Art of the Tart
The crunchy shortbread pastry used for all the tart shells here is an unconventional recipe based on melted butter. It is extremely easy to handle, can either be rolled with a pin or pressed into the tart pan, is used for one grand tart case or a flurry of tartlet cases, and can boast of a buttery deliciousness all unto itself really.
Tart fresh raspberries and a hidden layer of raspberry preserves offer the perfect fruity contrast to the plush white chocolate ganache (using Valrhona Ivoire 35% White Chocolate). The gleaming rows of bright red berries resplendent against ivory creaminess make this tart a particularly festive and beautiful one to have on the holiday dessert table.
Butter-rich caramel with the full-flavoured, minerally tang of artisanal sea salt is blanketed by dark chocolate ganache (using Valrhona Manjari 64% Dark Chocolate) - for salted caramel lovers, this is sheer bliss in a tart shell!
If you love chocolate malteds, if they evoke the fondest of carefree childhood memories, then this is the chocolate tart with your name on it. The addition of malted milk splendidly enhances the toasty, butterscotchy savours of the Valrhona Jivara Lactée 40% Milk Chocolate used in the ganache.
Holiday Desserts 2009, a demo class at Shermay's Cooking School, will be held on 7 November (Saturday), 8 November(Sunday), 21 November (Saturday) and 22 November(Sunday). For all inquiries, please call the school at +65 6479 8442 or email shermaycs@yahoo.com.sg.
