White Chocolate, Duck Egg Tart

with Hogweed and Textures of Brambles

Pastry

125g unsalted butter | 250g plain flour | 40g caster sugar | 2 eggs (beaten) | Pinch of salt

Rub the flour and butter together to a consistency of fine breadcrumbs. Add salt and caster sugar, mix in the beaten eggs gradually until a dough is formed, wrap in cling film and rest in the fridge for 30 mins. Roll out on a floured surface and then place in a tart ring dusted with butter and flour, rest in the fridge for around 20 mins. Line tin with cling film and then baking beans, blind bake for 30–40 mins at 180c/Gas 4. Remove cling film and beans, brush inside with the remaining egg.

 

Filling

400ml double cream | 5 duck egg yolks | 20g caster sugar | 240g white chocolate |
Crushed hogweed seeds to taste

 

Mix duck egg yolks and sugar together. Warm the chocolate, cream and hogweed seeds over a pan of simmering water. Stir the chocolate mixture into the egg mixture, pass through a fine sieve and pour into the pastry case. Bake until just set (approx 60 mins at 110C) Remove from oven and cool completely.

 

Bramble Purée (to use in sorbet, compote and foam)

1kg blackberries

 

Place in a food processor and blend until smooth, pass through a sieve and reserve

 

Bramble Sorbet

250ml bramble puree | 120ml water | 75g sugar 25ml glucose | ½ lemon

 

Boil sugar and water to a syrup, add lemon juice, glucose and bramble puree. Cool and churn in ice cream maker until set.

 

Bramble Compote

12 blackberries | 100g bramble puree | 1 gelatine leaf (soaked)

 

Bring bramble puree to boil, squeeze the gelatine and add to the puree, stir until dissolved. Add the blackberries and chill in fridge.

 

Bramble foam (optional)

200g bramble juice | 2 gelatine leaves (soaked) | 20g caster sugar

 

Warm the puree, add squeezed gelatine leaves and sugar to dissolve. Place in a cream whipper with 2 nitrous charges, chill in the fridge for at least 20 mins.

 

To serve

Place slice of tart on plate, next to a ramekin of compote, the sorbet and blackberries to decorate. If you have a cream whipper, Paul suggests serving with bramble foam, as detailed above.