Ideas for stuff to put in tarts!

jackieglasgow

Forced rhubarb will be available soon, and then there will be the summer crop too.

Charliex

My local french patisserie used to do this amazing tart.

A pastry shell with a very thin layer of dark chocolate on the bottom, followed by a layer of cream patisserie, then topped with beautifully arranged strawberries (also did a raspberry version) and then a final layer of glaze which was like a bit like jelly? Sorry - not sure what this is.

meritaten

angeltreats wrote: »

HAHAHA! :rotfl: Never even occurred to me!

Some fab ideas guys, thanks a lot! Keep 'em coming

Oh and it does need to be sweet rather than savoury, and I'm a bit wary of using stuff that won't be in season until summer as I need to be practising it now (although I suppose I can always get out of season strawberries, they just won't taste of anything!).

So? infuse the strawberries with something! balsamic vinegar? or has that been 'done to death'? there is a strawberry liquer but I cant remember the name of it for the life of me! (shameful admission from an ex barmaid)! or do raspberries infused with Framboise! Drizzle posh chocolate on top add a mint leaf and voila!:)


shoot me please! I forgot why I was going to post back!
how about pear and stilton tarts? still sweet but, with a savoury element!

ERICS_MUM

strawberry cream pie - whipping or double cream sweetened to taste and small pieces of fresh strawbs stirred in. Top with a single strawb with its leaf and stalk still on and the lower half (the pointy hal!) dipped in melted chocolate (you could make two stripes using a combo of milk, dark and white) dusted lightly with icing sugar

eton mess - a layer of a tart fruit such as raspberries, slightly mashed to get the juices flowing but not enough to soak the pastry (or seal the pastry somehow). top with cream with small pieces of meringue mixed in to give a crunchy texture and burst of sweetness. top with flaked burnt almonds.

creme caramel - the standard recipe complete with the browned crunchy sugar topping and decorate with a small tart fruit - a small spray of redcurrants, glazed and still on the stalk would be ideal and a small sprig of mint. You could substitute some flour in the pastry mix with ground almonds to give the pastry more "taste"

Irish coffee - strong dark coffee mousse flavoured with whiskey topped with squirty cream and a dusting of fine ground cinnamon and a roast coffee bean. If poss, serve with the mousse hot and apply the cream and trimmings at the table. You could flambee the tarts at the table before applying the cream topping.

apple crumble - flavour the pastry with a spice that goes with stewed apple (my mind is a blank as to which one it is), put sweetened stewed apple in the bottom, top with a fine crumble mix and finely chopped almonds. Cook the crumble so the apple bubbles up through it (yum). Serve with a good custard, perhaps in a shot glass - you could edge the rim with icing sugar as you would for a cocktail.

Greek breakfast - mix honey with plain greek yoghurt. Decorate half the top with very fine muesli to give a crunch and the other half with a "fan" of very finely sliced apricot or fresh fig.

caroc

We have a DK book called ' My first cook book' for kids and one day we made some fruit tarts. We made sweet pastry cut into oval shapes, baked in a mould and then put about 5 different fruits on the tart but kept it small and flat so you just get a small bite of each fruit eg half a large grape, slice of banana, mandarin segment, pineapple chunk, half a strawberry, a raspberry, half a cherry - ensure there is a variety of textures and nothing that will go brown like apple. I then glazed them with some home-made blackberry jelly. They were lovely, but next time I will put a layer of creme patissier between the pastry and fruit.

jackieglasgow

What about doing gluten free or dairy free, that might really impress them. :0

kim107

How about using different fruit curds? eg. raspberry, blackcurrant. Could you update banoffee pie in some way?

Jojo_the_Tightfisted

Why not make some jam and make jam tarts? They're a thing from waaaaaayyyyy back. Traffic lights ones were popular - red jam, yellow jam, green jam.

Then there could be a form of jammie dodger (with the heart shapes)

A tart version of a wagon wheel - crunchy bit, jammy bit, marshmallowy bit, chocolate bit

Sherbert lemon tart

Rhubarb and custard tart

Blackjack tart (don't forget the colouring to change the tongue blue/black)

Sherbert fountain.


Try looking up 1970s sweets for inspiration. You might catch the examiners right in the middle of their childhood. Especially if you make the tarts tiny. Like penny sweets.

Pink_Giraffe

ERICS_MUM wrote: »

apple crumble - flavour the pastry with a spice that goes with stewed apple (my mind is a blank as to which one it is), put sweetened stewed apple in the bottom, top with a fine crumble mix and finely chopped almonds. Cook the crumble so the apple bubbles up through it (yum). Serve with a good custard, perhaps in a shot glass - you could edge the rim with icing sugar as you would for a cocktail.

This sounds yummy, I think for the spice I would go for cinnamon, and depending on how small the tarts are, maybe put a few sultanas in with the stewed apple.

agus8888

wow veri interesting.. :beer: