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!
Please comment, like, or share! Let's hear your story!
Story on the Pass