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Walnut and Armagnac tart
“I had the pleasure of sampling the walnut and Armagnac tart at Bistro Ortolan in Leichhardt recently. Would you obtain the recipe?”
Joan Davey, Cronulla, NSW
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Walnut and Armagnac tart
Serves
6
Cooking Time
Prep time 30 mins, cook 1 hr (plus macerating, freezing, cooling)
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30 gm
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dried muscatels
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100 ml
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Armagnac
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150 gm
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double cream
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60 gm
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walnuts, roasted, finely chopped
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50 gm
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caster sugar
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1
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egg, lightly beaten
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50 gm
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pure icing sugar
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| Walnut and date ice-cream |
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150 gm
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walnuts
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400 ml
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milk
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150 gm
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caster sugar
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5
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egg yolks
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270 ml
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pouring cream
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100 gm
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dates, pitted and roughly chopped
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| Chocolate sable |
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180 gm
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unsalted butter, softened
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80 gm
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pure icing sugar
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20 gm
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Dutch-process cocoa powder
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1
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egg, lightly beaten
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200 gm
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plain flour
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50 gm
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cornflour
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30 gm
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almond meal
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1
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Macerate muscatels in half the Armagnac until plump (1 hour).
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2
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Meanwhile, for walnut and date ice-cream, preheat oven to 180C. Roast walnuts on a baking tray until golden (5-7 minutes). Cool, coarsely chop, then combine with milk in a saucepan. Bring to the boil over medium heat, then stir over low heat until infused (30 minutes). Strain through a fine sieve into a clean saucepan (discard solids) and bring to a simmer. Meanwhile, whisk sugar and yolks in a heatproof bowl, then gradually stir in milk. Return to pan and stir continuously over medium heat until mixture reaches 85C and coats the back of a wooden spoon thickly (5-7 minutes). Add cream, strain into a heatproof bowl over ice, stir occasionally until cool. Freeze in an ice-cream machine according to manufacturer’s instructions, stir through dates, freeze until firm. Makes about 1 litre.
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3
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Meanwhile, for chocolate sable, beat butter, icing sugar and cocoa in an electric mixer until smooth (2-3 minutes), beat in egg until just incorporated. Sift over flours and almond meal, stir until combined. Wrap in plastic wrap, refrigerate for 1 hour to rest. Roll pastry on a lightly floured surface to 5mm thick, then cut six 12cm-diameter rounds and line six 10cm-diameter fluted tart tins, trimming edges. Refrigerate for 30 minutes. Meanwhile, preheat oven to 180C. Blind bake until just crisp (10-12 minutes), remove paper and weights, bake until crisp (5-7 minutes).
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4
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Reduce oven to 150C. Drain muscatels (discard liquid), scatter over base of tart shells. Whisk cream, walnuts, sugar, and egg in a bowl to combine, pour into tart shells, bake until just set (10-12 minutes), set aside to cool.
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5
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Meanwhile, combine icing sugar and remaining Armagnac. Brush tarts with glaze, cool to room temperature, serve with walnut and date ice-cream.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Bistro Ortolan, Leichhardt, Sydney
PHOTOGRAPHY Amanda McLauchlan
STYLING Mia Asker
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