The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg. Go on have another! Equipment and preparation: You will need a 12-hole muffin tray ...

But this dessert deserves to gain more traction in the US. With layers of luscious vanilla custard and flaky puff pastry, we felt it was our duty to put the recipe to the test. Here’s how to ...

Return to oven, and bake at 325°F until inside of Pastry is dry, 8 to 10 minutes. Remove from oven, and let cool for 10 minutes. Prepare the Custard While Pastry is baking, stir together heavy ...

Homemade puff pastry encasing a rich custard filling with a swirl of dark chocolate in the middle – Paul Hollywood takes custard tarts to another level. For the puff pastry, put the flours ...

Pastry Chef at Local Jones, a bistro in Denver, Colorado. According to Kline, the most common mistake with custard or cream pies is simply overbaking it. She says, "Calibrating your oven to make ...

To preserve the ancient recipe it inherited from the monastery, the Lisbon bakery keeps its pastry and custard recipes secret. Penélope: This is the secret part of the recipe that is made inside.

Precooking or par-baking is one of the ways to avoid a soggy bottom on your tart or pie and important when the filling is a custard ... an even layer inside scored border of pastry.