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Little tiny meringue tartlets the size of petits fours. These are great for a dinner party or for Valentine's Day.

Recipe by: genevievescuisine


My mother used to make this all the time, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as I do.



If you can get fresh chanterelle mushrooms, these little tarts with cheese and pancetta make very elegant canapes for parties.

Recipe by: GOODHOOD


This lovely tart is perfect for a dinner party; it's impressive, quick and no cook. Although it only takes a few minutes to assemble, leave at least 8 hours before serving for the tart to chill. It can be made in either a 20 or 23cm pie dish or tart pan.

Recipe by: Holly

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Butternut pumpkins make any dish look and taste superb. You can make this tart a day in advance.

Recipe by: Zoë Harpham

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The little pastry cases have a tart/sweet filling of cranberry sauce, goat's cheese and yoghurt. They make a great lunch.

Recipe by: Lynn Lewis and Joachim Wahnschaffe


Spectacular and sensational—chocolate and special occasions were made for each other. This creamy chocolate mouse is served in a base made from biscuit crumbs.

Recipe by: Lynn Lewis and Joachim Wahnschaffe


A light yeasted pastry case filled with garlic, asparagus, prosciutto, pease and pecorino cheese. A lovely lunch.

Recipe by: Lynn Lewis and Joachim Wahnschaffe


This deliciously spiced meat filling can also be baked on its own in a loaf tin, then sliced thinly and served with salad.

Recipe by: Lynn Lewis and Joachim Wahnschaffe


Filled with stir-fried prawns (large shrimp) and a mixture of crisp, colourful vegetables, these tartlets make a good light snack or starter. The pastry cases can be made ahead.

Recipe by: Lynn Lewis and Joachim Wahnschaffe

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