French pastry cream is a thick and creamy egg custard. And in this case flavored with a hint of aphrodisiac vanilla bean. It is not only used as the filling in fruit tarts but it is also the cream ...

The custard itself is infused with culinary lavender, offering a delicate floral note that never overpowers thanks to the ...

These creamy Chinese Egg Tarts are ultra-light and easy to make ... In a separate bowl, beat the eggs well. Add vanilla bean ...

Lightly butter a 23cm loose bottom tart tin. Roll the pastry on a lightly ... Line with a sheet of parchment paper and fill with baking beans. Set oven to 180°c and chill the pastry case until ...

Homemade puff pastry encasing a rich custard filling with a swirl of dark chocolate in the middle – Paul Hollywood takes custard tarts to another ... fill with a few baking beans and blind ...

Line a tart tin (or ... sugar and vanilla extract, add the cream. Strain this mixture over the rhubarb and cook in the preheated oven for 35 minutes until the custard is set and the rhubarb ...

Line a tart tin (or tins ... with the sugar and vanilla essence, add the cream. Strain this mixture over the apples. Bake at 180°C for 35 minutes. When the custard is set and the apples are ...