfway with pie weights. Bake the tart shell for 15 minutes. Remove it from the oven and lift off the foil and pie weights.

2. When the dough has rested, flour a kitchen surface and roll out the dough into an even circle about 0.5cm thick. Lay the pastry into a buttered tart tin and arrange to cover the base and sides.

CREME BRULEE TART WITH FRESH STRAWBERRIES. Makes 8 to 10 servings. Custard: 6 large egg yolks. 1/2 cup sugar. 3 cups heavy cream. 1 vanilla bean, cut in half lengthwise with small, sharp knife ...

Portugal has leite creme. Even England embraced the creamy dessert when its version was served in the 19th century to Cambridge University students under the guise of trinity cream.

Then, carefully taking a tartlet shell, brush the inside with the melted chocolate and allow to set. 10. Once the chocolate has firmed, spoon a few of the rhubarb batons onto the bottom of the ...

As Cooking Classy reports, start with the crust by mixing finely crushed graham crackers with sugar and melted butter, then press into an 8×8-inch baking dish. Bake at 350°F for 10 minutes, then ...

Place it over an ungreased 2.5 cm deep, 34.5 cm x 11.5 cm (base measurement) tart tin with a removable base and then unroll the pastry being careful not to stretch it.