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Pastry Day – Sweet Tarts and Pies Recipes

Pastry Day Sweet Tarts and Pies Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.

You Baked:

  • Portuguese Pastéis de Nata
  • Peacan Pie
  • Key Lime Pie

Portuguese Pastéis de Nata

Ingredients:

  • 1 quantity ready-made puff pastry.

For the custard:

  • 250ml whole milk
  • ¼ tsp cinnamon
  • 3 strips of lemon
  • 20g butter
  • 2 tbsp plain flour
  • 1 tsp cornflour
  • 6 egg yolks

For the sugar syrup:

  • 225g caster sugar
  • 175ml water
  • ¼ tsp cinnamon
  • 3 strips of lemon zest

Method:

  1. Roll puff pastry into a thin rectangle and then roll into a tight saugage roll.
  2. Cut into 12 pieces
  3. Roll each piece into a round.
  4. Using wet thumb, press pastry round into pastry case, pushing pastry up the sides.
  5. Chill.
  6. Heat half of milk, cinnamon, lemon zest in pan add 10g butter – leave to infuse- remove lemon.
  7. Mix flour, cornflour & rest of milk to a paste.
  8. Pour warmed milk over flour/ milk mixture and return to pan.
  9. Heat gently until it resembles thickened cream.

Make syrup:

  1. Put ingredients in a pan and add 75ml water.
  2. Gently heat and dissolve any sugar, until light brown carmel is achieved.
  3. add remaining water – strain into heatprooof bowl.
  4. Pour half of syrup into custard and mix well
  5. Stir in egg yolks.
  6. Pour custard into tart cases and bake 9 mins until tops are dark – 230`c.
  7. Brush tarts with remaining sugar syrup.

Sweet Pastry

Ingredients:

  • 125g butter
  • 50g caster sugar
  • 1 egg – whole- beaten
  • 175g plain flour

Method:

  • Lightly cream sugar / butter
  • Add the egg
  • Add the flour and knead to a paste (do not over work)
  • Chill for 10 mins

*General rule of thumb, pastry is usually baked around 180`c – 200`c for approx 12 – 15 mins to blind bake or approx 25-30 mins thoroughly bake.

Peacan Pie

Ingredients:

  • 8 eggs
  • 500g soft brown sugar
  • 1 tsp vanilla
  • 180g butter (can use soya butter to make it dairy free)
  • 900g maple syrup
  • 600g pecan nuts (blitzed)

Method:

  1. Mix all ingredients together except the butter.
  2. Melt the butter.
  3. Add to other ingredients and mix well.
  4. Can be kept in fridge for 4 weeks.
  5. Stir before use as it separates.
  6. Bake 150`c for approx 12 mins.

Key Lime Pie

Ingredients:

  • 1 quantity of sweet pastry
  • 2 egg yolks
  • 70g lime / lemon juice
  • 200g condensed milk

Method:

  1. Roll pastry thinly and line pastry cases.
  2. Prick bottom of pastry cases with a fork.
  3. Cover cases with greaseproof squares and baking beans.
  4. Bake for 5 mins 200`c remove greaseproof paper and baking beans.
  5. Return pastry cases to the oven for 5 mins.
  6. Mix egg yolks, condensed milk and lemon juice together (it will thicken).
  7. Fill pastry case with citron curd.
  8. Bake for 5 mins 180`c.
  9. Brush with hot apricot glaze and garnish with a slice of lemon& a raspberry.
  10. Any remaining curd can be kept in the fridge for 7 days.

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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