Sweet Skills: Watermelon Pistachio Tart | Amy Kimmel | Skillshare

Sweet Skills: Watermelon Pistachio Tart

Amy Kimmel, Baking and Pastry Arts Instructor

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7 Lessons (31m)
    • 1. Introduction

      1:11
    • 2. Making the Crust

      8:41
    • 3. Rolling the Dough

      7:45
    • 4. Blind Baking

      6:42
    • 5. The Filling

      4:38
    • 6. Decorating

      1:45
    • 7. Thanks!

      0:43

About This Class

Sweet Skills is a series of courses that will take you step-by-step through impressive desserts.  Each course will cover one sweet treat that involves multiple pastry techniques.  Not only will you be able to make the projects in the course, but you can transfer the skills to many other unique and delicious desserts.

In this course, you will learn how to put together a Watermelon Pistachio tart.  This includes:

  • Learning how to make a Pate Sucree.
  • Effortlessly rolling out a tart dough.
  • Mastering blind baking.
  • Stirring up a simple and versatile filling.
  • Being creative with decorative food elements.

Ready to get started?  I'll see you in the course!

Transcripts

1. Introduction: Hey, guys, Welcome to sweet skills. This is a Siris, of course, is where I teach you how to make one really impressive desert in each class. But you could make it home with pretty basic kitchen equipment. In this class, I'm gonna teach you how to make a water melon. Pistachio tart. It's perfect for parties. It's pretty simple to whip up. You're gonna learn some great technical skills, like how to rule out a tart dough, how to properly blind bake it. You're gonna learn how to make a filling with gelatine in it so that it sets up perfectly. And then you're gonna learn a couple fun decorating techniques. We're gonna make the tart actually look like a watermelon. In the end, it's absolutely delicious. And I'm really excited to get started. If you want to leave a thumbs up for the class If you really like it, that's great. That annoys, make more. If you have any questions, don't hesitate to ask in the community section and also head over to the project section where you can find the recipes so you could make this at home. I'll see you in the next lesson. 2. Making the Crust: first thing we'll get started on is the pistachio tart crust. We want to get this going so we can let it chill and then rolled out and blind. Bake it. Now we're making a short no crest or a patsy Cray, which is a French term. And it's basically just a really simple, sweet, almost cookie like but still really flaky tart crust. There's 155 grams of all purpose flour and you want a large bowl. Now, I'm just gonna show you how to make this by hand, because really, everything in this desert can be made by hand. You don't even need a kitchen aid. So I'm gonna start with my large bowl and I'm gonna put my 155 grams of all purpose flour in there. And then I have 50 grams of granulated sugar. This is gonna go right in. We're not sifting this because it's technically going to be sifted by hand. And then I took about 30 grams of pistachios. You can chop them by hand, really finally or have a food processor that makes it so much easier. I just put these to the food processor and I took half of the 30 grams. I'm gonna put that in my crossed the other half. I'm saving for garnish, so you can just put the other 15 grams set it aside, So it's going to go on with our dry ingredients and then make sure your hands are good and clean. And just by hand, I'm gonna come in here and I'm just gonna mix around my ingredients to combine them that granulated sugar is gonna break up any clumps in the flower. So don't worry about that. And then I have my 100 grams of unsalted butter. This is cold, so I waited out, and then I cut it up into just chunks. Tablespoon. You want this to be cold? You're not only this sitting at room temperature because we want the butter to coat the flour and the sugar and create layers as the butter melts. When the tart crust bakes, it's going to create steam, and that will create that nice flakiness. But we really need cold butter for that. So I'm just gonna put all these in analyst. I'm weighing out on my ingredients. It's really easy to find a small kitchen scale. I just have a small countertop one. I think you could even buy them in grocery stores now. So I definitely recommend having a scale. That's the best way to go and making all of your recipes really accurate. And pretty much every recipe these days has graham or ounce measurements anyways. So the purpose Now I want Teoh. Just start incorporating this, and I'm kind of pinching between my fingers, that butter to break it up. And you're gonna keep breaking these pieces of butter down and getting them coated in flour . And this takes a few minutes, which is, if you want to do it with, you know, stand mixer, go ahead. It will be quicker. Just keep a really good eye on it, because if you let this go to foreign a stand mixer, it will turn into a paste. And if you get a paste, there's no coming back from that. You have to start over. So we're just rubbing this together between our fingers, getting all that flour, breaking down the butter into smaller pieces coated in flour. And this is what's really going to give us a nice, crispy, flaky, delicious crust, and you're gonna do this until your pieces of butter are no bigger than the size of a pea, and the whole mixture looks like course meal. Okay, so this is looking good. You can see that it looks really course now. It doesn't look like super fine powdery flower anymore. This is what we're looking for, and the large pieces of butter aren't very big. If you would roll them into a ball, they're no bigger than the size of a pea. That's exactly what we want. And this is when we add