Related Searches: Pear Tart, Cherry Tart
... brown sugar, 0.75 cup almond meal, 1 chocolate shortcrust pastry, 3 beurre bosc pears peeled. Method: Place 1 litre ... Stir in eggs, almond meal, flour and remaining caster sugar until combined. Place tart pan on baking tray ...
... , 180 g caster sugar, 230 g almond flakes, 1 pinch salt, 2 william bartlett pears. Method: Preheat oven to 200C. Place ... Lay over a 23cm fluted tart tin with a removeable base. Press gently to fit tart tin. Trim any excess ...
... classic French dessert with this indulgent pear and strawberry galette recipe. This rustic tart is easier to make than you ... remaining caster sugar in a medium bowl. Sprinkle almond meal over pastry, leaving a 5cm border. ...
... pastry is golden and puffed. Stand for 10 minutes before carefully inverting onto a large plate with sides. Serve with ice-cream. Categories: Fruit pie and tart; Desserts; Pear; French; Baking; Jul 2022. Complexity: 2.
... on the pastry squares and drizzle with honey. Bake for 20-25 minutes until pastry is puffed and golden. Serve with a dollop of thickened cream. Categories: Fruit pie and tart; Desserts; Pear; British. Complexity: 3.
... 20 minutes or until golden and crisp. Remove from pie pans. Serve. Categories: High fibre; Berry pie and tart; Desserts; Pear; Seafood free; European; Pescatarian; Tree nut free; Peanut free; Sesame free. Complexity: 2.
... 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.
... inverting onto a serving plate. Serve immediately with ice-cream. Categories: Peanut free; Seafood free; Sesame free; Tree nut free; Pescatarian; French; Fruit pie and tart; Pear; Low ingredient; Desserts. Complexity: 3.
... for 10 minutes. Remove beads and paper. Bake for 5 minutes or until pastry is just cooked. Set tarts aside to cool. Arrange pear slices into each pastry shell. Heat cream in a small saucepan over a medium-low heat until ...
... this decadent strawberry and almond tart recipe. Golden pastry, almond frangipane and berries make ... tsp vanilla bean paste, 0.25 cup plain flour, 0.66 cup almond meal, 2 free range eggs, 2 cup frozen strawberries, 2 tbs ...
... dessert that's still a show stopper, you can't go past this sensational strawberry and ricotta tart with a golden almond crust. Ingredients: 300 g Macro Organic frozen strawberries, 2 tsp vanilla bean paste, 1.5 tsp ...
... 0.5 cup almond meal, 1 tbs caster sugar, 0.25 cup almond milk. Method: Place flour, almond meal, baking ... , cut 18 stars from pastry and place one over each tart. Bake for 30 minutes or until golden and cooked through ...
... at a time, beating well after each addition. Stir in almond meal and flour until well combined. Spoon mixture over flans ... on tray and set aside to thaw. Serve tarts with thawed raspberries and cream. Categories: Berry pie ...
... kg apricots, 100 g almond kernels. Method: Preheat oven to 180°C. Join pastry sheets together by overlapping edges and pressing firmly to seal. Place in a 24cm (base measurement) fluted tart tin with removable base. Trim ...
... filling, place 16 fresh pitted dates, 1/2 cup of natural almond, brazil and cashew spread, 1/3 cup hazelnut meal, 1/ ... processor and whiz until smooth and combined. Pour over tart base and freeze for 1 hour or until firm. ...
... , 0.6666 cup firmly packed brown sugar, 150 g almond meal, 2 free range eggs, 6 unpeeled Kanzi® apples ... C fan-forced. Grease a 22x32cm (base) rectangular fluted tart tin with removable base. Place half of the butter in ...
... 0.25 tsp grated nutmeg, 2 tsp lemon juice, 0.5 cup almond meal, 2 tsp cornflour, 1 free range egg yolk, 3 free range ... . Roll out pastry and line a 24cm fluted tart tin with removable base, trimming excess. Prick pastry ...
... .5 lemon juiced, 2 eggs, 1 tbs caster sugar, 0.75 cup almond meal. Method: To make the pastry, place half the flour, 1 tbs ... until golden and set in the centre. Serve tart warm or at room temperature. Categories: Apple pie ...
... light, 1 punnet raspberries, 1 punnet blueberris, 1 tbs almond meal, 1 tbs caster sugar, 1 tbs lemon juice. ... . Cut pastry into 4 squares. Line four 8.5cm fluted tart tins with pastry. Place on oven tray and bake for 15 ...
