Pastry Recipes - Deserts

A lemon lover’s dream come true, this zingy pie has a biscuity, buttery shortcrust pastry base, topped with a mountain of toasty, feather-light meringue. It’s so good, it will have everyone coming back to ask for ‘just one more slice’!

A boozy twist on this perennial family favourite makes for a guaranteed crowd-pleaser! Encased in crisp, biscuity sour cream pastry, the scrumptious apples and fruity raisins are paired with tangy lemon, vanilla and cinnamon sugar to create a dessert that would make your Nanna proud.

A beautiful cherry tart with a sweet almond frangipane filling, decorated with pastry leaves to resemble a Christmas wreath. Best made on the day it’s served, this tart can be eaten cold for afternoon tea or warm as a dessert.

In this recipe, we have combined the sweet rose flavours of the Middle Eastern confection, Turkish delight, with the silky creamy texture of an Italian panna cotta to make this tart the perfect centerpiece for your Christmas table.

The tart and panna cotta can be prepared the day before. Prepare the jelly at least 4 hours before serving.

This dessert takes a classic cheesecake recipe and jazzes it up by serving it in a golden pastry case, topped with boozy spice-roasted in-season nectarines. A perfect dessert to impress guests when entertaining.

An indulgent Easter recipe. Layers of flaky Butter Puff Pastry, chocolate, Nutella, toasted hazelnuts, topped with Ferrero Rochers. Surprisingly easy to prepare, with not too many ingredients; this may just become your new Easter tradition!

Your favourite Gin and Tonic cocktail encased in Vanilla Bean Sweet Shortcrust Pastry. We know what your guests will be ordering this Christmas!

Zest is best in this to-die-for Roasted Strawberry and Lemon Thyme Tart! Lots and lots of fresh strawberries, zesty lemon citrus, and our light and flaky Carême Sour Cream Shortcrust. Simply divine!

Galette is the French term for a free-form tart. These rustic, simple tarts are easy-to-make. Just lay out the pastry, top with the fillings, and fold the pastry edges over. Voila! This Peach, Vanilla and Maple Galette is just gorgeous with our Carême Wholemeal Spelt Butter Puff Pastry. Enjoy!

The Classic Vanilla Slice. Is there anything better? These light, fluffy slices are the perfect dessert, morning or afternoon tea, or party treat. Made with our Carême All Butter Puff Pastry, add this classic sweet to your baking repertoire and you’ll find yourself wanting to make them over and over again!

Little Apple Pies Makes: 6 INGREDIENTS 1 x 375g packet Carême Puff Pastry, defrosted 600g Granny Smith apples, peeled and diced 100g coconut sugar ¼ teaspoon cinnamon […]

Ice Cream Sandwich Serves: 6 INGREDIENTS 1 x 375g Carême Puff Pastry, defrosted 1 x 500ml tub Maggie Beer Salted Honey & Roasted Almond Ice

Snickers Chocolate Tart Serves: 8 INGREDIENTS 435g Carême Sweet Vanilla Shortcrust Pastry 70g Dark chocolate (70%), broken into pieces 70g Milk chocolate, broken into pieces 120g Coconut […]

White Chocolate Raspberry Tart Makes: 6 Note: The filling needs to be made the day before. Tart shells can also be made the day before, store […]

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Peach & Raspberry Tart Make the most of summer fruits with this simple free form tart. Makes two medium sized tarts Serves: 6 - 8 NOTE: *If […]

Mixed Berry Yoghurt Cheesecake [dt_gap height="20"] Serves: 8   NOTE: Leftover pastry can be used to make sugar cookies. Simply gather the pastry and flatten into a 5mm […]

Rocher Chocolate Pie SHARE WITH FRIENDS Serves: 8   INGREDIENTS 445g pack Carême Sour Cream Shortcrust Pastry, defrosted 250ml thickened cream 150g dark chocolate, roughly chopped 50g […]

This is an edited extract from The Pie Project by Phoebe Woods & Kirsten Jenkins, published by Hardie Grant Books, RRP $29.99.
My mum used to make a killer retro salad: strawberries, baby spinach and balsamic vinegar. I loved it. The sweetness of the summer strawberries blended with the balsamic vinegar to make a tart salad dressing. It was really kitsch but I thought it was great when it got rolled out for summer barbecues. The same combination works just as well in this pie, especially with the addition of strawberries’ best friend, rhubarb. — Kirsten

Poached Pear & Ginger Pie Serves: 6 Notes:  The poached pears and frangipane can be made up to a day in advance, store in refrigerator. This recipe […]

Apple & Blueberry Galette Serves: 6 INGREDIENTS **1 x 375g Spelt Butter Puff Pastry defrosted (can also be made with our Classic Sweet Vanilla Shortcrust Pastry) 3 apples, […]

Raspberry & Coconut Tart Serves: 6   INGREDIENTS 435g Carême sweet vanilla bean shortcrust pastry, defrosted ¼ cup raspberry jam 100g unsalted butter softened 100g organic coconut […]

This recipe is an extract from The Pie Project Cookbook by Phoebe Wood & Kirstin Jenkins, a beautiful book filled with 60 delicious sweet pies.

