Caramelised Onion tartlets

Caramelised Onion Tartlets Makes: 32 tartlets   INGREDIENTS 1 x 445g pack Careme Sour Cream Shortcrust Pastry, defrosted 2 x large brown onions, cut in half and finely sliced 25g unsalted butter 2 teaspoons brown sugar 1 tablespoon red wine vinegar 1 tablespoon fresh thyme leaves 150g soft cheese* 1 egg beaten Sea salt and cracked…

Tomato Tarts

Tomato & Thyme Tarts Serves: 8   INGREDIENTS 1 x 375g All Butter Puff Pastry (yellow packet), defrosted 1 tablespoon Dijon mustard ½ cup breadcrumbs 6 medium tomatoes 2 teaspoon dried thyme or oregano Sea salt & black pepper ¼ Cup chopped flat leaf parsley Goat curd dip (optional to serve alongside) 120g goat curd ¼…

Blueberry Danish

Blueberry Danish Serves: 6   INGREDIENTS 1 x 375g Packet Carême Butter Puff pastry, defrosted 250g cream cheese 80g caster sugar 1 egg 1 teaspoon vanilla extract Zest of 1 lemon 2 x 125g punnet blueberries (or raspberries) 1 egg beaten 2 tablespoons berry jam for glazing (optional) METHOD Click the +/- symbols or step heading to…

Eccles Cakes

Eccles Cakes Serves: 10 or 12 Notes : Great for afternoon tea, morning tea, after school treats, picnic treats or whenever it takes your fancy!   INGREDIENTS 445g Sour Cream Shortcrust Pastry, thawed 100g currants 50g unsalted butter (softened) 50g soft brown sugar ½ teaspoon mixed spice 1 egg white Caster sugar METHOD Click the +/- symbols…

Caramelised Garlic Tart

Caramelised Garlic Tart Taken from Yotam Ottolenghi’s ‘Plenty’ this is one of the loveliest tarts we have made. Made with the Carême Sour Cream pastry.   Serves: 4 -6 Utensils: 23cm loose-bottom tart tin INGREDIENTS 445g Carême Sour Cream Shortcrust Pastry, thawed 3 medium heads of garlic, cloves separated and peeled 1 tablespoon olive oil 1 teaspoon…