Whipped egg custard tart, brown butter pastry, nutmeg, ice tea by Paul Foster

Paul Foster

Paul Foster

5th January 2014

Whipped egg custard tart, brown butter pastry, nutmeg, ice tea by Paul Foster

Whipped egg custard tart, brown butter pastry, nutmeg, ice tea by Paul Foster (photography by John Arandhara Blackwell)

Ingredients

  • Egg custard
  • 270g milk
  • 190g sugar
  • 270 butter
  • 3g agar
  • 270g egg yolks
  • Brown butter pastry
  • 250 self-raising flour
  • 100g Demerara sugar
  • 3g salt
  • 200g butter
  • 20g egg yolk
  • Nutmeg powder
  • 100g butter
  • 1 nutmeg
  • Maltodextrin
  • Ice tea sorbet
  • 500ml water
  • 80g sugar
  • 20g trimoline
  • 2 good quality tea bags
  • Lemon juice to taste
  • 1 ripe pear
  • Sea salt

Method

Sorbet
Boil water, sugar and trimoline and remove from heat, add the tea bags and leave to brew for around 2 minutes, remove the tea bags and add fresh lemon juice to taste. Chill over a bowl of ice then poor into paco jet containers and freeze
Custard
boil the milk, agar, and sugar poor in the egg yolks and bring back to the boil whilst whisking. Remove from the heat and whisk in the butter. When the butter is incorporated blend until silky smooth and pass through a chinois and set on a tray in the fridge. When set whip in a kitchen aid until light and fluffy, pass through a drum sieve and scoop into piping bags. Keep in the fridge until needed.
Pastry
heat the butter until it reached beurre noisette stage then poor onto a tray to set. Rub the butter into the dry ingredients until a crumb is formed. Add the egg yolks and mix very gently. Leave to rest for 30 minutes. When rested roll between two sheets of baking parchment to pound coin thickness, bake at 160 degrees C for around 20 minutes or until golden brown. Leave to cool then break into large sheets and store in an airtight container.
Nutmeg powder
heat the butter until it reached beurre noisette, remove from heat and grate in the nutmeg to taste with a microplane, leave to cool but not set and gradually whisk in the maltodextrin until it is a powder that is just falling apart. Keep in an airtight container
To assemble
churn the sorbet in the paco jet and place back in the freezer, pipe the egg custard evenly across the plate, dust with the powder and break off 3 even pieces of pastry and stick in the custard. Cut the pear into batons and lightly season with sea salt place across the dessert finish with a rocher of the sorbet and some meadow leaves.