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Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. We based this recipe on one from British journalist and cookbook author Hugh Fearnley-Whittingstall.

Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. We based this recipe on one from British journalist and cookbook author Hugh Fearnley-Whittingstall.

The only thing more satisfying than saying baklava is eating it.  So let’s get right to our recipe for baklava pie.  It’s got all the things you love about the traditional kind -- crunchy nuts, gooey honey, flaky phyllo dough -- but we prepare the dessert like a pie rather than a pastry.  Just simply serve the slices with forks and skip the whole sticky-fingers thing!

The only thing more satisfying than saying baklava is eating it. So let’s get right to our recipe for baklava pie. It’s got all the things you love about the traditional kind -- crunchy nuts, gooey honey, flaky phyllo dough -- but we prepare the dessert like a pie rather than a pastry. Just simply serve the slices with forks and skip the whole sticky-fingers thing!

One cup of butter is 225gm. A Step-By-Step Guide to the Flakiest, Butteriest Pie Crust You'll Ever Make

One cup of butter is 225gm. A Step-By-Step Guide to the Flakiest, Butteriest Pie Crust You'll Ever Make

This tart dough handles and rolls beautifully, and once it's baked, is strong enough to hold itself and whatever you fill it with without the aid of a pan. But the most amazing thing about this dough is the flavor: the citrus zest adds a touch of panache to any tart you make with it without overwhelming the filling. This recipe makes enough for three 8" or 9" tarts. We recommend freezing whatever you don't use right away; the dough will keep for 3 to 4 months, well wrapped.

This tart dough handles and rolls beautifully, and once it's baked, is strong enough to hold itself and whatever you fill it with without the aid of a pan. But the most amazing thing about this dough is the flavor: the citrus zest adds a touch of panache to any tart you make with it without overwhelming the filling. This recipe makes enough for three 8" or 9" tarts. We recommend freezing whatever you don't use right away; the dough will keep for 3 to 4 months, well wrapped.

Looking for a fast dessert that showcases a summer fruit? This one-crust, no-bake blueberry pie can be ready for the table in less than an hour. Or, make it ahead of time and serve chilled.

Looking for a fast dessert that showcases a summer fruit? This one-crust, no-bake blueberry pie can be ready for the table in less than an hour. Or, make it ahead of time and serve chilled.

your new go-to cake for birthdays... or any day! | Classic Yellow Cake with Fudge Frosting | by Tessa Huff for TheCakeBlog.com

your new go-to cake for birthdays... or any day! | Classic Yellow Cake with Fudge Frosting | by Tessa Huff for TheCakeBlog.com

The original recipe called for a small pie plate, but we found the pie worked beautifully in a tart pan.

The original recipe called for a small pie plate, but we found the pie worked beautifully in a tart pan.

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