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„We should dare everything, but the difficulty is to dare wisely.

Pâte à foncer

  • 185g Butter
  • 5g Sugar
  • 5g Salt
  • 10g Egg yolks
  • 50g Whole milk
  • 250g Flour

Goat cheese cream

  • 300g Liquid cream
  • 20g Sugar
  • 100g Fresh goat cheese
  • 2g Kampot pepper
  • 50g Egg yolks
  • 2 Leaves of gelatin

Fresh apricots

Green tomatoes

Nasturtium flowers

Nasturtium leaves

First start with the dough. In the kitchen-aid, fitted with a hook, knead the butter until ointment. Then add sugar, salt, milk and the egg yolks. Finally, add the flour and mix for one minute extra. Store it in the refrigerator 24 hours.

Continue with the goat cheese cream. First soak the gelatin in cold water. Boil the cream in a pot and add goat cheese and pepper. In another bowl, mix egg yolks and sugar. Once the cream has boiled, pour 1/3 of the liquid in the egg mixture and mix vigorously. Pour into your pan again and cook until boiling. After cooking fold the gelatin into the mixture and mix. Store the cream in the refrigerator for 24 hours.

The next day, roll out the dough up to 2mm. Mold the dough into circles of 9cm in diameter, 2.5 cm high (or an equivalent mold) and bake at 160°C for at least 20 minutes. Let cool completely after baking. Take the tarts crusts and fill 2/3 with the goat cheese cream. Decorate the top with fresh apricots, green tomato quarters and finally some flowers and nasturtium leaves.

You might think this association of flavors is bizarre, but we think, nothing ventured, nothing gained… You’ll see the association of these flavors is just irresistibly tasty!!!

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