Truffle Custard Tart - Recipe by Christopher The
Ingredients
1 quantity stone shell pastry
1 quantity crème pâtissière
20 g fresh black truffle
Clear glaze:
12 g pectin
160 g caster (superfine) sugar
20 g glucose
To assemble:
200 g desiccated (shredded) coconut
3 g ground lemon myrtle
Method
To make the clear glaze, mix the pectin with the sugar in a saucepan and whisk well. Add 150 g water and the glucose and bring to the boil over a medium heat. Allow to boil for 1 minute then transfer to a container. Allow to cool before use.
Make the stone shell pastry according to the instructions on page 38. Roll out the pastry to a thickness of 3 mm. Cut into 12 cm discs. Line the muffin tray with the pastry circles, then refrigerate.
Make the crème pâtissière according to the instructions on page 184, but immediately after adding the butter, grate in (use a microplane grater if possible) three-quarters of the fresh black truffle. Allow to cool.
Preheat the oven to 180 C (360 F).
Transfer the crème pâtissière to a piping (icing) bag ?tted with a plain nozzle. Remove the pastry cases from the fridge and pipe the crème pâtissière into the cases. Smooth with a palette knife.
Bake for 25 minutes, or until the top of the custard browns. Transfer the tarts to a wire rack to cool, then brush with the clear glaze. Shave the remaining fresh truffle over the tarts.
Serve immediately before the aroma dissipates!
