Description
Tarte by Garuharu is Eunyoung Yun's focused study of the modern tart, beginning with the dough and cream systems that define its structure before moving into 19 seasonal sweet and savoury creations.
The book covers essential foundations including pâte sablée, pâte brisée, rice-flour gluten-free tart shells, almond cream and other base preparations. These formulas provide a framework for understanding how shell, filling and finishing work together rather than treating each finished tart as an isolated recipe.
The creations are organised around fruit, nuts and chocolate, aromatic ingredients, cream and dairy, and savoury applications. Flavours range from yuzu, raspberry and grapefruit to black sesame, hazelnut, coffee, matcha, mascarpone and cheese.
Garuharu's style is particularly visible in the balance between clarity and complexity: the main ingredient remains recognisable, contrasting textures add interest, and decoration is restrained rather than allowed to dominate the tart.
For pastry chefs, instructors and advanced bakers, Tarte by Garuharu offers both a strong technical foundation and a concise look at how classical tart structure can be interpreted through contemporary Korean pastry.
Contents
Book Details
About Eunyoung Yun & Garuharu