I love fruit tarts as you’d all know by now! I had some left over tart dough that I cut into circles and froze in between parchment from the last time I made strawberry tarts.
I coated the tart shells in matcha white chocolate from glaze that I made from the matcha financiers (love things with multi-purposes). The coating helps it to stay crisp in the refrigerator. And filled them with blueberry jam and vanilla pastry cream.
Berry jams are so simple to make! These were quite tart so I cooked them with 25% sugar and a splash of lemon juice to finish.
These taste better once they’ve sat overnight and are fully refrigerated.
Pâte brisée, pie crust/dough, quiche dough, shortcrust? However you wanna call it. Different name for the same product. It is flakey with layers reminiscent to a rough puff pastry. Buttery and crisp. It isn’t like a pâte sucree aka. sweet tart dough/crust, whose end product is a lighter tender, almost biscuit like texture.
To make a quiche we’ll be making the crust and the savoury egg custard filling.
Pâte Brisée Yield: One 9″ quiche
250g Bread Flour 205g Unsalted butter, cold and diced 3g Salt 55g Iced Water, strained
Rub the butter into flour and salt until it resembles small pea sized bits. Knead in water and mix until just combined. Shape into a flat disc and refrigerate for at least 2-3 hours. Roll out to 2-3mm thick and line tart pan (I used a shallow 9″ cake tin) Refrigerate at least 1 hour or up to 24 hours (cover with clingwrap if refrigerating for more than hour to prevent the crust from drying out) Preheat an oven to 400F/200C Blind bake about 20 minutes. Remove weights and bake for about 5 more minutes. Pie doughs are best prepared the day before.
Quiche Filling Yield: one 9″ quiche
300g Eggs 200g Milk 60g Cream 6g Salt Black Pepper to taste
Blend and strain first 4 ingredients, season with black pepper.
I added 1 TBSP ramp pesto, mozzarella, hard sheep cheese, green garlic, bacon, and spring veggies.
Preheat an oven to 330F/165C. Mix ramp pesto into quiche filling. Lay veggies and cheese into the baked crust. Pour egg filling over veggies. Bake for about 45 minutes (check from here every 5-10 mins) until it has a core temperature of 172F/78C. Cool and remove from tin, serve warm.
Stir all ingredients together, divide into 3 equal portions and press into tart moulds Freeze until firm Preheat and oven to 350F or 170C Bake for 10-12 minutes Press down again if it has puffed up with a spoon Leave to cool in mold
110g Heavy cream 15g Honey 90g Dark chocolate (valrhona guanaja 70%) 12g Unsalted butter, room temp
Place cream and honey into a small pot and bring up to a boil, turn off heat Immediately pour over chocolate, let sit for a few seconds Stir until smooth Whisk butter in
Spread ~ 1 TBSP hazelnut butter at the bottom of the tart Pour ganache on top of hazelnut butter Grate chocolate on top of ganache Refrigerate to set Once firm, remove tart from mold gently (has to be cold or it’ll fall apart) Sprinkle flaky salt on top of tart just before serving Enjoy at room temperature