... , 70 g blueberries, 1 egg, 2 tbs caster sugar, 2 tbs almond meal. Method: Preheat oven to 200°C. Grease 6 x 6.5cm ... to vanilla essence. Categories: Berry pie and tart; Desserts; Seafood free; French; Blueberry; Peanut ...
... ricotta, 2 egg yolks, 2 tbs caster sugar, 0.25 cup almond meal, 2 tbs sultanas chopped. Method: Preheat oven to 160°C ... ; Mothers day; Seafood free; Soy free; Sweet pie and tart; Pescatarian; Peanut free. Complexity: 3.
... touch the water, until melted and smooth. Spoon chocolate over caramel and sprinkle with almonds. Stand to set. Serve. Tip 1: You can prepare and bake the tart shells to the end of step 2, then store for up to two weeks ...
... 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.
... butter. Process until just combined. Press mixture over base and sides of 3cm-deep, 22cm-round (base) loose-based fluted tart pan. Chill for 30 minutes or until firm. Combine caramel and 1 1/2 tsp salt in a bowl. Don't ...
... tins. Bake until golden, then fill with custard mixture. Categories: Quick and easy dessert; Desserts; Custard tart; Summer; Seafood free; French; Mothers day; Low salt; High tea; Tree nut free; Peanut free; Sesame free ...
... in plastic wrap and chill for 20 minutes. Roll pastry between 2 sheets of baking paper to fit a 25cm fluted tart tin with removable base. Press pastry into tin and trim excess. Prick base all over with a fork. Freeze for ...
... fridge until it's completely cold. To serve, preheat grill on high. Sprinkle icing sugar over cold lemon tart. Place under the grill and cook for 1-2 minutes or until the top caramelises. Serve immediately. Categories ...
... 30 seconds or until mixture is shiny and smooth. Pour into chilled biscuit base until three-quarters full. Freeze tart for 20 minutes to set. Place marshmallows in a large, microwave-safe bowl and microwave on high for 1 ...
... a lightly floured surface and knead lightly until smooth. Roll out until large enough to line a 12x34cm fluted tart tin with removable base. Press into tin and trim edges. Chill. Meanwhile, preheat oven to 180°C. To make ...
... g unsalted butter cold, diced, 1 egg yolk, 4 egg yolks. Method: Preheat oven to 180°C. Grease a 22cm fluted tart tin with removable base and place onto a baking tray. Combine flour and sugar in a food processor and pulse ...
... a lightly floured surface and knead lightly until smooth. Roll out to a 25cm round. Transfer to a 20cm fluted tart tin with removable base. Chill for 30 minutes. Heat oven to 180°C. Line the pastry case with baking paper ...
... 2 eggs lightly whisked. Method: Preheat oven to 180°C. Grease a 22cm (2.5cm deep) fluted loose-base tart pan and line base with baking paper. Reserve 50g of the pretzels for garnish. Place remaining pretzels into a food ...
... 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 ...
... completely. Break toffee into pieces and process in a food processor until finely chopped. Sprinkle over tart and using a blowtorch, melt until golden. Categories: Desserts; French; Mothers day; Low salt; Pescatarian ...
... 0.25 cup pistachio kernels, 250 g mascarpone. Method: Grease a 25cm (3.5cm-deep) round loose-based fluted tart pan. Place flour, butter, 1/4 cup sugar and pistachio in a food processor and process until mixture resembles ...
... 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 ...
... up side of a 25cm (3cm deep) loose-based fluted tart pan to compact. Refrigerate until needed. Meanwhile, to make ... Stand for 1 minute, then stir until smooth. Pour into tart base and set aside for 1 hour or until set. To ...
... 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 ...
... over chocolate. Stand for 2 minutes, then 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 ...
... a 11.5cm x 34cm (2.5cm deep) fluted tart pan with a removable base with pastry sheets, slightly overlapping ... ; Grape; Stone fruit; Australian; Plum; Fruit pie and tart; Dec 2021; Desserts; Low salt; Mango; High protein; ...
... , 1.6 cup unsalted mixed nuts chopped. Method: Preheat oven to 180°C. Grease a 17x28cm loose-based tart pan. To make tart base, process walnuts and dates in a food processor until finely chopped. Add flour and pulse to ...
... Grease a 4cm deep x 23cm loose-based, round, fluted tart pan. Line pan with pastry. Trim excess. Chill for 30 ... minutes. Line the pastry with baking paper. Fill tart with uncooked rice. Bake for 12 minutes. Remove paper ...
... 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 ...
... 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 & ...
... to low and let bubble for 30 seconds. Strain through a wire sieve. Stir in the zest. Spread evenly in the tart shell. Beat the egg whites in a large bowl with an electric mixer until foamy. Add the cream of tartar and ...
... and heat until the butter has melted and the mixture is smooth, then allow to boil for 1 minute. Pour into the tart dish or tin. Arrange the banana slices on top of the syrup mixture - this will be the top of the pudding ...
... 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 ...
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 ...
... tins, 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 ...
... over. Bake for 45 minutes. Categories: Easter; Low salt; Pescatarian; High protein; Apple pie and tart; High fibre; Apple; Australian; Desserts; Baking; Mothers day; Gluten free; Vegetarian; Christmas. Complexity: 3 ...
... 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.
... filling is set. Set aside to cool in pan. Serve warm or cool with ice-cream or custard. Categories: Fruit pie and tart; Desserts; Summer; Seafood free; French; Soy free; Pescatarian; Rhubarb; Christmas. Complexity: 3.
... 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 ...
... pastry leaf decorations (see tip). Press remaining dough over the base and side of a loose-based 24cm fluted tart pan. Freeze for 20 minutes. Transfer to oven and bake for 25 minutes or until golden. Meanwhile, to make ...
... until set. Cool then cut into wedges to serve. Categories: Halal; Desserts; Seafood free; French; Soy free; Pescatarian; Tree nut free; Lemon; Peanut free; Lemon pie and tart; Vegetarian; Sesame free. Complexity: 3.
... chocolate chips and dust with icing sugar. For best results serve within 2 hours. Store in refrigerator. Categories: Seafood free; Pescatarian; French; Sweet pie and tart; Easter; Low ingredient; Desserts. Complexity: 3.
... filling sets. Stand for 10 minutes before removing form pan. Transfer to a wire rack to cool. Top tart with remaining strawberries. Dust with icing sugar and serve. Note: For the roasted strawberries, preheat oven to 200 ...
... 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 ...
... 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.
... 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. Categories: Easter; Chocolate; Desserts ...
... 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 ...
... . 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 ...
... , 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 ...
... for 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 ...
... , roll the dough into a 3mm circle to line the tart pan. Trim the excess and prick with a fork. Chill ... the lemon. Add the ginger. Sprinkle the bread crumbs in the tart shell, pour in the syrup, and let stand for 5 minutes ...
... comes together. On a lightly floured surface, roll the dough into a 3mm round circle and use to line a 23cm tart pan with a removable bottom. Prick it lightly all over with a fork. Chill for 30 minutes. Preheat the oven ...
... , then pour into the pastry case. Bake for 20-25 minutes until the filling is just set. Leave the tart to cool in the tin, then dust with sifted icing sugar and serve. Categories: Seafood free; Sesame free; Pescatarian ...
... Soak the prunes in the brandy. Roll the pastry out on a lightly floured surface and use to line the tart tin. Trim off any excess around the edges, then line the pastry case with baking parchment and ceramic baking beans ...
... . Add the cream, the zest and juice of the lemon and lime, and stir to combine. Pour the mixture into the tart case and smooth the top. Bake for 30-35 minutes or until set. Allow to cool to room temperature, then serve ...
... beans. Bake in the oven for 15 minutes, or until very lightly golden. Remove the beans and paper, then put the tart case back in the oven for a few minutes to crisp up the base. Set aside while you make the filling. Turn ...
... cases. Reserve 1/2 cup of the cream for the caramel sauce. Beat remaining cream and dollop onto tarts. Peel bananas, slice and arrange over cream. Sprinkle with chocolate peanuts. To make caramel sauce, combine sugar ...
... whisked, 1 cup caster sugar, 2 tsp lemon juice. Method: Preheat oven to 180°C. Grease 4 x 10cm fluted tart tins with removable bases. Combine coconut, 1/2 cup sugar, flour and cocoa in a bowl. Stir in egg. Divide evenly ...
... it, i.e. the butter is melting, stick it back in the fridge for 10-15 minutes.). Once you've shaped all the tart bases, stick the tray in the freezer for 10 minutes till they're firm again. Preheat your oven to 180C (fan ...
... ganache thickens. Preheat oven to 200°C/180°C fan-forced. Grease 6 x 10.5cm (2cm deep) loose-based fluted tart pans. Roll out 1 portion of dough between 2 sheets of baking paper until large enough to line base and side ...
Impress dinner guests with this mini lemon tart recipe. Learn how to make the pastry, the filling and the meringue all from scratch. Ingredients: 1 tsp vanilla extract, 1.33 cup plain flour, 0.33 cup icing sugar sifted, ...
... cold. Refrigerate for 2 hours. To serve, dust with cocoa. Serve with extra raspberries and thick cream. Categories: Raspberry; Chocolate; Desserts; Chocolate pie and tart; French; Pescatarian; Vegetarian. Complexity: 3.
