WEEK 2

PIE AND TARTS

*WALNUT PIE
*CLAFUTTIS
*APPLE CRUMBLE
*COCONUT PIE
*LEMON MERINGUE PIE
 WALNUT PIE

INGREDIENTS:
5 nos Eggs
80 g Brown sugar
80 g Honey
35 g Maple syrup
25 g Melted Butter
1 tsp Vanilla essence
Walnut chopped

METHOD

1. First, prepare the base (sugar dough)

2. Roast the walnut for 5 minutes.
3. Mix eggs, brown sugar, honey, maple syrup, melted butter and vanilla essence,
Mix well.
4. Next, pour the mixture into the sugar dough base.
5. Bake at 180c with gas mark 3,3,0 for about 30 minutes.
 CLAFUTTIS

INGREDIENT:
250 g Fresh milk
250 g Heavy cream
3 nos Eggs
250 g Sugar
50 g Cornflour
2 tsp Vanilla Essence
Peach / Black cherry

METHOD

1. First, prepare sugar dough as a base.

2. Mix fresh milk, heavy cream, eggs, sugar, cornflour and vanilla essence. Mix well.
3. Add fruit evenly into the base.
4. Next, pour the mixture into the base slowly.
5. Bake at 180c gas mark 3,3,0 for 30 minutes.
 APPLE CRUMBLE
INGREDIENT:
Apple pie filling

BUTTER CRUMBLE
1 kg Flour
15 g Salt
800 g Butter
800 g Sugar
500 g Ground Almond
10 g Vanilla Essence
5 g Cinnamon powder

BUTTER CRUMBLE METHOD

1. Whisk butter and sugar until fluffy.
2. Add in flour and salt gradually. Mix well.
3. Add ground almond to the mixture until well. Then, add vanilla essence and
cinnamon powder.
4. Wrap, and place in the chiller.
ALMOND CREAM
175 g Butter
175 g Icing Sugar
3 nos Eggs
175 g Ground Almond
25 g Cake flour
2 tbsp Vanilla essence
Honey

ALMOND CREAM METHOD

1. Beat butter and icing sugar until light and fluffy.
2. Add eggs gradually, mix until well then add
in sifted flour with ground almond.
3. Put in vanilla essence and honey into the mixture and mix well.
 LEMON MERINGUE PIE

INGREDIENT:
LEMON FILLING:
2 nos Lemon zest
2 nos Lemon juice
125 g Sugar
3 nos Eggs
2 nos Eggs yolks
125 g Heavy cream
tsp Vanilla essence

FRENCH MERINGUE INGREDIENT:

2 nos Egg white
150 g Sugar
tsp Cream of Tartar
LEMON FILLING METHOD
1. Mix egg, egg yolk together. (not until foamy or fluffy)
2. Add in sugar and vanilla essence together, then mix until well.
3. Add heavy cream, lemon juice, lemon zest, then continue stir the mixture.
4. Put in the base, (sugar dough)
5. Place in the chiller until cold.
6. Pipe the meringue on top and bake meringue with blowtorch.
 COCONUT PIE

INGREDIENT:

5 nos Eggs
300 g Sugar
200 g Desiccated coconut
250 g Fresh milk
200 g Melted butter
2 tsp Vanilla essence

METHOD

1. First, prepare sugar dough as the bake.

2. Mix eggs, sugar, fresh milk, melted butter and vanilla essence
3. Add the desiccated coconut gradually into the mixture.
4. Pour into the sugar dough base.
5. Bake at 180c with gas mark 3,3,0 for about 30 minutes.