dough
>>22261971Crème Dámandes and strawberry
>>22261974Bake it
>>22261971you're a tart.you're retarted
>>22261975Wrong pic sorry
>>22261978cream
>>22261977you stole both of my posts fuck you
>>22261981Damn I suck at posting when Im drunk
>>22261975>>22261978nice
>>22261986Finish the details
>>22261992There you go sir, your retart, I mean tart>Pass out in the sofa while everybody eats
>>22261971Only anal sex havers rat tarts
>>22261971I'll bet 5 bucks you're Brazilian.
>>22261993>Pokes passed out anon and opens your eye lids while asking you politely to wake up and give me your shortcrust recipe.
>>22261993WOOOOOOOOOOOOOOOULD
>>22261971Hey cheesecakeanon, I do something very similar. Do you have like a throwaway email I can email you some recipes/resources? I don't want to post my pics here
>>22261993Good shit. Are you tartanon, or a disciple?
>>22261992Gorgeous. Is there a light strawberry glaze on there or is that juice from the cut berries?
BRING BACK TART ANON
>>22262340I am Tartanon's original disciple
>>22262171Im tartanon. I decided to bake a bigger one this time
>>22262185theres straberry glaze on it. I use it to make the strawberry more juicy :)
>>22261992>>22262346They look delicious. What are in those raspberries? Those cant be cherries no?
>>22262347That tart is too sloppy to be Tartanon, perhaps you are confused
>>22262079h-how did you know?
>>22262114>180g of all pourpose flour>40g of aemond flour>80g of powdered sugar>100g of COLD butter>1 egg yok>One tablespon of water
>>22262354Look at the dish anon, this is no random tart...
>>22262350I learned from the OG Tartanon's threads this summer, not cheesecake anon. The filling is a raspberry coulis. OG Tartanon seen here >>22262340 used a mascarpone cream if I remember correctly. I just used almond cream base with raspberry confiture, then topped with fresh raspberries and filled them with a raspberry coulisThe 4" circle cut out on OG Tartanon is smart as it minimizes the need for whole perfect raspberries for the decoration. On mine, for an 8" tart, I use approximately 12 oz of the best, firmest, plump berries which can be expensive depending on availability of quality berries
>>22262354>>22262356Olha essa torta, quem você acha que engana?
>>22262355Ok thx, just mix it all together? I presume I smoosh the butter into the flour first. Do I chill it in the fridge after?
>>22262444Not that guy but mine >>22262346 is:250g flour35g almond flour OR 35g ground pine nuts105g powdered sugarPinch of salt1 egg100-115g cold butter, (1 stick)Lemon zest OR lime zest, or some other delicate flavoring depending on the tart filling.EASY WAY: In food processor pulse all dry ingredients, then add cold butter cubes, pulse until sandy, then add 1 whole egg. Pulse until dough comes together (maybe 10-15 seconds). Roll out into 3 mm thick rectangular sheet and cool in the freezer for 5-10 mins or in the fridge for 20-30 mins. I usually make many sheets and stack them using parchment paper as lining Then line your tart pan or stamp out circle and lining if using a tart ring, mold into shape, cool for 20 mins, then trim of excess edgesIf using tart pan poke some holes with fork and blind bake for 20 mins, using pie weights is useful here (rice or cleaned coins, I don't use beans cause they release oils and stink up the oven with an acrid smell).Pull out somewhat cooked tart, cool until safe to handle and apply egg wash (1:4 heavy cream:egg), then bake for a other 15-20 mins 350FUseful resources on JewTube are:Pastry Living with AyaHanbit ChoBruno AlbouzeAdam ByattJulien PicamilEnjoy!
>>22262389cwhat do you mean? Its a very avarage looking tart?
>>22262347Tartanon would have responded with some magic shit. Don't disrespect God, you and I both know this
>>22262350First pic is strawberry, second pic is raspberries
>>22262572It's a staple that I've never seen being sold outside the country.
>>22262575Oh sorry forget about it. I posted a tart last week and an anon called me tartanon. I didnt know there was a guy before me. with this nickname. On that case, no, Im not tartanon. Guess Im one of his/her desciples now, because yeah, whoever the guy/girl is >>22262340>>22262346 H e is way out of my league
>>22262592Yes there was a tart anon once. We all miss him dearly. Your tarts are nice too https://warosu.org/ck/thread/21972899#p21972931
>>22262592I'm Tartanon's first disciple. I'm this guy >>22262346>>22262462This >>22262662 is an original Tartanon which I also replicated based on his instructions and shit I found on the InternetOP, i'll send you my recipes as I suggested here >>22262141 because id would love for you to improve your craft. My recipes are a compilation of books/videos/shit online with my own twist and findings. On one of your original threads I offered to post some recipes when I got back home but when I tried to do so 4chan thought I was spamming shit and wouldn't let me post. It's easier if injust send you PDFs through email or some shit. I do this as a side hustle and it's been taking off, I'll be glad to help
>>22262662yeah... this guy is on a different lvl for sure.
>>22262141heeey sure. Sorry for taking long to answer. Busy day at work, people really like to use mondays to buy cheesecakes and tarts. you can use this email right here carlossantana2001123@gmail.com. thank you very much. If you want, I can send you some of my cookies, brownies and of course, cheesecakes recipes :)
>>22262800Welcome to have you tart disciple the tarts look fantastic >>22262835They were quite nice yes
tartanon would be proud I still think about the raspberry tart, sometimes.
>>22262800Based sharer of tart learnings
>>22261974>Dámandes
I'll throw y hat in here too even if it's a few days oldgénoise with plum cream and slightly roasted sunflower seeds
>>22262863This one?By the way I found the recipe for that peach entremet, it's from Bruno Albouze
>>22263499Not a peach entremets, not from Bruno Albouze.
>>22263067>plum cream
>>22263504My bad, apricothttps://youtu.be/32p0R_Vzc84?is=gCWJtH5fg2hz0Bk0
>>22263555Different entremets. Only the outer looks the remotely same. Recipe is not from Bruno.
