The raspberry chocolate tart
I must declare, with all the solemn magnificence befitting a figure of the highest refinement, that my affection for raspberries and chocolate is nothing short of profound devotion. Their flavours unite with such celestial harmony that one might reasonably believe the heavens themselves ordained their partnership. When they meet upon the palate, the experience is so exquisite that the world seems, for a fleeting moment, to rise above its ordinary condition.It was in honour of this divine alliance that I undertook the creation of a raspberry chocolate tart, a confection so resplendent that even the most discerning members of polite society were rendered momentarily speechless. Its elegance did not merely appear. It manifested as though summoned by some ancient culinary rite.Tell me, my esteemed companions, do you too cherish the noble pairing of raspberries and chocolate. And further, which other fruits do you deem worthy of such exalted companionship with chocolate, and of what distinguished variety. Dark, milk, white, or some rare single origin treasure known only to the most privileged circles of civilisation.
more like assberry cockolate FART
>>21972907That was nothing short of uproarious, my friend. It stands as the finest and most resplendent jest I have encountered throughout the entirety of this day, a moment of levity so exquisite it deserves to be recorded in the annals of distinguished humour.It is an honour of the highest and most distinguished order to have you among us, a presence whose mere arrival elevates the very atmosphere and lends our gathering a refinement worthy of the grandest halls of civilisation.
The tart is composed of a chocolate pâte sucrée enriched with cocoa nibs, a tender chocolate and raspberry biscuit moelleux, a refined raspberry compote, and a lofty dark‑chocolate ganache montée prepared with cacao of Bolivian origin. Half raspberries and delicate chocolate pearls are employed as decoration, lending the entire creation an air of cultivated elegance.
Here is the cross section, a most privileged revelation of the tart’s inner majesty, as though one were granted a rare audience with the very soul of the creation itself. It offers a glimpse into the sacred strata of its architecture, each layer standing as a testament to the triumph of civilisation over chaos, and to the eternal pursuit of culinary perfection.
>>21972934Lines on the pâte sucrée are very crisp, and very nice work on the sliced raspberries on top, I’d have mashed them up trying to cut them so well. 10 out of 10
>>21972953My deepest thanks to you, my friend, whose presence and words lend this exchange a refinement most rare.
>>21972899And that glass dildo for some fun afterwards.
>>21972960It's a vase, silly goose.
The cacao hails from the venerable Beni department, specifically the Province of Iténez, situated in the lowlands of northern Bolivia near the Brazilian frontier. The beans belong to a singular and exceedingly rare lineage known as Beniano Silvestre, also called Criollo Amazónico, a variety so uncommon that its very existence is spoken of with reverence among connoisseurs. These beans are markedly smaller than their cultivated counterparts, often scarcely half the weight, a trait that contributes to the extraordinary intensity of their flavour.Cru Sauvage 68 percent is widely regarded as one of the most prestigious chocolates in the world, a distinction owed to its rare, wild grown Beniano beans. Its flavour profile is luminously bright and remarkably complex, standing in noble contrast to the heavier and earthier tones that characterise more conventional dark chocolates. The experience of tasting Cru Sauvage is often described as a journey, for its flavours evolve with dramatic elegance as the chocolate melts.Primary notes present themselves with commanding acidity and a clear citrus focus, most notably evoking lemon and grapefruit. Secondary notes reveal a delicate floral sweetness reminiscent of acacia blossom or wild honey. The finish is long and impeccably smooth, offering subtle hints of vanilla and a refreshing, crystalline fruitiness. Its texture is exceptionally refined and melt in the mouth, the result of a traditional sixty hour longitudinal conching process that gently erases any trace of harsh bitterness.It is precisely this radiant acidity and luminous fruit character that allow Cru Sauvage to pair with raspberries in a manner nothing short of transcendent. The chocolate’s bright citrus notes rise to meet the raspberry’s natural tartness, intertwining with such harmonious precision that the two seem destined for one another, as though nature itself conspired to unite them in a single, exalted moment of flavour.
>>21972934AI generated ass description
looks alright, I guess
>>21972965everything's a dildo if you're brave enough
>>21972952very nice tart anon, love that combo
>>21972899lovely, lovely
>>21972966your tartelette au framboise et chocolat is looking positively delicieuse.
