tart | Dans la lune

June 19, 2018

Apple tart

Apple tart

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Serving Size

20cm circle tart

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Apple tart

Ingredients

For tart

110g all purpose flour (T55)
20g almond powder
45g confectioners sugar
70g unsalted butter
1 egg yolk

Almond filling

50g almond powder/flour - sifted
1 egg - beaten
50g butter - at room temperature
50g sugar
2 apples - thinly sliced
1 pear - thinly sliced
20g salted butter - diced
sugar as much as you like :-)

Instructions

1. *Make the tart* Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with your hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate for at least 30min.
3. *Roll the dough* Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into a circle bigger than your tart mold. Take off from the bottom wrap and place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Take off the top wrap and prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30min).
4. *Almond filling* In a medium bowl, stir together the butter and sugar until smooth. Add beaten egg and mix. Finally add the almond flour and mix well until fluffy and thoroughly combined.
5. *Assemble* Spread the almond filling into the tart crust. Then arrange the pear slices and apple slices over the almond filling. Dot the top of the tart with tiny bits of butter, then sprinkle sugar as much as you want. Pre-heat the oven to 180℃.
6. Bake the tart for about 50~60min or until the top is nicely browned. Remove from the oven and let it to cool to room temperature.

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June 14, 2018

Chocolate meringue tart

Chocolate meringue tart

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Persons

20

Prep Time

1 hour, 30 minutes

Total Time

1 hour, 30 minutes

Ingredients

For tart

110g all purpose flour (T55)
20g almond powder
45g confectioners sugar
70g unsalted butter
1 egg yolk
1 egg white
70g white sugar
(use the leftovers to make some meringue)
160g chocolate (black, milk, white...)
150g heavy cream

Instructions

1. *Make a meringue* In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, and whisk until the meringue looks glossy.
2. Line a baking tray with parchment paper. With a pastry bag, pipe this meringue into a disc shape (a bit smaller than the tart, see picture) and transfer the baking sheet to the oven. Bake it for about 60min. Remove from the oven and let it to cool to room temperature on a wire rack. Set aside.
3. *Make a tart* Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until the mixture becomes crumbly : do not process too much as the dough should be crumbly.
4. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disc shape and wrap it in plastic wrap. Refrigerate for at least 30min.
5. Roll the dough : Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator until firm (about 30min).
6. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights or dried beans.
7. Bake for 15min and then remove the parchment and weights. Continue baking for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
8. *Put the tart together* Place the disc shaped meringue on the tart base (if the meringue is too big, just cut it off).
9. In a small saucepan, add heavy cream and chocolate and heat over medium-low heat, stir until it is hot but not boiling. Remove from the heat and gently stir and melt the chocolate with remaining heat until smooth and creamy in texture.
10. Pour the chocolate filling over the meringue in the crust. Place in the fridge to cool for a few hours.

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June 10, 2018

Strawberry tart

Strawberry tart

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Persons

20

Strawberry tart

Ingredients

For tart

110g all purpose flour (T55)
20g almond powder
45g confectioners sugar
70g unsalted butter
1 egg yolk

Almond filling

50g almond powder/flour - sifted
1 egg - beaten
50g butter - at room temperature
50g sugar

Pastry cream

1 egg yolk
35g sugar
13g plain flour/cake flour (T45) - sifted
7g butter
125g milk
about 150g to 200g strawberry - sliced and mixed with a tsp white sugar

Optional for whipped cream decoration

80g heavy cream - add 10g sugar and beat until firm peaks form

Instructions

1. Make the tart Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with your hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate for at least 30min.
3. Roll the dough Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into a circle bigger than your tart mold. Take off from the bottom wrap and place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Take off the top wrap and prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30min).
4. Almond filling In a medium bowl, stir together the butter and sugar until smooth. Add beaten egg and mix. Finally add the almond flour and mix well until fluffy and thoroughly combined.
5. Pre-heat the oven to 180℃. Spread the filling into the tart crusts and bake for about 30~40min or until the top is nicely browned. Remove from the oven and let it to cool to room temperature.
6. Pastry cream In a small bowl, add sugar, egg yolk and mix well. Sift the flour in the bowl to combine them. Mix well.
7. Pour the milk gradually onto the egg mixture. Mix well until combined evenly.
8. Strain the mixture to saucepan using a strainer and cook over moderate heat, stirring constantly, until sauce thickens, using a wooden spoon or a spatula. When the sauce thickens enough, remove from the heat. Pour the pastry cream over the tart (over the almond filling). Let it to cool to room temperature.
9. Arrange the sliced strawberry over the tart to decorate.
10. If you want to decorate with whipped cream Fit a decorating bag with a star tip (about 1cm) and fill with cream. Squeeze cream out of the tip to create pastry decoration over the strawberry as you like.
Keep in the fridge until you serve!

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December 22, 2017

Leek tart flavored with curry

Leek tart flavored with curry

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Persons

28

Leek tart flavored with curry

Ingredients

For the pastry

150g all-purpose flour (T55)
1 tbsp curry powder
80g butter
1 egg
dash of salt

For the filling

3 leek (about 600g) - cut into bite-size
2 garlic cloves - finely chopped

- Ingredient A -

1 tbsp curry powder
1 tbsp mayonnaise
1/2 tbsp soy sauce
1 tsp kosher salt
1 tsp brown sugar

- Ingredient B -

2 eggs
90g heavy cream
100g yogurt
pepper and salt to taste
80g to 100g grated cheese

Instructions

1. Process flour, butter, curry powder, salt and egg in a food processor for a few seconds until the mixture becomes crumbly : do not process too much as the dough should remain crumbly.
2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands.
3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Roll the dough out into a circle shape bigger than your tart mold. Then place it gently into your tart mold. Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick the bottom and side of the tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
4. Preheat oven to 180C degree. Now that the dough is harder, line the tart with parchment paper or aluminum foil and fill it with pie weights/dried beans.
5. Bake for 25 minutes and then remove the parchment and weights. Continue to bake for another 5 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
6. Meanwhile prepare the filling : In a skillet add 1 tbsp vegetable oil, fry the garlic until fragrant. Add leek and cook until leeks are caramelized and golden brown. Season with ingredient A and stir for a few more minute. Remove the heat and let cool to room temperature.
7. Spread the cold leeks over the pastry, then sprinkle grated cheese evenly. Preheat the oven to 180C° degree.
8. In a bowl, whisk together Ingredient B (eggs, heavy cream and yogurt). Season with salt and pepper, then pour the egg mixture gently over the leeks.
9. Bake in the preheated oven for 30 minutes or until the top turns nicely golden.
Serve warm or at room temperature.

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