Comments on: Mad about Fruit Tarts http://www.madbaker.net/2008/10/mad-about-fruit-tarts/ Fri, 12 Mar 2010 00:10:09 +0000 http://wordpress.org/?v=2.1.1 By: veron http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7230 veron Tue, 28 Oct 2008 12:45:01 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7230 I love your mini-tartlets! They look so vibrant. I am the same way with the hubby - disregarding his suggestions - after all I am the baker - only to find out that he was right :). I love your mini-tartlets! They look so vibrant. I am the same way with the hubby - disregarding his suggestions - after all I am the baker - only to find out that he was right :).

]]> By: jan http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7231 jan Tue, 28 Oct 2008 14:22:39 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7231 beautiful! I'd love to get the recipes! beautiful! I’d love to get the recipes!

]]> By: Emily Rose http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7233 Emily Rose Tue, 28 Oct 2008 14:51:03 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7233 these are so pretty!! I am very impressed! these are so pretty!! I am very impressed!

]]> By: Rachel http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7235 Rachel Tue, 28 Oct 2008 16:16:26 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7235 I had no idea that over stirring made your pastry cream more fluid! I think I may have just discovered why mine always fail and I might just have enough courage to try another attempt. Thanks (to you and your hubby)! I had no idea that over stirring made your pastry cream more fluid! I think I may have just discovered why mine always fail and I might just have enough courage to try another attempt. Thanks (to you and your hubby)!

]]> By: Laurel http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7244 Laurel Wed, 29 Oct 2008 07:18:20 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7244 hi there! the key to making a firm custard is the cooking part. simply said, after u've incorporated all ur ingredients into the liquid, u have to keep whisking it and this mixture should, or rather, must bind after 1-2mins. make sure that the custard is bubbling in the pot after that before u can put out the flame. the addition of the butter depends on how firm ur butter is. if u've just taken it out from the chiller, then u can blend it into the custard once its temp has dropped to 80 degree celsius. if u've a soft butter, then add the butter in once the custard warm. FYI, sometimes in the commercial kitchens, we do not even put butter! but the custard stays firm. also, the amount of butter will affect the texture of the custard. try this: for every litre of milk/cream, incorporate 100g butter. hi there! the key to making a firm custard is the cooking part. simply said, after u’ve incorporated all ur ingredients into the liquid, u have to keep whisking it and this mixture should, or rather, must bind after 1-2mins. make sure that the custard is bubbling in the pot after that before u can put out the flame.
the addition of the butter depends on how firm ur butter is. if u’ve just taken it out from the chiller, then u can blend it into the custard once its temp has dropped to 80 degree celsius. if u’ve a soft butter, then add the butter in once the custard warm. FYI, sometimes in the commercial kitchens, we do not even put butter! but the custard stays firm.
also, the amount of butter will affect the texture of the custard. try this: for every litre of milk/cream, incorporate 100g butter.

]]> By: Stef http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7266 Stef Thu, 30 Oct 2008 14:32:45 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7266 Hi Karen! That was a very interesting point that H brought up,let me confess that I always stabiise my custards with a little bit of gelatine! *blush* However,I will try his method next time...it does sound very promising! Although I have to say,this reminds me of the last tart I did...with champagne grapes and topped with a sweet wine gelee glaze...the pastry cream had vanilla bean and white chocolate incorporated inside (no need for gelatine,the white choc stiffened it considerably)...the crust had ground almonds in it...lovely! =) Hi Karen! That was a very interesting point that H brought up,let me confess that I always stabiise my custards with a little bit of gelatine!
*blush*
However,I will try his method next time…it does sound very promising!

Although I have to say,this reminds me of the last tart I did…with champagne grapes and topped with a sweet wine gelee glaze…the pastry cream had vanilla bean and white chocolate incorporated inside (no need for gelatine,the white choc stiffened it considerably)…the crust had ground almonds in it…lovely! =)

]]> By: Karen http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7267 Karen Thu, 30 Oct 2008 14:45:08 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7267 Veron: Thank you! That's a big compliment coming from a great baker like you. :) Yeah, I almost always dismiss his suggestions, but mull over them a little in secret. Hehehe. You've reminded me that I really need to start making macarons again, except that it's been so long that I'm worried I might have lost my macaron mo-jo. :D Jan, Emily Rose: Thank you! Rachel: I know! Pretty insightful, no? Wishing you lots of luck with your next pastry cream attempt. You might want to read Laurel & Stef's comments for more help. Laurel: Thanks for the advice! I'll definitely keep it in mind the next time I make pastry cream. Stef: Great to hear from you! Yeah, I mentioned that I might try a gelatine rescue and he said, "NO!". Your tart sounds completely yummy, although I'm not a huge fan of white chocolate! Pâte sucrée has ground almonds in it too. :) Now that the holidays are here, we should meet up for lunch some time! Veron: Thank you! That’s a big compliment coming from a great baker like you. :) Yeah, I almost always dismiss his suggestions, but mull over them a little in secret. Hehehe. You’ve reminded me that I really need to start making macarons again, except that it’s been so long that I’m worried I might have lost my macaron mo-jo. :D

Jan, Emily Rose: Thank you!

Rachel: I know! Pretty insightful, no? Wishing you lots of luck with your next pastry cream attempt. You might want to read Laurel & Stef’s comments for more help.

Laurel: Thanks for the advice! I’ll definitely keep it in mind the next time I make pastry cream.

Stef: Great to hear from you! Yeah, I mentioned that I might try a gelatine rescue and he said, “NO!”. Your tart sounds completely yummy, although I’m not a huge fan of white chocolate! Pâte sucrée has ground almonds in it too. :) Now that the holidays are here, we should meet up for lunch some time!

]]> By: jiaxin http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7287 jiaxin Sat, 01 Nov 2008 06:25:51 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7287 Lovely pictures! Do people actually hire you to do food photography?! Also, maybe you can increase your yolks ration to your egg whites to firm up the custard and make it richer. Lovely pictures! Do people actually hire you to do food photography?!
Also, maybe you can increase your yolks ration to your egg whites to firm up the custard and make it richer.

]]> By: joey http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7316 joey Sun, 02 Nov 2008 20:12:50 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7316 hello karen.you have a yummylicious and delicious blog..i saw your photos in flickr..the yummies looked sooooooo real, i'm so hungry.. and i just loved how your tartlets look.i'm just curious, what mould do you use to make your tart shells?i can't find the ones like yours which is without the fluted edges.thanks in advance!! hello karen.you have a yummylicious and delicious blog..i saw your photos in flickr..the yummies looked sooooooo real, i’m so hungry..
and i just loved how your tartlets look.i’m just curious, what mould do you use to make your tart shells?i can’t find the ones like yours which is without the fluted edges.thanks in advance!!

]]> By: Stef http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7319 Stef Mon, 03 Nov 2008 02:33:19 +0000 http://www.madbaker.net/2008/10/mad-about-fruit-tarts/#comment-7319 Hi Karen! I'm not the greatest fan of white choc either...in fact I don't eat it! But it did go very well with the slightly tart champagne grapes... Oh yes...our long awaited lunch date,haha! Let's arrange something soon and then maybe...just maybe...I can talk you into making more Lebkuchen which I am still dreaming about thanks to your excellent version last year! =) Hi Karen! I’m not the greatest fan of white choc either…in fact I don’t eat it! But it did go very well with the slightly tart champagne grapes…

Oh yes…our long awaited lunch date,haha! Let’s arrange something soon and then maybe…just maybe…I can talk you into making more Lebkuchen which I am still dreaming about thanks to your excellent version last year! =)

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