Soft Tofu, Honey and Coconut Brulee Tart

ingredientsINGREDIENTS

Sweet Pastry Base

  • 500g Standard flour
  • 250g Butter (cut into 15cm cubes)
  • Pinch salt
  • 2 Eggs
  • 100g Castor sugar
  • 1 Egg white (used from the filling, whipped for sealing pastry base)

Brulee Filling (to be completed while the base is blind baking)

  • 300g Bean Supreme Soft Tofu
  • 50g Honey
  • 350g Coconut cream
  • ½ tsp Vanilla paste
  • 6 Egg yolks (save the white for sealing the pastry base)
  • 100 Sugar

Topping

  • 70g Coconut sugar

methodMETHOD

Sweet Pastry Base

  • Pre heat your oven to 170°C.
  • In a blender place flour, butter and salt. Blend using pulse until the mix turns to a fine crumb with no visible signs of butter lumps.
  • Whisk together whole eggs and sugar. Add to the crumbed flour mixture and blend using the pulse function until the mix pulls away from the sides of the blender.
  • Remove from the blender and finish by gently kneading into a uniformed disc. Cover with wrap and allow to chill for ½ an hour.
  • Remove the pastry from the fridge and start to roll out gently in a circular motion using standard flour to prevent any sticking of the paste to the rolling pin or bench, allowing for enough paste to fall over the sides of your pastry ring or tart mould.
  • Gently line your ring or tin with the paste, using a small ball of paste to press into the sides and form a base removing any wrinkles. Leave to rest on your bench for 15 minutes.
  • Cut the top of your pastry flush with your tart mould or ring and dock the base using a fork. Make a paper ring to lay inside your paste and top with baking beans. Make sure the pastry is cooked but still without colour, approx. 20 minutes.
  • Remove the paper and beans and brush the inside with the whisked egg white. Place back into the oven for 2 minutes and allow the egg whites to cook and seal any wholes. Turn the oven down to 140°C
  • Now add your Brulee mix to the pastry case and cook until the Brulee mix is set, approx 20 -30 minutes. Leaving a wobble in the middle of the Brulee about 3cm in diameter, allowing the tart to finish cooking by itself.

Brulee Filling (to be completed while the base is blind baking)

  • Blend the tofu until smooth and transfer to a pot with the coconut cream, honey, and vanilla paste. Gently heat to 80°C.
  • In a bowl whisk together the sugar and eggs.
  • Add a 1/3 of the hot mix to the eggs and sugar, stirring with a wooden spoon. Once incorporated add the remainder of the hot mix and keep stirring till incorporated.

Topping

  • Sprinkle the sugar evenly over the cooked chilled Brulee, trying to avoid the pastry. Using a gas torch gently move around evenly 10cm above the tart until caramelised.
Other Information