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:
- Roll puff pastry into a thin rectangle and then roll into a tight saugage roll.
- Cut into 12 pieces
- Roll each piece into a round.
- Using wet thumb, press pastry round into pastry case, pushing pastry up the sides.
- Chill.
- Heat half of milk, cinnamon, lemon zest in pan add 10g butter – leave to infuse- remove lemon.
- Mix flour, cornflour & rest of milk to a paste.
- Pour warmed milk over flour/ milk mixture and return to pan.
- Heat gently until it resembles thickened cream.
Make syrup:
- Put ingredients in a pan and add 75ml water.
- Gently heat and dissolve any sugar, until light brown carmel is achieved.
- add remaining water – strain into heatprooof bowl.
- Pour half of syrup into custard and mix well
- Stir in egg yolks.
- Pour custard into tart cases and bake 9 mins until tops are dark – 230`c.
- 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:
- Mix all ingredients together except the butter.
- Melt the butter.
- Add to other ingredients and mix well.
- Can be kept in fridge for 4 weeks.
- Stir before use as it separates.
- 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:
- Roll pastry thinly and line pastry cases.
- Prick bottom of pastry cases with a fork.
- Cover cases with greaseproof squares and baking beans.
- Bake for 5 mins 200`c remove greaseproof paper and baking beans.
- Return pastry cases to the oven for 5 mins.
- Mix egg yolks, condensed milk and lemon juice together (it will thicken).
- Fill pastry case with citron curd.
- Bake for 5 mins 180`c.
- Brush with hot apricot glaze and garnish with a slice of lemon& a raspberry.
- 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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