While this leftover phyllo tart shell makes for delicious dessert tarts, it is also perfect to use as an easy pie crust for ...

In this section you'll find photographic features that explore holidays and photography courses, details about members meetings, trials and tribulations of installing new software along with ...

And yes, I made them for the event and they were a hit. The creation of these mini tart shells, made from phyllo dough, was ...

From lens focal lengths and fill-flash to portraits, macro or stunning landscapes there are techniques for everyone. Learn how to use metering, considering composition and shoot everything from ...

Phyllo shells are our friends ... and behold, a tiny chocolate tart. You can top this dessert with berries, canned whipped cream, a pecan and drizzle of caramel, or sparkly flaked sea salt ...

Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell, preheat the oven to 180°C and transfer the tart shell directly ...

If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust.

No Halloween party is complete without a snackable appetizer spread filled with lots of finger foods and other yummy munchies ...

“Once baked, my Chai Spiced Milk and Meringue Tart and Phyllo Pap Tart can be stored ... heat and pour the mixture into the baked pastry shell. Sprinkle with cinnamon and chill until ready ...

As a chef, I've learned a few tips and tricks that I believe every home cook should also practice. I like to stock the freezer with Parmesan rinds and phyllo cups for quick, impressive dishes. I ...

Pour the chocolate mixture into the tart shell and chill in the fridge for 45 minutes, or until set. Sprinkle over the remaining stem ginger.

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.