|The Art of the Tart|
|by Tamasin Day-Lewis|
Tamasin Day-Lewis is food writer for Saturday's Daily Telegraph and is a contributing editor to Food Illustrated and Country Homes and Interiors.
Results 1 - 10 of 40 for raspberry tart
Result Page: 1
Bake pastry shells and coat with the semi-sweet chocolate. Refrigerate. Whip the cream until stiff, then set aside. In a large open platter, beat the ...
Heat orange juice in double boiler. Add marshmallows, stir until melted. Cool until partially set. Fold in whipped cream and raspberries.
Cream butter and ... cookie pan. Spread raspberry preserves evenly over ... 15-20 minutes, until lightly browned. Cool. Cut into squares. Makes about 40.
Mix ingredients together ... into 24 small balls your tarts will then be even. Bake at 350 degrees for 10-15 minutes. Cool, then fill with raspberry jam.
Preheat oven to ... sugar. Gradually add raspberry puree. Cook over ... least 2 hours. To serve, let stand at room temperature about 30 minutes. Serves 10.
Preheat oven to 325 degrees. Mix cream cheese, sugar and vanilla together. Slowly blend in sugar. Place a vanilla wafer in the bottom of each cupcake ...
Cream butter and ... thick square. Spread raspberry jam or preserves ... sheet until golden brown. Cool and slice into strips (better if cut on the angle).
Sift flour, salt, ... save the little raspberry (blueberry) juice which remains in bowl. Return tart to oven and ... slightly cooled tart. Let cool. Serves 6.
Mix flours and ... a 2-part 10-inch tart pan. (Cover with ... shell. Garnish with white chocolate leaves and raspberries. Cool and store in refrigerator.
Mix all ingredients ... and sides of tart pan. Fill each tart 3/4 full with raspberry jam. Place tart ... onto cooled tarts. Sprinkle with chopped nuts.
Result Page: 1
top of page