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Tonka Bean Tart
Recipe by Petro Papathomas
Try Petro Papathomas' Tonka Bean Tart from Season 18 of MasterChef Australia today!
- Steps
- Ingredients
Ingredients
Short Crust Tart Shell
Crème Patisserie
Date Caramel
Crème Diplomat
Garnish
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Steps
- Preheat oven to 180°C Fan Forced.
- For the Short Crust Tart Shell, in the bowl of a food processor, place flour and butter together with a pinch of salt and pulse until resembling coarse breadcrumbs. Slowly pulse in iced water until a fine crumb forms. Tip out onto bench and press into a disc, wrap in plastic and place in the fridge to chill for 15 minutes.
- Remove the pastry from fridge and roll out between baking paper to 5mm thick. Grab a 10cm tart tin and cut a 15cm circle. Line the 3 tart tins with pastry, pressing into the edges well, leaving some pastry overhanging. Place in the freezer to chill, once chilled, line tart with oil sprayed foil, then fill with uncooked rice. Transfer to oven and cook for 15 minutes. Remove foil and rice and cook for another 10-15 minutes until golden. Cool then trim off excess pastry.
- For the Crème Patisserie, add milk to a saucepan and grate in tonka bean. In a separate bowl, add sugar, egg yolk, cornflour, whisk until smooth and pale. Once milk is steaming, slowly add to mixture and whisk, until ¾ of the milk is incorporated. Add back to pot and continue cooking on a medium heat for around 4 minutes or until thick, cornflour must be cooked out. Pour into a tray and cover the surface with plastic and place in the fridge to cool completely.
- For the Date Caramel, add sugar to a saucepan over medium heat. Blitz dates with just enough water to turn into a puree. Once sugar has turned a deep amber colour, add date puree and cream and whisk to combine. Take off heat and whisk in butter and a little grating of tonka bean. Strain caramel into a bowl, discarding solids.
- For Crème Diplomat, pour cream, vanilla paste and orange zest into a bowl of a stand mixer fitted with a whisk attachment. Whisk until soft peaks, then add crème patisserie and whip until stiff peaks. Transfer to piping bag.
- To assemble, pipe a thin layer of Date Caramel into the tart shells, then fill with Crème Diplomat. Top with shaved chocolate.
