Day 6- Tartlets

*side note* to make fruit flavored pastry cream use half milk and half fruit puree
follow the normal recipe- stir in the puree at the end

Lemon Curd
(not custard cause no dairy)
Sugar 7oz
Egg Yolks 3.5oz
Lemon Juice 3.5oz
Butter 30z

Warm 1/2 the sugar lemon juice in a sauce pan
whisk the other 1.2 sugar with the eggs yolks
Temper them together
over a double boiler heat the mixture to 185
take off heat
once the mixture has reached 120 add the butter




Left over pate sucree from the day before- lined in tart molds
baked at 350 for 4 min
Fill the molds with the curd
- these were decorated with Italian meringue and torched
mint leaves- brushed with egg whites- dipping in sugar, and place in the dehydrator

Finished Product

Caramelized Pear Crumble
40%Sugar
5% water
- make caramel and deep amber color and add 100% pears (small dice
until soft
On the pate sucree use a protective barrier
Choices:
brush with egg whites and bake 3o sec
Brush with melted butter
Brush with Melt Chocolate

I used egg whites-
topped with strusel and baked 10 mins