Berry Rebellion Tart (Full Recipe) | Kirsten Tibballs
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- Опубликовано: 20 сен 2024
- Today's tutorial shows you how to make your very own berry rebellion tart.
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Ingredients and instructions are below ⬇️
- Shortbread Pastry -
225g plain (all purpose) flour
125g unsalted butter
75g caster (superfine) sugar
60g or 1 egg
2 teaspoons of water
flour for dusting
uncooked rice for blind baking
Preheat the oven to 170°C. Combine the sifted flour and butter to form a crumb; you can do this either in a stand mixer with the paddle attachment, food processor or rub the butter into the flour by hand. It is important that you do not over mix at this stage and ensure that all the butter is combined without forming a paste. Combine the sugar, water and egg in a bowl, stop the mixer and add this to the crumb mixture. Mix until it just comes together as a dough.
Press the dough into a flat square, cover in plastic wrap and rest in the fridge for 1 hour. Once the dough is firm, remove from the fridge and cut in half. Roll the pastry out to 3mm thick on a surface lightly dusted with flour. Cut out discs slightly larger than the egg rings or 80mm tart rings you are using. Place the rings on a lined baking tray and line them with the pastry. Place the tarts in the fridge and repeat the process with the remaining dough. When the pastry has firmed up, trim the edges with a small sharp knife.
Crush up and unscrunch cut pieces of baking paper that are larger than the tart to soften the baking paper. Flatten one of the pieces of baking paper and press it into the tart case and fill to the top with uncooked rice, pressing the rice into the base firmly to ensure it is filling all the corners. Bake at 170°C for approximately 10 minutes in a fan forced oven. Remove the rice and paper lining and bake for a further 4-6 minutes or until a light golden brown colour. Remove the rings while the tarts are warm and allow to cool.
- Strawberry Compote -
120g fresh strawberries, diced
½ teaspoon of vanilla bean paste
30 g caster (superfine) sugar
#KirstenTibballs #Berry #Tart
Combine all the ingredients in a saucepan and simmer on a medium heat for 2-3 minutes.
Transfer to a bowl and set aside for 30 minutes to cool. Once cool, place plastic wrap on the surface and store in the fridge. The compote can be made up to 2 days in advance.
- White Chocolate Chantilly Cream -
150 ml fresh cream 35% fat (A)
15g liquid glucose
1 teaspoon of vanilla bean paste
105g good quality white chocolate
220 ml fresh cream 35% fat (B)
Boil the cream (A), glucose and vanilla in a saucepan. Pour the boiling mixture over the white chocolate in a bowl and whisk together by hand. Add in the cream (B) and whisk again. Place in the fridge for 6 hours prior to whipping. To whip, whisk it in a stand mixer or by hand to a piping consistency.
- Crunch -
20g freeze dried strawberries
13g Rice Bubbles/ Rice Krispies
62g good quality white chocolate
20g grapeseed oil
Melt the white chocolate in a plastic bowl in the microwave for 30 seconds at a time on high until it is half melted. Stir vigorously to melt all the chocolate and add in the oil. Mix to combine then add the strawberries and rice bubbles and stir. Spoon a thin layer onto the tart shells, followed by a thin layer of compote. Place a generous spoonful of the white chocolate Chantilly cream on top and smooth into a dome shape with a knife. Freeze for 1 hour.
- Chocolate Coating -
500g good quality white chocolate
50g grapeseed oil
10g red oil soluble colour
Temper the white chocolate by melting it in the microwave for 30 seconds at a time until half melted. Add in the grapeseed oil and combine. Portion out one third of the chocolate and sieve in the red colour. Stir to combine then fill a paper piping cone halfway with the chocolate.
Place the white chocolate in a smaller bowl and pipe the red chocolate in a grid pattern on top. Holding the tart shell, dip the cream coating into the chocolate and twist the tart as you remove it. Let it drip for a few seconds before turning it upwards and leave at room temperature to set. Pipe red chocolate over the grid pattern each time you dip the tart.
