Sweet Cream Tartlets From The Fearless Baker Recipes

MONT BLANC TARTS FROM SWEET

Steps:

• To make the flaky pastry:.
• Place the flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to pulse for a few seconds, then transfer to a work surface. Shape into a ball and flatten into a disk, cover in plastic wrap and set aside in the fridge for 1 hour (or up to 3 days).
• Preheat the oven to 400°F/200°C.
• When ready to roll out, allow the pastry to rest at room temperature for 30 minutes (if it has been in the fridge for more than a few hours) and place on a lightly floured work surface. Roll out the dough to about 1/8 inch/3 mm thick and cut out eight circles, 5 1/2 inches/14 cm wide. Reroll the dough, if necessary, to get eight circles.
• Transfer one circle at a time to the 3 1/2-inch/9-cm-wide and 1-inch/3-cm-deep fluted tart pans and gently press the pastry into the corners of the pan; you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the pan, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest.
• Line the pastry shells in the pans with parchment paper or paper liners and fill with rice or dried beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the rice and paper and bake for another 8 minutes, or until the shell is golden brown. Remove from the oven and set aside to cool completely on the baking sheet. Once cool, trim the shell (so that it can be removed from the pans) and set aside until ready to fill.
• Line a rimmed baking sheet with parchment paper and set aside.
• To make the candied pecans:.
• Combine the maple syrup, corn syrup and granulated sugar in a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in the syrup, then tip the nuts onto the lined baking sheet. Place in the oven for about 8 minutes, or until the syrup is bubbling around the nuts. Remove the baking sheet from the oven and set aside until completely cooled. When the nuts are cooled, the glaze should be completely crisp; if not, return them to the oven for a few minutes more. Once cooled, break or roughly chop the nuts into 1/4 -inch/0.5-cm pieces and set aside until ready to use.
• To make the filling:.
• Place the chocolate in a heatproof bowl over a pan of simmering water, making sure that the base of the bowl is not touching the water. Stir occasionally until melted, then use a pastry brush to coat the inside of each tart shell with the chocolate. Set aside for about 30 minutes, to set, then fill with enough chestnut spread so that it rises about halfway up the sides of the tart shells.
• To make the vanilla whipped cream:.
• Pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the confectioners' sugar, vanilla extract and brandy and beat on high speed for 1 minute, or until medium-soft peaks form.
• Divide the whipped cream among the tarts, so that it is slightly domed on top of the chestnut spread. Sprinkle the candied pecans generously on top-you might have a tablespoon or two left over, but these can be saved to munch on, to sprinkle over your next bowl of breakfast granola or porridge, or to use in the Knickerbocker Glory-and serve.
• Equipment:.
• You will need eight mini fluted tart pans, about 3 ½ inch/9 cm wide and 1 inch/3 cm deep. Alternatively, you can make this in one large fluted tart pan, around 10 inches/25 cm wide and 1 inch/3 cm deep.
• Make Ahead:.
• The pastry can be made up to 3 days ahead and kept in the fridge (covered in plastic wrap) until ready to roll. It can also be frozen for up to 2 months. The candied pecans can be made up to 5 days in advance and kept in an airtight container.
• Storage:.
• Once assembled, the tarts are best eaten on the day they are baked.
• Recipe courtesy of SWEET by Yotam Ottolenghi and Helen Goh.
• Get the book here: https://www.amazon.com/Sweet-Desserts-Londons-Ottolenghi-Yotam/dp/1607749149/.

MANDELMUSSLOR (ALMOND - CREAM TARTLETS WITH BERRY SAUCE)

Steps:

• Dough:.
• Finely chop almonds in a food processor. Add 3/4 cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.
• Heat oven to 400°F
• Divide dough into 32 equal pieces, about 1 ounce each. Press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. Transfer to a wire rack and let cool completely.
• Berry Sauce:.
• Heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely.
• Cream:.
• In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.
• Assembly:.
• Fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.

