{"id":8,"date":"2006-07-26T16:44:00","date_gmt":"2006-07-26T20:44:00","guid":{"rendered":"http:\/\/www.nancyoster.com\/?p=8"},"modified":"2006-07-26T16:44:00","modified_gmt":"2006-07-26T20:44:00","slug":"sf-baking-institute-pastry-iii","status":"publish","type":"post","link":"https:\/\/www.nancyoster.com\/?p=8","title":{"rendered":"SF Baking Institute &#8211; Pastry III"},"content":{"rendered":"<p><a href=\"http:\/\/photos1.blogger.com\/blogger\/235\/2066\/640\/Strawberry%20Tart.jpg\"><img decoding=\"async\" style=\"CLEAR: all; FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand\" alt=\"\" src=\"http:\/\/photos1.blogger.com\/blogger\/235\/2066\/320\/Strawberry%20Tart.jpg\" border=\"0\" \/><\/a>Okay, here they are, the pictures I promised&#8230; a few weeks later, well more like a month.<\/p>\n<p>When I arrived home Shaun and Kris saw the array of mini mousse cakes I made in SF and we switched to mousse cakes for the wedding. So it&#8217;s been wild and crazy trying to order the forms and ingredients and work out the recipes and decorations. Plus I&#8217;m putting in work experience hours writing web content for The Berry Man, a local produce distributor, so I have spent my writing hours on that&#8230; up until today.<\/p>\n<p>This is a pistachio cream tart. It&#8217;s a pistachio pastry cream on the bottom with fresh strawberries and sugared pistachios on top. The pastry for this tart was made the night before and allowed to rest. It&#8217;s very rich. Then we cut out fairly thick circles of pastry and put them into 7&#8243; cake pans to bake. The sides of the tart actually rose up as it baked to form a perfect tart shell&#8230; well, my second one was perfect. I got a little carried away with the pastry sheeter so my first one was unsatisfactory. This one I rolled out with a rolling pin to exactly the correct thickness. Trust me, it was delicous. This one didn&#8217;t make it home to Santa Barbara.&nbsp;<a href='http:\/\/picasa.google.com\/blogger\/' target='ext'><img src='http:\/\/photos1.blogger.com\/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay, here they are, the pictures I promised&#8230; a few weeks later, well more like a month. When I arrived home Shaun and Kris saw the array of mini mousse cakes I made in SF&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts\/8","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8"}],"version-history":[{"count":0,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts\/8\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}