Tarts & Pies Tarts are generally made of a pastry crust base, with fillings that are either sweet or savory. A pie is usually covered, with a filling on the inside, whilst tarts have a filling over the pastry base and are generally left uncovered. You will learn: Quiche Lorraine The Quiche is a well known French classical dish that actually originated in Germany and was first called “Kuchen”, meaning cake. Quiches are predominantly made in a large shell pan, however could also be made in mini tart sizes and served as appetizer. Chocolate Tart This tart is a sweet earthy chocolate pastry crust filled and baked with the rich bittersweet chocolate custard, richly topped with a smooth, velvety dark chocolate Ganache. Apple and Orange Bakewell Tart The flaky crisp tart shell filled with a layer of tangy orange marmalade, layered with stewed spiced apples, topped with a light almond sponge, garnished with flaked almonds and subtly brushed with an apricot jam glaze, dusted with icing sugar are best served hot with vanilla ice cream. Chicken Pot Pie The rich buttery shortcrust pastry here balances well with the tender chicken and vegetable stew that’s covered with a top layer of flaky golden brown crusted pastry. Bano ee Pie The crunchy biscuit base with the sliced ripe bananas, enriched with indulgent to ee sauce, topped with the subtle co ee flavored whipped cream. The chocolate and nut garnishhere adds a new dimension of texture and flavor.
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