Day 7 - Time for Tarts, Time to Torch

Day 7

Tart Fillings, Custard, Curd, Frangipane and Ganache

Day 7 was jammed packed with tarts, tarletts, fillings and torching meringues. We made several different tarts and shapes. We used 1-2-3 short dough for the crusts. The lemon curd and Swiss meringue for the lemon tart. Almond Filling (Frangipane) square tarts. We also made pastry cream and chocolate ganache for other tarts that we will continue to complete on day 8. Some of my tarts were prettier than others. It takes patience and visual planning to get cute tarts! I knew some of my fruit/almond placing needed more thought..Chef Bravo agreed. I am not sure if I prefer to do tarts or pies. A pie you only have one chance to get it right, but if it is right...its beautiful! It makes a big statement. Tarts provide you the ability to display your creativity with multiple bite size items, which if done right...is beautiful as well. The art of pastry, how do I decide.

 

RECIPES

The following recipes are fillings for Tarts.  



Lemon Curd
Garnish with Meringue
Tarts made with Pate Sable Dough
Ingredients:

Egg yolks - 4 oz

Sugar - 6 oz

Lemon juice - 4 oz

Lemon zest - .5 oz

Butter, softened - 4 oz

                       

                         Whisk Bowl over Water

Strain

Preparation:

Whisk together egg yolks, lemon juice, lemon zest and sugar. 

Cook the mixture in a bowl over simmering water, stirring constantly until thick.

Strain and add butter while mixture is still warm, combine thoroughly.

(Return to stove over water if mixture is too cold for butter to melt)



 Meringue

Ingredients:

Pasturized Egg Whites - 16 oz 

Sugar 1 lb, .25 oz

Preperation:

Whisk egg whites and sugar together until medium stiff peak form. Garnish lemon tart with generous amount. Using torch, brown meringue.

Chocolate Ganache
 Garnish with fondant

Tarts made with 1-2-3 Short Dough
Ingredients:
58% Chocolate - 10oz

Heavy Cream - 8 oz

Butter - 1.5 oz

Sugar - 1.5 oz

Preparation:

Place chocolate in bowl. Heat up heavy cream, butter and sugar until it melts. Pour over chocolate and stir/whip until chocolate melts.

Frangipane

 Garnish with Almond slices and Powder sugar

Tarts made with Pate Sable Dough

Ingredients:

   Sugar - 12 oz

        Butter, softened - 12 oz

      Almond flour - 12 oz

Preparation:

Use mixer with paddle. Cream butter and sugar, adding one egg at a time. Then add almond flour slowly.

Pastry Cream
Tarts made with 1-2-3 Short Dough
Garnish with Fruit

Ingredients:

Part 1

Milk  - 32 oz

Sugar - 4.5 oz

Part 2

Cornstarch - 2.5 oz

Cake Flour - .5 oz

Sugar - 4.5 oz

Milk - 3 oz

Egg Yolks - 6 oz

Egg - 1 each

Part 3

Butter, cubed, softened - 3 oz

Preparation:

Part 1: Heat milk, sugar and vanilla to scalding in a medium pot.

Part 2: Combine sugar and starches, whisk in milk. Once milk/starch mixture is smooth, whisk in egg and yolks. Slowly temper egg/starch mixture with hot milk from part 1.

Return tempered egg mixture back into pot. Cook mixture on medium heat until it is bubbling and thickened—whisking constantly and briskly.

Once pastry cream is cooked to correct thickness remove from heat, whisk in the butter from part 3.

Cool immediately on ice, cover with plastic wrap—allowing wrap to cling to the surface of the pastry cream.