Mini Seasonal Tartlets

Tartlets

20 eaMini Sweet Tart Assortment (150257)
*Crisp the tartlets in the oven at 356°F (180°C) for 4 minutes to bring out the buttery flavor.

Vanilla Pastry Cream (Spring, Summer & Winter)

10.58 oz (300g)Milk
1.06 oz (30g)Sugar
1.59 oz (45g)Flour
2Egg Yolks
1Fresh Vanilla Beans - Madagascar (60010)
2.47 oz (70g)Whipped Cream

Vanilla Pastry Cream

  1. In a saucepan, heat the milk with the halved vanilla beans.
  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.

Spring (Barquette Tart)
Chocolate Ganache | White Chocolate Decorations | Flowers for Garnish

  1. Pipe with Chocolate Ganache on the bottom of the tart.
  2. Using a cornet, pipe a repetitive design and then gently make a line through it using a knife.
  3. Garnish with a flower.

Summer (Round Tart)
Rasberry Jam (GMRASP) | Fresh Raspberries | Gold Leaf

  1. Pipe with Raspberry Jam on the bottom of the tart.
  2. Garnish with a halved raspberry.
  3. Garnish with a gold leaf on the raspberry.

Autumn (Oval Tart)
Vanilla Pastry Cream | Blackcurrant Puree (DGF 4431) | Meringue | Crème de Marron

  1. Pipe with Vanilla Pastry Cream on the bottom of the tart.
  2. Garnish with the blackcurrant puree.
  3. Top with meringue & crème de marron.
  4. Garnish with a silver leaf.

Winter (Rectangle Tart)
Vanilla Pastry Cream | Caramelized Apples | Crispy Gingerbread Squares | Icing Sugar

  1. Pipe with Vanilla Pastry Cream on the bottom of the tart.
  2. Brown the round apple slices.
  3. Alternate apple and gingerbread slices on top of the pastry cream.
  4. Garnish with icing sugar.