This is a big pie to serve the whole family so get the whole family involved with the peeling and chopping!
Utensils: Use a 28cm diameter deep flan dish

You will need to begin this recipe the night before.

This was inspired by a gorgeous recipe in Heidi Swanson’s ‘Super Natural Everyday’ cookbook (highly recommend!). Utensils: We used a 22cm square tart tin, you could also use a brownie tin 30cm x 20cm.

No rolling required!
Utensils: Requires a 23cm fluted tart tin

Serves: 10 Notes: Halve the recipe and pop one half of pastry packet back in the freezer. Tip: pastry and figs can be baked ahead of time and […]

Recipe and Photography supplied by : Brodie Chan, The Hungry Babushka

Serves: 8   INGREDIENTS 1 x 435g pack Carême Sweet Vanilla Shortcurst Pastry 500g cream cheese 2 large eggs 200g caster sugar Zest of 1 lemon 1 […]

Serves: 10 NOTE:The pastry can be made up to 1 day in advance, store in an airtight container, to refresh pop in the oven for 5 minutes. […]

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Caramelised Onion Tartlets Makes: 32 tartlets   INGREDIENTS 1 x 445g pack Careme Sour Cream Shortcrust Pastry, defrosted 2 x large brown onions, cut in half and […]

Blueberry Danish Serves: 6   INGREDIENTS 1 x 375g Packet Carême Butter Puff pastry, defrosted 250g cream cheese 80g caster sugar 1 egg 1 teaspoon vanilla extract […]

Makes: 8   INGREDIENTS 375g pack All Butter Puff Pastry, defrosted 4 granny smith apples 100g coconut sugar ½ vanilla bean split and pulp removed (or ½ […]

Serves: Serves 6 – 8 depending on how hungry the crowd is! Notes: This makes enough filling for a rectangular tart tin 35cm x 12.5cm or a round […]

When we ran our little patisserie stall at the Barossa Farmers Market in the Carême early years, these tarts were always our most popular item, people still stop us today and wax lyrical about those ‘lemon tarts’… The recipe originates from the beautiful Tartine Bakery in San Francisco.

Utensils: 10 x 8cm fluted tart tins

This tart can also be made as one large 23cm tart to serve 8.

Utensils: We used 2 x 22cm x 16cm old enamel pie tins, or you could use one large tin. Old enamel ware can often be found in second hand / antique shops

Serves: 6   INGREDIENTS 375g Carême All Butter Puff Pastry 1 litre water 265g caster sugar 1 cinnamon stick 1 split vanilla bean 3 firm pears (Packham […]

Great for afternoon tea, morning tea, after school treats, picnic treats or whenever it takes your fancy!

Utensils: 23cm round fluted loose base tart tin

Utensils: You will need at least 6 x 8cm fluted tart tins (available from most kitchenware shops) and a 9cm round pastry cutter.

Serves:  6 -8   INGREDIENTS 1 packet 375g Carême All Butter Puff Pastry, defrosted 50g unsalted butter, softened 20g caster sugar zest of 1 lemon 1 […]

Utensils: You will need at least 6 x 8cm fluted tart tins (available from most kitchenware shops)

Serves: 24 Note: Prepare Fruit mince at least 1 day ahead of baking INGREDIENTS 2 x 435g Carême Vanilla Bean SweetShort Crust Pastry defrosted (prepare Fruit Mince […]

Serves: 8 INGREDIENTS 1 x 435g Carême Sweet Vanilla Bean Shortcrust Pastry, defrosted 100g unsalted butter, softened 150g raw caster sugar 1 teaspoon vanilla extract 2 eggs, […]

Serves: 6 - 8 INGREDIENTS 435g pack Carême Vanilla Bean Shortcrust Pastry, thawed (also works with the sour cream shortcrust pastry) 50g quark or ricotta (BD Farm […]

Makes: 12 INGREDIENTS 445g Carême Sour Cream Shortcrust Pastry 3 egg yolks 75g (1/3 cup) caster sugar 1 ½ tablespoons cornflour 250ml (1 cup) full cream milk […]

Makes: 12 INGREDIENTS 445g pack Carême Sour Cream Shortcrust Pastry, thawed 1 egg, lightly beaten, for glaze Demerara sugar, to sprinkle 2 cups finely diced apple (approximately […]

INGREDIENTS 2 x 375g packs Carême All Butter Puff Pastry, thawed 1 egg, lightly beaten, to glaze 250g pecans 200g dried pear, roughly chopped 40g glace […]