Week 23 of pastry school: advanced tarts! 🍫🍓

This week in school we revisited tarts, and baked using elevated techniques/recipes to make our tarts! I baked two versions of a raspberry chocolate tart.

The first bake is pate sucree, milk chocolate feuilletine crumble, vanilla bean pastry cream, raspberry dark chocolate ganache, milk chocolate whipped ganache, raspberry gelee with clear glaze and tempered chocolate.

Second bake is feuilletine pate sucree, raspberry clafoutis, raspberry jam, raspberry chocolate ganache with clear glaze, milk chocolate whipped ganache and tempered chocolate.