Tag Archives: pastry

Please join me at Pastries Like a Pro

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Chocolate Strawberry Mousse TortePlease join me at my new blog, www.pastrieslikeapro debuting with this Chocolate Strawberry Mousse Torte.  This blog is completely devoted to pastries and baking both sweet and savory. It’s the culmination of 23 years of owning my bakery and my experience as the pastry chef at Tony’s, St. Louis’ most acclaimed restaurant.

 

Correction to 11″ Plain Press-In Pastry in European Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

On page 5 of European Tarts there is an error.  In the third paragraph (after the ingredient list) it says,  “Divide the dough in half (175 grams or 6 ounces).   Divide one piece in half again (85 grams or 3 ounces).  Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope”.

The correction is in the weights.  It should read, “Divide the dough in half (220 grams or 8 ounces).    Divide on piece on half again (110 grams or just short of 4 ounces).  Roll one quarter of the dough (110 grams or just short of 4 ounces) evenly into a rope.”

Please make the correction in European Tarts.  I am sorry for an inconvenience.

Banana Caramel Tarts with Rum Pastry Cream and Pralines

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished photoI was recently asked for a “New Orleans type dessert” at the restaurant. I was excited to come up with these Banana Caramel Tarts with Rum Pastry  Cream and Pralines.  The first bite will take you to Mardi Gras.

The New Orleans Praline below is the only recipe not in the European Tarts book.  The pastry cream is increased by 1/3 and dark rum is added.  Just use the ingredients given here and the instructions for Pastry Cream in the book and on the blog.

This praline is to one of the best things I have ever eaten.  And eat it I did!  Once it cools, it has an opaque, almost grainy look.  When the pecans have been added, the candy sets up almost immediately,  so get it onto the prepared sheet pan and spread it out right away.

This tart can be executed in steps.  The tart shells can be made a day or two in advance as can the pastry cream.  The caramel and praline can be made a week ahead of time.  However, these Banana Caramel Tarts with Rum Pastry Cream and Pralines should be assembled the morning of service.

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Chocolate Caramel Truffle Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Pipe straight lines, left to right across the tart about 1/2 inch apart.

 

 

 

 

 

 

 

Continue to the bottom.

 

 

 

 

 

 

 

Turn the tart 90 degrees.  The lines will be vertical.

 

 

 

 

 

 

 

Pipe across the tart, left to right,  1/2 inch apart to the bottom.

 

 

 

 

 

 

 

First and second set of lines.

 

 

 

 

 

Turn 90 degrees again after the second set of lines and pipe to the bottom again.

 

 

 

 

 

 

 

Close up of finished baskeweave.

 

 

 

 

 

Finish the edge.

 

 

 

 

 

Finished tart.

 

Lemon Raspberry Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Spread the bottom of the shell with the raspberry jam.

 

 

 

 

 

 

 

Pour the lemon curd into the shell.

 

 

 

 

 

 

 

Cover the surface of the curd directly with plastic wrap. Refrigerate several hours until firm or overnight.  Remove the plastic wrap from the tart

 

 

 

 

 

 

 

and pour the glaze over the middle of the filling.

 

 

 

 

 

 

 

With a small offset spatula move the glaze lightly from the middle just to the edge of the filling sealing in the lemon curd.

 

 

 

 

 

Immediately pipe straight lines left to right across the tart, starting about 1 inch from the top. Continue down the tart leaving about 1 1/2 inches between the lines. You should have 9 lines.

 

 

 

 

 

With a toothpick or bamboo skewer, draw a straight line from the top to the bottom through the raspberry lines.

 

 

 

 

 

At the bottom, move over about 1 inch and draw the line straight up from the bottom to the top.

 

 

 

 

 
Repeat across the tart going down and up to form the chevron design. Store in the refrigerator or freeze.

Releasing Tart from Shell

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Release from the pan by loosening the crust with a pointed offset spatula

Place the spatula between the shell and the crust about every 3 inches.

 

 

 

 

 

 

 

Place the tart on a wide can.

and pull the rim down.

Place a flat spatula between the tart shell and the metal base. 

Go around the tart to make sure it is free.  Place two pancake turners, one on each side under the tart

and lift it onto a serving plate.

Mocha Glazed Macadamia Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Combine butter, honey, sugar, and brown sugar. 

 

 

 

 

 

Bring to a boil so bubbles cover the entire surface. 

 

 

 

 

 

Remove from the heat, add the cream and grated orange rind.

 

 

 

 

 

 

Stir in the nuts

 

 

 

 

 

 

and pour into the shell.

 

 

 

 

 

 

Quickly spread out.

 

 

 

 

 

Bake for 20 to 25 minutes or until the top is covered with bubbles.

 

 

 

 

 

 

Cool;

 

 

 

 

 

release from the shell.

Mocha Glaze