A tart shell is placed in a mini size muffin tin to keep the mini tart shells from falling over, and baked for about 8-10 ...

These tart shells are made using an unusual but extremely efficient technique: the dough is tightly rolled into a spiral, cut into pieces, placed in the tins with one of the cut sides up ...

Line a tart tin (or tins), with a removable base and chill ... Arrange the cut rhubarb evenly or in a chevron pattern on the base of the tart shell. Sprinkle with 1-2 tablespoons caster sugar.

Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 ...

1. Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter.