Prep time
2 days + 5 hours
Plating time
10-20 minutes
Serving size
2 tarts serve 4 p.
Pickled cones
· 1 ripe silver fir cone
· 500 g spirit vinegar 6% acidity
· 250 g water
· 175 g caster sugar
Silver fir oil
· 20 g fresh silver fir needles
· 40 g spinach, rinsed
· 100 g grape seed oil
Caramelized buttermilk caramel
· 1500 g buttermilk
· 60 g dark late summer honey
· 150 g cream 38%
· 30 g butter
Hay ash
· 5 l of organic hay
Cowslip gel
· 100 g water
· 35 g caster sugar
· 1 g citric acid
· 20 g cowslip flowers, without stems
· 1 g gellan
· 1 g citras
· A few drops of lactic acid 80% acidity
Shortbread crust
· 100g wheat flour
· 50g softened butter, salted and diced.
· 28g icing sugar
· 24 g egg yolk
· 1 g salt
· Aluminum foil and salt
Caramelized buttermilk custard
· 100 g cream
· 10 g caster sugar
· 0,5 g iota
· 1 g gelatin
· 25 g buttermilk caramel
· salt
Storage
1 week @ -21 Celsius
METHOD
Pickled cones
Bring water, vinegar and sugar to a boil. When the sugar is dissolved, remove from the heat.
Break up the cones in its segments, and put them into the pickling juice. Leave to pickle in a clean glass jar in the fridge for 2 days. Remove the skin from the segments and remove the tough inner part. Cut into small strips.
Silver fir oil
Heat oil, spinach and needles to 80 Celsius on medium heat. When the temperature is reached, blend it for 10 minutes and strain.
Caramelized buttermilk caramel
Bring the buttermilk to a boil over low heat so it splits. Strain it and keep the liquid. Add the honey to the liquid and reduce until it is medium brown. Add butter and cream. Boil until 108 Celsius on medium heat. Strain and refrigerate.
Hay ash
Do this outside. Set the hay on fire in a big casserole. When the flames are almost out, choke the fire with a lid. Make sure nothing is made of plastic, because it will melt. Blend the ash into a fine powder.
Cowslip gel
Heat water, caster sugar and citric acid to 65 Celsius. Add the flowers. Refrigerate for 2 days. Strain. Add gellan and citras. Bring it to a boil while whisking form time-to-time, strain and refrigerate until set. Blend the set gel into a fluid gel. Strain and taste with silver fir oil and lactic acid.
Shortbread crust
Sift the flour, salt and icing sugar into a bowl. Add the butter and stir until it has the appearance of sand. Add the egg yolk and pinch the dough until it just holds together, Wrap in plastic and refrigerate for 4 hours. Put the oven at 150 Celsius. Roll the dough into a 3 mm thin sheet and line 9 cm tart forms. Make pillows of aluminum foil and salt and put on top of the dough in the forms to press the dough down. Bake for 16 minutes. Remove salt pillows and bake for 4 minutes more. Cool on rack.
Caramelized buttermilk custard
Heat cream to 80 Celsius over medium heat. Bloom gelatin. Add the sugar and iota and blend for 2 minutes. Heat to 80 Celsius again. Add gelatin and blend for 1 minute. Add buttermilk caramel and taste with salt. Leave at room temperature to cool to 25- 35 Celsius while stirring once in a while.
Building the tart
Fill 50g of buttermilk custard in each tart crust. Dust with ash and freeze for 3 hours. Put 25g of cowslip gel onto the custard and carefully smack the tart on your palm to make the gel cover the custard. Freeze for 1 hour. Cut the tart in half. Freeze for 1 hour.
Plating
Start plating 10-20 minutes before serving for the tart to reach the right temperature. Put the half tart in the left side of the middle on a round plate, so it looks like the half of a circle. Put the strips of pickled cones on top of the gel. Serve.