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Chef Alex Stupak of wd~50 – New York, NY
Chef Alex Stupak
wd~50
50 Clinton Street
New York, NY 10002
(212) 477-2900
www.wd-50.com
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Passion Fruit "Tart," Sesame, Argan Oil, and Meringue

Passion Fruit "Tart," Sesame, Argan Oil, and Meringue
Pastry Chef Alex Stupak of wd~50 – New York, NY 
Adapted by StarChefs.com
Yield: 10 Servings

 

INGREDIENTS
Black Sesame Fluid Gel:
250 grams black sesame seeds
250 grams water
4 grams agar agar
200 grams honey
50 grams virgin sesame oil
5 grams salt

Sesame Shortbread:
300 grams butter, room temperature
200 grams sugar
1 vanilla bean, scraped
6 grams salt
250 grams almond flour
250 grams sesame seeds
275 grams all-purpose flour

Tahini Fluid Gel:
750 grams water
8 grams agar agar
750 grams tahini
100 grams brown sugar
5 grams salt

False Tart Shells:
10 pieces acetate, ½-inch x 9-inches
10 pieces acetate, 3-inches x 3-inches

Passion Fruit Sauce:
250 grams passion fruit juice
1.25 grams xanthan gum

Passion Fruit Curd:
120 grams passion fruit juice
15 grams yuzu juice
130 grams sugar
135 grams eggs
175 grams butter

Black Sesame Powder:
150 grams black sesame seeds
50 grams honey
50 grams amidated tapioca maltodextrin
2 grams salt

Meringue:
190 grams sugar
125 grams egg whites
0.5 gram citric acid

To Assemble and Serve:
Argan oil

METHOD
For the Black Sesame Fluid Gel:
Soak the sesame seeds in water for 12 hours and drain. Bring the water to a boil and add the agar agar. Transfer the agar mixture to a blender and add the soaked sesame seeds. Puree until very smooth. Add the honey, oil, and salt; continue to blend until smooth. Strain the mixture through a chinois into a bowl set over ice and let cool. Refrigerate for 1 hour. Return the mixture to a blender and puree until smooth. Strain through a chinois and transfer to a squeeze bottle. Reserve chilled.

For the Sesame Shortbread:
In a mixer fitted with a paddle attachment, combine the butter, sugar, vanilla seeds, and salt and mix on high speed until very soft. Add the remaining ingredients and mix until just combined. Roll the dough between 2 sheets of parchment paper to ¼-inch thickness. Transfer to the freezer and chill for 4 hours. Preheat a convection oven to 325ºF. Remove the top sheet of parchment paper and bake for 10 minutes or until golden brown. Let cool and break into small irregular shards. Reserve in an airtight container at room temperature.

For the Tahini Fluid Gel:
Bring the water to a boil and add the agar agar. Transfer the agar mixture to a blender and add the tahini. Puree until very smooth. Add brown sugar and salt; continue to blend until smooth. Strain the mixture through a chinois into a bowl set over ice and let cool. Refrigerate for 1 hour. Return the mixture to a blender and puree until smooth. Strain through a chinois and transfer to a squeeze bottle. Reserve chilled.

For the False Tart Shells:
Lay out both sizes of the acetate on a Silpat. Squeeze a ¼-inch layer of tahini fluid gel over each piece of acetate. Use an offset spatula to spread the gel into an even layer. Form the ½-inch x 9-inch pieces into rings, and tape the overlapping end to hold it. Place the ring on the 3-inch square, press down gently until the ring sticks to the square forming a tart “shell.” Repeat this process with the remaining acetate pieces. Transfer the shells to a freezer and chill until hard.

For the Passion Fruit Sauce:
In a blender, combine the passion fruit juice and xanthan gum; blend on high for 3 minutes. Transfer the mixture to a squeeze bottle and refrigerate.

For the Passion Fruit Curd:
Combine the passion fruit and yuzu juices and bring to the boil. Whisk together the sugar and eggs. Temper the fruit juices into the egg mixture and return to the saucepan. Whisk the mixture over low heat until it comes to a boil. Cool the mixture to 140ºF. Transfer to a blender and blend on low speed. Slowly add the butter and continue to blend until the mixture is smooth. Funnel the mixture into each of the false tart shells. Transfer the tarts to the freezer and chill for 6 hours. Remove the tarts from the freezer. Carefully peel away the tape and the acetate. Quickly place a tart in the center of each plate and transfer plates to a refrigerator.

For the Black Sesame Powder:
Combine the sesame seeds, honey, tapioca maltodextrin, and salt in a food processor. Blend until the mixture is powdered. Reserve in an airtight container at room temperature.

For the Meringue:
Bring a pot of water to a boil. Combine the sugar, egg whites, and citric acid. Whisk over the boiling water until the mixture reaches 150ºF. Transfer the mixture to a mixer fitted with a whip attachment. Whip until the mixture forms soft peaks. Transfer the meringue to a piping bag fitted with a straight tip.

To Assemble and Serve:
Remove the tarts from the refrigerator. Pipe mounds of the meringue on and beside the tarts. Using a blowtorch, brown the meringue. Drizzle the argan oil around the tart. Top with the passion fruit sauce. Squeeze black sesame fluid gel onto the plate. Place shards of sesame shortbread beside the tart and the meringue. Garnish with black sesame powder.



 

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