Recipe of the month

PEAR BUCKWHEAT TART

For 2 tarts of 6 portions.

BUCKWHEAT SHORTBREAD

• Butter, softened 180 g
• Whole almond powder 36 g
• Icing sugar 60 g
• Buckwheat flour 180 g
• Brown rice flour 120 g
• Eggs 60 g

Mix butter with powders to form a sandy texture. Finish with eggs and roll out to 3 mm thick. Line 20 cm diameter rings and par bake at 160°C for 14 minutes.

BUCKWHEAT AND CHESTNUT HONEY FINANCIER

• Icing sugar 180 g
• Whole almond powder 67 g
• Buckwheat flour 70 g
• Baking powder 6 g
• Fine salt 1.5 g
• Egg whites 155 g
• Chestnut honey 60 g
• Beurre noisette 100 g

Make a beurre noisette (brown butter) and leave to cool. Mix powders and gradually add whites. Finish with honey and beurre noisette. Refrigerate before piping 120 g into par baked tarts. Bake at 165°C for 12 minutes.

PEAR BALLS

• Williams Pears 2,000 g

Wash and peel pears, keeping the skin. Press 1000 g into juicer, keeping the juice. With a melon baller, form 500 g of pear balls. In a syrup with the remaining skin, poach pear balls, covered and off the heat. Refrigerate.

PEAR CONFIT

• Pear puree 160 g
• Caster sugar 48 g
• Pectin NH 7.2 g
• Pear brunoise 400 g

Heat puree to 40°C. Add sugar mixed with pectin, then pear brunoise and boil.

PEAR JUICE CARAMEL

• Pear juice 425 g
• Caster sugar 360 g
• Glucose 30 g

Heat pear juice and cook a dry caramel with sugar and glucose. Deglaze with hot juice and reduce caramel by half and cool for use.

PUFFED KASHA WHIPPED GANACHE

• Cream 35% fat 450 g
• Homemade puffed Kasha 100 g
• White chocolate Nuit Blanche 37% (Carma) 200 g
• Gelatin mass (200 Bloom) 56 g
• Chestnut honey 16 g
• Cream 35% fat 700 g

Heat 450 g cream and pour onto puffed kasha. Refrigerate overnight to infuse. The following day, blend cream and strain. Add cream to complete to 500 g. Heat kasha infusion, add gelatin mass and pour in three times onto white chocolate. Finishing with remaining 700 g cold cream. Emulsify with hand blender and refrigerate to set.

PEAR CHIPS

• Pears as nec.
• 30°baume syrup as nec.

Slice thin pear slices with mandolin and place flat. Pour hot syrup on top and leave to “cook” for 5 minutes. Remove pear slices and place onto paper towel. Place between two silicon mats and bake overnight at 80°C, setting aside in a hot box.

ASSEMBLY

Onto a tart shell and financier, pour pear confit to the top. Whip kasha ganache and pipe with a N°20 tip onto the tart, using different heights. Strain pear balls and place onto the whipped ganache. Add puffed kasha seeds to decorated and finish with pear chips.