The food section of today's SF Chronicle featured a recipe for a tart crust that is a bit unconventional. As luck would have it I happened to have some leftover vanilla bean pastry cream in my fridge, from a macaron filling experiment gone awry, and plenty of fresh fruit. What better time than the present to try out this unusual crust? Rather than making one big tart I decided to use tartelette pans because I think they're so cute. Plus, if the finished product turned out ok I could easily share them with friends and family.
The Sweet Caillat Crust is made in a similar manner to pâte à choux dough, except without the eggs. Butter is melted with oil and water and when it reaches a boil, flour and sugar are added. The dough is mixed until it becomes like a thick paste. Here's the best part: instead of rolling out the dough you simply pat it into the tart pan and bake in a hot oven. For someone like me who hates washing dishes this is a godsend. I have to admit I was rather skeptical about this technique when I initially read the article, but the results were great. The crust was really tasty with a nice brown color and flaky, crispy texture.
Filled the cooled crusts with the pastry cream and fresh strawberries and blueberries. The final touch was brushing the tops with a bit of melted apple jelly to give the tartelettes a beautiful sheen. I think they look like the ones you see in the boulangeries of France. They'll make a great after-lunch dessert at work tomorrow! :-)
The Sweet Caillat Crust is made in a similar manner to pâte à choux dough, except without the eggs. Butter is melted with oil and water and when it reaches a boil, flour and sugar are added. The dough is mixed until it becomes like a thick paste. Here's the best part: instead of rolling out the dough you simply pat it into the tart pan and bake in a hot oven. For someone like me who hates washing dishes this is a godsend. I have to admit I was rather skeptical about this technique when I initially read the article, but the results were great. The crust was really tasty with a nice brown color and flaky, crispy texture.
Filled the cooled crusts with the pastry cream and fresh strawberries and blueberries. The final touch was brushing the tops with a bit of melted apple jelly to give the tartelettes a beautiful sheen. I think they look like the ones you see in the boulangeries of France. They'll make a great after-lunch dessert at work tomorrow! :-)
What a wonderful expression of summer. The smaller size is really cute and fun. I like the oval shaped crusts - it goes great with the sliced strawberry.
ReplyDeleteHi, we are TeoDuoProperty, Peter Teo and Ian Teo are a dynamic duo who are 100% committed to adding special value to their clients through their knowledgeable, sincere and honest professional service. We know that owning a property is not just an investment—it’s your home. Our negotiation style, attention to detail and protectiveness of your best interests ensures you’ll get the results you're looking for.Teo Duo Property
ReplyDeleteThe Tre Ver is another masterpiece, proudly developed by UVD (Projects) Pte Ltd. A joint venture between two industry leading developers UOL Venture Investments and Singland Homes. The Tre Ver will be the next masterpiece of this synergistic partnership, and now you have the chance to own this gem.The Tre Ver
ReplyDeletePiermont Grand Executive Condominium (EC) is another masterpiece developed by Pavo Properties Pte Ltd, a joint venture between the developers, City Developments Limited (CDL) subsidiary, CDL Constellation Pte Ltd and TID Residential Pte Ltd.Punggol EC
ReplyDeleteHi, Awesome and amazing article like always loaded with packed with details that is valuable. You are simply amazing. Keep sharing a lot more relating to this. We would like to see more from you and more regularly!
ReplyDeleteBusiness
Such an great article thanks a lot for sharing it with us,
ReplyDeleteneed any logo for your business?
Logo Designers
I very impressed with your share, thank you for the share.
ReplyDeletelaw dissertation Writers