Mini Tartlets

Tartlets

21 Mini Sweet Tart Shells (689009)
*Crisp the tartlets in the oven at 356°F (180°C) for 4 minutes to bring out the buttery flavor.

Vanilla Pastry Cream

8.81 oz (250g)Milk
0.88 oz (25g)Sugar
1.23 oz (35g)Flour
2Egg Yolks
1Fresh Vanilla Beans - Madagascar (60010)
1.76 oz (50g)Whipped Cream

Chocolate Cream

4.58 oz (130g)Milk
4.58 oz (130g)Liquid Cream
1.41 oz (40g)Sugar
1.23 oz (35g)Egg Yolks
5.64 oz (160g)Citroperl (DRE 17493 8)

Vanilla Pastry Cream

  1. In a saucepan, heat the milk with the halved vanilla bean.
  2. In a mixing bowl, combine the sugar, flour, egg yolks and a little milk.
  3. Mix together until it reaches a boil.
  4. After it has cooked, cool the cream in the refrigerator on a sheet lined with plastic film.
  5. When cool, combine the cream with the whipped cream.

Chocolate Cream

  1. In a saucepan, heat the milk and liquid cream to 86° F (30° C).
  2. In a mixing bowl, combine the sugar and the egg yolks.
  3. Combine the two mixtures and cook to 183.2° F (84° C).
  4. Remove from the heat, add the chocolate and keep cool.

Apricot
Vanilla Pastry Cream | Fresh Apricots (cooked in the oven for 20 minutes) | Crystallized Rosemary

  1. Pipe with Vanilla Pastry Cream on the bottom of the tart.
  2. Garnish with Apricots.
  3. Soak the rosemary in egg whites and then sugar & let dry.
  4. Top tart with crystallized rosemary.

Chocolate
Atelier St Michel 23/22 Chocolate Cream | Madeleine slivers

  1. Pipe with Chocolate Pastry Cream on the bottom of the tart.
  2. Use a mandolin to cut the frozen madeleine into small slivers.
  3. Dry the 23/22 Atelier St Michele madeleine sliver in the oven at 230°F (110°C) for about 20 minutes.
  4. Place on top of Chocolate Pastry Cream.

Pear
Vanilla Pastry Cream | Poached Pears (with vanilla and red wine) | Flowers

  1. Pipe with Vanilla Pastry Cream on the bottom of the tart.
  2. Garnish with pears and flowers.