For this recipe you will need a 28cm/11in fluted, loose-bottomed tart tin. First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles ...

Make Ahead. These can be made ahead and refrigerated for later use. I recommend storing them no more than 2-3 days before serving. Reheat them in the oven at 350°F for about 5 minutes. The glaze ...

all enrobed in a chocolate glaze. A cloud-like puff of toasted meringue and sweet potato pie ice cream adorned the plate. The artful, textural dessert is a testament to pastry chefs who have a ...