Japanese Whisky Walnut Tart
Recipe courtesy of Hyewon Kwon, Executive Pastry Chef, Broken Sound Club
Ingredients
- Ingredients for Japanese Whisky Walnut Filling:
- dark brown sugar - 100 gms.
- light salted butter - 100 gms.
- sweet miso paste - 20 gms.
- eggs - 2 ea., whole
- golden raisins - 120 gms.
- currents walnut praline - 100 gms.
- orange zest - 1 ea.
- lemon zest - 1 ea.
- walnut - 100 gms., roughly chopped
- Japanese whisky - 35 gms.
- Ingredients for Dulcey Chocolate Mousse:
- Dulcey chocolate - 200 gms.
- gelatin sheets - 3 ea.
- heavy cream - 300 gms.
- inverted sugar - 50 gms.
- vanilla bean - 2 ea.
- Ingredients for Currant Walnut Praline:
- walnuts - 150 gms.
- sugar - 100 gms.
- water - 30 gms.
- salted butter - 15 gms.
- grapeseed oil - 20 gms.
- dried currant - 65 gms.
Instructions
Procedure for Japanese Whisky Walnut Filling:
- Melt dark brown sugar, light salted butter with miso paste. Remove from heat.
- Add eggs and add rest ingredients. Fill up to mille feuille crust. Bake at 325°F for 18 minutes.
Procedure for Dulcey Chocolate Mousse:
- Melt dulcey chocolate with bloom gelatin sheets.
- Warm up heavy cream with inverted sugar and vanilla bean.
- Pour chocolate mixture. Blend them without vanilla bean.
Procedure for Currant Walnut Praline:
- Toast walnut at 325°F for 10 minutes. At the same time, bring a pot to boil with sugar and water.
- And add toasted walnut with salted butter. Start caramelizing.
- Once caramelized walnut has cooled down, blend with grapeseed oil with dried currents.
To Assemble:
- Use oval mold fill up dulcey mousse and add currant walnut praline, then freeze them overnight.
- The next day, unmold mousse. Spray with white and dulcey cocoa butter.
