Second week now! Today's lesson is on tarts. We'll be making a fruit tart, which is blind baked before filling with creme patiserrie and decorating with fruits and glaze, and an apple tart, which is filled with frangipane then topped with sliced apple before baking together. We only got to try the fruit tart though, due to time constraint and inefficiency on our part.
Tart aux pommes or aka apple tart. The frangipane filling underneath gives it a cake-like texture with an almond aroma. hmmm. By Chef Keith.
Blood sausages in oxtail soup.That's Stella. I give up trying to get her to open her eyes while taking photo. Just imagine her with really bright eyes.End.