The macaron tart
>>22045557*steals all the strawberry and choccy ones*
>>22045566>strawberryThey're raspberry, choco, coffee, lemon basil and banan caramel
Pâte sablée
Almond cream
Baked. Gluten so relaxed you’d never guess the flour has 12% protein.
Bolivian Beniano 68% ganache, with bright acidity and notes of honey, dried fruit, and a gentle floral lift.
Adorned with macarons
Tartanon, I'm the guy that made a pact with you last thread. I learned a lot during the process and I have a few questions for you. Here are some of my first tarts I made for mother's day. The berries were wonky when my wife took the picture, I sent them looking prettier
Cross sectionSimple as
>>22045664Pic didn't attach for some reason
>>22045669
>>22045664>>22045669Based tart maker
>>22045664>>22045669>>22045670So, my confit initially didn't set because of a bad pectin brand. Ironically, they preferred the runniness of the berry sauce, essentially a coulis.My questions: how do you usually let your pat sablee rest? Do you roll it, cool it, then fit into mold then bake? Or do you let it rest once again IN the mold prior to baking?Can you post a recipe for the orange cremeux you made for a citrus tart last time around? Same for the chocolate molleaux you used on your raspberry chocolate tart. I'm dying to make that. I have other questions but I forgot. Thank you for being an inspiration
>>22045671Thanks. It's a lot of fun
>>22045682>how do you usually let your pÂtE sablÉe rest?So i make the pâte sablée/sucrée trying to activate the less the gluten so it doesn't get strength. I then use cling film, put it flat in it, not in a ball, and let it rest a night in the fridge. It helps relax the glute, i have strong flours, and also mingle the flavours if you use vanilla, tonka, lemon etc. The next day i line the tart ring and put it either in the fridge for the night or the freezer for at least two hours without clinf film. It'll dry a bit and allow you to blind bake it without making holes like >>22045650 and also without weights. I also use a perforated silicon thing like in >>22045650Results in a tart shell like >>22045655 where the walls don't fall and it doesn't retract.
>>22045682>recipe for the orange crÉmeux you made for a citrus tart last time aroundThe dome shaped one orange tart?
>>22045682>the chocolate moELLEUX16 g of butter10 g of 70% dark chocolate1 egg (50g)16 g of acacia honey (neutral tasting honey) or inverted sugar26 g of sugar16 g of almond powder (almond flour)26 g of flour1.5 g of baking powder5 g of cocoa powder (unsweetened)26 g of heavy cream (30% fat minimum)60 g of raspberriesMelt the butter and chocolate over low heat (or in the microwave).Whisk the egg, honey, and sugar together.Add the almond powder, flour, and baking powder. Sift in the cocoa, add it as well, then whisk again until the batter is smooth.Finally, add the heavy cream, melted butter, and melted chocolate, then mix one last time.Pour the batter into your pre‑baked tart shell (even if it has just come out of the oven).Spread the batter evenly, then add the raspberries, pressing them well into the mixture.Bake again for 15 minutes at 170°C.>Raspberry compote:250 g of raspberries (fresh or frozen)60 g of sugar3 g of pectin NHCook the raspberries in a saucepan, crushing them roughly with a whisk. As soon as they start to warm up (around 40°C), add the sugar–pectin mixture and keep whisking continuously.Continue cooking the compote until it comes to a boil, without stopping stirring. Keep it boiling for at least 1min.Pour everything into a bowl or dish, let it cool, then refrigerate.Godspeed, i'm waiting for the results.
>>22045702Two actually. The one with fresh slices of pomelos and the mango/banana/pineapple one for the tropical tart. I'll post a recipe for a lemon sabayon tart I made too
>>22045706>The one with fresh slices of pomelosLemon cream:100 g of sugarThe zest of one untreated or organic lemon80 g of lemon juice2 eggs (100g)120 g of butterPut the sugar in a bowl and zest the lemon over it. Rub the zest into the sugar with your hands until the mixture becomes grainy. This helps release the lemon’s aromas and infuse the cream.Add the eggs and lemon juice, then mix. Heat everything over low heat until it reaches 83°C (as you would for a crème anglaise), stirring continuously. Remove the cream from the heat, then let it cool to 60°C by placing the bowl over a cold water bath.Add the butter cut into pieces. Blend with an immersion blender for several minutes until the butter is fully incorporated.Place cling film on the surface/contact of the cream and refrigerate.
>>22045706>the mango/banana/pineapple one for the tropical tart.190 g of pineapple purée220 g of mango purée220 g of banana purée230 g of eggs190 g of egg yolks166 g of sugar10 g of gelatin230 g of butterRehydrate the gelatin. Dice the butter.Blend the purées together with an immersion blender. Cook over low heat. Whisk in a bowl the eggs, the egg yolks, and the sugar.Pour into the saucepan. Keep stirring. Cook until thickened. Remove from the heat. Add the gelatin, whisk. Add the butter, whisk.Pour in your mould.Put in the fridge or freezer until solidification.
What are your thoughts on citrus zesters? Overhyped unitasker, or necessary flavour isolator?
>>22045753Just use a knife
>>22045722>>22045709>>22045705Wonderful thank you so much. I am exuberant. I'll post back with results and some other contributions
>>22045753I have one but almost never use it. I use microplanes, the chinkshit one works just as good as the real for a fraction of the price one btw.>>22045760Godspeed tartprenticebro, post the results i'll be waiting.
>>22045663>>22045557>make a bunch of unrelated topping that can't be eaten with the tart
>>22045794Some people like their tarts multidimensional
>>22045557About to make an apple tart with pate sucree mixed with grinded down brown sugar, cinnamon and cloves, and caramel sauce.
>>22045795Just wait until she discovers the croquembouche.
>>22045649you fancy mo-fo, sounds godlike
>this thread10/10
>>22045812>croquembouche>all one piece of the same object>his tart>a tart with maracons piled on topnot the same
>>22045820>all one piece of the same object>she doesn't know they're filled with different fillingslol
>>22045821the fillings don't matter, what matters is how it comes together and is eaten. if you put croquembouche on top of a tart, it would be equally as retarded
>>22045821>Commonly served at weddings and ceremoniesThese would have to have a high topple rate all things considered. Almost seems like a trap, a drunk uncle trap.
>>22045709>>22045722>>22045773Just checking here, is there supposed to be heavy cream in these recipes?
me entering this thread
>>22045557I hate these thinks. >think they'll be like minu ice cream sandwhuches>its just a gross wannabe rubbery marshmallow
>>22045557very nice
>>22045557has anyone ever noticed how macarons look like a puffy pussy hahasometimes I spread them a little bit and lick out the filling before I eat them properly just to imagine it
>>22046213So put them in the freezer
