Buñuelo Tart Recipe

Make dough

In a large bowl whisk together flour, sugar, cornmeal and salt. In a small bowl dissolve yeast in warm water and warm milk; let sit 5 minutes until foamy. Add egg and melted butter to the yeast mixture and whisk. Pour wet ingredients into dry and mix until a soft, slightly sticky dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.

Shape shells

Punch down the dough and divide into 8 equal pieces (about 50–60 g each). Roll each piece into a ball, then flatten with your palm to about 4–5 inches wide and 1/8–1/4 inch thick, leaving the center slightly thinner than the edges so they puff unevenly when fried. Cover with a towel and let rest 15 minutes.

Fry buñuelos

Heat vegetable oil in a heavy pot to 350°F (175°C). Fry buñuelos in batches, 1–2 minutes per side, until golden and puffed. Use tongs to press gently so center puffs. Transfer to a wire rack set over a sheet pan; drain briefly then wipe with a paper towel to remove excess oil. Keep warm in a low oven (200°F/95°C) while finishing other components.

Caramel base

In a heavy saucepan combine 4 tbs sugar and 2 tbs water over medium heat. Cook without stirring until the sugar turns a deep amber (watch carefully to avoid burning). Remove from heat and carefully whisk in 3/4 cup of the heavy cream—mixture will bubble vigorously. Return to low heat and stir until smooth. Add cold butter and salt; whisk until incorporated.

Finish chocolate ganache

Place chopped dark chocolate in a heatproof bowl. Pour the warm caramel cream mixture over the chocolate and let sit 1 minute, then stir until smooth to make a caramelized ganache. Stir in remaining 1/4 cup heavy cream if needed for softer texture. Cool to room temperature.

Make mousse

Whisk egg yolks lightly. Temper yolks by adding 2–3 tbs of the warm ganache into yolks while whisking, then whisk yolk mix back into remaining ganache over low heat briefly to bring to about 140°F (60°C) for safety, stirring constantly—do not curdle. Cool mixture to 80°F (27°C). Whip remaining 1/2 cup heavy cream to soft peaks and fold gently into the chocolate mixture to create a light, airy mousse. Chill at least 1 hour to set slightly before plating.

Combine quartered strawberries, 2 tbs sugar and lemon juice in a small saucepan over medium heat. Cook until strawberries break down and juices release, about 6–8 minutes. Stir cornstarch into cold water to make a slurry and add to the compote to lightly thicken; cook 1 minute more. Remove from heat and stir in liquid smoke or 1–2 tbs smoked tea infusion to impart a subtle smoke—start with 1/4 tsp liquid smoke and adjust to taste. Cool to room temperature; refrigerate until ready to plate.

In a skillet over medium heat melt butter and add brown sugar. Add slivered almonds and toast, stirring constantly, until sugar caramelizes and almonds are golden, about 4–5 minutes. Spread on parchment to cool, then chop coarsely. Toss with toasted almond flour and flaky sea salt. Keep in an airtight container until assembly.

Infuse cream

Place milk, 1 cup heavy cream and thyme sprigs in a saucepan. Bring just to a simmer, then remove from heat and let steep 20–30 minutes for a pronounced thyme aroma. To get a burnt/charred note, before steeping, briefly char the thyme sprigs over an open flame or in a hot dry skillet until edges blacken slightly, then add to the milk mixture. Strain out thyme and rewarm the infused milk.

Make custard

Whisk egg yolks with sugar until pale. Temper yolks by slowly pouring warm infused milk into yolks while whisking. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a spatula, until it thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat, strain into a bowl, stir in salt and vanilla. Chill the custard completely in an ice bath, then refrigerate until very cold, at least 4 hours or overnight.

Churn

Churn in an ice cream maker according to manufacturer’s instructions until soft-set. Transfer to a container and freeze at least 2 hours to firm. For an extra burnt note, scatter a few tiny charred thyme flakes into the churned ice cream before final freeze.

To assemble each portion (makes 8): place one warm buñuelo on a plate. Pipe or spoon a generous quenelle (about 2–3 tbs) of caramelized dark chocolate mousse in the center. Add a spoonful (about 1 tbs) of smoked strawberry compote adjacent to the mousse. Sprinkle 1–2 tbs almond crunch over the mousse and around the plate for texture. Add one small scoop (about 2 tbs) of burnt thyme ice cream to the side. Dust lightly with powdered sugar if desired and garnish with microgreens or thyme sprig. Serve immediately so the buñuelo remains crisp and ice cream cold.

Make ahead notes: buñuelo dough can be made and refrigerated overnight after the first rise. Mousse keeps 2–3 days refrigerated; compote 5 days; almond crunch up to 1 week; ice cream up to 2 weeks.