Boeuf Wellington
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Winter Tart
The chef, Benoist Gérard has concocted his delicious Winter Tart for you.
Recipe for 8 people.
Winter Tart
Ingrédients
- Main elements :
- Puff pastry
- Pear, apple, pineapple, banana, clementine, passion fruit, etc...
- Honey
- butter
- Elements of the lemon cream :
- 1 egg
- 1 egg yolk
- 70 g sugar
- 2 lemons
- 20 g butter
- Elements of the crumble :
- 50 g flour
- 50 g butter
- 50 g almond powder
- 50 g caster sugar
- Almonds, hazelnuts, walnuts
- Other : hazelnuts, lime zest, mint, icing sugar.
Présentation
- 1The Dough Base : Roll out your puff pastry and sprinkle it generously with icing sugar. Roll it out (as it was originally) and put it in the fridge for 20 minutes. Cut out 1/2 cm thick slices of dough. Spread them out thinly, using icing sugar instead of flour. Place each base on a baking tray covered with baking paper, cover with the same baking paper and place another tray to prevent the puff pastry from developing. Bake in an oven at 180C° for 18 minutes. Make sure that the dough discs are well caramelised, otherwise continue baking for a few minutes.
- 2Lemon Cream : Blanch the yolk, egg and sugar. Add the juice of the lemons. Mix and cook for 1 minute from the boil. Remove from the heat and add the butter with a whisk. Set aside in the fridge.
- 3The Crumble : With a fork, mix the butter ointment, sugar, almond powder and flour. Add a few hazelnuts, walnuts and crushed almonds. Spread on a baking sheet. Cook for 20 minutes in an oven at 180C°. Cool and break into small pieces.
- 4Fruits : Cut your fruit and pumpkin into different sizes. Sauté them separately with a honey/butter mixture.
- 5Service : Take a disc of lamination. Spread it with lemon cream. Arrange the fruit according to your inspiration. Finish with mint leaves, 1/2 hazelnuts, lime zest and icing sugar without forgetting some crumbled crumble.
To accompany this dessert, your wine merchant offers you a Porto Noval L.B.V.
