Mango & Macadamia Danish

Mango & Macadamia Danish Makes: 9 INGREDIENTS 375g pack Carême puff pastry Plain flour, for dusting 1 egg, lightly beaten (for glaze) 1 fresh mango, peeled 25g macadamia nuts, roughly chopped 250ml (1 cup) milk 1 teaspoon vanilla bean paste 2 egg yolks 2 tablespoons caster sugar 1 tablespoon plain flour 1 tablespoon cornflour 2 tablespoons…

Apple and Rhubarb Turnovers

Apple and Rhubarb Turnover Makes: 6 INGREDIENTS 375g pack Carême all butter puff pastry, thawed 350g rhubarb, trimmed and cut into 1cm chunks 200g Granny Smith apples, peeled and cut into 1cm chunks 1/3 cup muscavado sugar ½ teaspoon ground cinnamon 1 tablespoon glace ginger, finely chopped 1 teaspoon finely grated orange zest Egg, lightly…

Fruit Frangipane Tarts

Fruit Frangipane Tarts Serves: 6 INGREDIENTS 1 x 435g Carême sweet vanilla bean shortcrust pastry, defrosted 50g unsalted butter, softened 75g caster sugar 2 teaspoons honey 1 egg, lightly beaten 2 teaspoons brandy 15g cornflour 75g almond or hazelnut meal 110g fresh seasonal fruit, de-seeded and sliced (eg. peaches, plums, nectarines, apricots, cherries, figs, apples, pears,…

Roast Cherry Tomato Tatin

Roast Cherry Tomato Tatin Makes : 6 Individual tarts INGREDIENTS 445g Carême Sourcream shortcrust pastry, thawed 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 1 teaspoon lemon thyme leaves sea salt and freshly ground black pepper 500g cherry tomatoes 25g feta, crumbled 2 teaspoons shredded basil leaves METHOD Click the +/- symbols…