When the pastry has firmed up, trim the edges with a small sharp knife. Place the tarts in the fridge and repeat the process with the remaining dough. Place the rings on a lined baking tray and line them with the pastry. Cut out discs slightly larger than the tart rings (mine are 8cm in diameter). Roll the pastry out to 3mm thick on a surface lightly dusted with flour. Once the dough is firm, remove from the fridge and cut in half. Press the dough into a flat square, cover in plastic wrap and rest in the fridge for 1 hour. Mix until it just comes together as a dough. It is important that you do not over mix at this stage and ensure that all the butter is combined without forming a paste.Ĭombine the sugar, water and egg in a bowl, stop the mixer and add this to the crumb mixture. Combine the sifted flour and butter to form a crumb you can do this either in a stand mixer with the paddle attachment, food processor or rub the butter into the flour by hand. (slightly modified from Kirsten Tibballs youtube channel) We had them for our Valentine’s dinner dessert, and they closed the evening with a golden key. They were both spectacular, but I am particularly thrilled by the first one: Berry Rebellion Tarts. Today I share a recipe she offered on her youtube channel, and show you another tart (without the recipe) that is part of the Savour school. The doable component goes out of the window, and it goes real fast. Well, except when she performs her magic tricks with tempered chocolate. And the icing on the cake? She always has a nice smile and a calm, serene demeanor that makes even the most complex recipes seem doable. Plus, she is a perfect teacher, going over every detail in the recipe, making sure you know what is absolutely important to pay attention to and why. Kirsten Tibballs’ CV is quite impressive, you can read about her in this recent interview. Yes, yet another adjective joined my party. They add new videos on a regular basis, but in my opinion, even if they did not, the material already available is mind-blowing. I found Savour by accident about 6 months ago, and decided that a monthly subscription to have access to the hundreds of patisserie videos (260 at the present time) was more than worthy it. Those are some of the adjectives I must use to express how I feel about Savour online classes, particularly those taught by the founder of the site, Kirsten Tibballs. Fantastic, terrific, outstanding, phenomenal, impressive, superb.
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