Freeform Peach Tart

Freeform Peach Tart Serves: 6 – 8 INGREDIENTS 435g pack Carême vanilla bean shortcrust pastry, thawed (also works with the sour cream shortcrust pastry) 50g quark or ricotta (BD Farm Paris Creek Quark is available in most supermarkets) ½ cup ground almonds 2 teaspoons cornflour 2 teaspoons, chopped basil ½ teaspoon finely grated lemon zest 2…

Festive Portugese Custard Tarts

Portuguese Custard Tarts Makes: 12 INGREDIENTS 445g Carême sour cream shortcrust pastry 3 egg yolks 75g (1/3 cup) caster sugar 1 ½ tablespoons cornflour 250ml (1 cup) full cream milk 2 strips of orange rind 125ml (½ cup) cream 2 teaspoons (10ml) vanilla extract 1 cup ready-made fruit mince METHOD Click the +/- symbols or step…

Apple & Salted Caramel Pies

Apple & Salted Caramel Pies Makes: 12 INGREDIENTS 445g pack Carême Sour Cream shortcrust pastry, thawed 1 egg, lightly beaten, for glaze Demerara sugar, to sprinkle 2 cups finely diced apple (approximately 3 Granny Smith apples, peeled & cored) ½ tsp finely grated lemon zest 2 tsp lemon juice
½ tsp ground cinnamon 2 tbsp brown sugar
1…

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…