Fruit Tartlets with vanilla pastry cream are like little bites of dessert heaven! My husband is a sucker for Mexican sweet ...

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, preheat the oven to 180°C and transfer the tart shell directly ...

(Resting the pastry after each step will ensure that the pastry doesn't shrink during baking, producing neat and even tartlet shells.) 7. Cut out discs of the pastry and carefully line the metal ...

Prick the bottom all over with a fork. Line the tart shells with parchment paper and then baking weights or dried beans and blind-bake the shells for about 10 minutes. Remove the weights or foil ...

Do not overprocess, or the nuts will become oily. Lightly oil four 41⁄2-inch removable-bottom tart shells with coconut butter. Divide mixture into 4 parts, and press into tart shells ...