Carême Pastry - Handmade - All Natural Ready Rolled Pastry

Pastry Recipes - Deserts

If you’re looking for some mouth-watering dessert ideas, Carême’s got you covered – from tarts and cheesecakes, to slices and pies.

  • All
  • Butter Puff Pastry
  • Chocolate
  • Fruit
  • Pies
  • Shortcrust Pastry
  • Spelt Puff Pastry
  • Sweet Vanilla Shortcust Pastry
  • Tarts

Florentine Christmas Tarts

These fruity, nutty delights are encased in sweet, crisp, vanilla bean sweet shortcrust pastry and topped with cranberries, pistachios, and lashings of rich, dark chocolate. They’re the perfect gift for the sweet tooths in your life, and a great accompaniment to coffee or red wine at the end of a long Christmas Day.

Baked Ricotta Cheesecake

This light, creamy Christmas dessert is full of sugar and spice, and all things nice! Ricotta and mascarpone cheese, citrus zest and marsala-soaked sultanas are all encased in vanilla bean sweet shortcrust pastry, creating a festive feast for your tastebuds.

Apple and Blood Orange Crumble Pie

Our modern take on a traditional apple crumble uses blood oranges for a zesty citrus twist and a hint of cardamon for quirky flavour. The crispy sour cream shortcrust base pairs perfectly with the rich, buttery crumble topping, and is at its absolute best when served with lashings of dollop cream!

Rosé Poached Pear and Dark Chocolate Lattice Pie

This stunning winter warmer pie is one for the true lovers of a decadent dessert. Filled with rosé-infused pears, vanilla, cardamon and pistachios,  all encased in a visually stunning and obscenely delicious dark chocolate shortcrust lattice top and base, you’ll love it served warm with rosé butter and dollop cream.

Macadamia Treacle Pie

This simple winter dessert combines toasted, nutty macadamias, gooey golden syrup and cream to create a rich, heartwarming filling. It’s the perfect partner for our crispy sweet vanilla bean shortcrust pastry base, bringing back fond childhood memories of your grandma’s home cooking.

Top Deck Mousse Tart

This obscenely decadent tart is definitely one for the chocolate lovers – it’s got chocolate, on chocolate, on chocolate, with a delicious dark chocolate pastry base and topped with a curly dark and white chocolate combo! Did we mention this dish is all about chocolate?! Yum.

Tartamisu (Tiramisu Tart)

This modern take on Tiramisu – the ‘Tartamisu’ – combines a boozy chocolate ganache with our signature dark chocolate shortcrust pastry and a zingy mascarpone topping, creating an utterly decadent adult Easter treat you definitely won’t want to share with the kids!

Spelt Pastry Cinnamon Easter Bunnies

Celebrate Easter with these Cinnamon Easter Bunnies, made with Carême Spelt Butter Puff Pastry. The perfect Easter treat!

Choc-Hazelnut & Ginger Wreath

This visually stunning dessert is feast for the senses, yet very simple to create. The hazelnut spread works perfectly with the crispy puff pastry and deliciously moreish sugar and ginger streusel topping. It makes a great Christmas Day breakfast if you prepare it the day beforehand, then cover and store it in the fridge overnight. Remove it from the fridge first thing in the morning, top it with the streusel then bake it in the oven – the family will wake up to a glorious aroma, and we guarantee there won’t be any leftovers!

Chocolate & Hazelnut Crostata

Send your guests ‘nutty’ with this delicious chocolate and hazelnut crostata that packs a sneaky boozy punch! The rich combination of maple syrup, Nutella and Frangelico […]

Raspberry Chocolate Brownie Tart

Tangy, chocolatey AND fudgy – what more could you ask for? You can whip up this simple brownie tart on a Saturday morning and it will be ready in time for ravenous kids to eat when they get home from sport. If you want to mix things up a bit, try adding blueberries or strawberries to make a berry twist!

Cherry Ripe Ice Cream Sandwiches

Relive your childhood memories with these delicious cherry ripe ice cream sandwiches! Loaded with cherry ripe ice cream between delicious dark chocolate shortcrust pastry and coated with dark chocolate, this frozen treat is perfect for hot summer days.

Chocolate Salted Caramel Mini Tartlets

If you’re looking for all the good things rolled into one, this delicious recipe is salty AND sweet. The biscuity dark chocolate pastry base is in perfect balance with the salted caramel filling, creating a dessert everyone in your family will love. They’re so yummy, you might want to make two batches, just in case!

Simple Chocolate Ganache Tart

This silky chocolate ganache tart is guaranteed to be a sure-fire hit at your next dinner party. Simple, yet beautiful, the crisp chocolate pastry base perfectly complements the rich chocolate ganache filling. For an extra decadent dessert, serve it with fresh berries and double cream!

Lemon Meringue Pie

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’!

Apple Strudel

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.

Cherry Frangipane Wreath Tart

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.

Turkish Delight Jelly & Panna Cotta Tart

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.

Rum-Spiced Roasted Nectarine Cheesecake

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.

Chocolate Hazelnut Mille Feuille

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!

Gin, Lime & Elderflower Brûlée Tart

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

Roasted Strawberry & Lemon Thyme Tart

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!

Peach, Vanilla & Maple Gallette

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!

Classic Vanilla Slice

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

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

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

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

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 […]

White Chocolate Cherry Tart

Peach & Raspberry Tart

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

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

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 […]

Rhubarb, Strawberry, Balsamic & Thyme Pie

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

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

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

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 […]

Cherry Jam Handpies

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

Family Apple Pie

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

Mixed Spice Vanilla Slice

You will need to begin this recipe the night before.

Plum Slice

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.

Peach Tart

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

Roast Fig & Honey Tart

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 […]

Plum Ice Cream Sandwiches

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

Raspberry Cheesecake Tart

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 […]

Peach & Raspberry Mille Feuille

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. […]

Date & Apple Mince Pies

Blueberry Danish

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 […]

Apple Turnovers

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 […]

Pecan Maple Tart

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 […]

Lemon Cream Tarts

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.

Puff Pastry Pear Tart

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 […]

Eccles Cakes

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

Chocolate Strawberry Cheesecake

Utensils: 23cm round fluted loose base tart tin

Lime & Coconut Tarts

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

Peach Puff Pastry Tart

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 […]

Little Blueberry Tarts

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

Fruity Mince Tarts

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 […]

Apple Frangipane Tarts

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, […]

Freeform Peach Tart

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 […]

Festive Portuguese Custard Tarts

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 […]

Pear & Chocolate Pithivier

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 […]

Carême is my choice... great pastry!. Karen Martini