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    Vishal Sethi
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    tarts

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    166 views8 pages

    Intermediate Tarts

    Uploaded by

    Vishal Sethi
    tarts

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 8

    TARTS &

    TORTES
    CHOCOLATE
    RASPBERRY TART
    Sugar dough
    METHOD:
    INGREDIENTS QTY
    Flour 250g • Mix flour, butter and cocoa powder until the flour reaches a sandy
    Butter 175g texture (rub-in-method).
    • Add icing sugar and eggs and knead until it formed dough.
    Cocoa powder 25g
    • Rest in the fridge for 1 hour.
    Icing sugar 100g Bake in a tart ring at 170°C for approximately 20
    Eggs 50g • minutes.

    Flourless chocolate sponge METHOD:


    INGREDIENTS QTY
    • Whip egg yolk and 60g of sugar until thick and fluffy.
    Egg yolk 150g
    • Make a meringue with the remaining sugar and egg whites.
    Egg white 200g • Fold cocoa powder into yolk mixture.
    Sugar 240g • Fold in meringue carefully and bake in a ring.
    Cocoa powder 75g • Bake at deck oven at 170°C for approximately 20
    • minutes.
    Raspberry jam

    INGREDIENTS QTY METHOD:


    Raspberry puree 250g
    Sugar 125g • Boil raspberry puree, glucose and 125g sugar.
    Glucose 125g • Mix another 50g of sugar with pectin and pour over simmering
    Sugar 50g raspberry mixture.
    Pectin 2.5g • Continue cooking until 104°C and add in lemon juice.
    Lemon juice ½ no.
    • Quickly transfer to another cold container.

    Chocolate chiboust

    INGREDIENTS QTY METHOD:


    Milk 200g
    • Dissolve gelatin with cold water.
    Whipping Cream 100g
    • Boil milk and cream, pour over premixed yolk and custard powder,
    Egg yolk 140g
    and then mix well.
    Custard powder 16g • Bring the mixture to boil again (like to make pastry cream).
    Gelatin 9g • Add in gelatin into warm pastry cream.
    Egg white 200g • Make a swiss meringue with egg white and sugar (Bain-marie egg
    Sugar 200g white and sugar until 65°C).
    Dark chocolate 67% 325g • Fold meringue into pastry cream
    • Lastly fold in melted warm dark chocolate.
    BASQUE CAFE
    Basque dough
    INGREDIENTS QTY
    METHOD:
    Butter 375g
    Sugar 250g • Cream butter and sugar with paddle.
    Egg yolk 50g • Add in egg yolk and eggs.
    Egg 50g
    • Add in all of powdered ingredients.
    • Roll approximately 3mm and cut into desired shapes.
    Flour 300g
    • Finally, bake at 180°C at approximately 12 minutes.
    Trabbit 12.5g
    Sea salt 2.5g

    Bavarois cafe
    INGREDIENTS QTY METHOD:
    Milk 250g
    Trabbit 9g • Dissolve gelatin with water.
    Egg yolk 90g
    • Make an Anglaise with milk, sugar and nescafe.
    • Add 1st and 2nd mixture together and let it cool
    Sugar 63g • Down
    Gelatin 13g • Fold in whipped cream to the mixture above.
    Whipping cream 225g
    Gourmand glaze
    METHOD:
    INGREDIENTS QTY
    Milk chocolate 33.6% 200g • Melt the milk chocolate and mix in cocoa butter
    Cocoa butter 200g • Add in the caramelized almond nibs.
    Caramelised almond nibs 200g • Dip the frozen Café bavarois into the cocoa mixture.

    Coffee Ganache
    INGREDIENTS QTY METHOD:
    Cream 80g
    Milk 70g • Warm up the cream, milk and invert sugar, add in crushed coffee
    Bean and let infuse for 2 hours.
    Invert sugar 30g
    • Strained the coffee bean out and warm up the cream mixture again,
    Coffee beans 35g add in bloomed gelatin and pour over the chocolate.
    Milk chocolate 33.6% 50g • Cool the mixture down to 35 ̊C and add in butter, emulsify.
    Dark chocolate 67% 60g • Pipe into semi sphere mold and reserve in freezer.
    Butter 30g
    Gelatin 5g
    MANGO SABLE
    BRETON
    Sable Breton
    INGREDIENTS QTY METHOD:
    Flour 225g
    • Cream sugar and butter until slightly pale.
    Sugar 160g
    • Slowly add in egg yolk.
    Butter 160g • Lastly, add in baking powder and flour. Bake at 175°C
    Egg yolk 80g • for approximately 12 min -14min
    Baking powder 15g

    Crème Diplomat
    INGREDIENTS QTY METHOD:
    Sugar 75g
    • Combine sugar, corn flour and egg yolk.
    Corn flour 45g
    • Bring milk to a boil.
    Egg yolk 8 nos. • Pour 1⁄4 of the milk into egg mixture and pour back
    Milk 500g • into the pot.
    Whipping cream 200g • Bring it to a boil. Once smooth, place the mixture in a flat metal tray.
    Cling film and refrigerate to cool.
    Gelatin 8g
    • Once cold, fold in with whipped cream. Add melted warm gelatin at last.
    Fresh Mangoes 2 nos. • Garnish with fresh mangoes
    CARAMEL NUT TART
    Tart shell METHOD:
    INGREDIENTS QTY
    Flour 250g • Rub in cold butter & flour till sandy texture.
    • Add in salt & icing sugar & mix well
    Butter 150g
    • Last add in the milk just to bind together.
    Salt 2g • Mix till the dough comes together & keep in the chiller for a minimum of 2
    Icing sugar 63g hours.
    Milk 49g • When cold roll the dough to 2 mm thickness and line the tart ring.
    • Blind bake at 160 degrees for 15 mins or golden brown in color
    Nut filling
    INGREDIENTS QTY
    Sugar 120g METHOD:
    Glucose 42g
    • Roast the nuts at 180°C for 10 minutes.
    Honey 10g
    • Make a caramel with the sugar, glucose & honey.
    Vanilla 5g • Deglaze with milk & peanut butter.
    Peanut butter 90g • Lastly add in roasted nuts. Mix well.
    Almond 60g • Pour into baked shell. Let set.
    Hazelnut 60g
    Walnut 60g
    Pistachios 30g
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