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Tarts from around the World – Recipes

Tarts from Around the World 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
  • Apple & Caramel 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
  • 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.

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.

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.

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.

Apple & Caramel Pie

Ingredients:

  • 1 quantity of sweet pastry – see attached recipe.
  • 3 baking apples
  • Cinnamon – to taste
  • 100g sugar – more if you prefer a sweeter flavour
  • 50g butter

Method:

  1. Peel apples and cut into small chunks.
  2. Place apples in a large pan, add butter, sugar to taste and cinnamon (can be omitted).
  3. If you prefer a different flavour you can also add a small handful of sultanas.
  4. Be careful if you add too much cinnamon as it will turn mixture brown.
  5. Gently heat until apples start to soften.
  6. Place apples into a sweet pastry lined tart case.
  7. Add caramel mixture over the top and mix gently.
  8. Roll out remaining pastry into a rectangle shape and make alternate slashes.
  9. Long short long.
  10. Short long short.
  11. Stretch pastry lattice over apple pie.
  12. Bake on a tray as it may drip 25 mins or until golden brown.

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