Tarts

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 7 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...

hi hounds, a friend of mine gave me a dozen portuguese tarts (pasteis de nata). i would LOVE to devour all 12 by myself ... however, my waistline would not be very cooperative. so, can i f...

Hi everyone, I've read a lot about Marty's World Famous buttertarts that he makes and sells at his Muskoka Cafe in Ontario. Does anyone have the recipe for his buttertarts that they'd be willin...

I have this heart pan, that holds about 4 cups of ingredients. This leaves a little bit of expansion room before it hits the edge. I had to fill it with rice to figure it out. Any ideas for a ...