Specialty Equipment: fine digital scale, vacuum machine
Specialty Ingredients: malic acid, crystallized violet petals
Dish as in The Fat Duck:
A quick and easy recipe. A quick and easy post. Here it goes.
The filling of the tartlet is a violet caramel made from crystallized violet petals. You can get them at MSK Food Ingredients or, as I read online, in specialty stores, although I could only find them online.
The petals contain tons of sugar, so by blitzing them with water (and soaking it overnight) you get sugared water with a violet flavor.
Boiling everything, the syrup, butter, cream and invert sugar, to a caramel. During the cooking of the caramel the batteries of my thermometer died, so I had to change them. I figured I had time enough to change them, but while busy with the batteries the caramel got to 126˚C instead of the instructed 112˚C. I added some cream to give the caramel a more liquid texture.
Putting the caramel through a vacuum machine to remove air bubbles.
Standard short cut pastry with the unusual addition of hard-boiled egg yolks and quite a lot of salt.
I didn’t have a fluted ring cutter and 45mm pastry moulds, so I used my ‘straight pastry cutters’ (is there an official name for them?) and shells that were a bit larger than 45mm. The recipe instructs to use a pastry cutter with the same diameter as the pastry moulds, which means the pastry will not reach all the way to the top of the moulds.
If you look at the photo of the Fat Duck you can see the sides of the tartlets are straight and the edges are curved. It’s a different appearance than the tartlets you get if you use the moulds I used.
To finish I baked the dough and when out of the oven filled them with the caramel and finished them with some pieces of crystallized violet petals and fleur de sel.
The tartlets were ok. Too sweet for me and I didn’t like the amount of salt in the pastry. Everything was too salty. I wouldn’t recommend making this recipe.