Ever wonder what the differences are between a frittata and a quiche? Well, we've done a little homework here on crust, ...

To make shortcrust pastry: Combine flour and salt in a large bowl. Add butter and use your fingertips to rub into flour until mixture resembles coarse breadcrumbs. Add egg yolk and 4 tablespoons ...

Making your own sweet shortcrust pastry is so satisfying ... Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough.

melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and water (and the occasional egg). People are often intimidated by pastry ...

Whether you prefer Hong Kong-style egg tarts (you can pick either a crumbly, buttery shortcrust pastry (曲奇皮) or a flaky puff pastry (酥皮) with egg custard inside), or Macau-style ...

For shortcrust pastry: Preheat the oven to180°C for 20 minutes. When the apple is almost cooked (test with a skewer). Whisk the egg and sugar together then mix in the cream and vanilla extract.

Whisk the egg yolk and add the water ... warm or cold with a bowl of softly whipped cream. First make the shortcrust pastry. Sieve the flour and salt into a bowl, cut the butter into cubes ...

Some believe the Hong Kong-style egg tart is a version of the British custard tart. The British one is made using crumbly shortcrust pastry instead of flaky puff pastry and is usually served cold.

Mary simply creams butter and sugar together, adding beaten egg and egg yolk one tablespoon ... Some parts of France enjoy a shortcrust, rather than puff, pastry cover, they add.