Made it for Valentine's dessert yesterday, it is absolutely wonderful! I don't think I can add photos in the comments, which is too bad, they turned out very cute... If I could do it, anyone can... instructions are spot on!
Hey Sally, that's fantastic. Feel free to share it on our Facebook page or tag/DM us on Instagram so we can see it! Have a lovely day.
@@KirstenTibballs Just added to your Facebook page, in the comments - I tried to start as a new thread, but I suppose only moderators of the page can do that. I hope it's ok the way I did it... I will add it to Instagram next weekend, when I compose the post, ok?
Perfect!
Hello! How many does the recipe make?
@@CookieMonster-bo1ww I made six. It's been a while, I had to go back to my blog to make sure... ;-)
I can't decide what impresses me more. How much I love this channel, or the fact that that black shirt didn't meet with a single speck of flour.
MAGIC
@@KirstenTibballs I must learn this sorcery...! All I have to do is think about flour and my blacks turn white.
Also yay! Thank you for hearts!
You are so sensational chef really very inspiring.. 👍👍👍
Happy Friday, everyone! Hope you enjoy this tutorial. There will be plenty more videos in the future so don't forget to subscribe so you don't miss out.
Kirsten Tibballs I want to take your on line classes.
@@tinlelam2859 That's great! I hope you enjoy them.
Compliments to the chef. Thank you so much.
@@hiralmahatma2610 Thank you for taking the time to watch
Kirsten, I am really tempted to make this on Thu - two questions for you... can I keep the domed tarts (pre coating) in the freezer overnight instead of one hour only? Also, once the coating chocolate (red and white) are tempered and mixed with the grapeseed oil, is there any need to pay attention to the temperature they are at for coating? Usually after tempering the mixture needs to be slightly brought up, but I am not sure here... thank you so much! I hope I can pull this (sigh)
Easy to make but very time consuming and labor intensive. Yummy
Wow! I was Mesmerized! That dipping part! I'm in LOVE! Wonderful! :)
They are beautiful. It's really a inspiration for me.cause my dream is to be a pastry chef😀😀😀😀
Thank you very much, I am glad I can be an inspiration 👩🍳
Hi Kirsten love your channel very informative especially the french dessert bakeries, thanks learned alot.
You are so good thank you
Looking beautiful
You are such a great teacher! Loved these tarts, intend to brave the challenge soon!
Thanks, Sally. All the best!
I am a big fan of yours...hope to see u one day...love ur creations...looking forward for more...luv u😘😘😘
Thank you, Minu. Have a lovely day.
They look delicious!! And relatively simple to make! I'm definitely going to try and create these soon :)
Thanks, David. Have a great weekend.
So glad I found this channel THANK YOU YT Recommendations
Thank you for joining!
Ekkkkkkk.. amazing... I just started my journey as a pastry chef (at 35 lol) and I'm finding your videos incredibly helpful and inspiring! I was just wondering how long the finished product lasts and should it be kept in an air tight container in the fridge? Thanks ever so much xxx
I would say maximum 3 days. It will still be fine to eat another day after that but the pastry will start to go soft.
I am so glad you like the videos 😊
Best chef ever explained very clearly🥰🥰
Wow, thank you
Awesome! Thank you for this tutorial👍🏼👍🏼👍🏼
You are welcome 😌
I loved this tutorial, I’ve been following you for years ☺️ I’m from Melbourne
Yay! I am so glad you enjoyed it. Thank you for your support x
loved the "before you admit defeat" comment - that is a perfect way to put it!
Hahaha! I'm glad! Hope you like the video 😊
Very Nice. Thank You.
So glad you liked it 😊
I just found this out. Didn't even see the whole video yet but I just wanted to say thank you for making beautiful pastry more accessible to idiots like myself :D
My pleasure, I hope you enjoy my channel 😊
These are great looking forward to more recipies❤️❤️
They'll definitely be plenty more in the future, Iqra. Thanks for stopping by.
Best chef
🤭
Absolutely amazing!
Thanks, wise guy! Have a lovely day.
