Australian Gourmet Traveller - (04)April 2019 (1)

GOURMET TRAVELLER 153

RECIPE GUILLAUME BRAHIMI. PHOTOGRAPHY ALICIA TAYLOR. STYLING LISA FEATHERBY. MERCHANDISING HARRIET DAVIDSON. GLUTEN-FREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE SALIBA (EAT-SENSE.COM.AU).

Recipe index

Fare exchange

210 ml pouring cream

1 titanium-strength

gelatine leaf

65 gm chilled butter, diced

2 tsp sea salt flakes, plus

extra to serve

DARK CHOCOLATE GANACHE

250 gm dark chocolate

(66%-70% cocoa solids;

preferably Valrhona),

finely chopped

310 ml pouring cream

30 gm liquid glucose

65 gm cold butter, diced

1 For pastry, beat butter, icing

sugar and vanilla in an electric

mixer fitted with the paddle

attachment until smooth. Fold

through almond meal and

a pinch of salt. Add egg and

mix until just combined, then

gradually add flour, being

careful not to overmix. Bring

together into a ball, wrap in

plastic wrap and refrigerate

for 1 hour to rest.

Salted caramel

and chocolate tart

SERVES 10-12 // PREP TIME 20 MINS

// COOK 40 MINS (PLUS RESTING, CHILLING)

Pictured p154.

SOUPS, STARTERS,

SNACKS AND SIDES

Beetroot, feta and lentil

salad●●........................................ 46

Butter-braisedvegetables●●.... 116

Casareccewith pancetta and

Brussels sprouts●....................... 46

Cauliflowerand bacon soup●..... 110

Cauliflowerand cheese●●●.....107

Cauliflower, pomegranate and

quinoa salad●●●●..................107

Crabcrostini●.................................. 97

Creamedspinach●●●..................50

Honey-gingercarrots●●●......... 102

Roasted cauliflower salad with

chickpeas and dates●●●....... 110

Roasted cauliflower with

fermented chilli butter●●●... 108

Roasted vegetables with

preserved-lemon

dressing●●●●........................... 47

Scallopcrudo●................................ 97

Triple-cooked duck-fat

potatoes●................................... 100

MEAT AND POULTRY

Braised lamb with cauliflower

topping●..................................... 108

Butterchicken curry●................... 118

Chicken,vermicelli and

lemongrass soup●..................... 49

Friedchicken with garlic

butter●●.......................................98

Pork loin with radicchio, almonds

and sherry vinegar●●...............50

Roast lamb leg............................... 102

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

SEAFOOD

John Dory with shiitake

mushrooms and ginger●.......... 48

Kerala-style prawns with

cauliflower rice●●..................... 110

DESSERTS, SWEETS AND EXTRAS

Beurre blanc●●●●...................... 118

Beurrenoisette●●●●................. 118

Brioche●●....................................... 119

Buttermilkscones●●.................... 115

Caramelgalactic bars●●●.......... 88

Chocolateand hazelnut

Kugelhopf●●............................... 87

Chocolateliégeois●........................ 91

Chocolatemousse with white

chocolate and corn flake

crumble●●................................. 103

Chocolatesauce●●●●................. 81

Chocolateself-saucing pudding

with sesame crunch●●............. 88

Chocolate, apricot and rum

pound cake●●●.........................90

Churros●●........................................ 81

Culturedbutter●●●..................... 115

Hot-crossbuns●●..........................117

Inside-outchocolate

cookies●●●................................86

Plum,pear and ginger

crumble●●●................................. 51

RyanGosling, the candy bar●.....89

Saltedcaramel and chocolate

tart●...............................................153

Sourdough starter●●....................114

2 For caramel filling, scatter

sugar evenly in a saucepan over

high heat. Cook, swirling pan,

until dark caramel (3-5 minutes),

then carefully stir in glucose.

Meanwhile, bring cream to

a simmer in a saucepan over

medium heat. Pour cream into

caramel (be careful; hot caramel

will spit) and stir occasionally

until it reaches 106°C on a sugar

thermometer. Remove from heat

and cool until about 50°C. Soften

gelatine in a bowl of cold water

(5 minutes), then squeeze water

from gelatine, add to pan,

and blend in with a hand-held

blender, or beat in vigorously.

Add butter and blend again until

smooth. Spoon into a piping bag

without a nozzle and cool.

3 Meanwhile, roll out pastry

between 2 sheets of baking

paper to 4mm-thick and line a

26cm-diameter loose-bottomed

fluted tart tin. Trim edges then

refrigerate to rest (2 hours).

4 Preheat oven to 160°C.

Blind-bake tart (see cook’s

notes p152) until golden

(20-25 minutes). Remove paper

and weights and bake until

base is set and cooked through

(5-10 minutes). Cool tart (in

tin) on awire rack, then pipe

caramelinto base and chill

to firm up (30 minutes).

5 For dark chocolate ganache,

place chocolate in a heatproof

bowl. Bring cream and glucose

to the boil in a saucepan, pour

cream over chocolate, stand for

10 seconds, then stir to melt

and combine. Stir in cold butter

until smooth, being careful not

to overmix, then cool to room

temperature. Spread chocolate

ganache over caramel and

chill to cool and set (2 hours).

Sprinkle tart with salt flakes to

serve. Tart is best eaten on the

day of making, but will keep

refrigerated in an airtight

container for 2 days.●

150 gm butter, diced, at room

temperature

100 gm pure icing sugar

1 vanilla bean, split, seeds

scraped

30 gm (¼ cup) almond meal

1 egg

250 gm (1⅔ cups) plain flour,

sifted

CARAMEL FILLING

105 gm caster sugar

50 gm liquid glucose