T hese adorable Mini Fruit Tarts are the perfect spring or summer time dessert. They start with sweet sugar cookie crusts and ...

especially the cream cheese, which, if cold, is very difficult to beat until smooth. There's no need to bake all the tarts at once; the dough and filling can be refrigerated and used as needed.

Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Recipe tips If you don’t have time to make your own pastry, you can use 500g/1lb 2oz shop ...

This fruit and herb sweet tart is filled with frangipane and ... Sieve the mixture into a bowl and leave to cool. To make the cream cheese filling, put the cream cheese, salt, vanilla paste ...

Make the lemon curd. Simmer eggs, lemon juice, sugar, and salt together until thickened. Cook over medium-low heat, adjusting ...

Bursting with sunny mango flavor, this pie's creamy filling comes together easily in the blender using canned mango pulp, cream cheese ... touch of tang to echo the tart cherries.

3. Press the dough into moulds and chill in the freezer for 10 minutes, and later bake it in the oven for 10-15 minutes or till slightly golden. Pour filling into the tarts. Top it with a few strands ...

Pour over the mushrooms. Top with the remaining cheese. 7. Bake until the filling is set and the top is golden, about 30 minutes. Let the tart cool on a rack for 15 minutes before serving.