June 24, 2010 § 2 Comments
Last night III Bean had a Confit Duck night, and again I made a tart to finish off the meal. This week I made a pear and licorice tart. Probably not a flavour as popular as citrus, as I know how much licorice makes my sister squirm; but I love it. I even used a licorice toothpaste for a while when I found a little shop in Canberra stocked it.
I am really enjoying exploring tart combinations, having come from an art background making tarts to me is like creating a series, all I need is a pastry shell and the fillings are limitless; maybe one day I should do a tart installation and invite people to a giant afternoon tea…100 tarts? At the moment I am happy to come up with a new tart every few Wednesdays.
This tart consisted of licorice frangipane, pastry cream, pear and a piece of my favorite Green Grove organic licorice .
June 11, 2010 § 8 Comments
I just delivered my first batch of sour cherry and pistachio tarts and am quite happy with the way they turned out. I often use a pistachio frangipane as the basis of a seasonal fruit tart, like when raspberries are at their peak I can just pile fresh ones on top of the baked tart. As it gets colder and I have less brightly coloured fruit available I thought I might use a winter favourite of mine preserved sour cherries. Last year I made sour cherries in red wine cream but this year I have decided to make a sour cherry and pistachio tart. The tart is filled with a pistachio frangipane and topped with sour cherries baked then sprinkled with a pistachio crumble.
June 8, 2010 § 1 Comment
Tomorrow is the first Cassoulet night at III Bean, and I have the privilege to make the cake course again. I have decided to make a “Lemon Brulee”. I love making brulee tarts however they are not the easiest tart to wholesale; as they just don’t transport or last in a cake fridge, so the perfect time to make them is for a specific order like this. I haven’t ever made a lemon brulee tart before, but any form of lemon or lime tart is by far the most popular tart I make (sometimes to my dismay, as I would love people to try some of my more adventurous tart combinations). I am however hoping after the warming and rich main course of Cassoulet this tart will be the perfect finale.
June 3, 2010 § 4 Comments
Last night was the last “meatball night” at III Bean. I made a Lemon Truffle tart, I am not sure yet if this tart is to everyone’s taste, and I have yet to get the feed back from the night. To me lemon and chocolate is a refreshing but satisfyingly rich combination, and as a friend said the best gelato selection. Usually when I make a chocolate tart I make some form of ganache but this time I wanted it to be a bit lighter, so I made a rich mousse and spooned it onto a lemon cream, sprinkled it with bitter Dutch cocoa and placed a piece of candied lemon zest for colour on top.
Next week they are making their winter favourite; Cassoulet, I hope they want me to make the cake again.
May 5, 2010 § 1 Comment
The “meatball night” was a success and is running again tonight. I was asked to make the sweets again this week I made a plum and pistachio tart topped with spun sugar. I also moved into a new kitchen (more on that latter).
February 27, 2010 § 1 Comment
I love to bake with seasonal fruit, I suppose that is why I have been making so many tarts and simple buckle cakes. I do use chocolate and nuts as the basis of some of my cakes and tarts, but it is summer and there is so much beautiful fruit to celebrate. All I feel I need is a fresh fig , a handful of blueberries or a strip of rhubarb and I have a hero, no need for food colouring or fancy cake decorating techniques just a reliable cake batter or tart shell to fill or top and I am all done.
Fruit curds are another favorite, I have been lucky; the little lime tree I planted three years ago has given me such a huge crop of limes that I have been making a very popular lime and white chocolate tart. I just didn’t expect it would sell so fast. What will I do when I finally work through the crop? Lemon and white chocolate, or leave the tart in the season it belongs, and try a lemon and dark chocolate combination?
October 26, 2009 § 1 Comment
My favourite thing about the warmer months is the fruit, and I am so excited that stone fruit season has started. These little white nectarines are the perfect size to fit half into a 70mm tart. They are sitting in a pistachio frangipane.
Although today is cold and wet, these tarts look and are perfumed like summer.