Instructions Prepare the Tart Crust: In a food processor, pulse together the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add the ...

This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain ...

Take a trip to Spain or Latin America and you'll soon encounter flan—a silky smooth and immensely satisfying custard dessert. Unfortunately, people shy away from preparing flan at home because ...

Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on. Slice modestly – this is ...

Line the flan ring. Spread a thin layer of rhubarb ... If you would like to decorate the tart with a pastry lattice, use 62g butter and 125g flour. Use a 1 x 18cm (7 inch) tin with a ‘pop ...

At first glance, the flan is around the same size as a fist and has a flaky pastry shell with distinct layers. The custard’s surface is lightly caramelised and dusted with icing sugar.