Here’s the Cooking Chew version of NYT’s vibrant cranberry curd tart, but with rustic cornflake crumbs instead of ground ...

Fresh cranberries, Curd, sugar, water, eggs, unsalted butter, vanilla extract, pre-baked tart shell. Pour the cranberry curd into the pre-baked tart shell. Smooth the top and refrigerate for at least ...

Remove the tarts out of moulds and brush melted chocolate on the inner sides of tart moulds and set aside for 5-10 minutes. Transfer the egg whites in a bowl and sugar and beat till soft peaks are ...

Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold. Makes 1½ cups + You can store this lemon curd in an airtight container or sterilised jar in the ...

A mixed berry pie in a dish next to a bowl of berries and a mini mixed berry pie. - OlgaBombologna/Shutterstock Lemons are ...

To assemble, preheat oven grill (broiler) to high. Place the biscuits on an oven tray lined with non-stick baking paper. Top each biscuit with a little lemon curd and spoon over some of the meringue.

Bar cookies are easy to whip up for a crowd. Simply make the base, top it, pop the pan in the oven, and slice the bars to ...

Consider making Gingerbread Cake with Whipped Cream and Lemon Curd, Alicia’s Cherry Pie or a Fresh Fruit Chalotte.

Begin by making the lemon curd ahead of time, as this needs to be well chilled. Sit a heatproof bowl over a pan of barely simmering water, but don't let the bowl touch the water. Then place the eggs, ...

If the pastry cracks, use extra pastry to fix up any cracks. Step 5 Divide lemon curd between pastry cases (about 2 teaspoons in each), then pipe enough frangipane to fill each case two-thirds full.