- Sweet Pastry
- 1kg plain flour
- 500g Butter
- 350g Icing Sugar
- 3 eggs
- 2 vanilla pods
- Parsnip custard tart
- 9 egg yolks
- 50g caster sugar
- 400ml parsnip cream
- 200g parsnip puree
- Bee Pollen Honeycomb
- 200g caster sugar
- 50g honey
- 1 tbsp liquid glucose
- 5g bi carb
- 20g water
- 30g bee pollen
- Mead Gel
- 700ml Mead
- 7g Agar Agar
Parsnip Custard Tart by Will Dickinson
Ingredients
Method
Sweet Pastry
Add all the ingredients into a mixer and mix until well combined, rest for a few hours in the fridge before use.
Parsnip custard tart
Whisk the egg yolks and sugar in a bowl. Bring the cream to the boil and whisk into the egg mixture.
Add the parsnip puree and pour the mix into a pastry case. Bake at 90C for 20-30mins until set.
Bee Pollen Honeycomb
Bring the sugar, honey, glucose and water to the boil and cook until caramelised. Take off the heat and add the bee pollen and bicarb, stir to mix together and pour into a lined tin to set.
Mead Gel
Bring the mead to the boil, add the agar and boil for a few minutes to cook out. Place in the fridge to set, once cold use a blender to turn it into a gel.
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