Ingredients
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Tarte:
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75 g Puff paste
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30 g Almond cream frangipane
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185 g Plums
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Frangipane:
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250 g Butter
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250 g Sugar
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250 g almond flour
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3 Eggs
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Honey Crumbs:
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140 g honey(chestnut, lavender, clover)
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160 g Sugar
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50 g Butter
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280 g wheat flour
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2 Eggs
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3 g Baking Powder
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Chili-Ginger Ice Cream:
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500 ml Milk 3,2%
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250 ml Cream 35-38%
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2 Eggs
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100 g Sugar
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14 g Chili pepper
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40 g Ginger
Directions
What to do with the plums? I’m sure everyone has a plum tree in their garden. Surely, you can make pies and jams! I’m happy to share our all-time bestseller – PanAsian tarte tatin – plum tart with ginger and chili ice cream!
How to Make the Tart:
- Roll the dough 18 cm diameter, put the frangipane on it. Cut the plum in rings, put over the frangipane.
- Bake at 180C for 15 mins.
- Top the tart with ice cream ball and sprinkle honey crumbs over.
How to Make Frangipane:
- Whip soft butter with sugar until the mix gets white.
- Add eggs, mix thoroughly.
- Add almond flour, mix.
How to Make Honey Crumbs:
- Melt the honey, butter and sugar at water bath, mix until homogeneous.
- Add eggs and sieved flour while constantly mixing.
- Knead the dough, roll over a baking try or silicone mat.
- Bake at 180C until it gets of golden colour.
- Cool down, grind into crumbs.
How to Make Chili-Ginger Ice Cream:
- Fine grate the ginger, cut the chili.
- Take milk, cream, ginger and chili to the boil, infuse for 10 minutes, sieve.
- Mix egg yolk with sugar until white. Make creme anglaise with chili-ginger milk.
- Cool down, pour into pacojet cans (or home ice cream maker).
