BAHIA

TART
 RECIPE BY

KIRSTEN TIBBALLS

This tart is not only colourful but full of flavours. Brenton shortbread pastry topped
with pistachio crème, vanilla caramel, bergamot crème, strawberry jelly and a chocolate
garnish. 
INTERMEDIATE

CHOCOLATE GARNISH
STRAWBERRY JELLY
BERGAMOT CREME
90 MINS
VANILLA CARAMEL
PISTACHIO CREME
BRETON SHORTBREAD

MAKES 2 X 220mm
tarts

BRETON SHORTBREAD

INGREDIENTS METHOD

168g (5.93oz) unsalted butter Mix the butter, caster sugar and salt in the bowl of a stand mix-
168g (5.93oz) caster (superfine) sugar er fitted with a paddle attachment. Add the egg yolks and then
4g (0.14oz) salt finally the flour and baking powder.
72g (2.54oz) egg yolks
230g (8.11oz) plain (all purpose) flour Press the dough into a flat square, wrap and chill for 1 hour
22g (0.78oz) baking powder before rolling out to approximately 8mm thickness. Cut two
50g (1.76oz) blanched hazelnuts, chopped 220mm discs of pastry and place on a lined tray. Place the
QS Callebaut Mycryo Cocoa Butter chopped nuts around the edge of the tart and press in slightly.
Remove any excess nuts and place a 220mm greased tart ring
around the cut pastry. Bake at 170°C (338˚F) for 12-15 min-
EQUIPMENT
utes or until you achieve a light golden brown colour.
stand mixer
Dust with Mycryo as it comes out of the oven and then leave to
2 x 220mm tart rings
cool at room temperature.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
BERGAMOT CREME

INGREDIENTS METHOD

Soak the gelatine in a bowl of chilled water. Place the puree,

3g (0.11oz) gold gelatine sheets 
water, eggs and sugar in a saucepan over la ow heat, stirring
112g (3.95oz) bergamot puree
constantly until the mixture reaches 80°C (176˚F).
38g (1.34oz) water
150g (5.29oz) whole eggs
Strain and add in the pre-soaked gelatine. Add the diced butter
120g (4.23oz) caster (superfine) sugar
a piece at a time until it is all incorporated.
90g (3.17oz) unsalted butter, softened
 SUBSTITUTE
3g (0.11oz) gold gelatine sheets {for}
1.5 individual gold gelatine sheets {for}
18g (0.63oz) gelatine solution

CUSTARD
METHOD
INGREDIENTS
Boil the milk in a saucepan and in a separate bowl mix the
375g (13.23oz) full cream milk
sugar, eggs and custard powder to create what is commonly
75g (2.65oz) caster (superfine) sugar
called a slurry. Pour the boiled milk over the slurry and whisk
60g (2.12oz) egg yolks
together. Place this back into the saucepan and whisk until it
75g (2.65oz) whole eggs
re-boils. Weigh the 400g required for the recipe below.
37g (1.31oz) custard powder

PISTACHIO CREAM
METHOD
INGREDIENTS
Soak the gelatine in a bowl of chilled water. Semi-whip the
3g (0.11oz) gold gelatine sheets 
cream and place in the fridge until required.
250g (8.82oz) fresh cream 35% fat
60g (2.12oz) pure pistachio paste
Blend the pistachio paste into the prepared custard. Melt the
400g (14.11oz) custard (recipe below)
gelatine to 75°C (167˚F) and add a little of the custard into
EQUIPMENT the melted gelatine, then place the gelatine mixture back into
the custard. Fold through the semi-whipped cream. Place in a
disposable piping bag disposable piping bag with 12mm round piping tube.
12mm round piping tip
 SUBSTITUTE
3g (0.11oz) gold gelatine sheets {for}
1.5 individual gold gelatine sheets {for}
18g (0.63oz) gelatine solution

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
STRAWBERRY JELLY
METHOD
INGREDIENTS
Soak the gelatine in a bowl of chilled water. In a saucepan,
7g (0.25oz) gold gelatine sheets 
combine one third of the defrosted strawberry puree with the
125g (4.41oz) strawberry puree
sugar and heat until all the sugar is completely dissolved. Add
94g (3.32oz) caster (superfine) sugar
the pre-soaked gelatine. Add the remaining puree and mix well
before depositing into a plastic frame. Freeze.
EQUIPMENT
Once frozen, dice into 5mm cubes.
small plastic frame
 SUBSTITUTE
7g (0.25oz) gold gelatine sheets {for}
3.5 individual gold gelatine sheets {for}
42g (1.48oz) gelatine solution

 NOTE
This recipe will produce more jelly than you require so you can
freeze it for future use.

