Tarts

by Melanie Wong 4 months ago

My friend Daisy Chow is close to opening her own bakery. Here's her dream: "One thing they don’t always tell you about big dreams is how much of pursuing one is just showing up and consistently put...

I've followed a few similar recipes in Portuguese and in English to get an idea of the similarities in making these delicious tarts and mine all came out runny in the middle, even after leaving the...

by Caitlin McGrath 10 years ago

Our Chowhound August 2009 Cookbook of the Month is Ottolenghi: The Cookbook, by Yotam Ottolenghi and Sami Tamimi; and all online recipes by the authors. Please post your full-length recipe revie...

Here is the recipe some people are asking for.....

I’m planning on making salted caramel tartlets. The recipe calls for melting soft salted caramels with cream. I haven’t been able to find salted caramels, but have regular caramels. I’m assuming I ...

by hhc 1 year ago

Tried out KB Bake on the 3rd day it opened in SF. It’s inside the Downtown Westfield Mall, foodcourt Bloomingdale side, by Sur La Table/Cako. Only 1 cashier and they take a long time because the...

I am just delving into the world of baking pies and tarts at home, and I am looking for tart pan recommendations. Sur La Table carries Gobel tinned pans that have gotten good reviews online, but wh...

by grayelf 6 years ago

I was intrigued to read on kitsilano.com that Café Bica by GIsle does pasteis de nata. A good one of these is hard to come by, especially on the west side, so I'm looking forward to trying. Where e...

I lived in Montreal for the first 38 years of my life. I had never heard of butter tarts until we moved to Toronto 21 years ago. My family was really into food when I was growing up and would likel...

by LulusMom 8 years ago

Please use this thread to discuss and review recipes from the chapters about puddings, sweet soufflés, and crepes; cakes, cookies and candies; and tarts, pies, and pastries. The Chowhound Team ...

Does anyone have a sure-fire way of removing a whole tart or cheesecake off the bottom of the pan without breaking the crust?

I’m on a mission to get the perfect Fruit tarte. I have found the recipe for a custard I like (but by all means, please if you have a special favorite or technique let me know) but now I am really ...

I’m on a mission to make the best damn fruit tarte. I’ve found a custard recipe I really like but now I wanna make the perfect crust. Because what’s the point of lovely custard if it’s accompan...

I've just made 24 lemon souffle tartlets (similar to this recipe: http://www.epicurious.com/recipes/food/views/lemon-souffle-tartlets-230668) that I'll be taking into work tomorrow. (They have f...

I'm considering buying a brioche pan, and see a few possibilities. Firstly, I see a non-stick brioche pan by the French brand Gobel (I already have a non-stick fluted quiche pan by Gobel and it...