to top the tarts. Place these into the fridge for about 20 minutes. Preheat your oven to 180°C and grease and flour a 12-hole bun tin. Gently lay the discs into the prepared tin. Spoon the jam ...

This fruit and herb sweet tart is filled with frangipane and ... Pour over the cool liquid jelly and chill in the fridge for at least 3 hours or overnight. To decorate, top with whole cherries ...

Chill in the fridge for at least 2 hours until firm ... briefly warm it up again in the oven. To glaze the tart, gently warm up the jelly or jam with a splash of water in a small pan over a ...

Refrigerate to preserve freshness for longer. Jam tarts can last up to three days at room temperature and a week in the ...

Let the jelly mixture cool slightly, then pour it over the set marshmallow layer in the tart crust, spreading it evenly. Refrigerate the custard and marshmallow fridge tart for at least another ...