It is not only used as the filling in fruit tarts but it is also the cream piped into eclairs and other French pastries. This makes pastry cream a great recipe to master and use again and again.

This Italian jam tart tucks strawberry preserves into a butter crust topped with a simple lattice for a simple not-too-sweet ...

these mini fruit tarts are amazing. The sweet cookie cups, creamy filling and the tartness of the fruit are guaranteed to ...

1. Turn the oven down to 350 degrees. 2. In a food processor, pulse the cream cheese and ricotta until smooth. Add the cream, sugar, whole egg, extra yolk, lemon rind and juice, and salt. Pulse until ...

Think tarte au citron but with passion fruit ... that the filling is smooth and creamy, so be careful not to let it bubble. You will need a deep 23cm/9in loose-bottomed fluted tart tin.

This recipe includes a quick berry jam for the filling, but store-bought jam works ... Prick the top of each tart multiple times with a fork to let the steam escape during baking.

Adding crème fraîche to the filling balances the acidity of the fruit, making it less sharp. Use individual-serving shallow pans or rings for these tarts. Pans/rings that are 11cm (4⅓ in ...

Mary's easy recipe for oh-so-pretty fruit tarts uses a regular bun tin to make ... and leave to cool completely. To make the filling, whip the cream, sugar and vanilla until it forms soft peaks ...