White Chocolate, Cardamom and Raspberry Tart Recipe




1 roll of Paneton sweet pastry
15 cardamom pods
300ml cream
180g white chocolate
1 egg
3 Tbsp caster suger
1/2 frozen raspberries
2 tsp freeze dried raspberries (for decorating)
100g white chocolate (for decorating)
Crack the cardamom pods open by squashing them gently using a pestle and mortar, or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan, heat gently, bubbling for 1-2 mins, then set aside to infuse for at least 2 hrs or, if you have time, cool then chill overnight.
Line a 23cm loose-bottom, fluted tart tin.  Chill for 30 mins.
Heat oven to 190C.  Remove the tart case from the fridge, line with baking parchment or foil, and fill with baking beans and bake for 15 mins, then remove the parchment or foil and beans, and return the case to the oven for a further 10 mins until cooked through and starting to turn golden around the edges. Set aside to cool a little while you prepare the filling.
Reduce oven to 140C/120C fan.
Chop the chocolate into small pieces and place in a large bowl. Whisk the egg and sugar in another bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Leave to stand for a few mins, then stir until smooth and glossy. Add the warm chocolate cream to the egg, whisking as you go, until combined. Put frozen raspberries into pastry case.  Pour into the tart case, then carefully slide into the oven. Bake for 30 mins until just set (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart and shaved white chocolate.

Mango and Ginger Tarte Tatin

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2-4 ripe mangoes, peeled and sliced away from stone
4 Stem ginger balls, sliced
cup of sugar
tablespoon of water
50g  of butter
1 Paneton flaky pastry, thawed


Cut mangoes into 1-inch-thick strips. Set aside.

Place sugar and water in a large cast-iron pan and cook over medium heat until sugar begins to caramelize, 8 to10 minutes. Add butter and stir to combine. Cook until caramel is golden brown, about 2 minutes more. Remove from heat. Place stem ginger slices and mango slices in pan in a circular pattern, overlapping slightly.

Preheat oven to 200 degrees.

Place pastry sheet on a floured surface and cut around pan allowing 2cm extra over-hang (do this before using the pan to cook caramel). Cut away any excess pastry. Place pastry round over mango/caramel. Tuck in or trim as needed.

Bake 15 minutes. Reduce heat to 175 degrees and continue baking 15 minutes longer, or until pastry is cooked golden brown. Let cool 1 hour. Place a plate or tray upside-down on top of the pan and flip both together. Tap pan to release tart. Slice into wedges and serve with a dollop of vanilla ice cream.

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Fish Pie

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1 roll of Paneton savoury pastry
1 roll of Paneton flaky pastry
1 carrot
1 onion
1 celery stick (blitz carrot/onion/celery in a food processor to a fine consistency)
1 cup spinach leaves
1 cup broccoli (blitz spinach/broccoli to a medium/fine texture)
1/2 golden kumara diced
Smoked Kahawai (deboned and chopped)
Salt and pepper to taste
1 egg (beated for egg wash)
White sauce:
2 Tbsp flour
50g butter
1 cup milk
Preheat oven to 180 degrees.
Grease pie pan with butter, line with savoury pastry and chill in fridge.
Process veges as above.
Heat large fry pan with 1 tsp oil, saute onion/carrot/celery/kumara mix until tender.  Add butter, once melted add flour and mix well.  Add milk a little at a time – mixing well to ensure no flour lumps.  This will create your white sauce.  Add brocoli/spinach/fish and gently stir through.  Season with Salt and Pepper to taste.
Spoon filling into chilled pastry case.  Egg wash edges to help pastry top seal.
Lay flaky pastry top over pie, crimp with a fork around the edges and coat with egg wash.
Bake for 30-40 minutes until pastry is golden brown.
Serve with mashed potatotes, peas and baby carrots for a family friendly meal with loads of hidden vegetables.

Poached Pear HélèneTart Recipe



1 roll or Paneton Chocolate pastry
Frangipane mix
90g butter
1/2 cup sugar
2 eggs
1 cup almond meal
1tsp vanilla bean extract
Poached Pears
2-3 Pears (enough to make 4 individual tarts)
2 cup water – or enough to cover pears
1/2 cup sugar
Chocolate syrup
1/2 cup honey
2 Tbs cocoa powder
Place sugar and water in a large sauce pan, simmer until sugar has dissolved.  While liquid mix is simmering peel, halve and core pears.  Add to simmer pot and poach until pears are tender, approximately 10-15 minutes.  Be careful not to over cook.  Remove pears onto kitchen towel to dry.
Pre heat oven to 170′
Cream butter and sugar until they are light and fluffy.  Add vanilla  and mix to combine.  Beat in one egg at a time, until well mixed.
Spoon almond mix into each pastry case.  Slice cooled pears into a fan style at one end.  Place pear’s into the almond mix evenly, cut side down.
Bake for 30-40 minutes until golden brown and almond mix has cooked through.
To make the syrup, warm honey until runny, mix in cocoa powder till smooth ensuring no lumps.
Allow to cool before serving with a drizzle of syrup and a dollop of cream.
This recipe can easily be made into one large tart if preferred.