>>21972899The red-headed ebony dessert
>>21973735forgot my pic
>>21972952i hate the fork, it's missing a ting.
>>21974301https://en.wiktionary.org/wiki/tine
>>21974339https://en.wikipedia.org/wiki/Handle
>>21973736where is it?
>>21972934>full of pipswould not eat :(
>>21972899europeans will call us fat and then go and make a pizza like this
>>21972952All that work and you overbeat the whipped cream and piped half the dollops crooked. I sincerely do not understand why people insist on using a french star tip when starting out in decorating. If you had used a closed or open star tip you'd achieve a better effect overall and every single edge wouldn't look so ragged. This is, like I mentioned, because you also overbeat it. Idk if you used pure heavy cream or if you used stabilized whipped cream but next time pipe a few dollops on a spatula to test out consistency, if you can flip it sideways or even upside down, it's beaten enough. If you feel like you went a bit over and they're ragged like that you can add a bit of the unbeaten cream and mix it in by hand. You can also use less pressure on the bag, always helps. Only other fault I can see is that it's a little too light, I would've made it darker, but it does add a nice color contrast. I liked the pearls. Also if you ever make this for other people, make sure to omit the nibs in the batter, they very easily go bitter and can be unpleasant for more sensitive people and children.
>>21977271>whipped cream
>>21977273He quite literally said it was a ganache monté. What the fuck do you think that is?
>>21977275whipped ganache obviously
>>21977327ur rite
>>21972934How do you make a refined compote
Post titsJk. Foids too stupid to make something like this. Good job.
>>21977271Id like to learn, how can you tell he overwhipped the cream by looking at the picture. Thanks
>>21977832I am a woman
>>21977837It's just the ragged edges, dollops and piping should always be smooth, the lines need to be continuous and his are jagged, like a serrated knife. This happens when a mixture (either a foam or emulsion) passes through the piping tip at too high a pressure (squeezing too hard) or it's too dry. As you beat whipping cream it stiffens and becomes drier (it doesn't actually, rather you're trapping air bubbles in, but the term is drier, you're also forcing the fat molecules to move more and eventually they glob up together and separate from the water that was suspended in the cream, which like milk is a sol, which means you've made butter). Like I said before you can fix it by adding unbeaten cream and mixing it in by hand (as you should no longer whip it) or simply whip it less. People often need to beat a lot less than they think for it to pipe well, eventually you can tell when it's done. The second thing is how some of the dollops don't dome out perfectly like a spire but just sort of end. This means the cream is so stiff that when they stop squeezing and pull, it just breaks, though by how some of them do it and others don't, it's just bad technique, practice on applying pressure fixes that. As a side note you can overbeat most any frosting, not just heavy cream based ones, always good to test it in a spatula as I described to find out if you're done.
>>21977920You summoned another soul didn’t you. You just can’t resist the replication process. And have confined another to suffer. You wicked creature, you gluttonous bitch will be sent to hell.
>>21973006It is the manner in which it graces the palate that truly counts, for therein lies the essence of its worth and the measure of its refinement.>>21973344I am but a coward, so you need not trouble yourself on my account.>>21973355My thanks to you, my friend. It is a splendid combination. I prepared a raspberry and chocolate Galette des Rois for this Epiphany, and it proved to be quite magnificent.>>21973713My thanks to you, my friend.>>21973717Je vous rends grâce avec une gratitude profonde, vous dont l’amitié, telle une lumière ancienne, éclaire les replis les plus secrets de mon esprit.>>21973735>>21973736You have, indeed, neglected to retrieve your picture.>>21974301But it is, after all, only a simple fork. It merits not the slightest trace of enmity.>>21975958You find yourself unmoved by raspberry compote, then?>>21975986Then you ought to partake of this particular kind of pizza.
