miso & roasted strawberry tart
miso caramel brings a unique saltiness paired with the roasted strawberries, it just builds on the depth of flavour.
sablé
recipe from elements of desserts
120g butter, softened
90g icing sugar
18g almond flour
1 egg
pinch of salt
73g flour
175g cake/pastry flour
miso caramel
100g sugar
45g butter, softened
60g whipping cream
1-2 tbsp white miso paste
mousse
145g strawberries, hulled
2 1/2 tbsp sugar
2 gelatin sheets
200g whipping cream, whipped to medium peaks
whipped ganache
recipe from matt adlard
380g heavy cream
3g powdered gelatin
18g cold water
130g white chocolate
sablé
preheat the oven to 350F. place 4 4inch tart rings on a baking tray with parchment paper.
in the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, almond flour, and salt until light and fluffy, beat in the egg. then sift together the flour and cake flour, add the flour mixture to the bowl, beat on low until a dough form and there are no dry patches.
wrap the dough in cling film, chill in the fridge for 30 minutes to an hour.
place a large piece of parchment paper on your work surface (this helps prevent sticking), roll the dough out to your desired thickness, cut out 4 6-7inch circles, and carefully press your circles into the tart rings, trim off any overhanging dough. chill in the fridge for 30 minutes.
cut off 4 large pieces of cling film, place one on each of your tart shells, fill with baking beans (to make a little pouch), bake for 12 minutes, remove the baking bean pouches (you can reuse these) and bake for another 10-15 minutes, until golden.
* cling film has a weirdly high baking temperature.
caramel
place the sugar in a high sided saucepan on medium-high heat, swirling the pan occasionally, until it turns a dark amber colour. take the pan off the heat and carefully whisk in the butter, then whisk in the cream, return the pan to the heat continually whisking, cook for another 30 seconds to a minute. (once you add the butter and cream it will bubble up and go nuts just be cautious)
pour the caramel into a bowl and stir in 1 tbsp of miso, taste to see if it need more miso or just a little salt.
spread 1-2 tbsp of miso caramel into the bottom of the tart shell, set aside in the fridge.
mousse
preheat the oven to 350F. line a baking tray with parchment paper.
place the strawberries onto the baking tray and bake for 15 minutes. transfer them to a tall jug using a stick blender, blend until smooth, then press the puree through a fine-mesh sieve to get all the seeds out.
bloom the gelatin in a small bowl filled with cold water, leave for 5-10 minutes.
*squeeze out the excess water from the gelatin sheets before you add them to the puree.
combine the sugar and strawberry puree in a small saucepan, bring to a boil. once boiling remove the pan from the heat, stir in the bloomed gelatin until it has all dissolved. transfer the mixture to a bowl and chill in the fridge for 20-30 minutes until the puree is room temperate.
working in thirds, fold one-third of the puree into the whipped cream, then repeat until all the puree is folded in and there are no streaks left.
spoon the mousse into the tart shells, using an offset spatula or the back of a butter knife level off the top of the tart to create a smooth surface. leave the tarts to set in the fridge for 3-4 hours.
ganache
in a small saucepan stir together the gelatin and cold water, set aside for 5-10 minutes, then on low heat dissolve the gelatin (don’t let it boil). place the cream in a different saucepan and bring to a boil, stir in the gelatin.
place the white chocolate in a tall jug, pour the hot cream over, blend using a stick blender or stir together with a spoon.
cover with cling film, chill in the fridge for about 6 hours or overnight.
once chilled, place the ganache into the bowl of a stand mixer fitted with the whisk attachment, whip until medium peaks.
transfer the ganache to a piping bag fitted with whatever tip you want, then pipe onto the top of the tart, creating whatever design you like:)
