I simply adore the word : Tartelletes. It is such a cute/sophisticated way to express a mini tart :) Therefore I decided that on my stand there will be at least 3 different types of Tartelletes.
I very much like the lime ones, the raspberry ones and chocolate as well. Also I have recently read a recipe with caramelized walnuts which looked indeed very tempting.
The base of mini tarts can be made with different types of dough. The most common one is pate sucree or shortcrust pastry in english (sweet or savory), puff pastry (the dough used for croissant) or phillo pastry (multi-layer dough which is usually used for Turkish baklava).
Making tartelletes is a lot of fun, as once you have the base ready you can create many different fillings. They can be used with non baked fillings but also with fillings which need short time baking and not very high temperatures, as you can re-bake the tarts so that the filling sets.
Long story short, I think I much prefer now tarts and tartelletes, rather than heavy creams cakes. So I am finding different channels in my bakery to discover and explore, something healthier, easier, and let's call it an everyday treat.
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