If you add all the eggs in one go, you risk splitting the mixture. Beat in the melted chocolate. 12 Spoon half the frangipane into the cooled tart shell. Cut the poached pears in half and arrange on ...

Into a tart pan, press dough with your fingertips. Bake until edges are just barely starting to brown, about 20 minutes. Allow crust to cool completely before filling. For the filling, in a small pot, ...

It might seem an odd combination but this works brilliantly. The passion fruit really stands up to the chocolate. The tart is very rich, so serve it in slim slices. You need patience to make the ...

Topped with rich dark chocolate ganache and smooth buttercream, this decadent dessert is perfect for any pumpkin lover. A cozy, spiced treat you don’t want to miss! Irfan Pathan dances to ...

Lastly, fold in the lukewarm chocolate until well combined. Divide the mixture between the tins and bake for 1 hour. Cool in the tins for 10 minutes before turning out onto a rack to cool completely.

Baked from a peanut butter chip batter, it's filled with creamy smooth peanut butter, rich chocolate ganache icing, and covered with chocolate fondant cut into the iconic zig zag shape.

Just before serving, decorate with extra Chuckles. Cook’s note: The quality of the chocolate that you use will make a big difference. We used Lindt. You can also make this tart with only milk ...

Matt Preston has released a new cookbook called World Of Flavour packed with more than 100 recipes. So, we invited the celebrity chef to join Nat and Kochie on Sunrise and whip up one of the delicious ...

Remove the tart from the oven and allow to cool. Dust with icing sugar when cool. We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better ...