4. Pre heat oven to 200C. 5. Roll pastry on a lightly floured until 4mm thick. Use to line base and side of a 23cm round, fluted tart tin with removable base. Refrigerate for 15 minutes. Place the ...
This is a simple, delicious and very pretty dessert that requires a baked pâte brisée tart shell and a cooked cranberry filling. It slices into lovely wedges and is complemented nicely with ...
Begin by preparing the cherries. If they’re dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and ...
First make the custard, which is so easy: place the custard powder and sugar in a bowl and mix it to a smooth paste with the milk and egg yolks. Then heat the crème fraîche in a saucepan and, when it ...
4. To make the herb crème fraiche, combine all ingredients in a bowl. Season. Refrigerate until required. 5. Roll out the pastry to a 3mm-thick and use to line a shallow 10cm x 34cm (base measurement) ...
Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and ...