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RECIPE FOR CHOCOLATE PASSIONFRUIT CREME BRULEE
YIELD: 6 x medium tarts
Equipment: 120mm diameter x 25mm depth tart tins (I use removable base tart tin to allow for easy handling)
Note: There will be some excess chocolate sweet pastry. The pastry can be stored in the freezer for up to 3 months and in the fridge for up to 1 week to be used for other applications.
CHOCOLATE SWEET PASTRY 200g Unsalted butter, room temperature but not too soft 130g Icing sugar 50 g Egg ( 1 medium egg) 40g Almond meal 20g Cocoa Powder 330g Plain Flour 2g Fine Salt
PASSIONFRUIT CREME BRULEE FILLING
150 ml Passionfruit Puree
350 ml Thickened cream 35% Fat
100 g Egg Yolks (5 x large egg yolks)
75 g Caster Sugar
Qs Demerara sugar, to caramelise
1 Punnet Blackberries or other berries
Method
For the Chocolate sweet Pastry
1. Place the room temperature butter into the stand mixer bowl together with the sifted icing sugar fitted with a paddle attachment. Start mixing over medium speed until the butter starts to become fluffy and there are no lumps of butter present.
2. Add in the room temperature egg in to the butter mix and mix slightly then add in the sifted dry ingredients in two additions. Continue to mix over low speed at the start (to prevent the flour from flying everywhere) then to medium speed until the mixture comes into a dough. Do not over mix.
Note: To prevent the egg and the butter from separating, only mix for a short burst then add in the first addition of dry ingredients followed by the rest of the dry mix.
3. Transfer the dough onto the work bench (lightly dust the work bench with some flour if necessary but avoid dusting too much as this can cause the pastry to become dry), knead the dough until smooth and to incorporate any butter or dry mix that has not been mixed through well enough in the mixer.
Divide the dough into two equal portion, flatten them into a square then wrap with cling film. Let the dough rest in the fridge for at least two hours or ideally overnight before rolling it out.
Note: Dividing the dough in to smaller portions allow for easier handling when you roll out one dough with the other still chilled in the fridge.
4. Once the dough have rested, lightly dust your work bench with some flour and place the dough onto it. Dust some flour on the top of the pastry as well and roll the dough out to approximately 0.5 cm / 5mm in thickness. Cut out disc that is approximately 1 cm wider on the edge of the individual tart tin then gently place it into the tart tin ensuring that the bottom edges are snugly press in to have a sharper edges.
5. Place the lined tart tin into the fridge covered for another 30 minutes to firm up slightly again. Trim the excess pastry around the rim of the pastry tin then scrunch up a baking paper and line them on top of the pastry. Fill it with baking rice or beans all the way up and press it flat to make sure that the sides do not puff up or slide during the par baking process. Par bake the pastry in the pre heated oven at 170°C for approximately 15 minutes, remove the tray from the oven then remove the baking rice and the baking paper on top. Return the pastry back into the oven and bake for a further 10 minutes.
Remove the tray from the oven and if the base of the tart rises slightly, gently press it flat while the pastry is still hot. The base should feel hard and not doughy.
While the pastry is cooling, proceed the preparing the Passionfruit filling.
Note: Depending on the thickness of your pastry, baking time may vary.
For the passionfruit filling
1. Place the passionfruit puree into a saucepan and gently heat until near boil. Meanwhile, whisk the sugar and the egg yolks together in a separate bowl. Once the passionfruit puree starts to slightly boil, stream the puree into the egg yolk mixture while continuously whisking gently without incorporating too much air.
2. Combine the full cream into the passionfruit egg mixture then strain it over a fine mesh sieve.
Composition
Pre heat the oven to 170°C.
Place a few halves blackberries at the base of the par baked tart shells. Pour the passionfruit Brûlée filling over to the top of the tart.
Bake in the oven for approximately 10 - 15 minutes to an hour or when gently shake the centre of the filling is slightly jiggly but not wavy,
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