Rainbow Tarts by Emilie Guelpa (ISBN 9781742707808)

rainbow tarts

50 recipes for 50 colours Cook your way through the rainbow using fruit, vegetables, candy and other ingredients to create a perfect – and delicious – swatch of colour. With stunning photographs of all 50 tarts and mouth-watering, easy-to-follow recipes such as caramel and panna cotta, cotton candy and marshmallow, rose and lychee, beef and béarnaise, and black truffle and egg, Rainbow Tarts is a treat for both the eyes and the tastebuds.

rainbow tarts

50 recipes for 50 colours

Emilie Guelpa

FOOD

Emilie Guelpa

cyan

mag

yellow black

SUMMARY p 24

p 26

p 28

p 30

p 32

p 34

p 36

LYCHEE/ MERINGUE

ALMOND/ MERINGUE

CHICKPEA/ LEMON

IRISH COFFEE/ CHANTILLY

CARAMEL/ CHANTILLY

PEAR/ RICE PUDDING

RASPBERRY/ CHOCOLATE

p 38

p 40

p 42

p 44

p 46

p 48

p 50

PASSIONFRUIT/ CHEESECAKE

LEMON/ MERINGUE

BANANA/ MARSHMALLOW

PINEAPPLE/ CHANTILLY

ORANGE/ CHANTILLY

PUMPKIN/ BACON

APRICOT/ CHANTILLY

p 52

p 54

p 56

p 58

p 60

p 62

p 64

CARROT/ MOZZARELLA

GRAPEFRUIT/ PANNA COTTA

SALMON/ LEMON

ROSE/ LYCHEE

COTTON CANDY/ MARSHMALLOW

RASPBERRY/ CHANTILLY

BEETROOT/ GOAT’S CHEESE

p 66

p 68

p 70

p 72

FIG/ YOGHURT

RHUBARB/ CHANTILLY

TOMATO/ MOZZARELLA

STRAWBERRY/ SUGAR

R

K

M C

/ E

/

SUMMARY p 74

p 76

p 78

p 80

p 82

p 84

p 86

RED FRUITS/ CHANTILLY

CRANBERRY/ CHANTILLY

POMEGRANATE/ MERINGUE

VIOLET/ MERINGUE

BLUEBERRY/ MERINGUE

WHITE CHOCOLATE/ COCONUT

CURACAO/ MERINGUE

p 88

p 90

p 92

p 94

p 98

p 100

PISTACHIO/ CHANTILLY

APPLE/ CINNAMON

CUCUMBER/ TZATZIKI

BROAD BEAN/ GOAT’S CHEESE

PEA/ BACON

MATCHA/ SUGAR

p 102

p 104

p 106

p 108

p 110

p 112

p 114

KIWI FRUIT/ CHANTILLY

ROCKET/ FETA

BEEF/ AIOLI

CHESTNUT/ MERINGUE

DARK & WHITE CHOCOLATE

DARK CHOCOLATE/ COCONUT

p 120

p 122

TRUFFLE/ EGG

LIQUORICE/ CHEESECAKE

MOJITO/ CREAM

p 116

MILK & WHITE CHOCOLATE

p 118

BLACKBERRY/ CHANTILLY

p 96

CARAMEL/ PANNA COTTA

on on

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Introduction

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The Beginning In 2012, while I was arranging a set of colour-coded origami papers, something clicked: the desire to make a series of colourful tarts which would form a beautiful array of colour: a culinary palette. As a graphic designer, I use swatches every day for reference and to be inspired by the colours and shades. It was obvious that the swatch was the ideal form for my project!

I created a small series of tarts for the magazine Fricote and a book was the next natural step. 50 new colours, 50 shades, 50 recipes! A beautiful combination of colour, design and delicious food.

After many months of drawing, note-taking, painting and photographing; testing flavours and recipes with fruits, vegetables, and any other colourful ingredients I could find; arranging and rearranging colours and shades, here are my 50 recipes inspired by colours.

Bon appĂŠtit!

Emilie Guelpa

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BASIC RECIPES

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Chocolate shortcrust

Salted hazelnut

chocolate + vanilla + ground almonds

ground hazelnuts + butter + flour + salt

Shortcrust

Salted parmesan

vanilla + butter + flour + sugar

parmesan + butter + flour

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Pastries Chocolate shortcrust pastry

1 egg | 40 g (1½ oz) icing (confectioners’) sugar | 15 g (½ oz) ground almonds | 180 g (6½ oz) flour 1 teaspoon baking powder | 100 g (3½ oz) unsalted butter, coarsely chopped into small pieces 10 g (¼ oz) unsweetened cocoa powder | a few drops of natural vanilla extract | pinch of sea salt Line a tray with baking paper. In a mixing bowl, beat together the egg and sugar. Add the ground almonds, flour, baking powder, butter, cocoa, vanilla and salt, and roughly combine using your hands.

Tip onto a floured work surface and knead the dough until it is smooth and forms a ball. Add a little flour if the dough sticks. Roll the dough and cut into four 12 cm × 15 cm (4¾ in × 6 in) rectangles. Place onto the prepared tray, prick with a fork and then chill for 30 minutes. Preheat oven to 180°C (350°F).

Bake for 15–20 minutes, or until lightly golden.

Salted hazelnut pastry

100 g (3½ oz) flour | 30 g (1 oz) ground hazelnuts | pinch of salt | 1 egg | 1 egg yolk 100 g (3½ oz) unsalted butter, coarsely chopped into small pieces Line a tray with baking paper. In a mixing bowl, combine the flour, ground hazelnuts and salt. Add the egg and egg yolk, and butter, and roughly combine using your hands. Tip onto a floured work surface and knead the dough until it is smooth and forms a ball. Add a little flour if the dough sticks. Roll the dough and cut into two 13 cm × 16 cm (5 in × 6¼ in) rectangles. Trim about 1 cm (½ in) from each edge and use these strips to make a border around the edge of the rectangle. Place onto the prepared tray, prick with a fork and then chill for 30 minutes. Preheat oven to 180°C (350°F). Bake for 10–15 minutes, or until lightly golden.

Shortcrust pastry

160 g (5½ oz) flour | 25 g (1 oz) icing (confectioners’) sugar | 50 g (1¾ oz) unsalted butter, coarsely chopped into small pieces | pinch of sea salt |1 vanilla bean | 1 egg | 3 tablespoons milk Line a tray with baking paper. Combine the flour, sugar, butter and salt in a mixing bowl. Cut the vanilla bean lengthways, and scrape the seeds into the bowl using the tip of the knife. Add the egg and milk, and roughly combine using your hands. Tip onto a floured work surface and knead the dough until it is smooth and forms a ball. Add a little flour if the dough sticks. Roll the dough and cut into four 12 cm × 15 cm (4¾ in × 6 in) rectangles. Place onto the prepared tray, prick with a fork and then chill for 30 minutes. Preheat oven to 180°C (350°F). Bake for 20 minutes, or until lightly golden.

Salted parmesan pastry

160 g (5½ oz) flour | 70 g (2½ oz) parmesan, finely grated | pinch of salt | 1 egg 100 g (3½ oz) unsalted butter, coarsely chopped into small pieces Line a tray with baking paper. In a mixing bowl, combine the flour, parmesan and salt. Add the egg and butter, and combine using your hands. Tip onto a floured work surface and knead the dough until it is smooth and forms a ball. Add a little flour if the dough sticks. Roll the dough and cut into two 12 cm × 15 cm (4¾ in × 6 in) rectangles. Place onto the prepared tray, prick with a fork and then chill for 30 minutes. Preheat oven to 180°C (350°F). Bake for 10–15 minutes, or until lightly golden.

17

royal ICING

chantilly

chocolatE

sugar + water

cream + sugar

white chocolate + cream

on e ce

ITALIAN MERINGUE

RICE PUDDING

CREAM

egg whites + sugar syrup

round rice + hot milk

fresh cream

coconut

FRENCH meringue

mascarpone

coconut + cream

egg whites + sugar

mascarpone + sugar

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creams

Chantilly cream

250 ml (8½ fl oz) chilled cream | 20 g (¾ oz) icing (confectioners’) sugar Beat the cream using an electric mixer until firm peaks form. Sift the sugar into the cream and beat for a further few seconds until the sugar is well incorporated.

Italian meringue

100 g (3½ oz) caster (superfine) sugar | 1 egg white Heat the sugar with 50 ml (1¾ fl oz) water over high heat for about 10 minutes, or until the mixture is syrupy and has reduced by half. Remove from the heat and set aside. Beat the egg white using an electric mixer. When the white is firm, add the syrup in a thin stream while still beating. Beat until well combined and the meringue is smooth and glossy.