FAUX-LAMINATED MAPLE BRIOCHE ROLLS

Steps:

• The day before you want to make the rolls, make the brioche dough. In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10-15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
• Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogenous. (This mixing period is called intense mixing - and it is! Don't be alarmed if the mixing is noisy or difficult in the early to mid stages, it will come together.) Then knead the dough (in the machine) until it is smooth and uniform, 1 minute more.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 18.
• The next day, roll out the dough on a lightly floured surface into a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise). Brush the surface of the dough evenly with melted butter and sprinkle about 2 tablespoons of the sugar evenly over the dough.
• Position the dough so that one of the long sides is facing you. Fold the left edge over toward the center, about three quarters of the way over the dough. Fold the right edge one quarter of the way over the dough and make sure it meets and doughs the left edge. The dough will now look somewhat like an open book with an off center spine. Fold the larger side over the smaller side. You will now have 4 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes - if not, proceed.
• Roll out the dough again to a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise). Brush the surface of the dough with melted butter and sprinkle another 2 tablespoons of sugar over the dough. Position the dough so that one of the long sides is facing you. Fold the left edge of the dough one third of the way over the dough. Do the same with the right edge, resting it on top of the piece you just folded over, as though you were folding a letter to fit into a business envelope. You will now have 3 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes - if not, proceed.
• Repeat step 4 to complete another 4-fold.
• Repeat step 5 to complete another 3-fold.
• Lightly grease 16 muffin cups with nonstick spray. I do have to use two muffin pans to make this - if you only have one, refrigerate the remaining pieces while you bake the first. Place the second round only around the edge of the pan so that they bake evenly.
• On a lightly floured surface, roll out the dough into a 1/2 inch thick rectangle, about 12x20 inches. Cut the dough lengthwise into 16 even strips. Tightly roll each strip up into a spiral and place it, spiral side up, in a cup in one of the prepared muffin pans. Cover the pan with greased plastic wrap and let the rolls rise until they appear puffy, 30-45 minutes.
• Preheat the oven to 375 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Sprinkle the rolls with more maple sugar, if desired. Bake, rotating the sheets from front to bake and top to bottom at the halfway mark, until the rolls are evenly golden brown all over and the internal temperature reads 190 degrees Fahrenheit on a thermometer - about 25-33 minutes. Cool for 15 minutes in the pan before unmolding and serving.
• Variations:.
• Citrus Faux-Laminated Brioche Buns: After you mix the dough, mix ¾ cup granulated sugar with the zest of two oranges - let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x9 inch pan. In step 9, cut the dough into 12 even strips. Roll the strips into spirals and place spiral side up in the prepared pan. Bake for 30-35 minutes.
• Vanilla-Bay Loaf: After you mix the dough, mix 3/4 cup granulated sugar with the seeds of 1 scraped vanilla bean and 2 finely crushed up bay leaves - let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x5 inch loaf pan. In step 9, cut the dough into 1 inch cubes. Stack the cubes tightly in the prepared pan. Bake for 40-45 minutes.

MOHNHöRNCHEN FROM CLASSIC GERMAN BAKING

Steps:

• Line a baking sheet with parchment paper.
• To make the rolls:.
• If using fresh yeast, crumble the yeast into a small bowl. Sprinkle in the sugar and salt. (If using instant yeast, stir the yeast, sugar, salt, and flour together in a bowl and proceed to Step 4.).
• Melt the butter and combine with the milk. The mixture should be lukewarm. Whisk in the egg.
• If using fresh yeast, pour the egg mixture into the bowl with the yeast mixture and add the flour. (If using instant yeast, pour the egg mixture into the bowl with the flour mixture.) Stir together until shaggy; dump out onto a lightly floured work surface and knead by hand for 5 to 7 minutes, or until the dough is smooth and silky. If the dough seems too sticky, you can add up to 2 tablespoons more flour, but no more; you want the dough to stay as soft as possible.
• Form the dough into a ball and place back in the bowl. Cover with a clean dishcloth and place in a warm, draft-free spot to rise for 1 hour.
• Punch down the dough and knead briefly. Divide the dough into 10 equal portions (about 3 ounces/85g each). Roll out each portion of dough into a triangle that is about 8 inches/20cm long on each side. Starting with a long side (not a tip), roll up each piece and form into a crescent roll with the tip secured underneath. Place the rolls on the prepared baking sheet. Alternatively, you can roll the original ball of dough out to a 15-inch/38cm round and cut the round into 10 equal wedges. Roll up the wedges and form them into crescents. Cover the baking sheet with the dishcloth and place in a warm, draft-free spot for 20 minutes.
• Meanwhile, preheat the oven to 425°F/220°C.
• When the rolls have proofed again, make the topping: Beat the egg yolk with the milk for an egg wash. Remove the dishcloth and brush the rolls thinly with the egg wash. Sprinkle the poppy seeds over them.
• Place the baking sheet in the oven and bake for 15 minutes, or until the rolls are a rich golden brown. They will be very soft to the touch. Remove the baking sheet from the oven and let cool on a rack for 15 minutes before serving. The rolls are best eaten the day they are made.
• Recipe courtesy of CLASSIC GERMAN BAKING by Luisa Weiss. Get the book here: https://www.amazon.com/Classic-German-Baking-Pfeffernüsse-Streuselkuchen/dp/1607748258.

SWEET CREAM TARTLETS FROM THE FEARLESS BAKER

Steps:

• PRESS-IN TART DOUGH:.
• Makes one 10-inch crust (or enough dough for 12 tartlets).
• DIFFICULTY: Easy.
• MAKE AHEAD AND STORAGE: The tightly wrapped dough can be refrigerated for up to 4 days; bring to room temperature before using. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
• Add the egg yolk and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa powder and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, 1 minute more.
• Turn out the dough and use your fingers to press it into a 10-inch tart pan (see Pro Tip). Once the sides and bottom of the pan are fully covered, smooth the dough with your fingers to even out any thicker spots. Use a paring knife held flush against the rim of the pan to trim the excess dough, leaving a clean edge. Prick the dough all over with a fork. Freeze for at least 30 minutes and up to overnight.
• WHY IT WORKS:.
• Creaming the butter and sugar for less time than you would for a cookie dough helps keep the crust from puffing up too much in the oven.
• PRO TIP:.
• When pressing the tart dough into the pan, I start at the edges and work my way inward. This helps make the sides even (the hardest part, I think!), preventing too much buildup in the corners.
• DIRECTIONS FOR TARTLETS:.
• Press each piece of dough into a 3¾-inch tartlet pan: Start with the sides and work your way to the middle, patting gently to even the dough to about ⅛ inch thick all over and letting the excess dough push up above the edges of the pan. Trim the dough by holding a paring knife flush against the edge of each pan and cutting away the excess smoothly, leaving a clean edge. Prick the dough all over with a fork. Freeze the crusts until firm, 15 to 20 minutes.
• Preheat the oven to 400°F / 204°C, preferably with a baking stone on the bottom rack.
• Transfer the tartlet pans to a baking sheet and bake on the stone or bottom rack until the crusts appear dry on the surface and the edges are firm, 15 to 18 minutes. If the dough puffs up noticeably during baking, prick it with a fork to deflate. When the tart shells are fully baked, you can also slam the tray down on the counter once or twice to help flatten the crusts.
• Cool the crusts completely, then invert the pans over a baking sheet and tap them gently to unmold the crusts onto the baking sheet; turn them right side up.
• Spoon a heaping tablespoon of melted chocolate into the base of each cooled shell and spread it into an even layer that coats the base. Set aside to allow the chocolate to set completely.
• Make the filling:.
• Pour the water into a shallow cup and sprinkle the gelatin evenly over it. Let soak for 5 minutes.
• In a small saucepan, heat 242 g / 1 cup of the heavy cream and the sugar over medium heat, stirring, until the cream is hot and the sugar is dissolved. Add the gelatin and stir until it is fully melted.
• Pour the hot cream mixture into a medium bowl. Stir in the remaining 242 g / 1 cup cream and the vanilla.
• Pour the custard into the cooled tart shells, filling them to just below the edges. Transfer the tarts to the refrigerator and chill until the custard is set, 20 to 30 minutes.
• 10.In a small heatproof bowl, micro-wave the jam until thinned and fluid, 30 to 45 seconds. Use a small spoon to drizzle the jam over the chilled tarts, then do the same with the cooled melted chocolate, or make "splatter tartlets"; see Pro Tip. Refrigerate the tarts until ready to serve.
• WHY IT WORKS:.
• Panna cotta (the name is Italian for "cooked cream") is a delicious dessert all on its own, and it makes a killer filling for pies and tarts. Made with milk, cream, or a combo, the silky-smooth custard is set with gelatin. This method makes the sur-face set beautifully smooth-which makes the panna cotta the perfect base for pretty finishes.
• PRO TIP:.
• To splatter on the jam and chocolate, I use a silicone pastry brush with thick bristles. Line your work surface with parchment paper, then dip the pastry brush into the jam. Flick the brush over the tarts, and the jam will splatter randomly. Clean the brush, then do the same with the chocolate.
• Recipe courtesy of THE FEARLESS BAKER by Erin Jeanne McDowell.
• Get the book here:.
• https://www.amazon.com/Fearless-Baker-Simple-Secrets-Baking/dp/0544791436.