This delicious recipe was on the menu at our Riedel Sparkles in Spring Dinner held at the winery in November. The recipe has been supplied to us by Matt Miller and Douglas Elder, who together catered for the Riedel Dinner. For further information, visit www.milkinkitchen.com.au
Pasty Cases – makes 16 ‘muffin’ size cases
90g butter, softened
50g caster sugar
20g almond meal
160g plain flour
½ teaspoon vanilla
Preheat oven to 200C.
Mix butter and sugar in a bowl with fingers until light. Mix in egg then stir in remaining ingredients to combine and bring dough together. Flatten dough, wrap in plastic and transfer to the fridge to rest for 30 minutes.
Roll rested dough out to 2mm thickness and cut 16 x 7cm discs. Pace in tartlet or muffin tin and place in freezer for 5 minutes to chill. Place in the oven to bake until golden brown, about 10-15 minutes. Set aside to cool.
200g egg yolks
270g dark chocolate
110g milk chocolate
In a small, heavy saucepan, heat cream and milk until bubbles form at edges.
While cream and milk are heating, whisk together egg yolks and sugar until smooth. Slowly pour ½ cup of hot milk and cream mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coast the back of a spoon.
Strain the mixture oven room temperature chocolate. Mix with a stick blended until smooth. Strain the chocolate mixture into a container and place in the fridge to set. Allow 12 hours.
Pumpkin Pastry Cream (Crème Pâtissière)
2 cups of milk
1 can pumpkin puree
1 vanilla bean
4 large egg yolks
¼ cup sugar, + 2tbs
3tbs corn flour
3tbs plain flour
In a small, heavy saucepan, heat milk and vanilla bean until it begins to simmer.
While milk is heating, whisk together egg yolks and sugar until smooth. Sift the two flours into the egg yolk and sugar mix until smooth. Slowly pour ½ cup of hot milk mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture begins to boil, cook for 30 seconds, and remove from heat.
Remove the vanilla bean and transfer to a bowl. Cover with cling film and allow cooling in the fridge. Once cool add the pumpkin puree.
Fill tart case with Pumpkin Crème Pâtissière, place a quenelle of Chocolate Crémeux beside the tart and drizzle with maple syrup. For added texture, add a sprinkling of dried fruit granola.