Foie gras tart

Foie gras tart

Foie Gras Cure

Ingredients

  • 450 g foie gras (Passed through tamis/drum sieve)
  • 7 g kosher salt
  • 2 g granulated sugar
  • 1 g pink curing salt

Method

  1. Note: Bring the foie gras to room temp before passing through tamis.
  2. Thoroughly mix all ingredients together and cryovac on high setting.
  3. Refrigerate and allow to cure for 24 hours before use.
Tart Shell (10-Inch Tart)

Ingredients

  • 150 g plain flour
  • 100 g granulated sugar
  • 230 g cold butter (cut in small cubes)
  • 5 g salt
  • 1 egg

Method

  1. Preheat oven to 170°C.
  2. Combine flour, sugar, cold butter, and salt in a Robo Coupe. Pulse until the butter is "pea-sized."
  3. Add the egg and pulse until just incorporated. Do not overmix.
  4. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  5. Flour a work surface and roll the dough out to 1/8 inch.
  6. Transfer dough to a 10-inch tart pan, pressing the sides and docking the bottom.
  7. Blind bake the dough for 10 minutes. Remove the blind and bake until golden brown and crisp (15–20 minutes total).
  8. Cool at room temperature and refrigerate until needed.
Foie Gras Tart

Ingredients

  • Cured foie gras (brought to room temp)
  • 225 g butter (brought to room temp)
  • Salt, to taste

Method

  1. Place cured foie gras and butter in a Robo Coupe and puree to incorporate.
  2. Season with salt.
  3. Pour the foie gras into the prepared tart, leaving 1/8 inch at the top for the glacage.
  4. Pat the tart down gently to flatten the foie gras and remove air pockets.
  5. Refrigerate until firm.
Apple Glacage

Ingredients

  • 4 Granny Smith apples (120 g + 60 g juice needed)
  • 1.5 g powdered Vitamin C
  • Salt, to taste
  • 1 pinch Xanthan Gum
  • 6 sheets gelatine

Method

  1. Juice apples with the skin on and whisk in Vitamin C to prevent oxidation.
  2. Season with salt. Puree apple juice with Xanthan Gum to lightly thicken. Pass through a chinois and refrigerate for 2 hours.
  3. Bloom gelatine in ice-cold water.
  4. Warm reserved apple juice and dissolve gelatine in it.
  5. Combine thickened apple juice with the gelatine mixture. Pass through a chinois and cool slightly.
  6. Pour onto the foie gras tart and chill completely.
Golden Raisin-Verjus Jam

Ingredients

  • 300 g golden raisins
  • 235 g verjus
  • 470 g water
  • 1 pinch Xanthan Gum
  • Salt, to taste

Method

  1. Combine raisins, verjus, water, and salt in a pot over medium heat. Cook until the liquid forms a syrup.
  2. Puree the mixture in a Robo Coupe, adding Xanthan Gum while pureeing.
  3. Season and refrigerate until needed.
Candied Walnuts

Ingredients

  • 450 g walnut halves
  • 50 g granulated sugar
  • 60 g water
  • Salt, to taste

Method

  1. Preheat oven to 170°C.
  2. Bring sugar and water to a boil to dissolve, then pour over walnuts.
  3. Season with salt and marinate for 30 minutes.
  4. Spread on a silpat baking mat and bake for 8 minutes, stirring halfway through.
  5. Cool to room temperature and store in an airtight container.
Brined Apples

Ingredients

  • 120 g water
  • 1 g powdered citric acid
  • Salt, to taste
  • 1 Granny Smith apple

Method

  1. Combine water, citric acid, and salt. Stir to dissolve.
  2. With a small Parisienne scoop, scoop out apple balls and place in the brine.
  3. Marinate for 1 hour before use.
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