Shaping pastry Archives - Gourmet Traveller

How to make crostata

A perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

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Our take on the Austrian pie, all crumbly pastry and jammy insides.

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

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Flaky pastry, spiced mince, and please, don't forget the tomato sauce. Here's how to get the party started.

Bánh mì thịt. Mud crab. A whole chicken. No dish or creature of the land and sea is exempt from the Sunda chef’s "en croûte" treatment.

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

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The choux-pastry dessert that's dressed to impress.

Comfort food at its finest.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

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In the grand tradition of French pâtissiers, Catherine Adams makes the classic buttery Breton pastries - a piece of cake once you know how.

Australian Gourmet Traveller recipe for custard tart with rhubarb ice-cream by Bourke Street Bakery After Hours in Sydney.

Australian Gourmet Traveller dessert recipe for blueberry tart.