I never thought that Tony would post recipes here on my website, but having been travelling the country with Foodies Festival and with everyone absolutely loving his demonstrations, it seemed only fitting that I should post it here for you all (he doesn't have a website, so essentially I'm pimping mine out!). Each stage is laid out below, but if you have any questions about the recipe, please do get in touch. Passionfruit Tart
Tarts 450g rice flour 225g vegan butter 180g icing sugar 60g gf plain flour 60g cold water Pinch salt Place all ingredients in the kitchen aid with a paddle attachment and mix until a pastry forms. Roll out between 2 layers of baking paper until 3mm thick. Place in a freezer for 30 minutes to chill. Grease the rings with vegan butter and place on a flat gastro lined with baking paper. Take the pastry from the freezer and cut out discs with the rings for bases. Cut strips of pastry and line the sides. Trim. Prick the bases with a fork. Place back in the freezer. Blind bake at 165C for 20 minutes or until golden. Remove the baking beans and bake for a further 5 minutes. Mango Gel 55g sugar 3.5g agar 320g mango puree Combine, heat to 85C. Set, blend, pass. Piping bag. Passionfruit Cream 220g sugar 20g NH pectin 2g xanthan gum 360g passionfruit puree 400g water 160g coconut oil Heat everything except coconut oil to dissolve sugar and activate pectin (85C). Chill. Add coconut oil and blend with stick blender. Set in gluten free tart cases. Reserve remaining for garnish. Lemon Gel 20 Lemons Sugar Salt Water Boil Lemons in 5% Brine for 10 minutes. Remove and roast in oven at 180 degrees for 15 minutes. Finally poach lemons in 2:1 sugar:water. Blend, pass, piping bag. Fresh Mango & Passion fruit 2 mangoes 2 passionfruit Dice the mangoes, deseed the passfruit. Passionfruit glaze 400g passion fruit puree 2 passionfruit 85g sugar 6.5g NH pectin Heat to 82C. Pour over tart Passionfruit Sorbet 1Kg Passionfruit Boiron - melted 360g Sugar 240g Glucose 470ml water Bring all ingredients to the boil. Pass through chinois and chill before churning. Store in freezer.
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