Sunday May 17, 2009
ABC Cooking, Tokyo Midtown
Tokyo, Japan
I was excited about this particular cake class because we were making a fruit tart. Fruit tarts in Japan are so delicious! Unlike the ones in the States, they are not too sweet and are light This particular tart was done French style. We learned how to make a French style tart crust and cream filling. The tart was topped with kiwis, grapefruit, strawberries, peaches and pear. Delicious!
The tart crust was the best crust I've ever had. Its pretty simple to make:
Add one egg yolk a few drops of vanilla essence and about 5cc's of milk. Blend with mixer.
Sift 90 grams of flour, and blend by cutting by either using 2 knives or a scraper.
Working on a cold surface, roll the dough out and place in a 15cm tart pan.
Bake at 180C for about13 minutes with beans, then remove beans.
Continue to bake for about another 11-13min.
The tart was then filled with cream flavored with vanilla and orange liqueur. It had a pudding like quality and was so good that it could be served by itself with some fruit. Here's how we made it:
Heat about 200cc of milk until lukewarm. While heating the milk, in a separate bowl mix 2 egg yolks and 50g of sugar until syrupy. Sift 20g of flour into the mixture and blend. Then slowly add 1/3 of the heated milk, blend and then add the rest. Pour the mixture into a pot through a sieve and cook the mixture until thickened. Place the mixture on a plate, cover with plastic wrap and cool. While cooling, in another bowl whip 60 grams of whip cream together with 4grams of gelatin dissolved in 16cc of water. Put the chilled cream in a bowl and blend with some vanilla essence and orange liqueur to taste. Fold the whipped cream in the mixture and then you are done!
To make the tart, place a thinly sliced sponge cake over the crust, fill with cream and decorate with the fruit. Glaze the tart with nappage (an apricot glaze) by heating 40g of nappage with 10cc of water.
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