Spring has arrived and rhubarb is finally in season! I've never tasted raw rhubarb before so out of curiosity I bit into one and it wasn't a pleasant experience. On its own, rhubarb is very sharp and tangy but when transformed (into a compote or pie etc.), it's surprisingly delicious.
Something as sharp as the rhubarb deserves to be paired up with something sweet - white chocolate. A white chocolate ganache tart can be sickeningly sweet, but the sharpness of the rhubarb from the puree in the ganache and the compote on the side helps to balance the flavours. And as an added bonus, the gorgeous natural pink from the rhubarb makes the tart aesthetically pleasing. Read More
Somehow along the way I've discovered my love and passion for baking, and as an amateur baker I used to bake occasionally for the fun of it. But it was towards the end of my accounting and finance undergraduate degree when I started to seriously consider a career as a pastry chef instead of crunching numbers at a desk. This fall, I started the Patisserie Diploma intensive course at the Le Cordon Bleu to master pastry techniques, and to learn the art of chocolate and sugar. Time flies by really quickly when I have a busy school schedule (I started in September and I'm almost half way through the second term :O) and there isn't time or energy left in me to formulate, test recipes and update the site as frequently as I would have liked.
I wasn't intending to make a tart but there was an empty tart case just sitting at home waiting to be filled (I made it in school as part of a skills test). So I settled on something easy to make - chocolate ganache. This particular tart is something for the adults, slightly bitter and alcoholic, and it wouldn't suit everyone's taste. That's why I've included a few variations on the ganache (no sugar added/ no alcohol). Read More