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 ...
Chill the pastry-lined tins in the fridge for 15 minutes. FOR THE RASPBERRY FILLING: Blend the raspberries, cashews, honey and lemon juice in a food processor. If the mixture's too thick, add a little ...
There is a solution to this problem of a Gordian knot of USB and power cables: the Fairywren, a board that turns your Raspberry Pi into a Mini-ITX computer. The basic idea behind the Fairywren is ...
Preheat your oven to 180°C and line a 12 hole bun-tin with paper cases. Beat the butter and sugar until light and fluffy. Slowly beat in the egg and almond essence and then add the flour and ...
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 ...
Served warm or at room temperature, these tarts are best eaten on the day they are made as the pastry does not remain crisp. Serve for afternoon tea or as a dessert with whipped cream flavoured ...
RICHMOND, Va. --Theia Peng and Caitlyn Singleton, Owners of With Love, Cat & Theia joined us to share this delicious recipe and some of the other offerings available at their local business.