French meringue

1 egg white | 35 g (1¼ oz) caster (superfine) sugar | 40 g (1½ oz) icing (confectioners’) sugar Preheat oven to 80°C (175°F). Line a tray with baking paper. Beat the egg white using an electric mixer.

When the white has started to become fluffy and opaque, sprinkle in the caster sugar. Continue beating until stiff peaks form. Using a spatula, gently fold in the icing sugar, lifting the egg white in the same direction as you fold. Form two 12 cm × 15 cm (4¾ in × 6 in) rectangles of meringue on the tray, smoothing the edges and the top with a spatula. Bake for 2 hours, or until the meringue lifts easily from the baking paper.

Panna cotta

90 g (3¼ oz) caster (superfine) sugar | 400 ml (13½ fl oz) cream | 400 ml (13½ fl oz) milk 1 teaspoon gelatine powder | 1 vanilla bean Combine the sugar, cream, milk and gelatine in a saucepan over medium–high heat. Cut the vanilla bean lengthways, and scrape out the seeds using the tip of the knife. Add the seeds and the bean to the saucepan. Bring to the boil and simmer for 30 seconds. Remove from the heat and pour into a deep tray that is at least 15 cm × 24 cm (6 in × 9½ in). Refrigerate for at least 3 hours or until set. When the panna cotta is set, turn out onto a flat surface and, using a hot knife, carefully cut into two 11 cm × 14 cm (4¼ in × 5½ in) rectangles.

19

culinary palette

white

beige

lychee, almond, coconut, scallop, feta, leek, white chocolate, cream, yoghurt, parsnip ...

peach, white sesame, mushroom, pear, chickpea, foie gras ...

yellow

orange

banana, lemon, pineapple, mango, yellow tomato ...

apricot, pumpkin (winter squash), papaya, carrot, sweet potato, orange ...

pink

red

candy-striped beetroot, rhubarb, fig, rose, grapefruit, cranberry, salmon ...

raspberry, strawberry, redcurrant, apple, tomato, capsicum (pepper), pomegranate ...

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culinary palette

purple

blue

lavender, violet, plum, blueberry, beetroot, purple potato ...

curaรงao, candies, blue cheese ...

green spinach, mint, matcha, peas, kiwi fruit, beans, rocket (arugula), pistachio, cucumber ...

light brown chestnut, caramel, milk chocolate, cinnamon, date, hazelnut, nutmeg ...

brown

black

dark chocolate, coffee, tea, praline dulce de leche ...

blackberry, truffle, liquorice, squid ink, black pudding, black sesame ...

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RECIPES

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passionfruit – cheesecake Base 100 g (3½ oz) sweet spiced biscuits (cookies) 80 g (2¾ oz) unsalted butter Colour topping pulp from 5 large passionfruit 50 g (1¾ oz) caster (superfine) sugar White topping 300 g (10½ oz) cream cheese | 250 g (9 oz) mascarpone 150 g (5½ oz) caster (superfine) sugar | 4 eggs

To make the biscuit base, crush the biscuits into very small pieces and put into a mixing bowl. Melt the butter and mix into the crushed biscuits. Line a small baking tin with baking paper and spread the biscuits over the base of the tin. Refrigerate for at least 1 hour.

To make the white topping, preheat oven to 160°C (320°F). Combine the cream cheese, mascarpone, sugar and eggs using an electric mixer. Pour over the chilled biscuit base and then bake for 50 minutes.

Remove from the oven and allow to cool completely.

To make the coloured topping, combine the passionfruit and sugar.

Cut the cheesecake into two 11 cm × 14 cm (4¼ in × 5½ in) rectangles.

Spread the sweetened passionfruit pulp onto the upper part of the rectangles and serve.

38

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beetroot – goat’s cheese Base 1 × quantity Salted parmesan pastry (page 17) Colour topping 1 beetroot (beet), peeled | 3 tablespoons olive oil 1 tablespoon balsamic vinegar | 1 teaspoon mustard salt and ground black pepper White topping 2 tablespoons crème fraîche or sour cream 80 g (2¾ oz) soft goat’s cheese

To make the base, follow the recipe for Salted parmesan pastry on page 17.

To make the white topping, mash together the crème fraîche and the goat’s cheese.

To make the colour topping, slice the beetroot very thinly using a mandoline or sharp knife. In a small bowl, combine the oil, vinegar, mustard, and salt and pepper to make a dressing.

Arrange the beetroot on the upper part of the base and spread the goat’s cheese on the lower half. Serve with the dressing on the side.

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