Bread And Pastries Recipe

Make filling

Preheat oven to 325°F (160°C). In a medium bowl whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth and well combined. If using, whisk in 1 tsp melted unsalted butter to give a subtle gloss.

Fill shells and bake

Place tart shells on a baking sheet. Pour the filling evenly among the 8 shells (about 2–3 tbsp per shell). Bake in the preheated oven for 12–15 minutes, or until the filling is set at the edges but still slightly wobbly in the center. Remove from oven and cool to room temperature.

Chill and finish

Chill the tarts in the refrigerator for at least 1 hour to fully set. Optional: whip 3 tbsp cream with 1 tsp powdered sugar until soft peaks form and pipe or dollop onto each tart before serving. Store chilled; best eaten within 48 hours.

Prepare dough

Remove puff pastry or croissant dough from the refrigerator and let sit 15–20 minutes to relax slightly but remain cold. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Assemble croissants

Roll the dough into a rectangle about 12 x 8 inches. Cut into six equal rectangles. Place one chocolate stick or a small pile (about 2 tbsp) of chopped chocolate near the short edge of each rectangle; roll the dough over the chocolate toward the opposite edge, sealing the seam underneath. Place seam-side down on the prepared sheet with a little space between each.

Egg wash and bake

Beat the egg with 1 tsp milk. Brush each croissant lightly with egg wash and, if desired, sprinkle a pinch of granulated sugar on top for sparkle. Bake at 400°F (200°C) for 14–18 minutes or until golden brown and puffed. Allow to cool slightly before serving so chocolate sets but remains melty inside.

Prepare dough

Allow croissant dough to relax at room temperature for 15–20 minutes. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Assemble croissants

Roll dough into a rectangle and cut into six pieces suitable for rolling or use pre-shaped croissant triangles. On each piece, spread about 1/3 tsp Dijon mustard (optional), place one slice of ham folded to fit, and top with a slice of Swiss or gruyere cheese. Roll up (for triangle dough, roll from wide end to tip). Place seam-side down on the baking sheet.

Egg wash and bake

Beat the egg with 1 tsp milk and brush the tops of each croissant. Bake at 400°F (200°C) for 14–18 minutes until deep golden and cooked through and the cheese has melted. Let cool 5 minutes before serving.

Prepare fruit

Place 2 cups chopped seasonal fruit into a medium saucepan. Add 1–2 tablespoons water if fruit is very dry. Mash lightly with a potato masher to release juices but leave some texture for jammy jelly.

Cook with sugar and pectin

Add 1 cup granulated sugar and 2 tbsp lemon juice to the fruit. Stir and bring to a gentle boil over medium heat, stirring frequently. Once boiling, add 1 tbsp powdered pectin (or the equivalent per package instructions). Continue to boil for 1–2 minutes, stirring constantly, until the mixture thickens and reaches a jammy consistency. (If using liquid pectin, follow package addition timing.)

Test and jar

Spoon a small amount onto a chilled plate and let cool briefly to test set; it should wrinkle slightly when pushed. When ready, remove from heat and skim any foam. Spoon the hot jelly into a sterilized jar, leaving 1/4 inch headspace. Seal and let cool to room temperature; refrigerate and use within 2–3 weeks, or process in a water bath for longer storage following canning safety guidelines.