Plum Tart with Ginger & Chili Ice Cream

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Plum Tart with Ginger & Chili Ice Cream

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Ingredients

Tarte:
75 g Puff paste
30 g Almond cream frangipane
185 g Plums
Frangipane:
250 g Butter
250 g Sugar
250 g almond flour
3 Eggs
Honey Crumbs:
140 g honey (chestnut, lavender, clover)
160 g Sugar
50 g Butter
280 g wheat flour
2 Eggs
3 g Baking Powder
Chili-Ginger Ice Cream:
500 ml Milk 3,2%
250 ml Cream 35-38%
2 Eggs
100 g Sugar
14 g Chili pepper
40 g Ginger
Cuisine:
  • Medium

Ingredients

  • Tarte:

  • Frangipane:

  • Honey Crumbs:

  • Chili-Ginger Ice Cream:

Directions

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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:

  1. Roll the dough 18 cm diameter, put the frangipane on it. Cut the plum in rings, put over the frangipane.
  2. Bake at 180C for 15 mins.
  3. Top the tart with ice cream ball and sprinkle honey crumbs over.

How to Make Frangipane:

  1. Whip soft butter with sugar until the mix gets white.
  2. Add eggs, mix thoroughly.
  3. Add almond flour, mix.

How to Make Honey Crumbs:

  1. Melt the honey, butter and sugar at water bath, mix until homogeneous.
  2. Add eggs and sieved flour while constantly mixing.
  3. Knead the dough, roll over a baking try or silicone mat.
  4. Bake at 180C until it gets of golden colour.
  5. Cool down, grind into crumbs.

How to Make Chili-Ginger Ice Cream:

  1. Fine grate the ginger, cut the chili.
  2. Take milk, cream, ginger and chili to the boil, infuse for 10 minutes, sieve.
  3. Mix egg yolk with sugar until white. Make creme anglaise with chili-ginger milk.
  4. Cool down, pour into pacojet cans (or home ice cream maker).

Vladimir Mukhin

Vladimir Mukhin, Head Chef of the famous White Rabbit restaurant in Moscow, is one of the best chefs in the world. He has been rated among the top 10 chefs worldwide and his Moscow restaurant has become a global phenomenon.

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