To prepare the pumpkin and condensed milk tart, start by cutting the pumpkin into slices and removing the seeds and inner filaments (1). Then place the slices on a baking sheet lined with ...

Egg yolks: Solidify and give richness to this tart. Vanilla extract: adds a layer of fragrance that marries well with the lemon and sweetened condensed milk. Once out of the oven, let it rest ...

I remember a time in the 80s when everyone seemed to be making banoffee pie, there was a run on tins of condensed milk, and ...

and I remember thinking that boiling whole tins of condensed milk to make caramel was like magic. For this version I cheated by buying the tart shell (a good-quality French bakery one from the ...

Stir in the condensed milk and the sea salt flakes ... Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down.

Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and ... no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring ...