Related Searches: Condensed Milk Caramel Tart, Caramel Tart Base
... a simple yet impressive dessert. Ingredients: 1 Woolworths choc hazelnut tart kit 9 pack, 0.33 cup caramel spread. Method: Open kit and remove tart cases, filling and hazelnuts from packaging. Place spread in a bowl and ...
... and smooth. Stand for 10 minutes or until thickened slightly. Pour over caramel and chill for 1 hour or until filling has set. Remove tart from fridge and bring to room temperature. Decorate with chocolate shards. Serve ...
... edges of the tart tin. "Blind bake" the pastry by fully covering with baking parchment then fill in the parchment ... filling (beans or rice) from the pastry and discard. Pour the caramel mixture into the pastry in the tart ...
... loose-based fluted tart pan to compact. Refrigerate until needed. Meanwhile, to make the filling, place sugar ... bowl. Pour caramel mixture over chocolate. Stand for 1 minute, then stir until smooth. Pour into tart base and ...
... the combination of salty and sweet flavours that drives people wild - and this decadent tart with a gooey salted caramel filling will do just that. Ingredients: 250 g choc ripple biscuits, 100 g salted butter melted ...
... fluted tart tins with removable bases. Press firmly over bases and sides. Chill. Meanwhile, to make the filling, ... cup of the cream for the caramel sauce. Beat remaining cream and dollop onto tarts. Peel bananas, slice and ...
... 15 minutes or until melted and mixture turns a rich caramel colour. Spoon into pastry cases. Cool to set. ... an airtight container. Prepare filling one week ahead and store in fridge. Assemble tarts just before serving. Tip ...
... caramel mixture. Place a walnut on top. Bake for a further 8-10 minutes until set (tarts will firm on cooling). Cool for 12 minutes in tray then transfer to wire rack to cool. Repeat process twice with pastry and filling ...
... separated, 0.25 cup caster sugar plus 1/2 tsp extra for filling and 2 tbs for pastry, 0.5 cup lemon juice. Method: ... You can swap the caramel sauce for your favorite jam. Categories: Apple pie and tart; Apple; Desserts; ...
... heat for 15 minutes until thickened and golden. Fill biscuit cups with caramel. Bake for 5 minutes until set. Cool ... free; Sesame free; French; Sweet pie and tart; Chocolate; Low ingredient; Desserts. Complexity: 2.
... chilled biscuit base until three-quarters full. Freeze tart for 20 minutes to set. Place marshmallows in a ... not to overwork or mixture will become grainy). Place caramel in a microwave-safe bowl and microwave on high for ...
... out to a 25cm round. Transfer to a 20cm fluted tart tin with removable base. Chill for 30 minutes. Heat ... to 180°C. Line the pastry case with baking paper and fill with dried beans. Bake for 20 minutes, then remove the ...
... the eggs and process for 2 minutes until creamy. Transfer mixture into tart shell and smooth over with a spatula. Arrange the pear on top of frangipane filling. Sprinkle over extra caster sugar. Bake for 30-35 minutes or ...
... Italian cannoli with this impressive tart recipe. Crisp pastry, creamy filling and fresh strawberries make this ... Remove pan from fridge and line with baking paper, fill with pastry weights or uncooked rice then bake for ...
... fan-forced. Grease a 20cm round (3cm deep) fluted tart pan. Line base and side with 1 pastry sheet, trimming ... pastry base with a fork. Line with baking paper and fill with pie weights or uncooked rice. Bake for 15 minutes ...
... stir until smooth and combined. Add egg and whisk to combine. Pour into tart case, place on a baking tray, and bake for 35 minutes or until filling has only a slight wobble when gently shaken. Transfer to the fridge and ...
... to 180°C. Grease a 17x28cm loose-based tart pan. To make tart base, process walnuts and dates in a food ... . Prick base with a fork, line with baking paper and fill with pastry weights or dried beans. Bake for 15 minutes, ...
... tart topped with raspberries is a chocolate lover's dream dessert with a melt-in-your-mouth fudgy brownie filling ... 30 minutes. Line the pastry with baking paper. Fill tart with uncooked rice. Bake for 12 minutes. Remove ...
... is a beloved dessert or tea time treat with sweet shortcrust pastry and a tart apple filling, often served with custard. Ingredients: 225 g plain flour, 125 g butter cold, 4 large cooking apples peeled, cored and thinly ...
... kernels chopped. Method: Preheat oven to 200°C/180°C fan-forced. Grease a 22x32cm (base) rectangular fluted tart tin with removable base. Place half of the butter in a small microwave-safe bowl and microwave on high for ...
