Extended Online B·Concept Pastry Course ED 8-9

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Module 4. Pastry elaborations

11. Bourdaloue tart

The Bourdaloue Tart is typically from France. We revisited this tart by creating perfect flavor and texture pairings between pear, almonds, coconut sugar, and muscovado sugar. Coconut sugar provides an interesting nuance and, as it is a whole sugar, it makes this tart have a lower glycemic index. The muscovado sugar, also whole cane sugar, provides a touch of liquorice. Our Bourdaloue Tart is gluten free, and we created it to be an experience of delicate and defined flavors, and a perfect combination of crunchy and creamy textures.

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