I can't thank you enough for this video I've found an interest in making patisserie after tasting it and seeing the beautiful creations I've not made anything yet I'm still in research stage but this video is perfect for me
My Pleasure, you have to start somewhere x
Wonderful video! Also, the added written info (with recipe) is so helpful. I think I found one of your books on Amazon, as well! Can’t wait to receive it. (I read cookbooks like novels!)
Lovely to hear! I can't wait for you to receive it. 'Chocolate' is full of my favourite recipes.
These look amazing 😍
Mouthwatering dish thank u for sharing
Thank you!
Love this channel
Thank you 😊
Wow 😍 I love that 🙏🏻🌼
Great recipe and phenomenal tips. I loved the speedy tapping down of the dough 😂😂
It was in real time! haha.
If you replace the water with another egg white, your pastry will be just as handleable but will also be less dense and just as'short'.. it's an old bakers trick. Also if you try and find a spring milled flour rather than all-purpose as its gluten is far less in a spring flour.
That's amazing! Thanks
YOU ARE AMAZING.
Thank you!
xxx
How soon after you dip pastry dessert into the chocolate can you serve it?
Also why is unsalted butter used , will it make much difference if salted butter is used.
It's really Amazing ❤️❤️❤️❤️ thank you so much for sharing wonderful recipe n tecnice . Just a small question ' which oil can use instead of grape seed oil ' ?
You can use any oil that is neutral in flavour :)
@@KirstenTibballs chef ,one more request for a good Christmas cake (plum cake ) recipe . Thanks you ❤️❤️❤️
The uptalk drove me freaking insane. I made it to the strawberry compote then yeeted right on out.
I love this, en zo goed uitgelegd ! Ik had wel een vraag ivm de chocolade smelten. Ik heb geen microgolf, kan ik de chocolade ook op een andere manier smelten? Alvast bedankt , alle liefs van Martine
Hi, I have videos on other ways to temper chocolate and my chocolate tips and tricks videos which has some advice :)
Where does the water go into the chantilly cream? It says 75ml water but you didnt use that in the video
Kirsten so in this recipe you said to cream the flour and butter together to coat the gluten but in this other recipe you made you creamed the butter and icing sugar together then added the eggs and other ingredient before flours so can you tell be the differences in creaming the butter with flour and the butter with the sugar please?
And also is the reason you add the butter and the flour together before adding the watery ingredient like egg and water is so you can bring the flour closer in consistency to the egg and water so its easier to mix?
By putting the flour and butter together first, the butter coats the flour and helps to avoid developing the gluten. When you add the flour at the end with the other method, you stop mixing as soon as it is incorporated so you are not developing the gluten.
How much is the diameter for the tart rings
Yum!!
Thanks 😋
Woow
When making the chocolate whipped ganache does the gluten free sugar matter in the process?❤❤
It does not xx
Where is the best place to purchase freeze dried strawberries?
If you are based in Australia we sell them at Savour www.savourschool.com.au or you can goggle it to find a supplier near you 😊
Finnese.. This is what dreams are made of
haha, yes!
Wonderful. Does anybody know how many tarts this yields?
It makes 10-12 😊
Kirsten Tibballs Cheers Kirsten 👍
Gorgeous - but so laborious & time-consuming.
BTW ... are these freezable?
Yes, but you will get condensation on the chocolate when it defrosts 😊
@@KirstenTibballs Thanks Kirsten! ;)
That shortbread recipe seems very similar to a pate sablee
Shortbread in some countries is referred to as pate sable
Egg substitute please
There are lots of substitutes you can use. But pick something that works for your diet. Best I could suggest is having a Google for best egg substitutes and pick something that aligns with your requirements 😊
Definitely not easy and no comparison in looks. Feel a bit sad I have these to serve for desert tomorrow 😔 hopefully they at least taste ok 🤞
You got this!
That funny, i get that all the time from pepole not in the industry, How can you take out pastrys from the oven without something on youre hands😅. Years of burning the tips so all the nervs are gone
Hahaha exactly!
hot
Too much work for a mediocre result.