My Creole Tart with Toasted Coconut
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Yum - Dessert for Breakfast
Chef JJ at work with the torch - one of his favorite kitchen tools
It is very quiet without the boys in the kitchen - they are all in the other group for practicals. Skip the rest of the paragraph if you are offended by R-rated language. One of the boys says "Motherfucker" constantly. Not in a mean way or directed at a person, just like someone else might say, "Darn, I added too much sugar," he will say, "Motherfucker, I put too much goddamn egg in that shit, motherfucker." To give you a better idea, he has a loud voice (louder than me, if you can believe that) and an Indian accent. For some reason, it just makes me laugh to hear him, and now I kinda miss it.
OK, back to the PG-rated portion of this post. We started with a pate sucree - simple sugar dough, pretty fragile though, so it took me two tries to get it in the tart ring, and even then, I had a little hole to patch - with Chef JJ's help. Then, we filled the rings with plastic and baking beans to keep the edges straight while it baked. Next, we made a quick pound cake (Genoise Savoie) for the interior of the tart. Coconut mousse was next - coconut puree, sugar and water to add to gelatin and whipped cream. I measured out my cream, and put the bowl with the whisk in the fridge to cool, so it would whip better, when Chef JJ told all of us to just add our cream to the bowl of the Kitchenaid mixer. I almost fell over - finally we get to use a machine! And I was the one who got to turn it on. It was a special day indeed. I
Here is Chef JJ's version of the Creole Tart
Chef JJ made the Italian meringue for all of us, that is standard, since it takes about 20 minutes in the huge mixer to be ready. I added the whipped cream to the coconut mixture right away, instead of waiting for the tart to be ready, so I was worried that it might congeal, so I just kept stirring it, and it worked out just fine, phew. After a few minutes in the blast freezer to cool, the tart is now ready to be assembled. I pipe coconut mousse into the ring, sprinkle some julienned pineapple, center the genoise, more mousse and then the meringue for the top, burned with the torch. Of course I added my own toasted coconut flakes for decoration, and a nice crunch. There wasn't quite enough meringue to do exactly what I wanted, but I think it turned out very nicely. Nice enough to earn a "pas mal" from the chef.
On a very happy note, the tub is now unclogged and I can take a much needed shower!
It is beautiful! Toasted coconut is the way to go. I have never heard of this dessert but love the way it looks.
ReplyDeleteSarah - I adore your blog. This was a most appealing dessert to me.
ReplyDeleteI have stayed in the apartment you are in, and I love the crazy neighborhood of Barbes.
My kids and I read your blog and love it - what a great adventure you've had, so sorry it's coming to an end. I envy you terribly! Best of luck to you.
Hi Sarah,
ReplyDeleteIt is Emel, the turkish girl from LCB. By chance I found your blog. I am so happy to read it.
Such a nice blog...Felicition ma chere...
hope to see you again somehow somewhere...