The almondine and apple frangipane tartlets are very good. There is a nice balance between the tart raspberry jam and the sweet frangipane. It tasted very similar to a linzer torte minus the hazelnut flavor. The ganache tartlet was my least favorite out of all of them because I’m not a huge fan of too much chocolate. I also thought it was too sweet. It was difficult to get the edges as straight as possible. The lemon curd tartlet was very tart compared to the rest of the tartlets. The curd was very smooth and had a good mouthfeel. The torched meringue on the top was a nice touch. The fruit tart was very good. The neutral pastry cream balanced out with the fresh fruit and the glaze.
Short Dough: Yield: 6 lbs 6 oz
1 lb granulated sugar
2 lbs room temperature, unsalted butter
6 oz eggs
3 oz pastry flour
- Cream the butter and sugar together in a stand mixer with a paddle.
- Add the eggs one at a time. Scrape the bowl.
- Add the flour on low speed. Mix until combined.
- Weigh out, cover with plastic wrap, and refrigerate.
Almond Cream: Yield: filling for one 9 inch ring
2 oz room temperature butter
2.5 oz granulated sugar
0.5 oz egg yolk
6 oz almond flour
0.5 oz rum
- Cream the butter and sugar together.
- Add the egg.
- Stream in the yolk.
- Add the almond flour and then the rum.
- Store at room temperature until ready to add to the pastry cream to make frangipane.
Pastry Cream: Yield: 14.45 oz
8 oz milk
1/8 vanilla bean
1.125 oz granulated sugar
0.625 oz cornstarch
0.125 oz cake flour
1.125 oz granulated sugar
0.75 oz milk
1 oz egg yolk
0.75 oz butter
- Heat the 8 oz milk, vanilla bean, and 1.125 oz sugar in a pot. Scald.
- Combine the other sugar, milk, cornstarch, and cake flour in a separate bowl. Whisk together. Add the egg and yolk.
- Temper the scalded milk mixture into the egg mixture. Add back into the pot.
- Return to the heat.
- Whisk constantly and allow to boil for at least a minute.
- Remove from the heat and add the butter.
- Cool over an ice bath until it reaches 41F. Cover with plastic wrap and make sure that it is touching the surface of the cream.
Frangipane: Yield: 10 oz
4 oz Pastry Cream
6 oz Almond Cream
- Mix together until smooth.
Chocolate Ganache: Yield: 21 oz
10 oz dark chocolate (58%)
8 oz heavy cream
1 1/2 oz unsalted butter
1 1/2 oz granulated sugar
- Place chocolate in a bowl.
- Heat the heavy cream, butter, and sugar in pot.
- Pour cream over the chocolate.
- Stir until melted.
Lemon Curd: Yield: 18 oz
4 oz egg yolks
6 oz granulated sugar
4 oz lemon juice
0.5 oz lemon zest
4 oz unsalted, softened butter
- Whisk the yolks, sugar, lemon juice, and zest in a bowl.
- Place the bowl over a double boiler.
- Cook until thick.
- Strain and add butter.
- Stir until combined.
Swiss Meringue: Yield: ~36 oz
20.1 oz (570 g) granulated sugar
16 oz egg whites
- Heat the sugar and egg whites over a double boiler until the sugar dissolves.
- Whip in the mixer until cool.
Directions for baking and filling:
- Roll out the dough in 1/4 inch thick circles.
- Place the tartlet tins under the dough and press the dough into the molds with either your finger or a ball of dough.
- You will need five fluted barquette tins, five straight sided barquette tins, five fluted round tins, five straight sided round tins, two square tins, and three rectangle tins.
- Dock all of the doughs.
- The fluted barquette tins, fluted round tins, square tins, and rectangle tins all need to be prebaked in 300F ovens for about 10 minutes or until the edges start to brown. The fluted round tins should be prebaked with plastic wrap and blind baking beans.
- Once cool remove from tins.
- Fill the straight sided barquettes and the round tins with a thin layer of raspberry jam.
- Fill to the edge with frangipane. Spread evenly with a small offset spatula.
- Top with slivered almonds (straight sided barquettes) or apple slices (round tins).
- Bake in a 300F oven for at least 30 minutes or until the center is fully baked. Once cool, dust with 6x sugar.
- Spread a thin layer of melted dark or white chocolate in all of the shells that are prebaked. Allow to set.
- Fill the fluted banquette tins with lemon curd. Allow to set. Top with swiss meringue and then torch.
- Fill the fluted round tins with pastry cream. Top with fresh fruit and then glaze with either harmony or apricot glaze. Make sure that the pastry cream is fully covered. If it is not, cover with toasted almond or pistachio crumbs.
- Fill the square and rectangle with hot ganache and then tap the shell to even out the ganache. Reheat the ganache in between shells. Use a toothpick to move the ganache into the corners of the shell. The edges should be very clean. Decorate with white chocolate.