Page 118 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

sure it’s fully incorporated. There is a chance—based on relative
humidity—that 5 eggs will be too many or too little. You want to
form a thick paste that isn’t runny but flows readily from a piping

bag. Transfer the paste to a large pastry bag fitted with a large
open tip. Set it aside.
4
. Cut the puff pastry into 8 even pieces. Roll each into a rough 6-inch

(15-cm) round and place it on a sheet pan lined with parchment
paper. Dock the dough and refrigerate it for at least 20 minutes.

5
. Line eight 4-inch (10-cm) individual fluted tart molds with the puff
pastry, trimming away any excess dough. Brush the interior of the
tart shells with the egg wash and then pipe the choux paste into the
shells, filling them one-third of the way up. Using the back of a
small teaspoon or a small offset spatula, spread the choux paste up
the sides of each tart shell to create a little bowl. Sprinkle the

interior of the shells with an even layer of turbinado sugar.
6

. Bake the shells until the paste puffs into a flat dome and browns,
about 45 minutes. Allow the shells to cool just until you can handle
them and carefully slice off the top of each shell. If the interior is still
a little moist, continue cutting off all the tops of the shells and pop
the tops and bottoms back into the oven for 10 minutes to dry out a
bit. Allow the shells to cool completely.

Assembly
1

. In the bowl of an electric mixer fitted with the whisk attachment,
beat the cream, mascarpone, and confectioners’ sugar until you
achieve stiff peaks (making sure not to overwhip the cream).

2
. Transfer one-third of the whipped cream into a smaller bowl and
gently stir it into the gooseberry puree, then gently fold the
remaining whipped cream into the gooseberry mixture.