I'm sorry I've been so MIA, haven't been giving my blog the attention that it needs. For those of you following me on Instagram (@frosted_amor) would have been getting updated there.
Anyways I'm back now & I will strive on catching up all the exciting practicals we have done this year at Capsicum Culinary Studio in Durban, South Africa.
So this is where I'm going to start, FRUIT TARTLETS.
Tarts is something that a lot of people enjoy due to the fact that it can be filled it with almost any filling that you like. There is a practical I just did today at Capsicum which was Lemon Meringue Tarts, Milktarts, Pecan Nut Tarts & White Chocolate Tarts, buuuurt, that blogpost will be done after all these overdue ones are done first, so follow my blog & keep yourself updated on all my posts!
For the fruit tarts, we made a short crust pastry, lined the tartlet mould with the dough & baked fully. Normally, you would line your tartlet tin with the pastry & bake blind till the tart base is halfway cooked due to the fact that after you fill the tart base with filling, it needs to go back in the oven to for the filling to cook/set and the tart base will complete its cooking process then.
However, with these tart bases, they had to be cooked fully due to the fact that they were getting filled with custard and fruit which didn't need the oven to set/cook it.
Once the tarts were cool, we brushed it with a layer of chocolate. Now this must only be done on the base of the tart because once you fill the tart with custard, you don't want any 'eaters' to see the chocolate in there, so when they take a bite of it, it's more like a surprise to them! So keep this chocolate application quite neat.
So ya, quite simple, we baked the tart bases, let it cool, brushed it with chocolate & then filled it with some delicious custard that we made from scratch, of course, & then topped it off with fruits. We used kiwis and mixed berries.
Hope you enjoy the pictures below of our Kiwi Fruit tarts & Mixed Berry Fruit tarts.
Once again, sorry for being so MIA on here but do keep visiting my blog as there will be MANY more posts being uploaded on here from now. Thank you all for sharing my journey of being a Pastry Student!
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| The short crust pastry dough done! You have to let it chill in the fridge tho before you use it to line your tartlet tins. Sweet pastry dough could also be used for tartlets. |
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| The tartlets have baked blind in the oven until fully cooked. The holes you see on the tartlet bases are due to 'docking' which means poking the base of the tartlet before you place it into the oven to bake, just so that air can get through. Also, once your tartlets are out the oven it is vitally important to let them cool on a cooling rack to avoid the base of the tartlet getting soggy. |
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| Tartlets are filled & ready to eat! |