... extra raspberries and thick cream. Categories: Chocolate; Seafood free; Low salt; French; Pescatarian; Peanut free; Raspberry; Halal; Desserts; Chocolate pie and tart; Sesame free; Vegetarian; Christmas. Complexity: 3.
... for 1 minute, then transfer to a wire rack to cool completely. Dollop 1/4 tsp jam into centre of each tart shell. Using an 8cm round cookie cutter, cut 6 rounds from each pastry sheet. Prick centres several times with a ...
... 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.
... sheets of non-stick baking paper to a 4mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Repeat with remaining pastry. Use a fork to prick the ...
... tartlets. Bake for 8-10 minutes or until meringue is lightly browned. Stand for 5 minutes before serving. Categories: Desserts; American; Seafood free; Pescatarian; Lemon; Peanut free; Lemon pie and tart. Complexity: 2.
These blueberry and lemon cheesecake tarts have a no-blitz biscuit base and are ready in just two easy steps. They ... Desserts; Nov 2021; Seafood free; Baking; Blueberry; Lemon; Lemon pie and tart; Christmas. 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.
... a jug. Preheat oven to 180°C. Roll out pastry to 3mm thick. Cut six 15cm rounds and press into 10cm fluted tart tins. Line each with a square of crumpled baking paper. Fill with baking weights or dried beans. Bake for 12 ...
It's Christmas decadence in bite-sized form with these tarts, stuffed with a selection of dried fruit - including sultanas, raisins, prunes, cherries - and green apple. Ingredients: 0.5 cup sultanas chopped, 0.33 cup ...
... remaining pastry and then stamp out 12 small hearts from the centres and set aside. Place the rounds on the tarts. Cut out a further 12 hearts from remaining pastry. Place 2 hearts, overlapping slightly, on the remaining ...
... from pan. Drizzle with golden syrup. Serve warm or at room temperature. Categories: Apple pie and tart; Apple; Halal; Desserts; Seafood free; French; Soy free; Pescatarian; Egg free; Peanut free; Vegetarian; Sesame free ...
... mixture. Half fill each pastry cup with fruity mixture. Sprinkle a little cinnamon sugar over the top of each tart. Place in oven and cook for approximately 20 minutes or until pastry is golden brown. Sprinkle with icing ...
... to serve. Categories: Quick and easy dessert; Bread and butter pudding; Seafood free; Low salt; French; High tea; Pescatarian; Peanut free; High protein; Desserts; Custard tart; Mothers day; Tree nut free. Complexity: 3.
... medium heat or microwave on high for 20 seconds or until hot. Add chocolate and stir until melted and smooth. Fill tarts with chocolate mixture and set aside to cool. Beat 1 egg white with a pinch of salt in a small bowl ...
When the kids are craving something sweet, whip us these cafe-worthy filo plum tarts. They're nutritionally approved and are on the table in 30 minutes. Ingredients: 8 sheets filo pastry, 5 ml olive oil cooking spray, 1. ...
... enough to coat the back of a spoon, similar to custard. Strain into a jar or container and seal. For the pastry tarts, preheat the oven to 200°C. Cut rounds from the pastry using a 7cm-wide fluted cutter. Line a 12-hole ...
... bake in the oven for 15 minutes. Once cooked, add the zest of the lime on top and allow to cool fullybefore serving. Categories: Fruit pie and tart; Chocolate; Desserts; French; Low salt; Eggs; Vegetarian. Complexity: 2.
... chocolate and sour bite of the passionfruit balance these tarts quite well. Ingredients: 200 g puff pastry sheets ... shards. Categories: High fibre; Chocolate; Desserts; Chocolate pie and tart; French. Complexity: 3.
... the syrup. Serve. Note: When melting chocolate make sure you keep stirring it over simmering water and don't let it burn. Categories: Chocolate; Cherry; Desserts; Chocolate pie and tart; French; Christmas. Complexity: 3.
... and custard has set. Cool in the tin for 10 minutes. Transfer to a wire rack and cool completely. Categories: Desserts; Custard tart; Seafood free; Portuguese; Tree nut free; Peanut free; Sesame free. Complexity: 3.
Close button, press enter to close it or press tab to move onto the next section.
The login was not successful.
Quick Links Section. Everyday Rewards information, hit enter to see Everyday Rewards details or tab to move to next Quick Link.
Quick Link.
Quick Link. Press Tab to move to My Account Section, or shift+tab to move back to Lists quick link.
My Account Link.
My Account Link. Press Tab to move to Logout Section, or shift+tab to move back to Delivery Unlimited.
of my Woolworths account.