'Lime tarts, chocolate pastry, vanilla and ginger crème Chantilly' from ‘Raspberry Brûlée’
Raspberry Brûlée, a home to patisserie obsessions, food thoughts, recipes and reviews. Brought to you from our little flat in Liverpool.
In the post ‘Lime tarts, chocolate pastry, vanilla and ginger crème Chantilly’, we experiment with chocolate pastry and lime curd recipes.
We decided to try something we had not yet attempted: chocolate pastry. The recipe was created using our usual pâte sucrée with cocoa powder substituted for an equal amount of flour. Lime curd was something we had wanted to attempt for a while, and so we used the limes we had just bought and a lemon curd recipe to create the filling (natural lime curd looks almost the same yellow as lemon curd). The contrast of the tangy curd and sweet pastry was complemented by a simple crème Chantilly, lightly flavoured with vanilla and stem ginger while balancing the richness of the other components. The presentation of the tarts was also being tested, and so there are many variations in the photographs.
Please come over to our blog to have a look at this post and others :)
Hope to see you soon,
Miss Brûlée