Roll out the pastry and line each tart tin with pastry. Trim off any excess and prick the base with a fork. Cover each tart with baking parchment and baking beans and blind bake for 15 minutes.

I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous ...

Whisk in eggs, melted butter, and cream. Scrape in seeds from vanilla bean; ... Place tart pan on baking sheet. Bake until custard is set, puffed, and golden, about 35 minutes.

Strain into the tart case and grate over fresh nutmeg. Reduce the oven temperature to 140˚C fan/160˚C/325˚F/gas mark 3 and bake the tart for 35–40 minutes, so the custard is set, but still has a ...

For the vanilla custard, bring the milk, vanilla beans and sugar to the boil, slowly. Cream egg yolks and flours together and pour the slowly boiled liquid into this egg mixture once the vanilla beans ...

Key Lime Crumble Puff – Tart and tangy crumble topping with a smooth vanilla bean custard filling. Royal Raspberry Puff – A berry-bright glaze with creamy vanilla bean custard inside.