Step 1: Place the cream cheese in a large bowl and mix with an electric mixer until light and fluffy. Step 2: Add vanilla, a ...

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.

Be careful not to mix the cream cheese mixture and jam, as you want it to sit on top. 8. Place the raspberry cream tart in the refrigerator for 2 hours to allow the mixture to set. 9. After the ...

mixed with cream cheese and heavy cream, is luscious and barely sweet, imbued with lemon and baked just until set for the creamiest result. Finally, crown the chilled tart with strawberries ...

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 ...

Beyond swapping the whipped cream for fresh fruit, there are other ways to play with this recipe. You can try other types of ...

This fruit and herb sweet tart is filled with frangipane and cream cheese and topped with jelly. For this recipe you will need a 25cm/10in fluted tart tin. Instead of using freshly squeezed ...

Broccoli, green beans and peas will work well. Add the greens to the tart and top with the goat’s cheese. Return it to the oven for another 10 minutes or until the cheese has started to melt and ...

The key to this cheese and onion tart is the combination of three basic ingredients: Dijon mustard, for a layer of sharpness; shallots, which become wonderfully sweet as they bake; and aged ...

Bake tarts for 5 minutes or until they are warmed through. Place on six serving plates and garnish with basil chiffonade. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.