in our egg and flavoring, so I have pistachio flavoring. This is totally optional if you just want to use vanilla because that's what you have on hand. I buy my extracts from Olive Nation. I really like them. They're flavors tastes really great, true, true to the natural flavor, and they're not too badly priced. So I'm gonna put 1/4 of a teaspoon of this pistachio extract right in here, and it's just kicking up the flavor. It's just really giving that definition between the pistachio and the watermelon so that you know that the cross when you bite into a deadly pistachio, you still get the flavor from the nuts themselves, So don't worry about it if you don't have the extract now I have half of an egg. I just took an egg. I beat it up with a fork and I'm using half of it. Seems kind of silly, but this tart crossed. Typically, you make a double batch and use a whole egg, but I would rather waste half of an egg, then have a whole extra tart crust with nothing Teoh or nothing to use it for. If you're making you know these tarts for a party or picnic, then go right ahead and make a double batch and then you will use a whole egg and you can make two tarts. But we're just doing one in this course, so we're using half on egg, so that's going to go in. And that doesn't seem like a whole lot. However, we're just going Teoh lightly mix that in there, and it's gonna be just enough moisture to pull the crust together. You can see there. It's certainly come together. Get my bulls on our way here and I'm just clumping this together, kind of squeezing it with my hand until roughly comes into a ball and the majority of its hydrated. You do not want to go much past this point because if you dio you're going Teoh over incorporate the butter. We spent all that time getting a really nice, um, coding and meal with the butter in the flower so we don't want to overwork it at this point . So just get a loose loose ball together and the room checks and plastic crab here. Uh huh. This is really important that you really pay attention to your crossed here and that you don't overwork it. This is how you get the really beautiful, crispy, flaky crust That's really important. So I've got it's kind of a loose ball here. I'm taking opposite corners and I'm just pressing free dough together. Turn press medo together and we're just getting it into a uniform ball. So it stays in one piece. Stretch your faster crap Back out. You're going, Teoh, Hold it. 3/4. Okay, push it down into a disc. Just leaving that one side opens It has a little bit of room to expand. Finish wrapping it. There we go. That's a tart cross is gonna go on the refrigerator. This is exactly enough to make one tart crust, but this is going to go in the fridge, right? Let it chill for at least 30 minutes. We wanted to firm up so that we roll it out. That butter has a chance to get firm again. So then again, as we roll it out, we're not over mixing the dough. 3. Rolling the Dough: now that the tart Oh, is nice and chilled. It's very firm. I'm going to just kind of loosen it up a little bit like I don't want big like here. It's cracking, but I do want to kind of push that back together. You don't want to break it all off. I just slightly softened it. But it also helps toe have it in the disc. Okay, I have a standard 10 inch fluted tart pan. Fluted means these little ridges along the side. Removable bottom has to be removable bottom. I don't even bother. Then he think I don't even know that they sell them without removable bottoms anymore. But I just won't bother because you'll have a mess in the one word. And I have cooking spray now typically, like for Ah pie, you wouldn't spray it. And we're not gonna spray the whole thing. What? I want you to dio take the bottom out on spray this Hold it over your sinks. You don't make a huge mass. You've got a good coat on their on. Then put it back in. And that prevents the sides from getting cause. We all you don't want to spray the sides because if you do, the crust will slide down. But you want to spray the bottom so that the crust releases. You do not want this tart crust, the stick it all or break. So this is just going to ensure that you get a nice tore across that comes out of the pan to set that aside and make sure you've got your oven pre heating at 325 degrees. So I've got a good rolling pin use whatever rolling pin you have. I like this marble because it's nice and heavy. It's great for rolling up does. So I'm gonna unwrapped this, but I'm gonna leave it on that plastic graft, but I'm actually going to get another piece of plastic wrap. And this is my foolproof way of making a tart crust that you're not gonna add flour two and make it tougher. You're going to get a nice even roll on it, and it's gonna be easy to transfer, and you're not gonna have a big broken mass before you even get into the pan. Okay, we're gonna put the plastic wrap over top, and then I'm just gonna lightly tab just to break up some of that firmness. You got any little stragglers falling off, Just kind of stick them back on. I don't want it to fall apart. And then I'm just rolling right in the center center, rocking in the center when you're rolling out. Hi, cross ord heart crust. You don't want a role and then roll off the end. Because when you get all this breakage and then you're gonna have really been ends in a thick center. Okay, let me fix this. So when I'm rolling, I'm ruling to the edge and then I'm lifting up, OK? So don't roll off and roll over and crimp those edges and you want to roll right to the edge. Want to keep this nice and uniform? And I'm mostly rolling from the center out because we want to keep this the same thickness the whole way across. If your plastic wrap is scrunching up, just go ahead and fix it. Loosen it from the dough so the dough