Raspberry Tart – Plating the Dessert

    Published: 06-16-2009
    Views: 18,531
    Chefs Susan Holt and Rob Carson demonstrate how to plate a raspberry tart.

    Rob Carson: Once again I am Rob Carson, I am a radio personality and I am a cook and we are cooking with Susan Holt from CulinAerie in Downtown DC. We are going to show you how to get these Raspberry Tart out of the tart bowl. Go ahead. Susan Holt: Yes. Most people might try to just cut it as it is, but there is a reason that it has a removable bottom and this is especially for the tarts like this which are very delicate. We want to take this out, put this ramekin inverted here. You shouldn't feel much resistance from this crust because it is quite buttery. So we'll just work on loosening it.

    Rob Carson: Sure.

    Susan Holt: Put it on the ramekin and let it fall away.

    Rob Carson: Oh nice!

    Susan Holt: Like this. All the things I show people, tricks of the trade etcetera that one never fails to make them like, ooh! I am thinking, after all of things we did that, of course, you do. It happens every time.

    Rob Carson: Alright, cool.

    Susan Holt: So, the next thing you will do is a little confectionery sugar.

    Rob Carson: Okay Susan Holt: So I'll have it in the strainer. Note that the tart needs to be completely cool because if we put the the confectionery sugar on here, the corn starch in the sugar are going to melt. Rob Carson: Okay.

    Susan Holt: So, we will put a little sugar right here and now we just want to bang it, hold it close.

    Rob Carson: Oh! that's pretty. That is pretty, sure.

    Susan Holt: Hold the way up here, you get really great control.

    Rob Carson: Okay.

    Susan Holt: Are you a left-handed Rob Carson: No, I am not. Tell me when.

    Susan Holt: You tell me Rob Carson: There you go, I think it's goodSusan Holt: That's perfect.

    Rob Carson: Alright, cool .

    Susan Holt: Sugar makes you happy. Now because the crust again is set to short crust, we want to use a serrated knife and start here and you want to bisect. Most people, the instinct is to, cut a piece out and then inevitably it's uneven. You bisect, bisect, bisect again. Rob Carson: That's cutting beautifully.

    Susan Holt: And again this makes about for an eight and then always -- actually let's do a little exercise.

    Rob Carson: Okay. Susan Holt: Always use a big plate.

    Rob Carson: Use a big plate.

    Susan Holt: A big plate.

    Rob Carson: Okay.

    Susan Holt: The instinct is to plate first courses and deserts on the small plate.

    Rob Carson: Okay!

    Susan Holt: So, let's do a little exercise here. We are going to decorate this with a little whipped cream as well.

    Rob Carson: Love it .

    Susan Holt: Have this out of the way. Rob Carson: Okay!

    Susan Holt: Whipped cream, if you want to do something fancy it can be very simple. All you need is a gallon bag. Give me the spatula please. Rob Carson: Sure! Here you are.

    Susan Holt: A pastry tape, it will cost you a dollar. Rob Carson: Okay!

    Susan Holt: You take the bag and fold it around here like a little puppet,Rob Carson: Sure!

    Susan Holt: You can do this. You don't need two persons to do this. It just takes one.

    Rob Carson: Sure! I'll let you handle this.

    Susan Holt: Fold the bag, because if you keep the bag up, of course, it's going to get all around the sides and be really messy. Just like a little puppet. Rob Carson: You can't get the same effect with an salt can. Although it is kind of fun.

    Susan Holt: It is fun. This is much more environmental friendly. Get any air out like this.

    Rob Carson: Okay!

    Susan Holt: Now, we want to do a little ribbon.

    Rob Carson: Okay!

    Susan Holt: So little figure-eight. Rob Carson: Oh! That's nice, okaySusan Holt: And let's try just move it over. Rob Carson: NoSusan Holt: Which one looks better? Big plate or small plate?

    Rob Carson: Yeah! Big plate looks better.

    Susan Holt: And inevitably when people plate their food, amateurs, don't put the the veg here, the starch here, the meat there. Try to put them close together maybe even the meat on top of the starch and you know this I noticed because you are very good cook but you see people and they've got the chicken as far away from the rice as possible.

    Rob Carson: No, Susan Holt: Always center -- Exactly!

    Rob Carson: Lay it right on there. You got your steak laid on your potatoes. Susan Holt: Exactly! The meal is for your finger; it's not for the plate.

    Rob Carson: Okay, cool.

    Susan Holt: So there we go Rob Carson: There it is.

    Susan Holt: Raspberry Almond Tart.

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