Kuehne June 2019

Arctic Roll & Custard Tart with Nutmeg

Steven Smith, chef patron of the Freemasons at Wiswell, Lancashire
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Ingredients

  • STRAWBERRY ICE CREAM
  • Strawberries 250g
  • Milk 1l
  • Cream 100ml
  • Sugar 150g
  • Egg yolk 95g
  • SPONGE SHEETS
  • Sugar 100g
  • Eggs 2
  • Flour 120g
  • Butter 20g melted and kept warm
  • SWEET PASTRY
  • Flour 500g
  • Butter 250g
  • Sugar 120g
  • Eggs 2 plus extra for egg wash
  • EGG CUSTARD FILLING
  • Cream 625ml
  • Sugar 95g
  • Egg yolk 175g
  • STRAWBERRY GEL
  • Strawberries 400g hulled weight
  • Water 300g
  • Sugar 40g
  • Agar agar 4.4g
  • GARNISH
  • Strawberries 80g diced
  • Lime juice 1 dash
  • Nutmeg 1

Method

  1. STRAWBERRY ICE CREAM
    - Bring milk and cream to the boil, add strawberries and remove from heat. Leave to infuse for 1 hour
    - Whisk eggs and sugar until pale
    - Bring milk and strawberry mixture to the boil again, then pass through a fine sieve and pour slowly onto eggs, whisking continuously
    - Return to pan and heat to 80˚C while stirring continuously to ensure mixture does not catch
    - Cool, then churn in an ice cream maker. Once ready, transfer to a large piping bag and freeze until required
  2. SPONGE SHEETS
    - Preheat oven to 160°C/gas mark 3. Whisk eggs and sugar until pale and fluffy. Gently fold in flour and butter
    - Pour onto a flat baking tray lined with parchment paper and spread out to a thickness of 4mm. Bake for 8 minutes
  3. SWEET PASTRY
    - Rub butter, flour and sugar together to form breadcrumb-like consistency. Mix in egg to form a dough. Wrap in cling film and rest in the fridge for 45-60 minutes
    - Preheat oven to 110°C/gas mark ¼
    - Roll pastry out and use it to line a rectangular tart tin (36 x 13 x 2.5cm)
    - Blind bake with baking beans for 6-8 minutes, then brush with egg wash and return to the oven for a further 2 minutes
  4. EGG CUSTARD FILLING
    - Combine strawberries with water and sugar and cook gently over a medium heat until soft but not mushy
    - Blitz until smooth. Pass through a fine strainer to remove seeds and return to a clean pan with the agar agar
    - While whisking, heat gently to dissolve agar agar, remove from heat and store in a suitable flat container
    - Cool to room temperature and refrigerate until set. Once set, blitz into a gel and store in a squeezy bottle until required
  5. Assemble: soften ice cream slightly. Place sponge sheet onto a sheet of cling film and spread a thin layer of strawberry gel over the entire surface. Pipe ice cream along one edge, roll the sponge around the ice cream and freeze
  6. To serve:
    - Mix diced strawberries with the lime juice and set aside. Use a microplane to grate nutmeg over the tart, then cut the tart into even portions and place onto plates
    - Cut a similar sized piece of arctic roll and arrange alongside the tart, using a small line of strawberry gel to 'glue' it to the plate. Finish with small dots of strawberry gel and diced fresh strawberries
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