WEEK 7(FRESH FRUIT TART AND QUICHE LORRAINE)

In week 7 we have learn about fresh fruit tart and quiche lorraine. This fresh fruit tart is the dessert equivalent of a well tied silk scarf rather than lined up in precise rows, the fruit is arranged in a casual, accidental-looking style. All tart components can be made in advance and assembled just before serving. While quiche lorraine is a classic dish from the French cuisine which originally was an open pie with a filling consisting of an egg and cream custard with smoked bacon. Quiche actually originated in Germany in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine.  The word quiche is from the German Kuchen meaning cake. Generally in French cuisine, a quiche is an oven baked dish made with eggs and milk or cream in a pastry crust.

FRESH FRUIT TART RECIPE
(Sugar crust)



INGREDIENTS:
√ 250 gram – Soft flour 
√ 125 gram – Butter 
√ 1 no – Egg 
√ 1 tablespoon – Castor sugar 
√ 2 tablespoon – Milk
METHODS: 
√ Sift flour into a mixing bowl. Add butter. 
√  Rub butter into flour to proper degree : 
- For flaky dough, until fat particles are the size of peas or hazelnut. 
- For mealy dough, until mixtures resembles cornmeal. 
√  Dissolves sugar in water.
√ Add egg and water to flour mixture. Mix gently just until water is absorbed. Do not overwork the dough. 
√ Place dough in pans, cover with plastic film and ace in refrigerator for at least 4 hours (for our lesson we didn’t the exact hours). 
√ Scale portion of dough as needed. 
(Pastry cream)
INGREDIENTS:
√ 250 ml – milk 
√ 1 no – Egg 
√ 25 gram – Custard powder 
√ 50 gram – Castor sugar 
√ ¼ teaspoon – Vanilla essence
(Topping)
√ 2 nos – Peach 
√ 10nos – Grape
Glazing
√ Apricot jel 

METHODS: 
1. In a heavy saucepan, dissolve the sugar in the milk. 
2. With a whip, beat the eggs and pour into the milk mixture. Add in custard powder and vanilla essence. 
3. Bring the mixture to the heat and bring to boil, stirring constantly. 
4. When the mixture comes to a boil and thickens, remove from the heat. 
QUICHE LORRAINE RECIPE
(Short Crust)

INGREDIENTS:
√ 200 gram – Soft flour 
√ 100 gram – Butter 
√ 1 no – Egg 
√ ½ teaspoon – Salt 
√ 2 tablespoon – Milk

METHODS: 
1. Sift flour into a mixing bowl. Add butter. 
2. Rub butter into flour to proper degree : 
- For flaky dough, until fat particles are the size of peas or hazelnut. 
- For mealy dough, until mixtures resembles cornmeal. 
3. Dissolves salt in water. 
4. Add egg and water to flour mixture. Mix gently just until water is absorbed. Do not overwork the dough. 
5. Place dough in pans, cover with plastic film and ace in refrigerator for at least 4 hours (for our lesson we didn’t the exact hours). 
6. Scale portion of dough as needed.

(Quiche filling)
Salted royal
√ 65 ml – Milk 
√ 65 ml – Heavy cream 
√ 1 no – Egg
(Chicken filling)
√ 4 packets – Chicken Sausage 
√ 1 no – Onion (chopped) 
√ 1 teaspoon – dried herbs 
Seasoning
(Topping)
√ 100 gram – Mozzarella cheese 
METHODS: 
1. In a mixing bowl, stir in the milk, heavy cream and egg until perfectly smooth. Set aside. 
2. For chicken filling, saute’ onion and dried herbs. Add in chicken sausages. Season to taste with salt and pepper. Arrange in the pre-baked pastry case. Pour over the sauce and sprinkle with the mozzarella cheese. 
3. Return to the oven foe 10 minutes until the custard is stiff and the cheese is bubbling. Serve hot. 

CONCLUSION
In conclusion, we have learned many thing that how to make the fresh fruit tart, the sugar crust, short crust, topping and else.

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