can keep expanding and rolling out, and you're trying to roll and keep. This is round as possible because this is just enough for one tart. So we want to get It is perfectly round as possible. So we don't have toe peace. The cross together to march once we get it in the pan and once you're getting it much larger, I'm just giving nice, soft rolling motions from the centre outwards. I don't want to spend too much time working on one spot and thin it out too much. Okay, a little bit more that Ray, maybe. And now I have a nice thickness. This is this is pretty thin. But if I, you know, run my hand over it or just looking at, I can see that it's it's really uniform. And then I can put my pan over top and see. I need to roll it out. Just slight that more. This is why we put it on the plastic wrap. Okay, I find it easiest to bring it so I can see where my crust is going in and lay it over. If it breaks a little bit, that's okay. We'll just push it back together. But we want toe get the crust down in and pushing. I'm pushing up against the sides to to get it formed into that fluted edge. Okay, you can run your hand along the bottom two to make sure that's nice and smoothed out. Gonna get rid of my plastic grab here. Okay? And I've got a paring knife when I want to dio make sure my crosses Preston tough. All those edges. Okay, I'm cutting outwards, keeping my knife flush, saving me scraps because we've got some empty spots. You want your cross to come right up to the edge of this pan, Okay? And then you can just take your scraps and push right in. If you have a little bare spot, smooth it back out. As you can see, this is just enough crossed to do this tart. I don't like to have waste, so Okay, you just go back over, okay? With our knife. So that the crust and now we're going to a blind Bake it in the next lesson. 4. Blind Baking: Now we gotta bake across and cool it before we put the filling in here cause this is gonna be a chilled tart. So I am going to show you how to do what's called fine Baking, Baking it before you actually put any felling. I'm not talking this at all because we're really putting a liquid filling in. The docking is just adding holes in it so that the when it the steam comes up from the bottom, it doesn't push the crust up. It kind of goes through the holes and allows any extra steam to escape. So you have a nice flat cross. We're gonna be doing that because we're adding weight to this and this is really important . If you don't have weight to this the Senate, your tart will rise up and it could break. We don't want that. So I'm getting a piece apartment. It's the same size as my tart, and when I want you to dio crumble it up. Oh, theme. The reason we're doing that party paper really rigid, and we've got all these nice fluted edge is, and we want it to be a little bit softer. My cable into my tarte crust being very careful not to damage your beautiful work. Don't want to mess up the sides or anything, So definitely get it down in there. Okay? Now you can use dry beans, or you can use dry rice. I'm using dry rice because it the beans have more space between them. This hugs the paper more nicely to the flutes in the edge of the chart. And you don't have any gaps or slumping in the tart crest. So I like to use rice. And the nice thing about rice is that you can just reuse it. I just keep this in the container. This is the perfect amount I have for Meritage tart crust, and I can use it a bunch of times before I would have to get rid of it. So what you want to do is you actually want to make sure that it is filled the whole wage, the top not overflowing. We want to keep the weight on the whole crest so that it can say really thin and nice as it's baking. So I'm just gonna evenly distribute my rice, and then I'm gonna actually look down and make sure that my parchment, his snugged up against my tarts, everywhere folded. If I need Teoh, get it in there. Maybe apply some, you know, soft pressure just to make sure that we've got it connecting with the whole crust, putting a little more pressure on it. I just want to keep it nice and tight. And this is going to go into a 325 degree Fahrenheit preheated oven for 15 minutes, and then we're going to remove the rice and finish baking it. Be very careful when you're picking this up to that. You want to try to pick it up from the edges as best you can because you don't put your hand underneath on the removable bottom and it pushes up in tears through your crest. So keep that in mind. Okay, so it's been 15 minutes in a 325 degree of it. They crossed it started to take on a little bit of color. Your partner should be cool enough to handle. We want a lift. Think about it carefully from all four corners. Some of your cross is going to stick to the parchment. That's okay. Don't worry about it, it was gonna pour. I'll be very careful because rice retains a lot of heat, so you don't want to handle the rice directly. You can just expose a replacement. Paper and art are Cross is going to go back into the 325 degree oven for 15 to 20 minutes until it's done and nicely, even Golden brown. Okay, so the tar crossed was in for about another 15 minutes, and you can see it's really nice and golden brown all over my crust didn't slink down on the sides at all. It's just This is beautiful. This is great, so carefully removed it from the oven, and I want to let this cool completely. Don't try to remove it from the pan before it cools because it's gonna break. So we just want to let it cool for a really long time, a couple hours, at least in the pan, so the butter can really set up and firm, and then we can fill it. Once your tart crust is completely cool, it's not warm at all. You can go ahead and unmold it. It should pop right out from the sides, even without spraying them. Okay, and