Constancy is key
We have some what of a system at work with the chocolate brûlée tarts, each day tarts will be baked, tart cases will be lined in preparation for the following days baking.
There are several variables that are in play when making the perfect tart. The pastry has to be thin, the sides have to be of even height equal to the rim of the mould, uniformly cooked to a light amber and free free from cracks,
Once the tarts have been blind baked, the chocolate custard is poured in an baked at a much lower temperature to ensure the custard does not soufflé. At 110c the custard should cook within 50 minutes and still have a delicate wobble to it.
It's upsetting to come in after days off to tarts like this, it makes me sad, so very sad :(
The top four have been rolled too thick, also the pastry has been cracked and the custard had leaked out during the cooking process giving the custard a sunken look. The bottom two tarts the pastry albeit undercooked in the blind process, are at a passable thickness, they also have the sunken look, as you can see there is custard on the outside of the tart shell, bad bad bad.
All 6 tarts were disposed of, but at $16 sale price it's quite a costly mistake.
There are several variables that are in play when making the perfect tart. The pastry has to be thin, the sides have to be of even height equal to the rim of the mould, uniformly cooked to a light amber and free free from cracks,
Once the tarts have been blind baked, the chocolate custard is poured in an baked at a much lower temperature to ensure the custard does not soufflé. At 110c the custard should cook within 50 minutes and still have a delicate wobble to it.
It's upsetting to come in after days off to tarts like this, it makes me sad, so very sad :(
The top four have been rolled too thick, also the pastry has been cracked and the custard had leaked out during the cooking process giving the custard a sunken look. The bottom two tarts the pastry albeit undercooked in the blind process, are at a passable thickness, they also have the sunken look, as you can see there is custard on the outside of the tart shell, bad bad bad.
All 6 tarts were disposed of, but at $16 sale price it's quite a costly mistake.
Let's see your tarts J
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