>>21977271It is a rather swift tart that demands very little effort.>overbeat the whipped creamI must confess that I am uncertain as to what you are referring to. It is quite evidently not grainy. I ceased whisking at the precise instant the whipped ganache thickened. A moment earlier and it remained entirely liquid. It was cold and required approximately five minutes, so it is quite evident that it was not whisked with undue haste.The primary purpose of the whipped ganache is not decorative. It is the chocolate component of the raspberry and chocolate tart. Although the chocolate and raspberry biscuit moelleux contains ten grams of chocolate, the principal chocolate element resides in the ganache. It is intended, as you are no doubt aware, to introduce an airy and mousse like layer that enriches and deepens the chocolate. It brings harmony to the crispness of the pâte sucrée, the tenderness of the chocolate sponge biscuit and the acidity and moistness of the compote. The colour is simply the natural consequence of the light and aerated texture I sought to achieve. A darker ganache would have produced a texture that was far less airy. Once again, the focus lies not in ornamentation but in the taste and the overall mouthfeel of the tart.I am in truth quite poor at piping, evidently, because I do not practise it, so this presented a welcome opportunity to train. The flavour remains unchanged regardless.Piping is certainly an area in which I must improve and I shall endeavour to apply less pressure in my next attempts.Thank you for the advice.>>21977829A refined compote is merely fruit dressing itself with elegance as it prepares for a slow and sweet simmering affair.>>21977920I am dog.>>21977832My thanks to you, my friend.
Today’s tart was a citrus fruit tart. It is composed of a pâte sucrée scented with lemon zest, a lemon crémeux and a topping of orange and pomelo supremes.Sadly there is no cross section, and although I dried the supremes as thoroughly as I could, they were still rather moist and their juice seeped into the tart, leaving it somewhat wet. It is simply something to approach with greater care next time. It was nevertheless exceedingly tasty, as it is exceedingly light and refreshingly bright owing to its acidity.
>>21978340I would happily devour a slice on a hot summer day. Even if it was a bit wet>>21972907Well done anon old chap, a jolly good pun
It’s been a while since the last good cram thread. Thanks OP!
>>21978340This looks fantastic but how do you cut a slice without it looking like a disaster?
>>21972899nice tarte
>>21978385Yes, it is indeed most exquisitely refreshing.>>21978417One would need to possess the gifts of a true magician, which I most assuredly do not. The result was, in all candour, quite disastrous. Nonetheless, it retained a quality that was most decidedly and most gratifyingly delectable.>>21978518You have my most sincere and most distinguished thanks, my friend.
Today’s tart proved to be a creation of rhubarb, presented with a grace and simplicity that lent it an air of quiet distinction.
It is fashioned from a pâte sucrée perfumed with the zest of lemon, enriched with a noble crème d’amandes, graced with a fine pâte de rhubarbe, and adorned with delicate lamelles of rhubarb set forth as though in gentle homage to their own fair lineage.
Behold the cross‑section, unveiled before you as one might reveal the consecrated heart of a noble creation, its hidden chambers laid open in solemn splendour, that you may witness the secret artistry wrought within.>>21978415My apologies, for I neglected to send my reply. May your cramming be met with triumph, steadfast cram‑friend.
The flower shot, beheld as a noble effigy of bloom and lineage, set forth as though offered in solemn tribute to the quiet majesty from which it springs.
>>21972907wtf that is what its more like
>>21980277its not centered
>>21975955He forgot it
>>21978334>You find yourself unmoved by raspberry compote, then?I dunno what you mean by this but I hate pips and anything I make with raspberry/blackberry I strain the pips out.
>>21972902>>21972907the duality of man
>>21981187Kek
>>21972899>eating fruit cakeI thought only women did that cause they hate good things (ie chocolate)
>>21980941makes sense
>>21980257Lovely side profile, I don’t think I’ve ever tried a combo of lemon, almond, and rhubarb before
>>21972907fuckin got im
>>21980233I like this rhubarb aesthetic.
>>21972907plot twist: you're the tart
>>21980851Such things do befall, as they are ever wont to do.>>21981009Thus do you declare your favour for a coulis over a compote, or so the tenor of your words doth most resoundingly attest.>>21981348There is no cake within these bounds. I cannot fathom why you would summon the spectre of cake into our noble discourse, for no such confection hath been wrought, nor doth it grace this hall in any manner befitting mention.>>21982279It is of truly surpassing excellence. Ever is it a noble delight to anoint the pâte sucrée with the bright zest of lemon, the radiant zest of orange, the whispered breath of tonka, and the venerable seed of vanilla, for such adornments keep the craft in spirited wonder. And lo, the keen acidity of the lemon zest doth join in most harmonious concord with the rhubarb strips, each exalting the other as companions of rightful lineage. In its entirety, the creation standeth as a work most worthy of praise.>>21982327It doth indeed present a fair and gracious aspect, and I offer you my thanks for the kindly words bestowed.
