Our Recipes

Transform our delicious pastry into wonderful tarts. All our recipes are easy to follow whether you're a novice cook or a dinner party super star. It will save you time and effort and still wow your guests.

Crab Tart

Crab & Watercress Tart

Ingredients:

Ready rolled savoury pastry – parmesan, chilli or fresh herbs

Filling:

3 medium eggs

284ml single cream

Pinch dried chilli flakes (if not using the chilli pastry)

100g Parmigiano Reggiano, grated

2 Tubs of crab meat (1x 50/50 and 1 x white crab meat)

100g pack watercress, ¼ of the pack roughly chopped, the rest reserved for serving

Salt and ground black pepper

 Method:

  1. While your pastry is cooking in a large bowl whisk together the eggs, cream, (chilli if using) and ¾ of the cheese, together with some black pepper and a little salt.
  2. Spread the crab meat and chopped watercress evenly in the cooled pastry cases.
  3. Place the case on a baking tray then spoon the egg and cream mixture over the crab. Top with the remaining cheese and place in the oven for 15-20 minutes until just set and golden brown.
  4. Serve the tart with salad using the remaining watercress and a drizzle of olive oil.

   

Butternut Squash, caramelised onion and goat's cheese tart

Butternut Squash, Caramelised Onion and Goat’s Cheese Tart

Ingredients:

Ready rolled savoury pastry – parmesan, chilli or fresh herbs

Filling:

4 tbsp of olive oil

2 onions, thinly sliced

2 tbsp pinenuts

3 cloves of garlic, thinly sliced

2 tbsp of Dijon mustard

200g of goat’s cheese

½ butternut squash - halved lengthwise, seeds removed

6 sprigs thyme

Salt and ground black pepper

 Method:

  1.  With a sharp knife, thinly slice the butternut squash lengthways then thinly slice crossways into half moon shapes. Place in oven dish and cover with tinfoil then bake for 25 mins.
  2. Place the oil in a large pan and slowly caramelise the onions (15-20mins) season with salt and pepper, 2 chopped sprigs of thyme, add the pinenuts and garlic and fry until golden, don’t let it burn.
  3. Spread the mustard over the cooled pastry case, stir the feta cheese into caramelized onion mixture and spread across the tart case in an even layer.
  4. Arrange soft cooked butternut squash around the edge of pastry case and filling with the rounded edges facing up, starting from the outside working inwards and leaning slices against the crust, working your way inwards. Brush the squash with melted butter.
  5. Bake the tart until edges of vegetables are browned and the crust is golden brown about 20 minutes (don’t worry if a few spots may get deeply browned).

 

Courgette and Feta Tart

Courgette and Goat’s Cheese Tart

Ingredients:

Ready rolled savoury pastry – parmesan, chilli or fresh herbs

Filling:

350g courgettes

1 bunch of spring onions

2tbsp olive oil

1tbsp of chopped fresh mint

200g feta cheese

3 eggs

200ml double cream

Salt and ground black pepper

 Method: 

  1. While your pastry is cooking roughly chop the courgettes and slice the spring onions. In a large frying pan add the olive oil and fry the spring onions for 2 mins then add the courgettes for a further 2 mins. Season and add the mint then let it cool.
  2. In a large bowl, combine the crumbled feta cheese, 2 eggs, cream, cooled courgettes and spring onions.
  3. Pour the courgette mixture into the tart case and cook for 30-35mins or until the filling is just set.

 

Quiche Lorraine

 

Ultimate Quiche Lorraine

Ingredients:

Ready rolled savoury pastry – parmesan, chilli or fresh herbs

Filling:

5 large eggs

225g streaky bacon

125g shallots, onion or spring onions

40g butter

400g crème fraîche (about two tubs)

100g Gruyère cheese, grated

Salt and ground black pepper

Extra crispy bacon and fried spring onions to garnish

 Method:

  1. While your pastry is cooking lightly whisk the eggs and mix with the crème fraîche and Gruyère cheese and season.
  2. Finely chop the shallots and remove the rind from the bacon and cut into strips. Melt the butter in a frying pan, add the shallots and cook for 1min then add the bacon and cook stirring, until brown, set aside apart from 2tbsp reserved for topping which need to be fried for longer until really crispy.
  3. Place bacon mixture in the pastry case; spoon crème fraîche mixture on top. Cook at 170°C fan for 30-35min or until golden and just set. Cool for 10min before serving.
  4. Garnish with the fried bacon and spring onions.

 

Banoffee Pie

 

Banoffee Pie

Ingredients:

Ready rolled sweet pastry – chocolate, orange or hazelnut

Filling:

1 tin of Nestlé Carnation Caramel
3 bananas peeled and sliced (half a lemon if using for decoration)
300ml double cream
50g plain chocolate

Method:

  1. When pastry base is cooked and cooled fill it with 1 tin of Carnation Caramel, spread evenly.
  2. Slice 3 bananas diagonally (reserve a few for your topper decoration but tostop them from going brown just cover with a bit of lemon) and scatter all over the caramel.
  3. Whip the double cream until soft peaks (do not over whip) and cover the bananas.
  4. Decorate with your reserved banana and drizzled chocolate (melted with a tbsp of water then drizzled over the cream in a zig zag) or add some roasted chopped pecan nuts.

 

Apple Frangipane

 

 Apple Frangipane

Ingredients:

Ready rolled sweet pastry – chocolate, orange or hazelnut

Filling:

100g butter

100g caster sugar

1 egg 

100g ground almonds

4 apples (we used Royal Gala)

1 tbsp lemon zest

2tbsp melted apricot jam

1 tbsp icing sugar

Method:

  1. Mix butter and sugar until pale and fluffy, then beat in the egg.
  2. Fold in the almond with the lemon zest and spread into pastry case.
  3. Peel your apples cut into halves and core. 
  4. Place two chopsticks either side of the apple to avoid cutting right through, thinly and evenly slice across the width.
  5. Press the apples into the almond mixture.
  6. Brush a little melted butter over the apples.
  7. Bake for 40 - 45 minutes.
  8. Remove from oven brush all over with melted apricot jam and top with a dusting of icing sugar. 

 

Passionfruit Tart

Passionfruit, Raspberry and White Chocolate Tart

Ingredients:

Ready rolled sweet pastry – chocolate, orange or hazelnut

Filling:

8 passionfruit - halved

100g white chocolate

60g caster sugar

300ml double cream

150g raspberries

Strawberries and Greek basil to decorate

Method:

  1. While your pastry is cooking cut 6-8 passionfruit (depending how juicy they are) and over a sieve beat with a spoon to break up the seeds and rub mix through the sieve into a jug. You will need about 110ml of juice.
  2. Break up 80g chocolate in a saucepan with the cream and sugar melt over a low heat. Once melted and off the heat pour in the passionfruit juice and stir until thickened.
  3. Take pastry out of tin and place on a serving plate
  4. Take half the raspberries and crush with a fork on a chopping board then cover the pastry case. Pour the filling over and put in fridge to set.
  5. Cut the strawberries in a mixture of slices and halves and cut some firmer raspberries in half and place around tart into a crescent shape. If you can’t get hold of Greek basil use the small baby leaves from a bunch of Italian basil and place around the fruit. Grate some white choc over the top.
    NB: Any left-over fruit you could make into a coulis with 1tbsp of icing sugar, 4tsp of water to every 150g of fruit. Over a low heat let the sugar dissolve in pan then sieve into jug and serve with the tart.

    Peanut butter Tart

    Peanut, Caramel and Chocolate Tart

    Ingredients:

    Ready rolled sweet pastry – chocolate, orange or hazelnut

    Filling:

    1 tin of caramel (397g)                         

    120g salted peanuts

     1 tub of cream cheese 150g

    100g caster sugar

    250g smooth peanut butter

    240g double cream

    200g dark chocolate

    1tbsp cocoa

    Method:

    1. Bake your chosen pastry by following instructions.
    2. Mix the caramel with the peanuts and rest in the fridge.
    3. Beat the cream cheese with the sugar with a handheld whisk or mixer until smooth, light and fluffy; then add the peanut butter until combined.
    4. In a separate bowl add 120g of the double cream until soft peaks form, then with a metal spoon gradually fold into the peanut butter mix.
    5. In the cooled pastry base cover with a layer of the caramel then with the peanut butter mousse and let it set in the fridge for 30 minutes. 
    6. To make the chocolate ganache topping, melt the broken up chocolate with the cream in a saucepan over a low heat until melted and combined.
    7. Take the tart out of the fridge and cover with the third layer of the ganache, refrigerate again for at least half an hour then decorate with some sieved cocoa (without touching the top of the ganache hold some greaseproof paper over half of the ganache top and dust with cocoa).
     
    Peanut Butter Tart
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