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Tart Shell
Butter, cold, diced, 200g
Brown sugar, 200g
Molasses, 60g
Eggs, 50g
Milk, 15g
Flour, 400g
Salt, 2g
Baking powder, 6g
Procedure
Paddle flour, baking powder, salt, brown sugar and molasses until crumble texture. Add room temp milk and eggs and mix until dough comes together. Sheet to 2MM freeze and cut into 3.75" x 2.75". Place cut rectangles on Silform mould #1320-C21 lining a perforated sheet pan, allow for frozen rectangle to come to room temperature and take the shape of the mould. Place tray in freezer for ten minutes. Bake at 315°F for 22 minutes or until golden brown. Let cool completely. Carefully remove and lightly brush with melted cocoa butter.
Earl Grey Namelaka
Milk, 100g
Earl grey, 15g
Glucose, 5g
Gelatin, powdered 220 Bloom, 2.5g
Water for gelatin, 15g
Valrhona Opalys white chocolate, 170g
Cocoa butter, 5g
Cream, 200g
Procedure
Cold infuse earl grey tea in milk for 12 hours. Strain through a fine sieve and rescale milk adding more milk if necessary. Bloom gelatin in scaled water. Melt chocolate to 45°C. Warm milk, glucose and bloomed gelatin to 65°C and add to chocolate. Create a good emulsion and blend in remaining cold cream and let crystallize for 12 hours at 40°F.
Yogurt Covered Hazelnuts
Hazelnuts, 500g
Water, 100g
Sugar, 50g
Cocoa butter, 5g
Yogurt coating mixture, 500g
-- Yogurt powder, 400g
-- Fine granulated sugar, 100g
-- Fine sea salt, 2g
Procedure
Place yogurt coating mixture in a full size home pan. Place water and sugar in a medium pot. Put hazelnuts in a 315°F oven for 10 minutes at the 5 minute mark, over medium high heat and bring the water and sugar to a boil. Once the hazelnuts have been in the oven for 10 minutes and there are big, slow popping bubbles. Add the warm nuts to the syrup. Turn off heat. Stir quickly until the syrup crystallizes, coating the nuts in a white fuzz. Remove the hazelnuts from the pot and clean out the pot of any sugar residue. Return hazelnuts to the clean pot and cook over medium high heat, stirring constantly, until they are golden brown. Once a golden brown caramel color is achieved, turn off the heat and add cocoa butter still stirring constantly until all cocoa butter is melted and the hazelnuts are evenly coated. Immediately pour hazelnuts into a hotel pan filled with yogurt coating and toss to coat evenly and prevent clumping.
Final
Pipe a cylinder of earl grey namelaka in base of tart "shell." Cover cream alternating with lightly glazed fresh blueberries and blueberries tossed in yogurt coating mixture. Place hazelnuts in between the different blueberries. Garnish with crystalized violets and crushed freeze dried blueberries.
Formulation courtesy of William Werner, Craftsman and Wolves
