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Passionately tart
Delicate, flower-like tartlets with subtle, exotic notes of tropical fruit, topped with an invigorating apple-kiwi brunoise, a creamy pistachio ganache, enchanting roulade cake petals and a delicious heart of exotic fruit confit: a true pastry jewel.
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Sweet pastry dough
Techniques covered
- Dough frassage by hand
- Making a sweet pastry dough using a mixer
- Rolling out sweet pastry dough
- Lining a tartlet ring
- Using a cookie cutter
- Cutting sweet pastry dough
- Egg washing a pre-baked pie crust
- Baking a tart
- Pre-baking a sweet pastry dough
- Mixing with a hand blender
- Preparing a whipped ganache
- Making a roulade cake
- Baking a roulade cake
- Whisking egg whites until stiff
- Making a sabayon
- Filling a piping bag
- Piping with a tip
- Crafting petals with roulade cake
- Using a piping bag
- Dicing
- Making a brunoise
- Filling a pie crust
- Decorating a tart
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