... to 180°C. Roll the pastry out on a floured surface to 3mm thick. Use it to line a 23cm loose-bottomed tart tin, leaving an overlapping edge of 2cm , trimming the excess with scissors. Prick the base with a fork. Line the ...
... between 2 sheets of baking paper to fit a 25cm fluted tart tin with removable base. Press pastry into tin and trim ... or until golden and dry. Meanwhile, to make the filling, cut cheeks from mango and scoop flesh into a food ...
... . Place flan case onto a baking tray. Carefully pour lemon mixture into the base. Bake tart for 20 minutes or until filling has set. Chill tart in the fridge until it's completely cold. To serve, preheat grill on high ...
... Roll out until large enough to line a 12x34cm fluted tart tin with removable base. Press into tin and trim ... . Meanwhile, preheat oven to 180°C. To make the filling, place sultanas into a bowl and cover with boiling water. ...
... Method: Preheat oven to 180°C. Grease a 22cm fluted tart tin with removable base and place onto a baking tray. Combine ... base with a fork and line with baking paper. Fill with baking beans and bake for 20 minutes. Remove ...
... grated, 3 egg 1 whole egg, 2 egg yolk for lemon filling, 1 cup caster sugar. Method: Preheat oven to 180°C. Place ... the base and side of a loose-based 24cm fluted tart pan. Freeze for 20 minutes. Transfer to oven and ...
... . Roll out pastry and line a 24cm fluted tart tin with removable base, trimming excess. Prick pastry ... the oven to heat. Line pastry base with baking paper and fill with pie weights or dried beans. Bake for 15 minutes. ...
... °C. Grease a 22cm (2.5cm deep) fluted loose-base tart pan and line base with baking paper. Reserve 50g of the pretzels ... for 15-20 minutes or until filling has just set. Cool. Transfer tart to a serving plate. Garnish with ...
... finely chopped and beginning to come together. Transfer to a 25cm tart tin with removable base press mixture into sides and base. Chill until required. For the filling, place 16 fresh pitted dates, 1/2 cup of natural ...
... . Freeze for 10 minutes. Line pastry with baking paper and fill with dried beans. Bake for 10 minutes. Remove beads and ... a food processor until finely chopped. Sprinkle over tart and using a blowtorch, melt until golden. ...
... the strawberries, zest, juice, icing sugar and pepper, then stand for 5 minutes. Arrange on top of the tart and drizzle with the syrup. Categories: Seafood free; Soy free; Pescatarian; Wheat free; Egg free; Peanut free ...
... base of pastry with a fork. Line with baking paper and fill with pie weights or uncooked beans. Bake for 15 minutes. ... or until golden and set in the centre. Serve tart warm or at room temperature. Categories: Apple pie and ...
... pastry over towards centre. Lightly whisk remaining egg and brush over pastry border. Sprinkle demerara sugar over tart. Transfer tart on paper to hot tray. Bake for 35 minutes or until pastry is golden. Serve with cream ...
... a 11.5cm x 34cm (2.5cm deep) fluted tart pan with a removable base with pastry sheets, slightly ... Transfer pan to a baking tray. Line with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes. ...
... comes together. Using the back of a metal spoon, press mixture over base and up side of tart pan. Line with baking paper and fill with pastry weights or uncooked rice. Place on a baking tray. Bake for 15 minutes or until ...
... between a lime pie and a mojito cocktail, this mojito tart will always be a hit. Ingredients: 1.5 cup ... Press into a lightly greased 5cm-deep 20cm loose-based fluted tart tin. Set aside in the freezer. To make rum & ...
... Prick the dough with a fork. Line with wax paper and fill with baking beans. Chill for 30 minutes. Place on a ... over the hot filling, being sure that it touches the pie crust on all sides. Place the tart on a baking ...
... to 200°C. Line the dough with wax paper and fill with baking beans. Bake for 10 minutes. Remove the paper ... tart pan on a baking sheet. Pour the chilled lemon mixture into the pastry shell, taking care that the filling ...
... top. Use the handle of a small knife to tuck the edge down into the tin, being careful of the hot caramel. Return the tart to the oven and bake for a further 20-25 minutes, or until the pastry is golden brown. Leave to ...
A delicious, no fuss custard tart for the whole family to enjoy. Ingredients: 300 ml Woolies thickened Cream, ... dusting of icing sugar. Enjoy!. Categories: French; Custard tart; Quick and easy dessert; No bake desserts; Low ...
... . Fit into pan. Prick base. Line with baking paper. Fill with dried beans. Bake for 15 minutes. Remove beans and paper ... salt; Pescatarian; High protein; Apple pie and tart; High fibre; Apple; Australian; Desserts; Baking ...
... wrap each ball in plastic film. Place in the fridge for at least 1 hour before using. Lightly butter a 30cm tart tin with a removable base. Using a cheese grater, grate one of the pastry balls into the tin; the other one ...
... . Top with peach wedges and sprinkle with toasted coconut flakes. Serve immediately. Categories: Stone fruit; Fruit pie and tart; Desserts; Peach; Seafood free; French; Low salt; Peanut free; Christmas. Complexity: 3.
... to 190°C. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for ... filling is set. Set aside to cool in pan. Serve warm or cool with ice-cream or custard. Categories: Fruit pie and tart ...
... 4mm thick and use to line a 24cm fluted tart pan with removable base. Trim excess and set aside ... Soy free; Pescatarian; Peanut free; Strawberry; Berry pie and tart; Halal; Desserts; Tree nut free; Sesame free; Vegetarian. ...
... or until softened. Use forks to transfer orange to baking tray. Cool, then use to garnish Orange Yoghurt Tart. To serve, gently remove tart from tin, garnish with candied oranges and slice. Categories: Fruit pie and ...
... 10 minutes. Line with a sheet of baking paper and fill with dried beans. Bake for 15 minutes, remove paper and ... Pescatarian; Tree nut free; Lemon; Peanut free; Lemon pie and tart; Vegetarian; Sesame free. Complexity: 3.
... resealable bag and cut the tip of the end). Pipe filling into pastry cases, sprinkle with chocolate chips and dust with ... free; Pescatarian; French; Sweet pie and tart; Easter; Low ingredient; Desserts. Complexity: ...
... Preheat oven to 180°C. Grease a 25cm fluted tart tin. Join pastry sheets together by overlapping slightly and ... the oven and bake for 15-20 minutes or until filling sets. Stand for 10 minutes before removing form pan. ...
... of baking tray. Place carefully place on a plate. The custard will look a little bit watery. Place plate with the 6 tarts on the plate in freezer and freeze for 1 to 2 hours to allow the custard to set. Take out of the ...
... from pan and invert onto a serving plate. Cut into wedges. Drizzle with extra passionfruit pulp to serve. Categories: Australian; Fruit pie and tart; Desserts; Summer; Pescatarian; Vegetarian; Christmas. Complexity: 3.
... is puffed, golden and cooked through. To serve, dust with icing sugar and top with double cream. Categories: High fibre; Desserts; French; Seafood free; Sweet pie and tart; Pescatarian; High protein. Complexity: 2.
... cut peaches and plums in half and remove stones. Then cut peaches into wedges and slice plums. Spread tarts with jam, leaving a 1cm border. Top with cream, peaches, plums, cherries and raspberries. Arrange meringues over ...
... , vanilla, orange rind and juice in a bowl. Spoon into cold tart shell. Spread evenly and chill for 2 hours to set. Arrange peach over tart. Spoon passionfruit over peaches. Serve. Categories: Stone fruit; Fruit pie and ...
Master the basics of this fresh fruit tart and you can adapt it by replacing the strawberries with other soft fruit. Ingredients: 150 g plain flour, 100 g unsalted butter, 50 g caster sugar, 1 egg yolk, 0.5 tsp vanilla ...
... floured surface, roll the dough into a 3mm circle to line the tart pan. Trim the excess and prick with a fork. Chill for 30 minutes. Line with wax paper, fill with baking beans, and bake for 10 minutes. Remove the paper ...
... minutes. Line the pastry case with nonstick baking paper, fill with dried macaroni or beans and bake in a preheated ... . Bake for 20-25 minutes until the filling is just set. Leave the tart to cool in the tin, then dust ...
... on a lightly floured surface and use to line the tart tin. Trim off any excess around the edges, then ... to dry the pastry out. Set to one side while you make the filling. Turn the oven down to 150°C. Put the egg yolks and ...
... to line the tin. Line with baking parchment, then fill with ceramic baking beans. Bake in the oven for 15 ... and lime, and stir to combine. Pour the mixture into the tart case and smooth the top. Bake for 30-35 minutes or ...
... line the tart tin. Prick the base all over with a fork. Line the case with greaseproof paper, then fill with the ... the tart case back in the oven for a few minutes to crisp up the base. Set aside while you make the filling. ...
... minutes. Line the pastry with a sheet of baking paper and fill with dried beans or rice. Place on a baking tray and ... Pour chocolate over raspberries and set aside until filling is cold. Refrigerate for 2 hours. To serve ...
