Pear and Licorice Tart

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 .


Advertisements

Pistachio and Sour Cherry tart

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.

Lemon Brulee

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.

Lemon Truffle Tart

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.

Plum and Pistachio Tart

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).

Fruit

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?


Nectarine and Pistachio Tart

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.

Where Am I?

You are currently browsing the Tarts category at uprising (cakes, tarts, biscuits and yeast).