Spiced hibiscus apple tart with hazelnut gelato and brown butter crumble
Hazelnut gelato
650ml whole milk
65ml heavy cream
65g skimmed milk powder
60g sugar
80g liquid glucose
4g ice cream stabiliser
100g roasted hazelnut paste
Pinch of salt
Mix stabiliser with 15g sugar, set aside. Add milk, cream, milk powder, remaining sugar and glucose in a heavy-duty pot. Warm up to 40C, whisk in stabiliser mixture and bring up to 84C while stirring continuously. Remove from heat and age in the fridge overnight. Mix with hazelnut paste and emulsify using an immersion blender, season with a pinch of salt and churn in an ice cream maker.
Brown butter crumble
50g browned butter, cooled
50g all purpose flour
30g sugar
15g hazelnut flour
Rub browned butter, flour, sugar and hazelnut flour together until the texture is like wet sand. Spread into a thin layer on a baking tray lined with parchment and bake at 175C for 30 minutes. Cool completely and store in an airtight container.
Hazelnut pâte sucrée
75 g butter at room temperature
50g confectioners sugar
1/2 egg
15g hazelnut flour
125g all purpose flour
1/2 tsp. salt
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, hazelnut flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough and line six 10cm calisson tart rings with the dough. Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and bake the tarts for 15-20 minutes, until golden brown. Leave to cool on a wire rack.
Vanilla cremeux
330g heavy cream
60g sugar
1 gelatin sheets
1 vanilla bean
70g egg yolks
1/2 tsp. salt
Rehydrate the gelatin in cold water for 10 minutes.
Heat heavy cream in a saucepan over medium heat.
Split the vanilla bean and scrape out the seeds, mix with a tbsp. of the sugar and use a knife to rub the vanilla and sugar together. Mix the vanilla sugar with the remaining sugar and egg yolks in the bowl of a stand mixer. Whisk until very pale and and airy. Remove the hot cream from the heat, remove gelatin and squeeze to remove excess water before stirring into the cream. Slowly pour the cream into the egg mixture, transfer back into the saucepan and cook on low heat until thickened and the mixture reaches 82C on an instant read thermometer. Pour the cremeux into a bowl, cover with clingfilm and chill for at least 4 hours.
Vanilla caramel
125g sugar
125ml heavy cream
1/2 empty vanilla bean, leftover from cremeux
Pinch of salt
Bring the cream to a boil, remove from heat and add the vanilla bean. Leave to infuse for at least 30 minutes.
Add sugar to a small saucepan and caramelise until it is a dark amber color. Remove the vanilla bean, then pour in half the warm cream while stirring vigorously. Add the remaining cream and whisk to a golden caramel sauce, season with a pinch of salt. Remove from heat and pour into a jar. Leave to cool to room temperature.
Spiced hibiscus syrup
300ml water
Juice of 1/2 lemon
75g sugar
15g dried hibiscus flowers
1/2 empty vanilla bean
2 cinnamon sticks
1 5cm piece of liquorice root
5g whole green cardamom
5g fennel seeds
5g cloves
5g star anise
2g black peppercorns
1 Tbsp. Rosewater
50ml spiced rum
Add the water, sugar, hibiscus flowers, lemon juice and spices into a large saucepan and bring to a boil to dissolve the sugar. Boil for 5 minutes, then remove from heat and leave to infuse for an hour. Pour through a sieve, discard the spices before adding rosewater and spiced rum. Cool completely in the fridge.
To assemble and serve
9 apples
Thyme
Pipe a thin layer of vanilla caramel in the bottom of each tart shell and pipe the cremeux on top of the vanilla caramel. Thinly slice the apples. Cut 90 larger leaves and 78 slightly smaller leaves from the apple slices and brush with cold hibiscus syrup. Place the larger leaves along the edge of the tart shells and the smaller leaves on top in the centre. Garnish with thyme leaves and serve with a quenelle of hazelnut gelato on top of a spoonful of brown butter crumble.