Brazil nuts tart with whiskey ice cream, curry and chocolate

Alex Atala

INGREDIENTS

For the tarts
6 Eggs
450g Caster sugar
250g Brazil nuts
25g Bread crumbs
10g Good quality curry
Malagueta chili oil
Rocket sprouts
Fleur de sel

For the whiskey ice cream
500ml Cream
500ml Milk
300g Egg yolk
200g Caster sugar
200ml Good quality whiskey

For the chocolate sauce
250g Valrhona Manjari chocolate
250g Water
75g Caster sugar
75g Unsalted butter in room temperature.

 

 

 

 

METHOD

For the tarts
Whisk the eggyolks and the sugar until white.
Grate the nuts on a fine microplane.
Whisk the egg whites.
Mix the egg mix and the grated nuts.
Stir in the egg whites and the bread crumbs.
Pour into silicone moulds, and bake in a preheated oven at 170c for 13 minutes.
Let cool down before unmolding the tarts.

For the whiskey ice cream
Whisk the yolks and the sugar until white.
Heat the milk to 80°c , and add to the egg mix. Stir until reaches room temperature.
Add the cream and the whiskey.
Pass through a fine chinois, and process in an ice cream machine.

For the chocolate sauce
Heat the water to 50°c and add the sugar and the roughly chopped chocolate.
Remove from the heat and stir until completely incorporated.
Let reduce on low heat until only half of the liquid remains.
Remove from the heat and let cool down to room temperature. Add the butter and stir until smooth.

Plating
Pour some chocolate sauce on a plate. Spinkle some fleur de sel on top and place one drip of Malagueta chili oil on the edge. Powder some curry all over the plate. Place the tart in the chocolate sauce. Finish off with a quenelle of the whiskey ice cream and some rocket sprouts.

 

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