Forest Berry Tart

For just over a year, I have put being a “Chef” on the back burner in order to focus on my service education and wine studies. I can remember being much younger with my parents at a wine tasting. I also remember thinking that group of adults were crazy, there was no way you could pick up such complex flavors such as tobacco, mixed berries. Many years have passed since then, and I have completely fallen in love with the world of wine. I am trying my best to dive deep into my studies. As well as frequently tasting and trying to pick up minute complexities in wines that may not be overtly expressive.

During peak Berry Season, you can pick up almost all berries at Union Square Green Market in New York City. I wanted to make sure to familiarize myself with their scents and flavor profiles. Without a real plan for what to make with them, I threw them into yogurt, mixed drinks, and in sparkling water.

Blackberries, Red Currants, and Blueberries.Processed with VSCO with  preset

Forest Berry Tart

As a final hurrah, I decided to throw together a Forest Berry Tart. Which is simply a Chocolate Tart Shell, with Sweetened Chantilly topped with all the berries. Below is the recipe I used for the tart shell, it is classic Chocolate Sable recipe.


Tart Dough:

3 Tbsp (50 g)   Butter, Room Temp (Soft but not melting)

1/2 cup (75 g)  Confectioners sugar

1 each               Egg

1 pinch             Salt (If using salted butter, salt may be omitted.)

1/3 cup (45 g)  Cocoa Powder, Unsweetened Dutch Processed

2/3 cup (80 g)   Flour, sifted

-Whisk the butter in a mixing bowl until soft and creamy.

-Add the confectioners sugar.

-Whisk the mixture until it is smooth. Combine the egg and the salt and whisk into the mixture.

-Whisk in the flour.

-Turn out the dough onto a sanitized work surface and finish combining the ingredients, using your hand and a pastry scraper, until you have a smooth dough.

-Shape into a flat disk, cover with plastic wrap, and chill in the refrigerator for 2 hrs.

Tip: Double the recipe and save half the dough in the freezer for a rainy baking day.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 

I purchased the linked book above, and want to  make as many recipes from it as I can. I think its interesting to make and compare then with the standard recipes that I have been using for years.

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