Hints and tips:
...The Cocochine Mayfair, opening in spring, will dollop it on a chocolate tart....
...Remove the tart from its casing and sit upon a handsome dish. Spoon the mascarpone on to the tart. Tumble the caramelised apples and pears on to the tart with any remaining caramel....
...I polished off the spinach and feta tart, then moving on to a boletus croquette — perfectly crispy on the outside and nice and soft, but not mushy, on the inside....
...No eyebrow was raised, no eyelid batted and within moments the first course arrived, a glass of roast cauliflower cream (mine topped with grated truffle) and a tiny tart filled with beetroot mousse, topped...
...Now the legendary restaurant off the Place de la Concorde has been given a makeover....
...Tempting sweet options across the capital this season include a deep-fried tart at Shoreditch’s SMOKESTAK, poached rhubarb and port sorbet at Portuguese restaurant Joia and a rhubarb and cardamom pastry...
...We sat the rest of the afternoon, chatting, gossiping, splitting a wedge of burnt cream tart that will live long in the memory....
...Desserts run from rhubarb and custard tart to Mons cheese with quince jelly. Baya Simons Los Mochis London City is open from 11 April....
...On the side are panna cotta, lemon meringue tart, a cheese plate and an apple crumble. It’s an uncomplicated celebration of gluttony taken to comical extremes....
...We ordered the black forest gâteaux and strawberry tart. The tart came with a coulis, which was uniformly one-note and too sweet....
...The quince-vinegar tart is pure joy. And I’ve never seen canapés loaded with as much caviar as these....
...Monte Xanic Sauvignon Blanc (crisp and clean, with citrus and tropical flavours much like its peers from New Zealand), and I was also delighted to discover that the Baja California region also produces tart...
...My wife’s Floating Sunset daiquiri tasted like a Hawaiian passionfruit tart in a glass and my blackberry bourbon sour was a delight — not too sour, not too sweet, not too boozy, with a thick froth courtesy...
...Dan Keeling is the editor of Noble Rot magazine (@noblerotmag) and co-founder of Noble Rot restaurants Follow @FTMag to find out about our latest stories first...
...I recommend a slice of brown butter custard tart for pudding, when it’s on....
...Cadet is trying hard to resist classification as a restaurant....
...His next challenge is savoury foods that look like traditional desserts: “I’m playing around with the idea of French onion soup served in the form of a treacle tart,” he says....
...I enjoyed a spiced winter squash tart, flavoured with maple labneh and espresso-caramelised pumpkin seeds, which looked fairly simple but was a real showstopper....
...Try the penne Baretto, a pasta dish with a creamy homemade tomato sauce, followed by one of the homemade desserts such as the pear and chocolate tart....
...I Dropped the Lemon Tart” that made Bottura famous. Many are now being phased out at Osteria Francescana to make room for new ideas....
...Shanmugalingam assures me a restaurant-friendly version is in the works. And dessert?...
...No powdered meadowsweet or freeze-dried woodruff, but proper desserts, lemon tart and an orange crème caramel, almost completely unadorned, sweet but also tart enough to cleanse....
...My first stop is at Sébastien Gaudard for the best chocolate tart in town, followed by a visit to Babka Zana (Rue Condorcet) for a cinnamon babka roll, then Rap Épicerie (Rue Fléchier) for some of the best...
...He says it’s more tart than most, but I found it to be perfect: the most balanced I tasted, and the hazy pale pink of a sunrise....
...Later, when I started eating in overseas restaurants, often as research for my books, many of the wintry desserts I encountered were trifle-like, with cream and fruit and served in a glass dish to show off...
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