I cannot believe today has ended week four out of five of my pastry journey. I am sure next week is about to go by in a blur and all of a sudden I will be back in Boston not even sure what to do with myself.
Today we finished modern tarts by baking off the lemon tart and putting all the finishing touches on the four different tarts. Since all of the tart shells were cooled we were able to make the lemon tart filling and fill the plain tart to bake. All of the tarts were baked with filling in to show some baked tarts, however you could just make a basic lemon custard and pipe it in the shell as a cold filling.
The passion fruit caramel tarts were also baked today and cooled before topping with the passionfruit cream insert. We then used a cocoa marshmallow to covered the top of the tart and give another texture. The lemon tarts got topped with a raspberry cream insert and italian meringue, the meringue was piped in different patterns to show different techniques.
The chocolate pistachio tart was baked yesterday but was topped with a pistachio cream insert and a chocolate whipped ganache. The whipped chocolate ganache tasted like a nice and light chocolate pudding, delicious.
Finally we finished the vegan tart, since we used a big tart shell the small inserts didn’t work exactly as planned. We ended up just placing them randomly on the tart on top of the raspberry ganache and then topping with the coconut pipe able cream. It ended up looking very close to spaghetti and meatballs!
Today was a very short day to let everyone head on their way into the weekend. Next week we have a guest chef coming to show off plated desserts and then we work on some travel cakes and petite fours before getting our certificates and heading on our ways back home. Hopefully if you are reading this you are just as sad knowing there are only five more blog posts to go.
So sad — but looking forward to plated desserts next week!