There are a multitude of beautiful tarts being created everyday by equally amazing pastry chefs. I consider these real works of art. Sometimes to stunning to eat, well you pause take a deep breath admire the craftsmanship and the next thing you know you have just taken your first bite. Pure joy!
The pastry is fine light and buttery, flaky with hints of chocolate, almond or hazelnut meal and a hint of sweetness as to compliment the finished product and not overpower it. Shortcrust pastry like the more delicate Pate brisee a delicate pastry perfect for savoury tarts. Then there is Pate sucree and Pate sablee both contain a higher amount of butter and sugar making this pastry even more delicate and giving you a wonderful melt in the mouth.
The filling are equally divine, salted caramel delicious chocolate, nuts, fruit, curds and creme patissiere are only a drop in the ocean of the delights used to make perfect tarts in different shapes and forms. The smell is intoxicating and the individual elements are unique spellbinding so you can be forgiven for giving in to moments when you can’t hardly wait until they are cooked to enjoy one.
Caramel Pecan Tart
If I have wet your creative baking appetite then look to buy a book like Pastry Savoury & Sweet by Michel Roux or Baking with Passion by Dan Lepard & Richard Whittington. Still not feeling completely confident take the bull by the horns and follow your passion enrol in a course at Savour Chocolate & Patisserie School here in Melbourne student enrol from all corners of the earth. www.savourschool.com.au The pastry chefs Robyn and Paul will hold your hands while you amaze yourself and might I add enjoy the fruits or rather the tarts of your labour!
Ever since I moved to Melbourne I haven’t been able to find a good old fashion Custard Tart with a light sprinkling of nutmeg.
Recipe coming soon!