... minutes. Line the pastry with a sheet of baking paper and fill with dried beans or rice. Place on a baking tray and ... . Pour chocolate over raspberries. Set aside until filling is cold. Refrigerate for 2 hours. To serve ...
... a large plate and serve with a little ice cream. Categories: Egg free; High fibre; Low salt; Peanut free; Seafood free; Sesame free; Pescatarian; French; Fruit pie and tart; Pear; Low ingredient; Desserts. Complexity: 1.
... into prepared pie dish. Bake in mod oven about 45 minutes or until browned and set. Serve warm or cold, dusted with sifted icing sugar, if desired. Categories: Desserts; French; Sweet pie and tart; Lemon. Complexity: 3.
... sheets of frozen shortcrust pastry to line small tart tins. Bake until golden, then fill with custard mixture. Categories: Quick and easy dessert; Desserts; Custard tart; Summer; Seafood free; French; Mothers day; Low ...
... table this Christmas. Ingredients: 1 cup fruit mince, 0.25 cup glace cherries chopped, 1 pack frozen unbaked sweet tart cases, 12 glace cherries, 80 g icing sugar mixture sifted, 0.5 medium lemon zested, juiced, 1 tsp ...
... together in a food processor until finely chopped. Add coconut and spice and pulse to chop. Grease 8 small tart tins with removable bases with a little melted coconut oil. Drain dates and add to food processor with nuts ...
... a piece of baking paper inside the tart, then fill with rice, dried beans, or baking weights. Bake for 10 mins. Remove paper and weights, then bake for another 5 mins. Set aside to cool. Filling Reduce oven to 150°C (fan ...
... , pushing gently into sides of tins. Prick bases with a fork. Chill for 30 minutes. Line each tart case with baking paper and fill with dried beans or rice. Blind bake for 15 minutes. Remove paper and beans and bake a ...
... Lightly grease 10 holds of a muffin pan with butter. Place one pastry round into each hold, pressing to form a tart shape. Top each pastry with 1 tsp dollop of choc hazelnut spread, using the back of the spoon to spread ...
... or 180°C fan-forced. Place an oven tray in the oven. Cut pastry into 4 squares. Line four 8.5cm fluted tart tins with pastry. Place on oven tray and bake for 15 minutes or until golden. Set to cool. Combine cream cheese ...
... shortcrust pastry. Method: Preheat oven to 180°C. Place a greased, 21cm fluted tart tin with removable base on an oven tray. To make ricotta filling, in a bowl combine ricotta, caster sugar, egg, almond meal and vanilla ...
... pastry case with baking paper and fill with pie weights or uncooked rice. ... filling. Using a spatula, spread meringue and create swirls, then bake for 10 minutes or until golden. Stand for 15 minutes to cool. Transfer tart ...
... . Add spread and stir to combine. Grease 4 (2cm-deep, 8.5cm base, 10cm top) loose-based fluted tart pans. Divide cookie mixture among tart pans. Using the back of a spoon, press mixture into base and sides of each pan to ...
... like fine crumbs. Add butter and process until combined. Press firmly over base and sides of tart tin. Bake for 10 minutes. Cool. Whisk caramel until smooth, adding a little warm milk, if necessary. Spread evenly into ...
... , 2 tbs demerara sugar. Method: Preheat oven to 200°C/180°C fan-forced. Line a 24cm (3.5cm deep) fluted tart pan with baking paper. Use 1 1/2 pastry sheets to line base and side of pan. Meanwhile, combine caster sugar ...
... for 45 minutes or until spreadable and slightly thickened. Remove tart cases from tins. Fill with cherry mixture. Spread chocolate ganache over cherry filling and leave to set. Serve topped with fresh cherries ...
... two and a half (plus an additional yolk) in the filling. For the crust: Sieve flour and icing sugar together. Add ... rack). Pour the egg mixture into the tart bases - should be able to fill them all about 90% full. Bake for ...
... guests with this mini lemon tart recipe. Learn how to make the pastry, the filling and the meringue all from ... add remaining sugar, beating until stiff peaks. Fill cooled pastry cases with lemon curd. Spoon meringue ...
... 18 rounds from pastry. Line moulds with pastry and fill two-thirds with fruit mince. Reroll pastry to 5mm ... , cut 18 stars from pastry and place one over each tart. Bake for 30 minutes or until golden and cooked through. ...
... pastry to 4mm thick and use to line a 22cm fluted tart tin. Trim excess. Place on a baking tray. Chill for ... or until golden and filling is set. Serve with ice-cream. Categories: Berry pie and tart; Desserts; Seafood free; ...
... .5cm-wide strips, re-rolling dough as needed. Fill pastry case with fruit mince. Lightly beat remaining egg ... egg. Arrange pastry strips in a lattice pattern over filling. Press edges to seal. Trim excess. Brush lattice ...
... slightly, in a 22x32cm loose-based rectangular fluted tart tin to cover base and sides. (Refrigerate remaining ... edges of pan. Cover pastry with baking paper and fill with baking weights or dried rice. Blind bake for ...
... sugar save 1 tbs for sprinkling, 1 tbs milk, 1 kg tart apples, 1 lemon juice only, 2 tbs plain flour, 0.5 ... Wrap it around the rolling pin and drape it over the filling. Trim the top crust and press the edges together to ...
... 15 minutes to rest. Meanwhile, to make the chocolate filling, place melts in a heatproof bowl. Heat cream and ... . Grease 6 x 10.5cm (2cm deep) loose-based fluted tart pans. Roll out 1 portion of dough between 2 sheets of ...
... tin, gently pressing into corners. Spoon in apple filling. Whisk remaining egg and brush pastry edge. Roll ... Pescatarian; British; Peanut free; Rhubarb; Apple pie and tart; High fibre; Apple; Halal; Desserts; Tree nut free ...
... : Gluten free; Wheat free; Dairy free; Soy free; Vegetarian; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Australian; Lemon pie and tart; Lemon; Low ingredient; Desserts. Complexity: 2.
... Fill with apple and drizzle over 1/3 cup of caramel. Roll out remaining pastry and cut into 2cm-wide strips. Cover filling ... golden. Serve with caramel, cream or ice-cream. Categories: Apple pie and tart; Apple; North ...
... pie dough into a pie dish. Pour in apple filling and pat down. Place the other dough portion on ... and cooked. Allow to cool before slicing. Categories: Apple pie and tart; High fibre; Desserts; British. Complexity: 3.
... with a coconut/blueberry top, and with a divine custard filling. Ingredients: 4 eggs room temp, 2 cups milk room temp ... on the side. Categories: Berry pie and tart; Australian; Desserts; Low salt; Blueberry. Complexity ...
... sugar. Bake for 1 hour or until golden and filling is bubbling through the lattice. Cover edges with foil ... 10 minutes before serving. Categories: Berry pie and tart; Halal; Desserts; Seafood free; Soy free; Pescatarian ...
... seal. Place in a 24cm (base measurement) fluted tart tin with removable base. Trim excess using a sharp ... : High fibre; Stone fruit; Raspberry; Fruit pie and tart; Desserts; Seafood free; Low salt; French; Peanut free ...
... oven to 200°C. Grease a round 23x3.5cm fluted tart pan with removable base. Roll out pastry between 2 ... pears. Fill pastry case with chocolate mixture. Arrange pears on filling. Bake for 30 minutes or until filling is ...
... Transfer to tray and bake for 25 minutes or until puffed and golden. Glaze with jam while warm. Categories: Apple pie and tart; Apple; Desserts; Seafood free; British; Peanut free; Sesame free; Christmas. Complexity: 3.
... almonds. Scatter dough mixture over the top of the filling. Place onto a large baking tray and bake pie ... ; Egg free; British; Peanut free; Berry pie and tart; Apple; Halal; Desserts; Blueberry; Sesame free; Vegetarian. ...
... pastry. Prick bases with a fork. Line baking paper and fill with baking beads or dried beans. Bake for 10 minutes ... . Serve. Categories: High fibre; Berry pie and tart; Desserts; Pear; Seafood free; European; Pescatarian; ...
... from pan. Serve with cream. Categories: Egg free; High fibre; Peanut free; Seafood free; Sesame free; Tree nut free; French; Apple pie and tart; Quick and easy dessert; Apple; Low ingredient; Desserts. Complexity: 2.
... cut using heart-shaped cutters. Lay pastry hearts over filling to cover, leaving small gaps to allow steam to ... free; Pescatarian; British; Peanut free; Berry pie and tart; Apple; Halal; Desserts; Blueberry; Tree nut free ...
... chill for 5 minutes. Preheat oven to 200°C. Fill lined dish with apple mixture. Brush pastry edges with egg ... . Roll out remaining pastry. Lay over pie to cover fillings. Press edges together well and seal. Make two small ...
... . Press edges with a fork to seal. Place tarts on trays. Refrigerate for 10 minutes to chill. Bake ... tbs water to make a thin icing. Spoon icing over tarts and scatter over sprinkles. Stand for 20 minutes or until set ...
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