William Tart Swedish Food

WILLIAM TART (SWEDISH)

Steps:

• Glacéd ganache, for a tart:.
• Warm the cream, sugar & glucose. Slightly before the boiling start remove the pot/kettle.
• Cut the chocolate into small pieces & stir it in the mixture mentioned above.
• When everything has melt into a smooth paste at ~104°F, 40°C Add the, slightly warned, butter. Stir until the paste is as smooth as before.
• Cool it if you aren't going to use it right away. At usage try having it below ~104°F, 40°C, and yet still not too cold.
• Tart assembly:.
• Instruction video(It's in Swedish): "http://www.youtube.com/watch?v=N-FshQX-chQ".
• White cake layer will now be known as layer.
• Cut three layers & whip the cream. If possible use a slightly thicker layer at the bottom for a more stable tart.
• Add custard to the bottom layer. Don't spread it out to the edge try leaving 0.4 in, 1 cm.
• Add the middle layer, with the cut side facing the custard.
• Add a thin layer of whipped cream to, the top of, the middle layer.
• Add pear bits & spread them on top, into, the whipped cream.
• Add top layer, mold it slightly.
• Add whipped cream on top and the sides, creosote, of the nearly finished tart.
• Put it into a refrigerator.
• Start to mangle the almond paste so that it's about 0.08 in, 2 mm, thick.
• Roll the mangled almond paste onto a baking stick, or some other long cylinder shaped object.
• Take out what you previously put into the refrigerator.
• Roll out, apply, the almond paste on top of the nearly finished tart.
• Mold, & cut the excess, almond paste.
• Pour the, slightly heated, ganache on top of the tart and let it flow out.
• Stroke the ganache gentle with a pallet.
• Sweep around the tart until the drip/flow of excess ganache stops.
• Add the roasted almond, traditionally around the sides from bottom up to about a third to, or half, of the height.
• Let the ganache become more solid, & add ornaments if you have.
• PS. English isn't my native language, if you find minor errors.
• I have no real facts about preparation and cooking time.