Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

Whisk in the bloomed gelatin until fully incorporated, then pour the custard into your lined tin and pop in the fridge for at least 4 hours, or overnight, to set. Roll out your piece of puff ...

Blind baking option 2: Heat your oven to 375°F, then place a second pie tin (aluminum works well for this “sandwich” method) ...

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Tip the mixture into the tin. Run your hands under cold water and ... Remove from the oven and leave to cool. To make the custard, heat the milk and cream together with the vanilla pod until ...

You can’t visit Portugal or even research a trip to Lisbon without stumbling over one of the country’s best-known treats: the ...