I’m sorry I’m a bit absent on my blog and instagram, but I’m busy with my job (I’m working as a nurse) and my book and I spend all my energy to do that right. But luckily I can’t miss you all, so I share a recipe with you. And actually it’s not one, but five recipes! So I hope you forgive me. I also have only one picture of the tarts, which I made for a really nice restaurant. It was such an honor to make these tarts and luckily they were very happy with them! I also loved them and I’m sure you will also. 5 really different tarts, but with the same base so it’s easy to make all of them. Or just one recipe at the time. Maybe that’s better, because I couldn’t choose if I had to!

 

 

 

Make your own sweet table; 5 different tartlets

 

 

Ingredients

Tart base
(for 10 tartlets)

Pate sucrée 

  • 150 g unsalted butter, room temperature
  • 110 g powdered sugar
  • 1 g salt
  • 1 egg
  • 250 g all purpose flour
  • 20 g cornstarch 
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the icing sugar and beat together. Scrape down the sides and the bottom of the bowl and add the egg and salt. Mix until combined.
  2. Sift the flour and cornstarch together. Add slowly to the butter mixture until just incorporated.
  3. Remove from the mixer, shape into a flat disc, wrap in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  4. Take out your disk of dough and let it warm up for 5 minutes so it is easier to roll out. Lightly dust a work surface with flour. Roll out the dough to about 3 mm and line your tart tins. Refrigerate the dough for 30 minutes and preheat the oven to 175 ℃ (350 ℉).
  5. Crumple up a piece of parchment paper and then smooth it back out again. Place in your tart tins and fill with dried beans, rice or pie weights. Make sure to press it into the corners of the tarts.
  6. Blind bake the tart shells for 15 minutes, then remove the parchment and beans/rice/weights and bake for a further 8-10 minutes, until the pastry is golden brown. Let cool completely.

 

 Fillings

Raspberry curd with meringue 
(bottom right, filling for about 6 tartlets)

  • 350 g raspberries
  • 100 g granulated sugar
  • juice and zest from 1 lemon
  • 1 tbsp water
  • 3 egg yolks (use egg whites for meringue)
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 15 g unsalted butter, cold

Meringue

  • 3 egg whites
  • 130 g granulated sugar

 

Combine raspberries, sugar, juice and zest from lemon and water in a small saucepan. Bring to a boil and let simmer for 5 minutes. Let cool down and place in a food processor or blender. Process until smooth. Strain through a sieve into a bowl to discard seeds.

Whisk egg yolks and cornstarch together until smooth. Stir into raspberry mixture and return into the pan. Keep whisking and bring to a boil. Let cook for 1 minute, stirring constantly, then remove from heat. Add salt and butter and whisk until smooth. Divide between the tartlets and put in fridge until set.

 

Meringue

Pour egg whites and sugar in a clean and heatproof bowl. Put the bowl over a saucepan with simmering water. The simmering water should not be touching the bowl. Whisk the sugar and eggs constantly with a whisk until the mixture reaches about 65℃ (about 140-150F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If you don’t feel any sugar crystals and it’s hot to the touch, it’s ready. Remove the bowl from the heat, beat until white, fluffy and cool to the touch with a stand- or electric mixer. 

 

Decorate tarts with the meringue.

 

Blueberry cheesecake
(top left, filling for about 6 tartlets)

 

Blueberry puree

  • 75 g blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon water

Cheesecake filling

  • 200 g cream cheese
  • 100 g white chocolate, finely chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons full fat yogurt
  • 2 tablespoons granulated sugar
  • 2 tablespoons blueberry puree (or more to taste)

 

Filling

Pour blueberries, sugar and water in a small saucepan and bring to a boil. Let boil for 5 minutes, or until the blueberries are loosening their shape. Pour through a fine mesh sieve to remove the blueberry skins.

Put a heatproof bowl above a small pan with boiling water and melt the chocolate (au bain marie).

In a large bowl, put the cream cheese, lemon juice, yogurt and sugar and whip until light and fluffy. Pour in the white chocolate and whip until combinated. Add two tablespoons blueberry puree (or more to taste)

Pour filling in the tartshells and put at least one hour in the fridge.

 

Lemon curd
(top right, filling for about 8 tartlets)

Lemon curd
recipe from Linda Lomelino

  • 160 g granulated sugar
  • 6 egg yolks (use the whites for the meringue)
  • zest of 2 lemons
  • 100 ml lemon juice (from about 2 lemons)
  • 100 g cold, unsalted butter, in cubes

 

Lemon curd

In a small saucepan, whisk eggs, sugar, lemon zest and  juice together. Put on medium heat and keep stirring until the mixture becomes thick, which should take about 5 minutes.

Remove from heat and whisk in the butter until melted. Put through a sieve in a clean, dry jar and let cool in the fridge. When cooled down a bit, divide over the tartlets.

Decorate with meringue (see recipe from ‘raspberry curd with meringue’)

 

 

Chocolate ganache 
(bottom left, filling for about 5 tartlets)

  • 120 g dark chocolate
  • 100 ml whipping cream
  • 25 g glucose syrup 
  • Red fruits

 

Melt the chocolate in a bowl over a water bath and take the bowl of heat. Bring cream and glucose syrup to the boiling point in a small saucepan and pour it over the chocolate while stirring in the middle of the bowl with a scalpel. Continue stirring until the ganache collects and turns beautiful and shinyFill the tartlets with ganache put in the refrigerator for.1 hour until the ganache has settled a little. Decorate with red fruits

 

 

Blueberry white chocolate
(middle, filling for about 6 tartlets)

 

  • 200 g white chocolate
  • 60 ml whipping cream
  • 35 g blackberry puree (see recipe above)

 

Melt the chocolate in a bowl over a water bath and take the bowl of heat. Bring cream and blueberry puree to the boiling point in a small saucepan and pour it over the chocolate while stirring in the middle of the bowl with a scalpel. Continue stirring until the ganache collects and turns beautiful and shiny. Fill the tartlets with the ganache and put in the refrigerator for 1 hour before serving.

Decorate with meringue (see recipe from ‘raspberry curd with meringue’)