Try these delightful fruit croissant tarts! Made by slicing croissants in half and shaping them into tart cases in a muffin tin, then baking for a few minutes until crispy. Filled with rich dark ...

Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. You can easily halve this ...

Make the flan case in the usual way ... Cover, and leave until cold. Arrange the fruit in the pastry case. Spread the frangipani cream mixture over and smooth over the top. Dust thickly with ...

Place the flan case on a serving plate ... Dollop this over the jammy fruit, swirling the top. Cover and chill for up to a day. Shortly before serving, slice the remaining strawberries and ...

Stir in the liqueur. Spoon the fruit mixture into the cooled tart case and press down firmly. Return to the preheated oven (150 degree Celsius) and cook until the butter and sugar forms a glaze ...

9. Stir the sugar and butter through the cooled fruit mince and then spoon into the warm pastry case. 10. Reduce the oven temperature to 180°C (160°C fan-forced). Return the tart to the oven ...

Stir very well to melt and combine, and then fold in the milk, fruit and nuts. Pour the ganache into the tart case, then sprinkle the extra fruit and nuts around where the ganache meets the ...

You will need a deep 23cm/9in loose-bottomed fluted tart tin ... Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven.