Caramelised Macadamia & Mint Crème Tartlet with a Berry Mint Salsa
Cooling time: 1 Hour 15 MinutesDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| THE PASTRY: | ||
| 225.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 500.00 | ml | Flour, white |
| 1.00 | pc | Egg yolk |
| THE BRÛLÉED CRÈME: | ||
| 125.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 1.00 | l | MEADOWLAND Classique 10 x 1L |
| 75.00 | ml | Mint leaves |
| 500.00 | g | Macadamia crackle (rough nut praline) |
| Extra sugar, for the spirals and chards | ||
| BERRY MINT SALSA: | ||
| 125.00 | g | Strawberries |
| 10.00 | g | Mint leaves |
| 100.00 | g | Raspberries |
| 300.00 | ml | CARTE D'OR Strawberry Sauce 6 x 2L |
| 300.00 | ml | CARTE D'OR Strawberry Sauce 6 x 2L |
| 15.00 | ml | KNORR Lemon Juice 6 x 2L |
Preparation
The Pastry
1. Put the MARVELLO, flour and sugar into a food processor, blitz until it forms a dough ball. If too dry, add a little iced water.
2. Wrap in plastic wrap and refrigerate for 1 hour.
3. Roll out pastry on a floured surface and cut out rounds. Mould into fluted moulds.
(mini brioche moulds).
4. Bake blind at 180°C for 10 - 15 minutes until lightly golden in colour. Cool.
5. Divide half the macadamia crackle between pastry cases.
The Brûléed Crème
1. Bring 800ml of MEADOWLAND to the boil.
2. Blend the CARTE D'OR Crème Brûlée powder with the remaining MEADOWLAND and stir to make a soft paste.
3. Add the powder mix to the boiled MEADOWLAND as well as the mint (finely chopped).
4. Allow to simmer for 3 minutes, stirring continuously.
5. Pour the mixture into pastry cases and place in the fridge to set.
Just before serving, top with left over macadamia crackle. Scorch slightly with blowtorch.
Decorate with spun sugar and serve with a berry mint salsa.
The Berry Mint Salsa
Mix the finely chopped mint, finely chopped strawberries, finely chopped raspberries, 15ml of lemon juice and 300ml of CARTE D'OR Strawberry sauce together and allow the flavours to infuse for 15 minutes.
