Tarte Citron and Tarte Chocolat

Tartes are nice. They are especially nice at lunch-time, tea-time or dinner-time. All the time. Even though they pack in a calorific punch, a tarte citron slice is really pleasing after a heavy meal. Besides, there’s still room for chocolate in my belly.

Tarte Citron

Tarte Chocolat

Funny looking space ship thing with citron appareil and meringue fingers and pastry cookies. A bit silly me thinks.

Chocolate appareil thing

Our patisserie class this week was eventful. We made pate sucree (sweet pastry dough), lemon and chocolate fillings, lots of pointless little meringues, poached aforementioned chocolate filling in the microwave (!!??!!whyyy!!?!?!), witnessed how to plate the appareils in various ways, and had a mini food fight when the chef pulled a Houdini on us. The food fight was my favourite part of the day: Le Père (Francophone in the class who happens to be the eldest and helps us out with all our domestic issues such as bills and banks when it all gets too French for us) followed us around smearing meringue over our faces while we tried blurring his visibility with flour. Les enfants lost and Le Père won. My ears were stuffed with meringue which wasn’t particularly pleasant.

Pâte Sucrée

Flour 250g
Icing sugar 125g
Butter 125g
Egg 1
Salt 2g

1. Sift the flour and sugar together.
2. Soften the butter with a rolling pin and cut into smaller pieces.
3. Sablage.
4. Make a ring out of the sablage and dissolve the salt into the egg in the middle.
5. Gradually mix the salt and egg with the flour and smooth into a dough. Be careful not to overwork. Shape into a fat sausage and slice into 2. Reserve in the fridge.
6. Grease tart rings. Roll out dough to 2.5-3mm thickness. Prick holes on the rolled out dough. Flip the dough over onto the ring and push the dough into the ring swiftly but gently using thumbs. Tap the pastry onto the work surface a couple of times till the ring hits the surface. Trim off edges.
7. Bake blind for 15-20 mins at 180C.

Tarte Citron Appareil
Lemon juice 75g
Sugar 30g
Custard powder 5g
Eggs 150g
Butter 100g

1. Boil the lemon juice in a saucepan.
2. In a mixing bowl, mix the sugar, custard powder and eggs together. Slowly add in the lemon juice and whisk.
3. Pour back into the saucepan and whisk over medium heat.
4. Once eggs are smooth and cooked, take off heat and add butter. Pour into the tart shell and swivel around to spread the appareil. Chill in the fridge to set.

Tarte Chocolat Appareil
Chocolate 60% 100g
Liquid Cream 130g
Yolk 1
Egg 1
Butter 35g, softened

1. Boil milk. Pour into a bowl with chopped chocolate and whisk till mixed smoothly.
2. Add in the egg and whisk well. Add in the butter and mix well.
3. Bake at 180C for 10 mins till the circumference is firm but the centre wiggles a bit. Place in the fridge to chill and set.

3 Responses to “Tarte Citron and Tarte Chocolat”
  1. Matt says:

    I think I may be the only person in Geneva reading your blog. Therefore, you can see in the sidebar quite how often I read it – lots xxx

  2. Vikas Lamba says:

    I kinda like the spaceship. Wouldn’t mind me wife producing it as an after-dinner treat 😉
    BTW, meringue in the ears – not a good idea! My suggestion – announce to the class its Le Père’s birthday, make a nice creamy cake and let nature take its course. Unless the French celebrate birthdays differently than in India…

  3. Shmii says:

    Matt – spread the CDD love in Geneva!
    Vikas – dried up meringue looks gross (at least cream is endearing). I plan to get it in his hair and shape it like the statue of liberty’s crown. buahaha

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