Sentences with phrase «top of the tart»

Arrange the strawberries on top of the tart with as few gaps as possible.

If you are adding feta, sprinkle it over top of the tart.

Melt the jelly and lemon juice in a small saucepan over medium heat, glaze top of tart before adding fruit.

Arrange the pears on top of the tart mixture and bake for 35 to 40 minutes, or until a toothpick inserted in the centre of the tart comes out clean.

If any of the pears or caramel are stuck in the pan, remove with a knife and arrange on top of tart.

Reserve 1 cup asparagus tips for top of tarts.

Bake 40 to 45 minutes, switching position of pans on racks halfway through baking, until tops of tarts are light golden and a pick inserted in centers comes out clean.

Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then arrange sliced fresh mangoes over top of tart.

Place one circle on top of each tart.

Reserve a couple of tablespoons of the chocolate mixture for creating chocolate swirls on top of the tart.

Reserve a bit of the cheese to sprinkle on top of the tart.

Pecans make up the crust, filling, and topping of this tart.

And if you don't have pesto on hand then you could always bake the tarts without it and chop fresh herbs over the top of each tart before serving.

Arrange the pastry leaves around the top of the tart, and brush all exposed pastry with the beaten egg.

Carefully arrange the apple wedges in the bottom of the skillet in a decorative pattern, taking special care on the first layer, as it will end up being the top of the tart.

Spread glazed peanuts on top of tart and garnish with strands of lime zest and sprinkling of Malden Salt (if use).

Its adjustable flame also comes in handy for melting grated cheese and browning meringues and the tops of tarts.

Pipe dollops on top of the tart, increase the temperature to 200 °C (400 °F) and bake for another 10 minutes, until the meringue is browned.

You'll want maybe an inch or so up the sides (or just to the top of a tart tin).

Beat the remaining bit of egg yolk together with a splash of milk or cream to make an egg wash, then brush it over the top of each tart.

Spoon whipped cream over the top of the tarts and sprinkle with chopped chocolate, if desired.

As the tarts are cooling, melt some chocolate over a double boiler and drizzle or smear as much chocolatey goodness as you would like on top of each tart.

Pile the whipped cream on top of the tart, sprinkle with almonds, and fruit if desired and serve.

The nuts were not exciting by themselves, but were great on top of the tart.

I refrigerated it immediately after and the butter separated from the chocolate and congealed at the top of the tart.

drizzle the chocolate mixture all over the top of the tart.

Press a rolling pin across the top of the tart pan to trim any excess dough.

Scatter the remaining pecans on top of the tart and refrigerate until set, 1 hour.

Pour cream filling evenly over the top of the tart.

Spread the chocolate into a thin layer on the top of the tart and smooth.

Pour this over the top of your tart and use a large spoon to spread it out to the edges.

Tossing torn fresh herbs, like dill, parsley, and oregano, over the top of a tart reins in some of the richness — not to mention makes it look nicer.

Remove the tarts from the fridge again and drizzle the melted chocolate on top of each tart.

If any of the pears or caramel are stuck in the pan, remove with the spatula and spread on top of tart.

Step 4: Cut up the fruit of your choice and arrange on top of each tart.

Place 5 strips horizontally across the top of the tart at 1 inch intervals.

Once the chocolate is hard, place the coconut caramel on top of each tart.

Cover the top of the tart with wide rosettes, filling in any gaps with small stars.

Next, add most of the onions in a layer over the cheese keeping about four tablespoons aside for the top of the tart.

Pour the spiderweb mixture into a squirty - bottle or piping bag and pour onto the top of the tart in a spiral pattern, starting in the center of the tart and drawing the spiral rings out until you reach the edges.

Serving: Just before serving, it's nice to sprinkle the top of the tart with confectioners» sugar.

Almost any fruit would work on top of this tart, but for the fall season I love the subtle sweetness of pears.