Cranberry Curd and Rosemary Tart | Thanksgiving Tarts ep.3 скачать в хорошем качестве

Cranberry Curd and Rosemary Tart | Thanksgiving Tarts ep.3

This tart is absolutely showstopping! Tart Dough: 1 egg 1 egg yolk 125g room temperature butter ½ vanilla bean pod or a teaspoon of vanilla sugar 90g powdered sugar 250g AP flour First thing first, begin with the tart shell. I have a whole in depth video about tart dough:    • My Go-To Tart Dough | plus how to line a t...   If you dont want to watch that, here’s how to make it: Mix together 125g of butter, 90g of powdered sugar and a teaspoon of vanilla sugar. Add in one egg and one egg yolk. Whisk together. Throw in 250g of flour. Mix together. Wrap the dough in plastic and put it in the fridge for an hour or overnight. Roll out the dough, line your tart shell, and pop into the freezer. Line with parchment, fill with baking beans and bake at 190C/375F 20 minutes, take the beans off, brush with egg wash, bake for another 15 minutes or until golden brown. Cranberry Curd: 300 cranberries 75g orange juice 200g sugar 3 ea eggs 225g butter room temp 4g gelatin Bloom gelatin in ice water. Combine cranberries, orange juice and sugar. Bring to a boil then turn down to a simmer. Let simmer for 3 minutes then strain through a fine mesh strainer. Whisk eggs and slowly temper warm cranberry juice into the eggs. Bring the mixture to 82C/180F while whisking continuously and vigorously. As soon as its at temp, turn off the heat, throw in the gelatin and pour through a fine mesh strainer. Cover with plastic on contact and allow to cool a little bit. Start adding the butter about a tablespoon or two at a time until fully incorporated. Pour into a baked tart shell and allow to chill in the fridge for at least 3 hours, preferably overnight. Cranberry Jelly/Glaze/Gele: 200g cranberries 200g sugar 50g orange juice 2g gelatin Once the tart has chilled begin on the glaze. Into a bowl with ice water bloom 2g gelatin. Place to the side. Throw the cranberries, orange juice and sugar into a pot. Place on the stove and bring to a boil. You’re basically doing the exact same thing you did for the curd, but the ratios are slightly different. Again let simmer for three minutes, stirring every once in a while. Once the three minutes are up, turn off the heat, stir in the gelatin and push through a fine mesh strainer. Stir gently to release some of the heat. Take a spoon, dip it in water and begin to take some of the scum off. We want a really nice mirror glaze so this part is really important. The scum is really really tiny little bubbles and it can make your glaze look cloudy. Take off as much as you possibly can. Take your tart out of the fridge and begin to very very very carefully pour the glaze on top. Move continuously as you pour! Do not pour in one spot. Pop any bubbles with a toothpick and place the tart back in the refrigerator for at least 3 to 4 more hours. Overnight is preferable. Rosemary Italian meringue: 1 bunch rosemary 150 sugar 60 water 75 egg white 15 sugar Once your tart has chilled thoroughly again it is time to make the Italian meringue. Make sure you have everything set up before you get started. You are going to need a sauce pan, 150g sugar, 60g water, 75g egg whites, and 15g sugar. You will need a whisk attachment for your stand mixer and a thermometer. Pour 150g sugar into the sauce pot along with the water. Into the bowl of your stand mixer pour in the egg whites, put in the whisk attachment, and start whipping. My machine has a really hard time whisking up such a small amount of egg whites and I know it takes a really long time so I start the sugar syrup after I start whipping the whites. Once the syrup is on and the egg whites start to get foamy, add in the 15g of sugar to the whites and focus on bringing the sugar syrup up to 120C/250F. Carefully pour the syrup down the side of the mixing bowl. You don’t want to pour it over the whisk because then the syrup will fly everywhere and you don’t want to pour in too much because it could pool in the bottom and not get incorporated. You want a thin, even stream going down the side of the bowl. While the meringue whips up, begin on your rosemary, take the leaves off of the stem, saving any cute pieces of rosemary for decoration. Chop the not cute rosemary very finely, and once the meringue is at stiff peaks, add it in. Prepare your piping bag by cutting off the end, placing your tip in and then twisting and pushing the plastic in. This way, you can fill your piping bag without any of the meringue coming out the bottom. Roll down the sides of the piping bag over your hand and begin to fill with your meringue. Do not overfill your piping bag. Make sure you still have enough room at the top to twist so that you don’t get meringue all over your hands. Take the tart out of the refrigerator and begin to decorate the tart. Decorate with fresh cranberries and the cute pieces of rosemary. Remember that odd numbers are more attractive than even numbers, so try to have an odd number of cranberries and an odd number of rosemary sprigs.