Sergio Coimbra
Brazil Nut Tart with Whisky Ice Cream, Chocolate, Curry, Rocket & Salt, adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala.
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Brazil Nut Tart with Whisky Ice Cream, Chocolate, Curry, Rocket & Salt

Alex Atala, D.O.M.: Rediscovering Brazilian Ingredients - December 17th, 2013

This recipe has been adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.

Serves 8

Brazil nut tart:

  • 50g caster sugar
  • 75g eggs
  • 50g Brazil nuts, grated
  • 17g bread crumbs
  1. Heat oven 340˚F/170˚C.

  2. Using a mixer, beat sugar and eggs until pale; add nuts, incorporating thoroughly; stir in breadcrumbs; pour mixture into silicone mold; bake 12 minutes; remove from oven; cool; remove tart from mold; reserve.

Chocolate topping:

  • 12.5g cocoa powder
  • 6g cornstarch
  • 125g chocolate, 64 percent
  • 62.5g unsalted butter
  • 2g soy lecithin
  • 117g caster sugar
  • 90g glucose

Beat cocoa powder and cornstarch with 93.5ml water in Thermomix; cook on low until temperature reaches 160˚F/70˚C; add chocolate, butter, lecithin, and sugar; mix well; cook on low until temperature reaches 160˚F/70˚C; add glucose; cook on low until temperature reaches 160˚F/70˚C; strain mixture through fine chinois into clean bowl; cool; cover in airtight container; reserve.

Whisky ice cream:

  • 125ml double cream
  • 125ml whole milk
  • 50g caster sugar
  • 80g pasteurized egg yolks
  • 50ml whisky
  1. Bring cream, milk, and 25g sugar to a boil in medium pan; in a bowl, beat yolks with remaining sugar until pale; temper egg mixture into milk; cook over low heat until temperature reaches 180˚F/82˚C; remove from heat; strain through fine chinois into clean bowl; add whisky; cool; process in ice cream machine until creamy; reserve.

Assembly:

  • 1 Tbsp. curry powder
  • Maldon sea salt
  • cumari pepper oil
  • mini arugula (rocket)

Make a swirling trace with chocolate topping in deep dish; sprinkle curry powder over chocolate and bowl; position a portion of tart over part of the chocolate; sprinkle Maldon sea salt, a drop of pepper oil, and a few leaves of mini arugula over; finish with quenelle of whisky ice cream.

D.O.M. Rediscovering Brazilian Ingredients by Alex Atala, Phaidon, September 2013, $49.95, www.phaidon.com