For the Cured Foie Gras
Ingredients
- 70g salt
- 30g TCM
- 10g white pepper
- 10g sugar
- 500g foie gras
* Yields more cure than required – only use 14g cure per 500g foie gras
Method
- Mix all ingredients except the foie gras together to make the cure.
- Toss the foie gras in 14g of the cure.
- Place in a cryovac and allow to cure at least overnight.
For the Hazelnut Milk Base
Ingredients
- 300g peeled hazelnuts
- 15g salt
- olive oil
- 750g milk
- 200g cream
- 80g sugar
Method
- Toss the Hazelnuts in the salt and olive oil and roast in a 160°C convection oven until fragrant and light brown in color.
- Combine roasted hazelnuts with the rest of the ingredients in a pot and bring to a simmer.
- Remove the mixture from the heat and break up the hazelnuts in the milk using a hand blender.
- Cool the mixture and store overnight for flavors to infuse.
- Strain through a chinois with 8 layers of cheesecloth and reserve.
For the Pâte Brisée
Ingredients
- 225g AP flour
- 150g unsalted butter, cold, cubed
- zest of 1 lemon
- 2g fine sea salt
- 30g sugar
- 1 whole egg
- 1.5 egg yolks
*Yields 450g = 1 x 11” tart
Method
- In an mixer bowl fitted with a paddle attachment combine the flour, butter, zest and salt.
- Mix on low until fine textured.
- Add the sugar, followed by the egg and yolk.
- Continue to mix until just incorporated.
- Chill or freeze allowing a minimum of two hours to rest before rolling out.
- Roll out and set into tart pan.
- Rest for at least 1 hour.
- Dock the crust and weigh with pie weights in plastic wrap.
- Bake at 180°C with a low fan for 16 minutes, rotating after 12 minutes, remove the pie weights and bake until crust is cooked and light golden on the edges.
- Allow to cool and then reserve.
For the Hazelnut Milk Glaze
Ingredients
- 1000g hazelnut milk base (from above)
- 2g agar
- 10 sheets gelatin, Silver
Method
- Whisk the agar into the hazelnut milk in a pot and bring to a simmer while whisking constantly.
- Simmer for 1 minute to ensure agar is activated.
- Remove from heat and add bloomed gelatin.
- Adjust seasoning, then cool over an ice bowl until body temperature.
- Place in a sauce gun and reserve to use later to glaze foie gras tarts.
For the Salted Strawberries
Ingredients
- 4g kosher salt
- 2g sugar
- 100g strawberries
Method
- Slice strawberries in half lengthwise and toss with the salt and sugar.
- Allow to macerate for 45 minutes to 1 hour and then punch to appropriate size.
- Reserve for service.
For the Hazelnut Pudding
Ingredients
- 1000g hazelnut milk base
- 11g agar
Method
- Whisk the agar into the hazelnut milk in a pot and bring to a simmer whisking constantly.
- Simmer for 1 minute to ensure agar is activated.
- Pour into trays and allow to set up in the cooler.
- Once set, blend until smooth, pass through a fine mesh tamis and reserve for service.
For the Candied Hazelnuts
Ingredients
- hazelnuts
- simple syrup
- oil
- salt
Method
- Simmer peeled hazelnuts in simple syrup for 45 minutes to 1 hour, then drain.
- Fry drained hazelnuts at 350°F until golden and then remove from oil and season with salt.
- Allow oil to drain off on paper towels.
- Cut nuts in half along their natural split and then reserve for service.
For the Foie Gras Tart
Ingredients
- 500g cured foie gras (from above)
- pâte brisée (from above)
- hazelnut milk glaze (from above)
- candied hazelnuts (from above)
- salted strawberries (from above)
- hazelnut pudding (from above)
- sliced radishes
Method
- To set the tarts steam the cured foie gras at 90°C until soft.
- Blend the Foie in a vita-prep and pass through a chinois.
- Re-emulsify the foie gras using a hand blender or whisk over and ice bowl as necessary.
- Once foie gras mixture is emulsified, but still pourable, fill the tarts and then tap them on a counter to ensure there are no air pockets in the foie gras.
- Set tarts in the cooler and allow the foie to set up.
- Once set, glaze the tarts with hazelnut milk.
- Allow to set in a cooler.
- Once ready for service, slice the tart and garnish with candied hazelnuts, salted strawberries, sliced radishes and hazelnut pudding.
Recipe courtesy of Erik Anderson and of 3 Michelin-starred Coi Restaurant.