This day’s tart was a fair creation of gariguette and basil, set forth in noble harmony.Wrought of a pâte sucrée graced with the zest of lemon, and upheld by a crème d’amandes adorned with fair gariguettes.
Followed thereafter by a most delectable stratum of crème pâtissière, set forth in noble sweetness.
A fair stratum of most delectable gariguette confiture, set forth in sweet and noble splendour.
A gentle drizzle of the most delectable pistou, bestowed as though by a gracious hand.
And upon the crest of all stood a proud and bounteous array of gariguettes, bathed in the selfsame exquisite Hojiblanca oil that lendeth its noble virtue unto the pistou, each berry gleaming as though anointed by a gracious sun.
Behold the noble cross‑section, revealed as though some sacred relic were unveiled before the court. In sooth, this tart was of such staggering, world‑shaking deliciousness that its very essence seemed to defy mortal comprehension, its splendour soaring beyond the bounds of the earthly and into the realm of the mythic, where only the creations of gods and legends may dwell.
>>21983103>Hojiblanca oilwhat is that?
>>21983155I am absolutely desertmogged, I kneel
>>21984083Deserts of Africa mogg
Cake general?
>>21983876It is the noble and most distinguished variety of the monovarietal extra‑virgin olive oil I employed, most especially the illustrious Rincón de la Subbética, wrought with consummate mastery and ancestral craft by the esteemed cooperative Almazaras de la Subbética in the fair and storied township of Carcabuey, whose name itself seemeth to echo with the honour of its venerable groves.>>21984083I offer thee my thanks for thy gracious words, good friend.>>21984960O Chat, tell me true, for I am struck with wonder. Can such a thing indeed be real, or do mine eyes behold some marvel wrought beyond the bounds of mortal reckoning?
>>21986355pineabble cake? yum.
>>21986362This day’s tart standeth as a most rare and wondrous creation, fashioned from fruits of the exotic realms.A pâte sablée imbued with a whisper of orange zest.
A most refined confiture wrought from the noble strawberry, its essence rendered into a jewel‑bright sweetness befitting a royal table.
A biscuit cuiller of most delicate and ethereal lightness.
A crémeux of mango, banana, and pineapple, wrought into a silken, sun‑kissed splendour whose tropical essence seemeth to bear the warmth of far‑off realms and the sweetness of fruits born beneath radiant skies.Fair slices of pineapple set forth to adorn the outermost border with radiant grace.
>>21986382Do you share these with friends, roommates or family? Gotta say anon, you are pretty skilled for a home baker. Guessing you have some professional experience?I don't even enjoy pineapple that much but I would eat it if I were to try your tart
Alas, it seemeth I forgot to set my finger upon the post button, and the words lingered in silence when they ought to have taken their rightful place before thee.Behold, the illustrious cross‑section, laid open as a marvel for all discerning eyes.Truly exquisite. Each celestial bite beareth thee upon a gentle current toward realms of brighter suns and far‑off, golden horizons, where warmth and sweetness mingle as though the very heavens themselves had fashioned a moment of escape for thy delight...>>21986396I thank thee for thy gracious words, my friend, and I would gladly share a slice with thee.Yea, I do share them, for it would be both unkind and unwholesome to keep such delights solely for myself. I hold no professional training, yet the craft of pastry is a gentle art when one followeth the recipes and commandeth equipment of decent quality. Even so, in my humble home‑baker standing, I hold no candle to the true masters of the craft.What proveth arduous is the forging of new creations of thine own devising. For example, certain famed chefs, diligent to the point of obsession, have tested hundreds of differing ratios for the humble pâte sucrée and many temperatures and times for its baking. Thus one might as well risk an appeal to authority and simply employ their perfected formula.The union of mango, banana and pineapple is in sooth a perfect harmony. None seeketh to overshadow the others, and together they fashion a symbiotic and most delectable experience upon the tongue. The hidden strawberry heart imparteth a gentle moistness to the biscuit cuiller, and the crispness of the pâte sablée bindeth all elements together in harmonious delight.
