Butterscotch tart, plum & anise sorbet, blood orange

Method

1. In a stand mixer or by hand, mix flour, smoked salt, and butter until it resembles fine breadcrumbs.
2. Gradually mix in eggs and milk until a dough forms.
3. Wrap the dough in cling film and refrigerate for 1 hour to rest.
4. Spray a 9-inch tart ring (3 cm tall) with oil and place it on a Silpat mat. Roll the dough to 5 mm thick and line the tart ring, letting excess pastry hang over the edge.
5. Place cling film inside the tart and fill with baking rice or beans. Blind bake at 175°C (half moisture if using Rational or Falcon ovens) until golden.
6. Remove the rice/beans and place a preheated saucepan inside the tart to keep it level. Trim edges with a serrated knife while cooling.

With Thermomix

1. Add egg yolks, cornflour, vanilla paste, double cream, sugar, and maple syrup to the Thermomix.
2. Set to 75°C on speed 4 for 5 minutes.
3. Add condensed milk/toffee, bloomed gelatine, and butter. Blend until combined.
4. Strain through a fine chinois into a jug and pour into the tart case to set.

Without Thermomix

1. Combine egg yolks, vanilla paste, double cream, sugar, and maple syrup in a bain-marie. Heat to 75°C.
2. Add condensed milk/toffee, bloomed gelatine, and butter. Blend until combined.
3. Strain through a fine chinois into a jug and pour into the tart case to set.

Method

1. Combine all ingredients except star anise and cloves in a Thermomix.
2. Heat to 85°C on speed 6 for 16 minutes. Reduce to speed 4 and add star anise and cloves for an additional 10 minutes.
3. Strain through a fine chinois.
4. Churn in an ice-cream machine until the mixture begins to stiffen but remains soft. Store in a container in the freezer.

Method

1. Using a warm knife, cut a wedge from the tart.
2. Rocher the sorbet and garnish with blood orange segments.
3. Serve immediately.