An indulgent French chocolate and salted caramel tart. Decorate with fresh raspberries and pistachio nuts for great colour and a sweet zing. To make the shortbread, place the flour and cocoa in a ...

1. Place chocolate in a bowl. Heat cream to a simmer, then pour over chocolate. Cover with plastic wrap and let rest 5 minutes. Uncover bowl and whisk until semi-smooth. Add butter and continue to ...

Some foods are easy to prepare, and some require expertise or great attention to detail. This is one of the latter. Chef Janine Weismann admits that it’s not really easy to make macarons. “It’s easy ...

The meringue mixture is made using the Swiss meringue method of heating the eggwhites and sugar together over a bain marie until the sugar dissolves and the mixture is hot before whisking. Don’t be ...

Preheat the oven to 170°C/325°F/gas mark 3. Grease and flour the bottom and sides of a 33 x 22cm (13 x 9in) baking-tin. Sift together the cocoa, flour, bicarbonate of soda and ¼ tsp salt in a ...

Sweet, sticky, salty and subtly umami, miso caramel makes a wonderful filling for a bran-based tart, topped with dark chocolate ganache. The hazelnuts in the base can be left out, simply replace with ...

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To make the shortbread, place the flour and cocoa in a mound on your work surface and make a well in the middle. Place the butter in the well and use your fingertips to rub the butter into the flour.