>>21986355makes sense
>>21986535that is the gayest fork I have ever seen
>>21972899My black girlfriend: What do you call that thing you do with your tongue?Me: The raspberry, chocolate tart.
>>21988158>My black girlfriend
>>21986535
>>21988158calling your girlfriend a tart is rude
Tartanon will you grace us with your recipes?
>>21986535That's a fairly small amount of cake for an average-sized person, I'd say?
>>21990411yes
>>21987142I offer thee my deepest thanks for sharing, my friend, for I am certain it touched thy spirit with great weight and gentle meaning. Such things are not spoken lightly, and I hold it an honour that thou hast entrusted them to me.>>21988665Most assuredly, and with the solemnity of a vow spoken in candlelight.>>21988706>>21990523Yea, the semblance is so perfect that it might have been shaped from my own living essence.>>21990411Verily, in the fullest measure of truth.>>21988755To what purpose, ordained by star or spirit, would such a deed be bent?
This day’s tart is an orange tart, wrought upon a foundation of pâte sablée.
A delicate stratum of orange crémeux, set forth to bind the elements in gentle harmony.
A soft biscuit of hazelnut and vanilla, tender of crumb and gentle upon the tongue.
Unseat the upper covering, that the heart beneath be revealed.
Lay upon it a soft and ample stratum of orange confit, spreading its brightness as a bond of subtle delight.
Bestow upon it the last of the orange crémeux that yet abideth, in a smooth and gracious measure.
Lastly, pour forth a slender stratum of orange jus, lightly kissed with pepper, to lend the whole a noble sheen.The jus proved unruly, so it is better to choose the route of nappage neutre.
And finally, as the gentle progression of this confectionary tale arrives at its natural and unhurried culmination, there is presented the cross‑section, that serene revelation in which the inner harmonies of the creation disclose themselves with quiet grace, as though the layers had always intended to be seen in just this manner.From top to bottom the tart is suffused with this radiant citrus, and its deliciousness is so great as to seem almost unearthly.
>>21990812Nice
>>21990771Cool tulips, are they from your garden?>>21990794Orange juice with pepper? Extremely interesting, I’m going to have to keep this in my pocket for something, maybe a future orange spice cake
>>21991770>orange juice and pepperi know right? mulled wine immediately came to mind. >>21990771>To what purpose, ordained by star or spirit, would such a deed be bent?To what purpose, you ask? Why my dear friend, look around. There is a dearth of passion and enthusiasm in recipes and execution all around us. I read a recipe and all I can say to the final product is "Tell me you ingredients, O speak, you finished cakes and tarts! Tell me who you are!" Alas many such creations do not bring forth the Spirit of the Creator and present themselves only as unfired clay.You, however, infuse the Spirit through your creations. You, however, light the spark of passion within me to create. You, however, vivify your creations with Spirit. Please, Tartanon, O please. Please consider sharing your recipes with us. For it is clear to me that, for those with ears whom are eager to hear, your instruction will plant the seed that grows and spreads across the desert. Let us hear! Share with us the gift, the Divine spark!, that spark which was graciously received by you from Spirit somewhere in time, which is but another moment of the eternal Now.
>>21972902grilled banana with chocolate
>>21991765I am beholden to thee, my friend.>>21991770I fetch them from the neighboring park, where folk curiously leave them by the stones, though the purpose of this custom escapeth me.>>21991770>>21992452It is in truth timut pepper, though the method answereth just as well to other peppercorns, and thou shouldst give it a try. I was without nappage neutre and had no wish to prepare more, so I set orange juice to boil with timut pepper and added unto it a mixture of seventy parts water and thirty parts cornstarch until it thickened to my liking. I let it cool and glazed the tart therewith. Time pressed upon me, so the finish was somewhat untidy, yet with sufficient cooling it should thicken and remain steadfast in its place.>>21992508A most pleasing combination, calling to mind my days among the boyscouts.
