Savory Quail Eggs and Bacon Tart Appetizers, with 2-ingredients in mini tart shells, are easy, impressive and delicious ...

The egg tart is an adored Hong Kong pastry. But what makes one egg tart stand out from the rest? We list the top contenders ...

It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth. Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set.

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer for 1-2 months. If it is refrigerated or frozen, it must be re-mixed (using ...

place 2 halves around scallop in each tart shell. Fill gaps with mussels. If using seaweed, arrange on top. In bowl, mix cream, egg, egg yolk, reserved curry-flavored juices. Season with salt and ...

Brush the pre-baked tart shell with a little beaten egg and pop back into the oven for 3-4 minutes or until almost cooked. Cool. Be careful not to overcook because if this pastry gets too brown ...

7. In another bowl, beat the egg, butter, maple syrup, for 1-2 minutes in a bowl but leave the little chunks of butter in it. 8. Then add 1/3 cup of raisins (plumped in hot water) and 1/3 cup mixed ...

Partially bake the tart shells, blanch the asparagus, mix it with the crabmeat and put it in the fridge, and whisk together the eggs and cream for the custard filling. About 30 minutes before you ...