Thursday, 21 October 2010

Start with a tart

Before I begin, I appologise in advance if this blog is a little lacking. For some reason school has truly exhausted me today, I'm going to blame the early morning sugar rush. After my second helping of chocolate tart, I definately peaked a little too early - well worth it though. Anyway, I'm getting a little ahead of myself. Today we started a new topic: Pastry. We began our new adventure by making tarts with a shortcrust base (pâte brisée) and will continue by making sweet, puff and choux pastry. Shortcrust pastry is great because it can be filled with sweet and savory so if, god forbid, I tire of sugar, I can adapt the recipe accordingly. Chef taught us two examples of tarts using this pastry: lemon meringue and chocolate. After our three hour demo my savlation glands had had a pretty hearty work out, so I lept from my seat to grab a slice of each. And yes, I went back for seconds. Hopefully after you see them this will seem a bit less greedy:

 Lemon Meringue goodness

Chocolate actual heaven

After an extended lunch break with my group,we made our way back to school to make our very own lemon meringue pie. Lesson today was pretty hectic because the group before us was running late due to a mid-lesson fire alarm. This meant the precious time we had to make our pastry crust, lemon curd, italian meringue, candied lemon as well as put it all together was cut short. One pie in two hours? Surely not! But dont worry guys, I pulled myself together and tried to keep my piping as neat as possible. It has turned out a right zesty treay. Surely one more slice of pie today can't hurt too much?

Feedback was good overall. Again negatives focused on improving my piping to neaten the whole thing up a bit. Looks like I'll have to make myself another pie. For practise reasons only of course..

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