To prepare the pumpkin and condensed milk tart, start by cutting the pumpkin into slices and removing the seeds and inner ...

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 ...

Place the tart mould into the freezer for an hour ... Remove the pastry base from the freezer and smear the caramel from both tins of condensed milk over it. Place the apples on top and pour ...

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 ...

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.

zest and condensed milk into a large bowl and whisking until it has doubled in volume. Stir the juice. Scoop the filling into the cooled tart case and bake for 20 minutes until almost set but with ...