Step 4: Bake the tarts. Place the baking sheet with the filled tart shells in the preheated oven. Bake for 20 to 24 minutes, or until the filling is set and firm to the touch. Keep an eye on them ...

Equipment and preparation: for this recipe you will need 12 x 7.5cm/3in fluted mini tartlet tins ... Grease 12 x 7.5cm/3in fluted tart tins. Roll out the pastry to a thickness of 5mm/¼in.

From childhood, we are taught to share. We admire a generous spirit and a commitment to serve all. Yet because we can never trust certain people not to hold back the larger piece of cake for ...

Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it until just before serving. To make the pastry, place the flour ...

Pipe the cream onto your tart, then sprinkle on some freeze-dried raspberries and some biscuit crumbs to decorate. How to customise: The filling can be used to make 12 individual lemon possets ...

Lemon Tarts Can Be Dressed Up With Other Ingredients ... it's better to cut it into individual slices and store those in ...