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Saturday, August 24, 2019

Cherry-calamansi curd breton tartlets


Easier said than done.

I made these tartlets last week so no leftovers. Sorry! Not! 

It's easy to make pastries, much easier to take millions of nice photos but writing a blog post?! #*%$@

So, I'll just keep this post short and sweet....

The recipes though are way too long 🤣


Sablé Breton is a French butter cookie, the dough is enriched with egg yolks and seasoned with sea salt. It originates in Brittany, France, which is famous for its Guerande sea salt and of course, butter.

This butter cookie is leavened with baking powder and has a crumbly texture with delightful crunch in every bite. You can eat it on its own or use as a base for fruit tarts.


You can use diplomat cream rather than mousseline cream as frosting, but I want to eat butter,  thus the latter. Mousseline cream is made of pastry cream enriched with butter, mixture should be 2 parts pastry cream to 1 part butter.

I love pastry with contrasting flavour so I used calamansi curd to offset the rich and buttery sablé so as the butter frosting. And what is French pastry without fresh fruits?! 


Sable breton recipe adapted from The New Pâtissiers

72 grams all-purpose flour
5 grams baking powder
1 gram fine sea salt
25 grams egg yolks
51 grams sugar
51 grams butter, softened

* Lightly grease five 8.5cm tart rings and place into a silicone/parchment-lined baking sheet.

* Sift together flour, baking powder and salt. Set aside.

* In a small mixing bowl, whisk yolks and sugar until thick and creamy. Gradually add in the butter into the yolk mixture and whisk until well-combined.

* Add in dry ingredients into the butter mixture and mix thoroughly. Divide evenly into the prepared tart rings, place a small parchment on top of the dough and press gently to smoothen the surface. Repeat with the rest of the dough.

* Chill in the fridge overnight.

* The next day: Bake at 150ºC for 22-24 minutes.

* Let cool slightly before unmoulding. Cool completely before using.


Pastry cream 

200 grams milk
some vanilla seeds (from homemade vanilla extract)
35 grams egg yolks
40 grams caster sugar, divided
20 grams cornstarch
15 grams butter, softened

* In a small saucepan, combine milk, half of the sugar and vanilla seeds; bring to a boil.

* Meanwhile, whisk yolks and the remaining sugar until creamy; add in the cornstarch and whisk agin until smooth. Gradually pour in warm milk into the yolk mixture and whisk until there are no lumps. Pour back mixture into the saucepan and bring it to a simmer while continuously whisking. Cook for another 2-3 minutes until thickens. Turn off heat and add in the butter, stir until well-combined. Pour pastry cream into a shallow tray or bowl, place plastic wrap directly onto the surface to prevent skin from forming. Let cool and chill in the fridge until needed.

* You can add 2 grams of softened gelatine leaf/sheet to make pastry cream a bit stable.

* Make this a day ahead.

Yield: 275 grams

Mousseline cream 

135 grams butter, very soft
275 grams pastry cream (temperature should be almost the same as the butter)

* Beat butter until smooth, add in the pastry cream in 2 additions and beat until mixture is smooth and pipeable.


Calamansi curd, recipe here

Assembly:

Cherries (sliced and whole) for topping
Mint leaves and (Callebaut) strawberry crisp pearls for garnish

* Pipe some calamansi curd in the middle of the sable breton. Using a French star tip, pipe some mousseline cream around the sides. Do the same with the rest.

* Add in some sliced and whole cherries in the middle and garnish with mint leaves and crisp pearls.

* Chill in the fridge for about 20 minutes, depending on the ambient temperature, before serving. 



6 comments :

  1. They look stunning! I love the combo of flavours...totally need to make that calamansi curd!

    ReplyDelete
  2. How unusual, beautiful, and delicious.

    ReplyDelete
  3. Beautiful! How long would they last stored in the fridge?

    ReplyDelete