We had to make the first two tarts in our practicals. It was a real challenge to do two tarts in the two-and-a-half hours that we have. However, for the first time since I started studying here, I get to use a mixer in a practical class. No need to make tart dough by hand anymore, even though I actually wondered if it would have been easier to just do it by hand anyway.
Here are my two tarts:
This passionfruit-raspberry tart is made up of a pâte sablée tart shell, a layer of jellified raspberry puree that is sandwiched between two layers of passionfruit cream, then topped with passionfruit glaze. The taste is just wonderful!
This strawberry-blackberry tart consists of a pâte sablée tart shell, a layer of baked almond cream studded with blackcurrants, which is then imbibed with kirsch syrup, and topped with pastry cream and decorated with fresh fruit (strawberries and blackberries).
I basically enjoyed the practical today, though I felt under a lot of time pressure. I finished my tarts by the time the second person presented his tarts for grading, so I was not all that late (i.e. within 5 minutes of the presentation time).
Overall, I am satisfied with my first-time efforts. I did make a couple of minor mistakes with the tarts: (1) I under-baked the tart shell slightly, and (2) I could have done better with the presentation of the tarts. I have to admit my presentation was quite ordinary. Chef N was supervising the practical today, and he gave me suggestions on various presentation techniques, all of which are excellent ideas.
Chef N said the consistency of my creams and the taste of the tarts were fine (i.e. as they should be). The montage was good too (i.e. I had even layers of creams and fillings).
He was also most forgiving of my other (embarrassing) mistakes during my practical -- I accidentally knocked a bowl of strawberries onto the floor when I was walking through one side of the kitchen, I left my dirty tools unattended in the common sink while I continued working on other things, I did not dust the kitchen bench with enough flour while rolling out the tart dough, I absent-mindedly put the finished strawberry-blackberry tart into the blast chiller when I should have left it in the fridge, etc. It was just as well he caught the last two mistakes in time, so no harm was done. Whew!!!
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This term there are 2 groups of Intermediate Pastry students, as opposed to the 3 groups in Basic Pastry last term. A number of students did not continue on to Intermediate Pastry either because they were not interested or because they failed.
Currently, we have a total of 12 students in my group, as opposed to the 11 last term. Most of the students in my group last term (except for those who failed and those not wishing to continue) are in my group this term, and we work well together. It is a cohesive and harmonious group of students. We actually asked to remain together for this term and the student services manager acceded to our requests, so we are happy.
All in all, things are going fine. I still continue to volunteer in production kitchen on days I do not have classes, because I think I need more practice working in a kitchen to bring my confidence level up.
