Line a fluted tart tin with pastry. Prick all over with a fork. Freeze for 15 minutes while you heat oven to 180 C and place a tray in to heat. Bake pastry until golden. Reduce oven to 120 C. Brush ...

'I couldn't possibly have dessert, no room!' say the calorie-conscious guests, but wait until they discover these recipes from Kathryn Bruton have less than 300 calories per serving Layered Mocha ...

I have always enjoyed growing passion vines. They yield abundant flowers in late spring, and it is hard not to admire their exotic purple and white flowers. Since I do not have a greenhouse and a good ...

To make the pastry, combine the icing sugar, flour and butter in a food processor until crumbly. Add the egg yolk, vanilla extract and water, and process until all the ingredients just come together.

Easter is the first long bank holiday of the year, and it's a great time to celebrate with family and friends. There's no better way than getting everyone together for a traditional lunch followed by ...

I’ve gone on record here as an avowed Anglophile who thinks there are plenty of things that Brits do better than us. Scones. Tea. Cooking competition shows. I have something else to thank them for: ...

1. Preheat oven to 170 degrees Celsius. Grease a 20cm loose bottom tart tin (or four small tartlet tins if making individual tartlets). 2. To make the pastry by hand, sieve together the flour, cocoa ...

Make the pastry case ahead of time so on the day you can simply fill the tart with the mixture and bake. Passionfruit can be found in tins in the fruit aisle at the supermarket if need be. To serve, ½ ...

To make pastry, place flour and icing sugar in a food processor with a pinch of salt and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Combine egg yolks with 2 tbsp ...

Passionfruit and chocolate may seem an unusual combination, but the two are surprisingly compatible, with the passionfruit adding a fruity tang to the mix. The macaroon-style crust makes this ideal ...