Chocolate-Cheddar Tart

PASTRY

Dec 5

Deer Creek Cheddar Espuma, Chocolate Ganache, Orange Marmalade, Candied Pecans

Pastry Chef Tavel Bristol-Joseph of Emmer & Rye | Austin
Yield: 14 servings

INGREDIENTS

Tart Shells:
1 pound butter, cubed
8 ounces sugar
1 ounce honey
½ teaspoon salt
2 eggs
8 ounces white Sonora flour
1 pound all-purpose flour

Candied Pecans:
85 grams sugar
½ egg white
3 cups pecans
10¾ gram salt
Vegetable oil

Orange Marmalade:
8 oranges, diced small (with peel)
1 teaspoon salt
2 cups sugar
1 stick cinnamon

Dehydrated Berries:
Strawberries
Blueberries
Blackberries

Chocolate Ganache:
1 pound 65 percent Colombian chocolate
1 quart heavy cream
1 teaspoon salt

Deer Creek Cheddar Espuma:
680 grams heavy cream
28 grams small diced Deer Creek cheddar cheese
12 grams salt
4 grams lemon juice
4 grams sugar

METHOD

For the Tart Shells:
To the bowl of stand mixer fitted with a paddle, add butter, sugar, honey, and salt; mix. When combined, add eggs 1 at a time. When combined, remove bowl from mixer and fold in flours. When dough comes together, divide into 4 equal pieces, wrap, and refrigerate. Heat combination oven to 325°F. On a lightly floured surface, roll out Tart Dough to ⅛-inch thick. Cut out circles to fit 4-inch fluted tart molds. Bake Tart Shells until golden, remove from oven and cool

For the Candied Pecans:
Heat oven to 300°F. In a bowl, whisk to combine sugar and egg white. Add pecans and salt, stirring to combine. Onto a sheet tray sprayed with oil, spread mixture in a thin, even layer. Bake 10 to 15 minutes; cool. Store in an airtight container in a cool, dry place.

For the Orange Marmalade:
In a medium pot over low heat, combine all ingredients. Cook 2 hours, remove from heat, and cool. Transfer to a Vitamix blender and purée. Cover and refrigerate.

For the Dehydrated Berries:
Set a dehydrator to 75°F. On dehydrating trays, spread berries in an even layer. Dehydrate 14 hours. Transfer to a Vitamix blender and blend to a fine powder. Pass through a chinois into an airtight container. Store in a cool, dry place.

For the Chocolate Ganache:
Coarsely chop chocolate and place in a large, heatproof bowl. In a saucepot, bring cream and salt to a boil, remove from heat, and pour over chocolate. Mix until smooth.

For the Deer Creek Cheddar Espuma:
In a pot, combine cream and potato and bring to boil. When potato is cooked, transfer mixture to a Vitamix blender with remaining ingredients; purée. Transfer to a siphon, charge twice, and keep warm.

To Assemble and Serve:
Into the Tart Shells, spoon a thin layer of Orange Marmalade and top with 2 tablespoons Candied Pecans. Spoon Chocolate Ganache over pecans and dispense warm Deer Creek Cheddar Espuma over the ganache. Place tart on a plate. Dust one-third of the tart and plate to either side with Dehydrated Berries.

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