Behold: today’s tart is the venerable lemon meringue, rendered with an unexpected twist and adorned with a decoration so disastrous that it deserveth its own ballad.Built upon a pâte sablée imbued with the fragrance of lemon zest.>>21992452So be it. The accord is sealed, and let all who stand within earshot (or merely wander past with a tart in hand) bear witness. Thus shall the sacred procedure unfold. Thou shalt present a chronostamped image of a tart newly brought into existence from this day forth. Any tart may serve, provided it be not one thou hast already ushered into the world, for repetition is the enemy of this noble enterprise. By this offering, a recipe of thine own choosing is unlocked, as though a small culinary portal had swung open in thy favor.Thereafter, thou shalt either unveil the completed tart born of said recipe, or else reveal yet another tart of thine own devising, and in so doing thou shalt unlock yet another recipe, and so the cycle continueth, spiraling onward like an ever‑rising tower of pastry‑based enlightenment. Thus is the covenant maintained, thus are the gates of recipe‑dom kept open, and thus do we proceed in good humor and great ceremony.
And then, in proper procession, the lemon cream.
Then cometh a fine layer of yellow nappage neutre, and upon this foundation is set a crown of simili‑meringue which, in truth, is but whipped lime jelly in cunning disguise, itself adorned with yet more yellow nappage neutre. And thus, quite obviously, the disaster descendeth upon us in all its sticky majesty.The recipe in its mysterious authority instructed me to boil the nappage neutre with lemon juice and then to add yellow colourant. This struck me as strange because boiling strips gelatin of its strength. Yet I thought that perhaps some hidden consistency existed that I had not yet learned, and like an obedient apprentice I followed the instructions as any good boy would.Hindsight is always sharp and merciless, and I should have trusted my instincts. The nappage neutre used by the chef in his recipe must surely have been the vegan kind made with pectin instead of gelatin, and boiling troubleth it not in the least.Mine became runny. Worse still, I wished to recreate the elegant decoration of simple yellow drops, some small and some large, resting upon the white simili meringue. Instead they all coalesced into one sprawling disaster, staining the once pristine white and leaving me with no chance to attempt the decoration again, this time without boiling the poor nappage neutre.Thus the calamity arrived in full force, and my tart bore the mark of its misfortune.
Behold the cross‑section, drawn forth from the hidden depths of the Tart Eternal, and behold also the disaster that hath bound itself to its very layers, offered unto thee that thou mayest contemplate both its glory and its ruin in equal measure.It remaineth delicious notwithstanding.
>>21993977Very nice. Are you taking a class? Working your way through a cookbook? Or improvising? Where does this come from?
>>21994376I offer thee my heartfelt thanks for thy kindness. I simply look for recipes that appear tasty and I attempt to bring them forth. That is all there is to my craft.I confess that I find simple delight in whatsoever is tasty.
This day’s tart is a raspberry tart, a mighty confection that marcheth boldly beneath the banner of the Berry Kingdom.The foundation is the very same lemon pâte sablée that served the tart before it, rising once more to prove its valor upon the battlefield of dessert.
Then cometh the modest crème d’amandes, stirred to quiet heroism by a whisper of gold rum meant only to gladden the tongue.It dared to puff during the bake, so I brought it low with a spoon, that the following layer might claim its rightful place.
The raspberry mascarpone cream, with the serene entitlement of a duchess at court, extended itself until every last inch of space was claimed in its honour.
At last, the tart receives its coronation: raspberries, each one enriched with a radiant raspberry coulis, arranged with the ceremonious splendour of offerings laid before a monarch.A few leaves of lemon beebrush seal the composition, offering a crisp botanical whisper that unites all the flavours in harmony.
>>21996417Hnnggg I love raspberries >>21992452This thread is turning into semi-Victorian English LARPing and it's making me kek
>>21996452Pray tell, who among the company could possibly profess an aversion to raspberries? These little crimson treasures possess such an enchanting sweetness, such a gentle yet persuasive charm, that even the most resolute constitution finds itself yielding in delighted surrender.
And so, in the natural progression of our gentle inquiry, we come at length to the cross section. Here the dessert yields its secret architecture to the eye, and each layer stands revealed with the solemn clarity of a botanical specimen newly placed upon the examining table of an earnest natural philosopher.B0SH!
why are you making so many tarts for? is it farts? tarts for farts?
>>21996420What sort of tart pan did you use for this?
