Cut off the corners to make a circle. Press the pastry into a 10-inch tart pan with a removable bottom. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum ...

A nice mix between sour raspberries and a smooth almond cream Line the pan with the pie crust and put in the fridge. Mix the ...

Spoon the raspberry jam into the par-baked pastry case, spread evenly. Gently spoon the cake batter on top, making sure there are no gaps in the tart for the jam to escape. Smooth the top of the ...

Roll it on a heavily floured surface until it’s approx. 2cm thick. Cut into a rough circle using your tart case or ring. Line the tart case or ring, leaving some overhanging pastry but with the ...

You could buy raspberry jam to cheat this tart a little, but it’s definitely worth making the pastry from scratch. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries ...

Trim the excess pastry from the edge of the tart tin. Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed ...

These chocolate berry tarts are a healthier twist on a decadent favourite. With a base made from nuts, seeds and dates and a filling of rich dark chocolate and raspberry, these are a healthier ...