Butter Tarts are the quintessential Canadian treat and there really is nothing else like them! And because I love butter ...

Cream the butter and sugar together in a large mixing ... Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell ...

For this recipe you will need a loose-bottomed 24cm/9½in fluted tart tin. Preheat the oven to 190C/170C Fan/Gas 5. For the pastry, put the flour, butter and sugar together in a food processor and ...

In a medium saucepan, melt butter over medium heat ... Chill or freeze the pie shell in the pie pan for a minimum of 15 minutes until ready to use. Remove from the fridge/freezer.

Tip into the tart ... like shell. Halve the vanilla pod lengthways and scrape out the seeds, then put both seeds and pod into a pan on a medium heat, along with the cream, milk and butter, and ...

This gluten-free fruit tart is as stunning as it is delicious! It's made with a buttery crust, silky vanilla pastry cream, ...

Add the shortening and butter to the ... Fill the tart shells with tomatoes. Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately. Recipe from Tomato: A Fresh-From-the ...