>>21996471For the former specimen had already been consumed in its entirety, and thus the natural order of events proceeded onward in its gentle and inevitable fashion.
I am skeptical any of these photos are real. I could be wrong, but this tart in particular >>21978340 raises doubt. If real, congratulations, you either have the best knife skills I've ever seen or you've wasted a ridiculous amount of fruit. You won't even find a photo of such consistent work on google.
>>21996473All of my tart rings are fashioned to a height of two centimetres and they present themselves in a variety of diameters, each suited to its own particular culinary purpose. The ring selected for the present confection is a deBuyer specimen of twenty‑two centimetres in diameter, a most dependable instrument for the shaping of such a creation.The accompanying illustration presents the very tart ring to which I have been referring, and thus the matter may be examined with proper clarity.
>>21996481>I could be wrongYour willingness to entertain the notion of error is most commendable, although in this particular matter the facts have arranged themselves with such quiet precision that your admission, while modest, is not so much speculative as gently accurate. A moment’s reflection will make this plain to even the most charitable observer.
>>21980233a most aesthetic composition, tartfag.>>21983058rhubarb and strawberry? Very good. Perhaps some clotted cream to counter the tart's tartness?
>>21996451Every tart looks great but this one is supreme for me, very impressed you took the time to ensure each berry contains maximum flavor
>>21996451Best poster on /ck rn
I made Far Breton
>>21996481
>>21999100Fail. Get your eyes checked grandma.
>>21996492calling out retards in victorian english is very based much like your thread
>>21996460>>21996464I don't know who could dislike raspberries, especially after looking at this tart. Goddamn I would love a slice with a cup of coffee. Keep this thread going anon, I've been here since the beginning a few weeks ago. Quality stuff.
>>21998767Nice, how was it? Thinking about making brunch next weekend and this would be a nice addition
>>21999356Great. Very easy to make.
>>21996706>>21997430>>21997448>>21999135>>21999244You have my sincerest and most devoted thanks, my dear friends, for your benevolence stands as a veritable lantern of goodwill in this sometimes shadowed world.>>21996706>rhubarb and strawberryNo, I must gently request that you lend the matter your fullest attention, for without such care the point before us cannot hope to reveal itself with the clarity it deserves.If the confection reveals an acidity so forward that subsequent measures must be taken to subdue it, the creation cannot be regarded as sound. The formula requires thoughtful reconsideration, for a well‑constructed tart ought to present its flavours in harmonious accord without the need for remedial adjustment.>>21997448No, my dear friend, for the description aligns with you so faithfully that one could inscribe it upon a calling card and deliver it without the slightest impropriety.>>21998767One trusts it will do.
Today’s tart proved to be no single creation at all. It arrived as a collection of pastries so tiny that any honest observer would feel obliged to call them tartlets.It was, I must say, an elegant way to employ the last of the pâte sablée I had placed in the cold for safekeeping.
They were tartlets of great simplicity and little effort, yet they proved delicious nonetheless. A crème pâtissière was produced to complete them. My love for crème pâtissière is so overwhelming that I fear it may one day be spoken of in hushed tones.
I finished them with a few slices of kiwi. The fruit’s moist tenderness drew every part together in a warm and harmonious embrace that felt almost beyond belief.And I must add that the iris opened during the course of the day. The result is a day of uncommon pleasantness.
And here, in a moment that feels almost ceremonial, is the cross section, revealed with the dignity due to an object that might one day be studied by scholars armed with magnifying lenses and modern appliances.
Nice
absolute kino tarts, wish I could buy that in a patisserie.
I hate fruit and flowers
>>22003794?
>>22003801He said>me hate fwuit and flower me want you to care waaaahhh
>>22003804?
>>22003801I HATE FRUIT AND FLOWERS
>>22003812oh ok
>>22003812Did Edible Arrangements do something to you?
>>22003812Why are u Gae
>>21999566If the confection reveals an acidity so forward that subsequent measures must be taken to subdue it, the creation cannot be regarded as sound.Interesting theory you have there, thou faggiest of faggots.So you deny your tarts any variation in temperature? They are essentially missing an entire dimension of mouth feel.
>>22004913goodmorningsaar
>>22004848Hate 'em
