Pear Tart and Panna Cotta

I'm just making a quick post to update with some photos of my most recent dessert platings. My baking production class has become quite time consuming, and with a bar mitzvah at work last weekend and a stage at the Grey Plume this weekend, I have had time only to work and watch an hour of television before I go to bed. I'm hopeful that this week will provide some respite from that schedule. I'll only be spending 9 hours at school today!

Last week, my desserts were featured once again at the Sage Bistro. I made a pear and almond tart and a coconut-mango panna cotta. In the end, I did come to love both desserts but it took time for them to grow on me. I was initially excited about them, but last Monday I was disappointed with the caramel sauce and the pastry cream filling. I tweaked them the next day, but it wasn't until I was plating them on Thursday evening that I really adored the tarts. I finally finally finally mastered the tart shells with a new trick (top secret). The panna cotta, once it set up, was just beautiful (if you ask me). I love the clean lines and the tuile top. It looks like it belongs at a black tie event. I am satisfied.