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Very Berry Fruit Tart

Chef: Jasmine Warren

Position: Pastry Chef, The Side by Side Restaurant. Tuscaloosa, AL

Instagram: @Chefjkwarren






How did you get started?

In the sixth grade, I discovered my love of science and I decided I wanted to become a Chef. I later attended Shelton State Community College for Culinary Arts (SSCC). It was there that I found my passion for baking. Following my graduation from SSCC, I was hired as a Pastry Chef at The Side By Side Restaurant. I LOVED my job, but my educational dreams were not fulfilled. In high school, I took a field trip as a member of the Future Business Leaders of America to Johnson and Wales University. Attending university became my dream. I decided to go for it and became a baking and pastry student at my dream school. It was one of the best decisions I have ever made.



What was your first position?

Pastry Chef at The Side by Side Restaurant. I’m still working there as the Pastry Chef.



The story behind the dish:

There isn't a story behind it - I just like eating tarts lol.







Very Berry Fruit Tart


What you need:

  • Mixer with a whisk and paddle attachment

  • Rolling pin

  • Ring cutters or tart shell pan

  • Piping bag

  • Decorating tips (round or star for meringues)


Ingredients for tart shell:

  • 4oz sugar

  • 8oz butter

  • 1 egg

  • 12oz bread flour


Ingredients for lemon curd:

  • 7oz sugar

  • 5oz lemon juice, fresh

  • 8oz butter

  • 4 eggs

  • 1 lemon for zest

  • 1 1/2 gelatin sheets


Ingredients for meringues:

  • 4.5oz egg whites

  • 8.6oz sugar

  • 1.75oz water


Directions for tart shell:

  • Cream the butter and sugar together until it’s light and fluffy.

  • Add the egg and mix well - be sure to scrape your bowl in between

  • Add the flour & mix until the dough forms.

  • Wrap and place in the cooler for an hour.

  • Roll Dough out 1/4” thick over the ring cutters. Using your rolling pin, roll over the dough to slide the dough into the cutters.

  • Take a fork and poke small holes into the bottom of the shell.

  • Bake at 400 until edges are just lightly brown. Allow to cool.


Directions for lemon curd:

  • Place all ingredients, except the zest, in a bowl over simmering water and cook until thick, stirring constantly. Remove from heat.

  • Strain and add lemon zest.

  • Bloom gelatin sheets and melt into warm curd. Remove from heat.


Directions for meringues:

  • Whip egg whites till medium stiff peak.

  • Cook sugar and water to 250 degrees F. Pour in egg whites while whipping. Whip until the bottom of bowl is cool.

  • Pipe out meringues onto a sheet pan with parchment or silpat. Bake at 250 degrees F for 40-45 mins.


Assembling tart:

  • Fill the tart shell with the lemon curd less than halfway full.

  • Garnish with fresh fruit of your choice and meringues.


Follow your dreams and stick to your plans no matter what. It’s never too late to accomplish your dream goal!



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