The history of tarts and pies dates back as far as the early origin of flour dough and the invention of the oven. The earliest ovens were simply clay pots heated by placing a fire on the inside; to help keep the juices of the filling from escaping and getting burnt, the meat fillings were wrapped in a cover made of dough before being placed in the ovens to bake, thus resulted in the coming to be of the very first Pie.
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The flaky crisp tart shell filled with a layer of tangy orange marmalade, layered with stewed spiced apples, topped with a light almond sponge, garnished with flaked almonds and subtly brushed with an apricot jam glaze, dusted with icing sugar are best served hot with vanilla ice cream.
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The rich buttery shortcrust pastry here balances well with the tender chicken and vegetable stew that’s covered with a top layer of flaky golden brown crusted pastry.
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The crunchy biscuit base with the sliced ripe bananas, enriched with indulgent toffee sauce, topped with the subtle coffee flavored whipped cream. The chocolate and nut garnishhere adds a new dimension of texture and flavor.
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The flaky shortcrust pastry filled with the rich savory egg custard that is highlighted by the salty bacon, baked in the oven and served cold.
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This tart is a sweet earthy chocolate pastry crust filled and baked with the rich bittersweet chocolate custard, richly topped with a smooth, velvety dark chocolate Ganache.
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