You can use any fruit you like: apples, figs, apricots, pears… and the fruit can be either fresh or preserved. Here I’ve used a peach puree for the…
TO DRINK: A crisp, dry rosé will not only complement the fresh flavours of the tart, but its beautiful salmon hue also makes it a festive lunchtime wine…
Print Recipe Bitter chocolate and Copper Lake Stout tart Serves: 6 – 8 Cooking Time: 2 hours Ingredients The base 75g unsalted butter, cut into pieces 15ml (1 tbsp) vegetable oil 45ml (3 tbsp) water 15ml (1 tbsp) castor sugar pinch salt 120g cake flour The filling 110g 70% dark chocolate, chopped 125ml (½ cup)
How could anything be more beautifully delicate? Apple rose tartlets are the perfect centrepieces for your tea table, and are a hit every time! Recipe by Sarah Dall Photograph…
Print Recipe Granadilla brûlée tartlets Serves: 4 Cooking Time: 50 mins + 20 mins to chill Ingredients PASTRY 180g (1½ cups) cake flour 40g ( cup) icing sugar + 45ml (3 tbsp) extra 3ml salt 100g lightly salted butter, chilled and cubed + extra, for greasing 1 medium egg, separated 10ml (2 tsp) ice-cold water