Berry galette with chocolate pastry

1 roll  of Paneton chocolate pastry
1 cup of frozen berries
For the frangipane –
1 egg
1 tsp vanilla extract
zest of lemon
50g butter
1/4 cup caster sugar
1/2 cup almond meal
1 Tbs flour
Preheat oven at 180′.
Live baking tray with baking paper.
Cream butter and sugar until they are light and fluffy.
Add lemon zest, vanilla  and mix to combine.
Beat in egg, until well mixed.
Cut pastry into a rough circle shape and place on baking paper.
Spread frangipane mix around centre, leaving a 4-5cm boarder (which will be folded over later)
Arrange berries on top of frangipane mix and gentle fold pastry up and over to create rough folds – holding the mixture in place.
Bake for 20-30 minutes or until frangipane mix is golden brown and pastry cooked.
Serve with fresh whipped cream or simply a dusting of icing sugar.

Savoury fold over pies



Filling Option 1: Courgette, kumara and cheddar fold-over pies.

1 roll of Paneton flaky pastry
1 grated courgette
1 cup orange kumara mashed
1/2 grated cheddar or tasty cheese
Salt and pepper to taste.
1 egg beaten, for washing pastry
Filling Option 2: Sweetcorn, kumara and paprika fold-over pies.
1 roll Paneton savory pastry
1 cup of fresh or frozen sweetcorn kernels
1 cup diced cooked kumara
1 Tbs each finely chopped spring onion, coriander
1/4 cup sour cream (alternatively use plain greek yoghurt or creme fraiche)
1 tsp paprika
Salt and Pepper to taste
Preheat oven 180″.
Combine cooled mix.
Cut pastry sheet into 6-10 rectangles, depending on how big or small you prefer your pies.
Spoon filling onto one side of pastry.  Leave a small boarder around the edge, brush with egg wash and seal edges by pressing together by hand or with a fork.
A nice idea is to sprinkle sesame seeds over the top, or lightly grate cheese over the top before baking (though just as nice without)
Place on an oven tray and bake for 20 minutes or until golden brown.

Peach slab pie



1 roll of Paneton sweet pastry
8-10 Peaches (use more or less depending on how deep you want your pie)
1 tsp vanilla bean powder, or extract.
1/4 tsp cinnamon powder
1/4 cup sugar (works just as well with less or no sugar)
2 Tbs water
Roughly chop peaches into chunks.
Add chopped peaches, sugar, vanilla, cinnamon and water to pan and cook until tender.
While the fruit mix is cooling, heat oven to 170′.
Butter slice pan edges and line the base with baking paper (this makes it easier to remove from pan).
Gently press pastry into pan.
Spoon fruit filling into pastry lined pan and spread around to an even height.
For the pastry top, use left over pastry and cut into thin strips.  Decorate the top with pastry strips into a criss cross pattern.
Trim edges of pastry off with a sharp knife.
Bake for 30-40 minutes until golden brown.
Once cool, dust with icing sugar and serve with whipped cream or ice cream

Dark chocolate and walnut strudel recipe

















1 roll of Paneton flaky pastry
1 cup chopped walnuts
200g dark chocolate
1 egg – for egg wash
Icing sugar to finish
Preheat oven to 180′
Unroll flaky pastry.
Melt chocolate in microwave – stir every 30 seconds to prevent burning.
Spread melted chocolate over pastry and evenly distribute chopped walnuts over chocolate.
Roll pastry into a coil, brush with egg wash and bake for 20-35 minutes or until golden and flaky.
To finish dust with icing sugar and slice to serve.  A dollop of whipped cream or ice cream is a perfect match.

Lemon and cream cheese danish

1 roll of Paneton flaky pastry
1 tub of spreadable cream cheese
1 jar of lemon curd
1 egg – to coat pastry before baking
lemon zest to decorate
A dusting of icing sugar
Preheat oven to 180′ fan-bake.
Gently run knife down pastry to divide into 3 sections – but don’t cut through the pastry, you want to create a guide line.
On the outside sections cut into 1-2cm slices, which you will use to plait over the filling.
Spread cream cheese down the centre section. About 1cm high.
Spread lemon curd over cream cheese.
Plait pastry from top to bottom, pressing down gently at the end to seal filling in.
Brush egg wash over danish and bake for 20-35 minutes or until golden.
To serve, dust with icing sugar and lemon zest.

Pork, Apple and Sage plaited parcel

1 roll of savoury or flaky pastry
1 carrot
1 onion
1/2 green apple
6 sage leaves
(place all into a food processor and blitz till finely chopped)
1/2 green apple (finely diced)

1 pack a best quality sausages (filling squeezed into large bowl)

salt and pepper to taste
1 egg to wash pastry before baking
Mix all ingredients accept egg, in a large bowl and mix thoroughly with hands until well combined.  Set aside while you prepare pastry.
Gently score (do not cut through pastry) your pastry into thirds – lengthwise.  On the outer side sections, slice equal sized strips which will be used to plait.
Place meat mix onto the centre section to form a long sausage shape.
Plait pastry evenly and then brush egg wash over entire surface.
Bake at 180′ for 30-40 minutes until golden brown and meat juices run clear.