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1 to 2 hours
Makes 36 assorted tarts
Three sweet treats for the ambitious baker to try. First up is an orange and thyme puff, then a pear, malt and butterscotch millefeuille, finishing with blackberry and lemon verbena crème brûlée custard tarts.
Equipment and preparation: you will need a free-standing mixer fitted with a dough hook, 12-hole muffin tin, baking beans and a silicone mat.