Category: Sweet pastries

Make savory dough Line in tart tins Refrigerate for 30 min Bake with rice for 10-15min at 190C Pour in filling and bake for another 30min Serve with cream

Slice butter in to cubes Make crumbs with butter, sugar, salt, almonds and flour Add eggs Mix until pastry is formed Role out between 2 parchment sheets Cut discs using a perforated rings Slice long strips of pastry and line the inner side of rings Freeze Bake at 160C for…

1. Chop cold margarine with flour and chopping board. Greater could be used. 2. Add the rest of ingredients and gently combine 3. Move pastry to refrigerator for 2-3 hours. 4. Roll out and mark with the fork before baking

Whip sugar and butter Add dry ingredients Add eggs and combine sable well use spade attachment Use for Brûlée here Used for strawberry mousse here

Combine dry ingredients and butter Mix until turns into crumb texture Bake at 175 C  for 25 min Cool Blitz Pour liqueur, blitz again Add extra 2 tbsp of melted unsalted butter Mix well

Mix all together (do not over mix) Bake 175 C for 30 min Cool down Pulse with robot coupe

Mix all at once until can’t see any lumps of butter if crumbs starts turn in to a pastry stop immediately Transfer  to baking tray Bake in the oven at 180 C for 20-30 min Cool down completely Blitz with robot coupe Don’t refrigerate if using the same day

To make sweet pastry mix everything at once until well combined