once we get it on, molded from the sides, you can take a spatula and go between the pan in the tart crust and just make sure it's loosened the whole way around, see in their slid right off and then just pick it up with the removable bottom on it and transferred onto your serving platter. If for some reason you have cracks in your cross, which there's a couple here, but if you have cracks or holes in the side, or anything like that you're filling can run out when you go to fill this. So if you do have those, I recommend just taking up pastry brush and a little bit of melted white chocolate and just brush it on to create a barrier so that your feeling doesn't run out. If you don't have any cracks, you don't have to the white chocolate. That would just be an extra step I would take if you have cracks near crust 5. The Filling: Once the crust is cool, it's time to start the watermelon filling. I'm using another olive nation water melon extract. For this, you can use any brand of watermelon act extract wherever you find it. I know all of nations sell that. Um, and I know that Moanin makes a watermelon puree as well. So that's also an option. First thing I want to do is hydrate the gelatin. So I've got my gelatin, a little bowl in a very little bit of cold water. I'm just pouring the cold water over top. Give it a little shake so that you don't see anything white and powdery and set that aside . We're gonna make a Kanosh set with gelatine so heavy cream it's going to go into a soft pot . We're gonna heat this just over medium high heat until it's out of oil, which only takes a couple minutes. It's such a small amount. Get that going now. Whatever serving platter you're going, Teoh, serve your tart on. You want to put the empty tart shell on that before you fill it. It's just easier that way, and then this way I can just move it into the fridge. altogether, and then it's ready to come back out, so I haven't ready to go on my plate. It's also nice Teoh, if you're worried about spelling, because that you have to be really careful when you do fell this because the filling is so liquidy when you move it to the refrigerator. If you want to put this in the refrigerator and fill your shell in the fridge, that's also a really good idea. So I have my cream heating and I'm just kind of keeping an eye on it. And while that's going, I can put I have my white chocolate in a metal bowl, something that's heat safe because the hot cream is gonna go right in there and then putting 1/4 teaspoon of this water melon extract in. It's strong stuff, so I don't want to put a whole lot in there, and I'm using pink and red to get a watermelon color because it's kind of it's not really red red. It's got a pink you to it. You can use whatever food coloring you have. These are just the Wilton Color writes that you typically use, and they worked just fine in here with the chocolate, so I just did to drops a red three drops of pink. It only takes a few minutes for it to come to a boil, but once does just take it off the heat import right over top of that white chocolate. You can see the pink and red already coming out. Just gonna start to stir this. And I love this feeling cause it's so versatile you can use any flavor. You can make it any color. It's so quick to just throw together. You could make it for any season. Here we go, and I like that color to its I mean, it's really bright, but I think this is kind of like a fun looking desert, so we're not really going for completely realistic watermelon color. Okay, And my gelatin is nice and hydrated. You see it's thick, so that's going to go in to this heart mixture. In that way, it will completely dissolve and mixed in there, and that gelatin gives us just enough help to get the filling to set so that when you slice into it, it's still creamy. But it's not going to run out. Helps to to pour it through a strainer into the cross. In that way, if there's any bits of white chocolate that have not melted so pretty, and this is just going to go right into the fridge to show for a couple of hours. 6. Decorating: Oh, the exciting part. So now we get to decorate it so much fun. This is almost completely set up. You just want to make sure that the top is set. I had some bubbles, but if you can touch it and it's Kostic but doesn't pull away and it's not still liquid, you can decorate it. It's sunny to chill for another hour or more, but it's ready to go. So I have the stash. You'll remember that I saved. So I kind of want this to look like a watermelon on top. The watermelon has the green ride, so I just want to put these pistachios around the edge. And if you got bubbles in yours, too, don't worry and cover those up in a second. And I love how the pistachio has like different shades of green in it, so it really makes it look like that rind of the waterman. We got a little bit in the center there, so I'm actually just going to cover that up. But I have many chocolate chips. You can cover up your little air bubbles if you want to, and then I just kind of Sprinkle them randomly around to look like seeds. Here we go. Pistachio of watermelon tart. I can't wait for you to try this 7. Thanks!: thanks for joining me in this class. I really hope you liked it. And obviously I really hope that you make this at home and you share photos with me and with other students who take the class. I think it's a really fun project. And I'm really excited to bring you these classes because they're just great desserts that you can not only make the desert itself, but you're gonna learn a lot of skills that will translate into kind of coming up with your own deserts or trying out other recipes. So go ahead and leave a review. If you left the course, please. That's questions if you have any, and I hope to see you in the next quest.