VANILLA CARAMEL

INGREDIENTS METHOD

Cook the sugar, glucose and water to 145°C (293°F). In

126g (4.44oz) caster (superfine) sugar
a separate saucepan, bring the cream and cut and scraped
44g (1.55oz) liquid glucose
vanilla bean to a boil. Stop the sugar cooking by whisking in by
25g (0.88oz) water
hand the butter, honey and boiling liquid cream (to prevent the
185g (6.53oz) fresh cream 35% fat
temperature of the sugar from dropping below 110˚C/230°F,
1g (0.04oz) Heilala vanilla bean
pour in the cream in two or three stages). Add in the salt and
100g (3.53oz) unsalted butter
bicarbonate soda. Reheat the mixture while stirring to 119°C
17g (0.6oz) honey
(246°F).
2g (0.07oz) salt
5g (0.18oz) bicarbonate soda
Pour onto four frames stacked on top of each other and secured
in each corner with chocolate. Alternatively, you can use a
EQUIPMENT greased metal frame. Once set cut into the caramel and remove
the frames then cut into 7-8mm squares.
4 small plastic frames
 NOTE
This recipe will produce more caramel than you require. You can
cut the remainder and dip it in chocolate or wrap it in cling film
or tin foil.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
WHIPPED CARAMEL
METHOD
INGREDIENTS
Bring the cream to a boil. Dry caramelise the sugar until it
230g (8.11oz) fresh cream 35% fat
reaches a light caramel colour. Deglaze the caramel with the
140g (4.94oz) caster (superfine) sugar
boiled cream and add the salt and glucose. Re-boil the
5g (0.18oz) sea salt
caramel.
30g (1.06oz) liquid glucose
45g (1.59oz) Cacao Barry Dark Tanzanie
Remove the caramel from the heat and let it sit until all the bub-
Couverture 75%
bles dissipate. Pour the caramel over the couverture and whisk
50g (1.76oz) unsalted butter, softened (A)
until combined. Once the caramel base cools to 34˚C (93˚F) add
160g (5.64oz) unsalted butter (B)
the 50g of softened butter (A). Cover the surface of the caramel
with cling wrap and leave at room temperature until it cools.
EQUIPMENT
Once the caramel has reached room temperature, place the
stand mixer with whisk attachment 160g of chilled butter in the bowl of a stand mixer fitted
disposable piping bag with a whisk attachment and whisk until smooth. Add in the
10mm star piping tip prepared caramel and whisk together, scraping the bowl at
regular intervals. Once the mixture lightens and all the butter is
incorporated, place the mixture into a disposable piping bag with
a 10mm star piping tube.

CHOCOLATE GARNISH
METHOD
INGREDIENTS
Temper the dark couverture ( see our online video for
200g (7.05oz) Callebaut 811NV Dark Couver-
instructions). Cut the guitar sheet in half, place the tempered
ture 53.8%
couverture on one end of the sheet and place the second sheet
directly on top. Spread the chocolate down the sheet using a
EQUIPMENT PVC pipe or rolling pin to achieve a thin even layer of couver-
ture. Just before the couverture sets, make impressions with
guitar sheet round cutters, twisting as you press down. Place the garnishes
round cutters and/or round piping tips between two flat trays and place in the fridge for 10 minutes.
PVC pipe or rolling pin

ASSEMBLY

EQUIPMENT METHOD

Remove the tart ring from the baked tart and deposit the ber-
depositor (optional)
gamot crème onto the tarts. Refrigerate the tart for 1 hour or
tweezers (optional)
freeze for 20 minutes to allow the crème to set.
Pipe the prepared pistachio cream and whipped caramel on top
of the tart. Garnish with strawberry jelly, vanilla caramel and
chocolate discs.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.