Chocolate and hazelnut…..in a word gianduja…. one of the most tasting combination ever. The tart is very easy to prepare: it’s comprised of a hazelnut tart dough, a layer of cocoa and almond filling and a top layer of light and deliciously creamy hazelnut bavaroise cream. The recipes of the single 3 layers are from great italian pastry chefs…….you can’t get wrong.
French pastry chefs are famous for their “Lemon meringue tart”. Every one has his own recipe, especially for the lemon filling. In addition to lemon juice and eggs, they can use starch, gelati sheets, a lot of butter or white chocolate…. But everyone wants to achieve the same goal: a soft and velvety batter with a strong lemon flavor. generally it is combined with a billowy meringue, which can be flamed with a torch, or not. I decided to add small French meringues … just to get the right combination of textures. I read so many recipes,by the most famous Italian and French pastry chef, to get the so-called perfect lemon cream … ..and to realize my first lemon meringue tarts I chose the recipe by a great master of Italian pastry Emmanuele Forcone. But in the future, do not miss the recipes by the great French pastry chefs.
It never happens I prepare the same dessert in a close time. Here I can talk about a special situation…… I prepared the fantastic Madama Dorè, by Gianluca Fusto, twice in a week. It is a simple tart, but you find a combination of exceptional flavors: a frangipane enriched with orange zest and saffron and soft peaches. It is crisp, but at the same time it is soft, tasty, fragrant This dessert has all the items to turn a tart in THE TART.
A modern tart: a crispy base, a firm but soft ganache and an apricot “cremoso”….that means, as the word suggests, a creamy texture. To stress the taste of apricots, some small silky and tasty jellies. It is not common to have four different preparations in a tart, but you can prepare the various steps in different days, and then, the moment you need the tart it, assemble it……. The idea comes from a picture of a single portion proposed by the Master of chocolate, Knamm. if he has matched the chocolate with apricot …… the combination could only be perfect … .. Do you have any doubts?
Last week I came across some coconut recipes and I decided to follow the I one I found on an italian website: fables de sucre (http://blog.giallozafferano.it/fablesucre/crostata-con-frolla-e-crema-al-cocco/). It is a tart that made me go straight to the kitchen: easy, fast and delicious. The shortcrust pastry is madly coconut, the filling is a coconut pastry cream……. A tart for coconut lovers. The amount of pastry is plentiful for this mold, but with leftovers you can create delicious cookies, perfect for tea time.
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