Restaurants›BOTANIST›Citrus Choux Tart Recipe

Citrus Choux Tart Recipe

Inspired by BOTANIST
Time3h
Serves8

Muscovado white chocolate namelaka, fennel pollen ice cream, cara cara oranges

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Ingredients

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For the Choux Pastry

For the Muscovado White Chocolate Namelaka

For the Fennel Pollen Ice Cream

For the Cara Cara Oranges

Method

For the Choux Pastry

1

Prepare the Dough

In a saucepan, combine water, butter, and salt. Bring to a boil, then remove from heat and stir in flour until fully combined. Allow to cool slightly before adding eggs one at a time until smooth.

2

Pipe and Bake

Preheat oven to 400°F (200°C). Pipe the choux dough into tart shells and bake for 25-30 minutes until golden brown. Allow to cool.

For the Muscovado White Chocolate Namelaka

3

Dissolve Gelatin

Soak gelatin sheets in cold water for 5 minutes. In a saucepan, heat heavy cream and muscovado sugar until dissolved. Remove from heat and add white chocolate and gelatin, stirring until smooth.

4

Chill Mixture

Add milk to the mixture and blend well. Pour into a container and refrigerate until set, about 4 hours.

For the Fennel Pollen Ice Cream

5

Prepare the Base

Whisk together heavy cream, milk, sugar, fennel pollen, and egg yolks in a saucepan. Cook over medium heat until thickened, then chill the mixture.

6

Churn the Ice Cream

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

For the Cara Cara Oranges

7

Prepare the Oranges

Peel and segment the Cara Cara oranges. Drizzle with honey and set aside.