Today was a continuing education class in tarts. The level 1 tarts class has been one of my favourites with all three recipes being totally delicious. I mean, who can go past a lemon meringue tart. And the mandarin & chocolate flavour pairing was divine. Todays tarts class was a big step up from that initial class, in terms of number of components, techniques, visual appeal & maturity of flavours. Let me show you...
First up, we have the "Not so snickers" tart. There's nothing subtle about this little tart, in appearance or in flavour. Inside a cashew flavoured tart case is chocolate ganache with a heavy sprinkle of cashew brittle pieces. This is topped with a chocolate Bavarian mousse. A rich chocolate glaze coats the top & sides & is highlighted with a red spray painted dome of vanilla cremeux.
The Lime Cointreau linzer tart contains a boozy lime Cointreau filling layered over a raspberry jam. A moulded sour cream mousse containing a disc of raspberry jelly sits atop the tart.
This tart is named Mango passion coco, which gives you a strong hint as to the makeup of flavours. Within an almond tart shell, you find a layer of passionfruit curd which is topped with a coconut mousse. A small half sphere of mango & passionfruit jelly gives the tart the appearance of a fried egg.
Finally, we have a large Mixed berry almond tart. The base is lined with a rich shortcrust pastry & topped with crème patissiere, a chunky berry jam & almond dacquoise, which is simply meringue with almond meal.
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