Try these recipes from award-winning pastry chef, Shane Smith

Shane Smith - lemon and blueberry cake

We had a great demo and talk with award-winning pastry chef Shane Smith at this year’s Taste Waterford Demo Stage at the Waterford Festival of Food.

Shane Smith

Sponsored by The Country Store, Shane created two ‘spring bakes’ showcasing quality local Waterford producers and suppliers.

The tastings were an absolute hit with the audience. For those of you who didn’t get a chance to try them, you can create the bakes at home.

Here’s the recipes from Shane – let us know how you get on!

Rhubarb & Custard Tarts

Credit: Shane Smith

Prep: 20 mins
Bake: 18-20mins
Makes: 8

1 x 375g pre-rolled puff pastry
250ml milk
60g egg yolk
40g caster sugar
10g cornflour
10g plain flour
Dash vanilla extract

Roast rhubarb:
4 stalks rhubarb
100ml orange juice
2 tbsp caster sugar
60ml water
Icing sugar to garnish

Preheat your oven to 200C/180C fan.
Wash and cut your rhubarb and place in a roasting tray.
Cover with the OJ, water and sugar.
Cover with parchment and roast for 8-10 minutes, depending on the size of the stalks.
Once soft but still holding their shape, remove and allow to cool.
For the tart cases, line a baking sheet with parchment paper, set aside.
Unroll the pastry and cut it into 4×4 giving you 16 rectangles.
We are only using 8 today so you can freeze the remaining pastry or double the custard recipe to fill all 16.
Using a sharp knife score a rectangle border on each piece of pastry and using a fork, make holes in the centre piece.
Place on the tray in the oven and bake for 18-20 minutes or until golden brown and risen.
Remove and allow to cool.
To make the pastry cream/custard filling, whisk the yolks, sugar, cornflour, plain flour and vanilla together.
Heat the milk in a saucepan and mix with the egg mixture.
Return this to the saucepan and cook over a medium heat until thickened.
Scoop into a bowl and place a layer of parchment on top.
To assemble, remove the centre piece of the baked puff pastry rectangle and spoon or pipe the custard into the centre.
Spoon in the cooled rhubarb and dust with icing sugar.

Lemon Blueberry Loaf

Credit: Shane Smith

Serves: 6
Prep: 20 mins
Bake: 70 mins

225g butter, softened
200g caster sugar
4 large eggs
2 tbsp natural yoghurt
1 tsp vanilla essence
1 lemon, zest
250g plain flour
1.5 tsp baking powder
1 tsp salt
300g fresh blueberries

Lemon icing:
125g icing sugar
2 tbsp lemon juice

Preheat your oven to 180C/160C fan.
Grease & line a 2lb loaf tin with parchment. Set aside.
Into a bowl, cream the butter and sugar until soft.
Add the eggs one at a time and mix between each addition.
To this, add the vanilla, yoghurt and lemon zest. Mix to combine.
Sieve the flour, baking powder and salt.
Add this to the mix and fold through.
Keep a handful of blueberries back to sprinkle on top of the loaf and mix the remaining berries in a tablespoon of flour and fold these through the batter.
Spoon this into the prepared tin and sprinkle the reserved blueberries on top.
Bake in the preheated oven for 70 minutes or until a skewer inserted comes out clean.
Once baked, remove and allow to cool.
To make the icing, simply mix the icing sugar with lemon juice and drizzle over the cooled loaf.

For more information Shane Smith, visit: