Ruby tuesday berry tart8/8/2023 ![]() The pastry crust, according to the blurb above the recipe, is supposed to have a flavour reminisant of a linzer tart, I must admit I was slightly confused by that comment as the original recipe had sesame seeds added and to me that felt like this recipe was going on another flavour journey altogether. I had visions of ruby jewel coloured fruit encased in a beautiful pastry base and topped with a picture perfect lattice pattern and that my friends is exactly what I got.Īs with most of the recipes in this book, I have tweaked and changed ingredients and techniques to come up with this little beauty. I mean who doesn’t like a crostata, tart, flan or a pie… all names for the same thing. ![]() ![]() When I first heard we were baking the crostata for our Baking with Julia challenge I was excited. Top with strawberries and dust with icing sugar. Spoon crème patissiere into the tart shell and smooth with a palette knife. Only fill one third or less of the shell. Once tart shell is cold pour an even layer of ganache into the bottom of the tart shell. Pour boiled cream over the chocolate and whisk until completely smooth.Īdd Grand Marnier. While I do like alcohol in my desserts I prefer just a hint of the flavour while others may prefer a stronger taste, add a small amount and taste until you get the flavour you enjoy.Īllow the ganache to cool and thicken slightly. Place chopped chocolate in a heat proof bowl. In a medium saucepan bring cream to the boil, remove from stove. Fold cream into the crème patissiere until fully combined. Make 1 recipe of crème patissiere. Whip the finished crème patissiere until it is smooth. Whip 150ml of pure cream to a soft peak. Make 1/2 recipe of sweet pastry, blind bake and cool completely. You may wish to either increase the pastry amount and make one large tart or reduce the amounts of crème patissiere and ganache – I am guessing that a half recipe of each would be sufficient. ![]() I did have some crème patissiere and ganache left over which I used to make dessert for the next day. My version is a sweet pastry tart shell filled with layers of grand marnier infused dark chocolate ganache and crème patissiere lightened with whipped cream then topped with locally grown strawberries. With the overabundance of fresh cheap strawberries available at the moment it seemed like the perfect time to mark off another item from the Paris Postcard Challenge with my version of “Tartelette aux fraises des bois”.Īccording to the Storher website a Tartelette aux fraises des bois is a very light vanilla mousseline in a sweet pastry tart shell topped with wild strawberries. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |