Work Cited Page

In this part of the "Pies and Tarts" section of my blog, I give full credit to the following:

• The recipes given to us students by Chef Olga Bravo
• The pictures taken in labs at Johnson and Wales University
• "Baking and Pastry Formulas" published by Pearson Education, Inc., Upper Scale River, New Jersey 07458

Variety of Different Tartlettes

In labs we created a whole variety of different tarts. We made chocolate ganache tartlets with swirls of white chocolate, fruit tartlets that contained pastry cream, and apple frangipane tartlets, and almondine tartlets (both that contained almond cream and raspberry jam). I thought my fruit tartlets came out beautiful. I was very creative when it came to placing the fruit in different spots on the tarts. The chocolate, almondine, apple frangipane tartlets came out not what I was expecting. I messed up on the design for the chocolate ganache  tartlets. I worked with the chocolate not to lose enough so I could have made designs with the pairing knife.  The apple petals were hard to peel so my roses were a little off on the apple frangipane. the design with the powdered sugar for my almondine tartlets were a little off too. I could have been more creative.  The shells, according to chef, should have been a little more golden brown .

Turtle Tarts

So my teacher the other day in labs decided that instead of making a turtle pie that we would try to make turtle tarts. I thought these turtle tarts were adorable. Each one was made out of a chocolate shell, a pecan/caramel filling, layered with chocolate mouse, whip cream and a caramel candy turtle.  While making the mouse, I added to much of the swiss meringue that was originally called for so it offset the color. Unfortunately I threw it away and used a different group's extra mouse that was the right consistency, color, and flavor. I thought the candied turtles were so adorable and added a great tough to the tart itself. I did taste one of these pastries and I thought it had great flavor, but very sweet.

Lemon Meringue Tarts

Today I have made these delicious lemon meringue tarts. Lemon meringue is one of my favorite pies/ tarts. I love how zesty the lemon curd was that made a perfect combination with the swiss meringue. When making the meringue I had some trouble whipping the egg whites and sugar and it took a longer time than usual. IN the end though it came out perfect. I also think that I should have baked my shells a little longer for the small tarts and for the bigger tart I think I should have made the walls a little bit thicker. It resulted to cracking, but I fixed it when I set my lemon curd in the tart shell, The walls then were sturdy enough to hold the filling.  I think if I had to change anything I would have probably have changed the design on the big tart and keep the little tarts like they are in the picture. Also I would have torched the big tart a little bit longer.