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Eucalyptus Macrorhyncha Honey Tart, Wattleseed and Ricotta Snow, Cornflake Tuille, Fresh Figs, Honeycomb
Recipe by Nat Thaipun
Try Eucalyptus Macrorhyncha Honey Tart, Wattleseed and Ricotta Snow, Cornflake Tuille, Fresh Figs, Honeycomb
- Steps
- Ingredients
Ingredients
Shortcrust Pastry Base
Honey Egg Custard
Toasted Corn Flakes
Wattleseed & Ricotta Snow
To Garnish
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Steps
- Preheat oven to 180°C and grease six perforated tart rings, 8cm in diameter, on a baking tray lined with a Silpat mat.
- Pre-chill the blast chiller and place 2 medium gastro trays into the chiller.
- To make the Shortcrust Pastry, add flour, salt and butter to a food processor, pulse until crumbly. Pulse again whilst slowly adding the water, pulse until crumbs are combined.
- Transfer dough onto a sheet of baking paper and with a scraper, scrape the dough until well combined. Cover with another sheet of baking paper with a rolling pin, roll to an even 3mm disc. Place on a baking tray that will fit into the freezer and freeze for 10 minutes.
- Remove shortcrust from the freezer, and using the tart rings as a cutter, cut out 6 bases for the tarts. Then cut 8 strips for the side, the width of tart rings. Gently press the strips into the side of each tart rings and then pace the base inside. Press together an dock the base with a fork. Transfer to the freezer for 20 minutes.
- Transfer from the freezer to the oven and bake for 20 minutes whilst preparing the egg wash.
- In a stick mixer cannister, blend egg, cream and 50g of pastry scraps. Blitz together.
- Remove tart shells from the oven and, using a pastry brush, baste the inside of the tart with the egg wash then transfer back to the oven. Bake for a further 5 minutes. Set aside to cool. Reduce oven temperature to 130°C.
- To prepare the Honey Egg Custard, gently combine the egg yolks and honey together in a bowl.
- Warm the cream in a small saucepan to 50°C. Remove from the heat and slowly pour the egg and honey mixture into the cream.
- Strain mixture into a large bowl and transfer to a cryovac machine and cryovac until there's no more bubbles in the mix. Carefully ladle the mixture into the baked tart shells. Blow torch the top of the tart to remove any bubbles.
- Bake in the oven at 130°C for 45-55 minutes. Allow to cool.
- For the Toasted Corn Flakes, spread cornflakes onto a baking tray and lightly dust with icing sugar. Toast in the oven for 10 minutes at 180°C. Leave to cool slightly then roughly crush and set aside.
