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Pastry Chef Robert Truitt
Robert Truitt

 

 

 


Pastry Chef Robert Truitt
Corton | New York

Cashew Fruit Tart with Lavender and Muscovado
Pastry Chef Robert Truitt of Corton – New York, NY
Adapted by StarChefs.com
September 2009

Yield: 15 Servings

INGREDIENTS

Cashew Ice Cream:Cashew Fruit Tart with Lavender and Muscovado
600 grams cashews
1.5 liters milk
500 grams cream
250 grams sugar
225 grams glucose
50 grams trimoline
135 grams milk powder
8 grams ice cream stabilizer
112.5 grams egg yolks

Pate Sucre:
75 grams butter
70 grams sugar
3 egg yolks
180 grams flour
Cocoa butter, melted

Cashew Crème Tart Filling:
200 grams milk
150 grams sugar
160 grams whole eggs
140 grams egg yolks
110 grams butter
250 grams cashew (caju) juice
2 sheets gelatin

Avocado Gel:
200 grams avocado
15 grams lime juice
1 gram salt
1 gram vitamin C
300 grams water
90 grams sugar
.75% pre-hydrated agar agar
.5% gelatin sheets, bloomed in ice water

Lavender Gel:
1 liter water
200 grams sugar
3 grams lavender buds
1% pre-hydrated agar agar
25 grams fresh lime juice

Cashew Italian Meringue:
140 grams cashew (caju) juice
400 grams sugar
250 grams egg whites
25 grams sugar

Caramelized Cashew Nuts:
300 grams sugar
400 grams toasted cashews
5 grams salt

To Assemble and Serve:
Fresh herb flowers
Sliced avocado
Muscovado sugar
Fleur de sel

METHOD

For the Cashew Ice Cream:
Preheat an oven to 150ºC. Spread the cashews on a parchment-lined sheet tray and toast in the oven for 20 minutes, or until golden brown. Meanwhile, combine the milk and cream in a large saucepot and bring to 60ºC. Remove the cashews from the oven and stir into the pot of hot milk. Transfer the mixture to a blender and blend on medium for 1 minute, just until the cashews are broken up. Cover with plastic wrap and let rest for 30 minutes.

Strain the mixture through a super bag so it is completely smooth. Transfer the mixture to a medium saucepot and heat to 60ºC. Add the sugar, glucose, trimoline, milk powder, and ice cream stabilizer, and cook to 80ºC. Remove from the heat and whisk in the egg yolks until emulsified. Return the mixture to 80ºC.

Strain through a super bag once again and put over an ice bath until the mixture has reached 4ºC. Transfer to a Pacojet container and freeze for 24 hours. Process in the Pacojet and reserve.

For the Pate Sucre:
Combine the butter and sugar in a medium mixing bowl fitted with a paddle attachment. Mix on medium speed. Slowly add the egg yolks one at a time. Sift the flour into the bowl and slowly mix until a dough begins to form. Finish mixing with your hands until the dough is completely formed.

Preheat an oven to 355ºF. Make a small, flat square with the dough and cover with plastic wrap. Refrigerate for 12 hours. Roll out the dough to 1/8-inch thick and cut with ring cutters that are the size of your tart molds. Mold the tars and bake for 12 to 15 minutes, or until golden brown. Remove from the oven and lightly brush the insides with the melted cocoa butter.

For the Cashew Crème Tart Filling:
Combine the milk and sugar in a medium sauce pot and bring to a boil. Remove from the heat and whisk in the eggs and egg yolks until emulsified. Return to the heat and cook on low to 70ºC, making sure not to scramble the eggs. Strain through a fine mesh sieve and chill to 50ºC. Stir in the butter and cashew juice and mix with a hand-held blender until completely emulsified.

Mix 2 sheets gelatin into 500 grams of the cashew base until dissolved. Fill the baked pate sucre tart crusts with the cashew crème. Put in the refrigerator and do not move until ready to use.

For the Avocado Gel:
In a blender combine the avocado, lime juice, salt, vitamin C, and 100 grams of water; blend on high until completely smooth. In a small sauce pot combine the remaining 200 grams water with the sugar, agar, and gelatin. Bring the mixture to 160ºF to dissolve the gelatin. Restart the blender on medium speed and pour in the hot mixture to make an emulsion.

Line a full sheet tray with a Silpat and set with sugar rulers that measure 7.5-centimeters wide by 39-centimeters long. Pour the avocado mixture onto the tray and spread with a large offset spatula. Let mature in the refrigerator for 10 minutes, or until completely set.

For the Lavender Gel:
Combine the water, sugar, and lavender buds in a saucepot and bring to a boil. Cover and let infuse for 15 minutes. Strain out the lavender and return the liquid to the pot. Add the agar and heat to 160ºF. Add the lime juice and strain the liquid once again. Making sure to work on a completely flat surface, gently pour the lavender gel over the set avocado gel. Allow to set before moving.

For the Cashew Italian Meringue:
Combine 100 grams of the cashew juice with 375 grams of the sugar in a small sauce pot. Heat to 121ºC. Meanwhile, slowly whip the egg whites with the remaining 25 grams sugar until they form soft peaks. Slowly pour the heated cashew mixture into the egg whites. Whip on medium speed until the bowl has reached room temperature. Add the remaining 40 grams cashew juice and mix for another minute. Reserve cold.

For the Caramelized Cashew Nuts:
Heat the sugar until it caramelizes; add the cashew nuts and mix well. Stir in the salt. Pour the caramel nut mixture in between two pieces of parchment paper and roll out. Once cooled transfer to a food processor and roughly grind to a coarse powder. Reserve.

To Assemble and Serve:
Carefully place one filled cashew fruit tart on a plate. Cut a rectangle of the avocado-lavender gel and place it next to the tart along with the avocado slices. Sprinkle the gel with the crushed caramelized cashew nuts. Dot the plate, tart, and avocado slices with drops of the meringue. Place a scoop of ice cream on the tart. Sprinkle the plate with herb flowers, muscovado sugar, and fleur de sel and serve immediately.

 

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  • StarChefs.com 2009 International Chefs Congress
  • The New York Mixology Dishrag


  •    Published: September 2009


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