GREEN STRAWBERRY TART WITH GOOSEBERRY AND FENNEL POLLEN & OOLONG MILK TEA ICE CREAM
OOLLING MILK TEA ICE CREAM
650ml whole milk
65ml heavy cream
4 Tbsp. Oolong tea
65g skimmed milk powder
100g sugar
40g liquid glucose
4g ice cream stabiliser
Pinch of salt
Mix stabiliser with 15g sugar, set aside. Add milk and cream to a heavy-duty pot and warm up to 80C, add tea leaves and leave to infuse for 20 minutes. Strain off the tea leaves and add milk powder, 85g of the sugar and glucose. Whisk in stabiliser mixture and heat the mixture to 82C while stirring continuously. Remove from heat and leave the ice cream base to age in the fridge overnight. Before churning, emulsify the ice cream mixture using an immersion blender, season with a little salt to taste then churn in an ice cream maker. Freeze for at least an hour in the freezer before serving.
WHIPPED FENNEL POLLEN GANACHE
100g white chocolate, chopped
200ml heavy cream
1 Tbsp. liquid glucose
1/2 tsp. fennel pollen
Pinch of salt
Add the white chocolate to a heatproof bowl. Heat the heat heavy cream with the glucose and fennel pollen and bring to a boil. Pour over the white chocolate and beginning in the centre of the bowl start emulsifying the chocolate and the heavy cream. When the ganache is smooth and shiny, press a layer of clingfilm against the surface and chill overnight in the fridge.
PATE SUCRÉE
75 g butter at room temperature
50g confectioners sugar
1/2 egg
15g almond flour
125g all purpose flour
1/2 tsp. salt
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond 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 7,5cm tart rings with the pastry. Trim excess dough along the edges and rest the tart shells for 15-30 minutes in the fridge. Use a fork to prick holes in the bottom of the tart shells.
Preheat the oven to 175C and bake the tart shells until golden brown, about 15 minutes. Remove from the oven and leave to cool completely.
SALTED PISTACHIO CRUNCH
50g white chocolate
30g pistachio praline paste
30g feuilletine (or toasted, chopped pistachios)
40g toasted, chopped pistachios
Salt to taste
Melt the chocolate and mix with the pistachio praline paste, fold in the feuilletine and toasted pistachios. Season to taste with salt and spread in the bottom of the tart shells. Leave to set.
GOOSEBERRY COMPOTE
200g green gooseberries, topped and tailed
50g sugar
Juice of 1 lime
Add everything to a small saucepan and bring to a simmer. Cook for a few minutes until the sugar is dissolved and the gooseberries are tender. Remove from heat and leave to cool in a bowl.
GOOSEBERRY GLAZE
150ml water
75g green gooseberries
50g sugar
3g yellow pectin
Whisk together sugar and pectin and set the mixture aside.
Place gooseberries and water in a small saucepan, bring to a boil, then cover and reduce heat to a simmer. Leave to cook for 10-15 minutes, then strain liquid through a fine-mesh sieve.
Measure of gooseberry juice and heat to 45C in a small saucepan, add the pectin mixture and whisk to dissolve fully. Bring to a boil and boil for 2-3 minutes, turn off the heat pour into a bowl, cool to about 34-35C.
TO ASSEMBLE AND SERVE
300g strawberries, rinsed, hulled and quartered
Floral olive oil in a squeeze bottle
Sweet cicely leaves (or substitute lemon thyme or even cilantro)
Beat the chilled ganache until light and creamy and transfer to a piping bag.
Add a thin layer of gooseberry compote on top of the pistachio crunch layer and pipe the chocolate ganache on top. Use a spatula to even the layer and place in the fridge to set.
Quarter the green strawberries and brush them with a thin layer of gooseberry glaze. Arrange the gooseberries artfully on top of the whipped ganache and decorate with sweet cicely leaves.
Place 7-8 dots of olive oil on the tart and top with a quenelle of Oolong milk tea ice cream.