A mouthwatering dessert featuring the Piennolo tomato as the star: this recipe for barley tart with muscovado cream, passion fruit and Piennolo tomato jam, and sorbet is created by pastry chef and AMPI Master Carmine Di Donna.
The tomato sorbet works beautifully with the barley pastry tart, embellished with passion fruit jam and a white chocolate and muscovado cream. Baked caramel wafers complete the ensemble.
Ingredients
For the barley tart shortcrust pastry
For the passion fruit and Piennolo tomato sorbet
For the muscovado cream
For the caramel wafer
For the passion fruit jam
Procedure
For the shortcrust pastry
In a planetary mixer, place the butter, eggs, sugar, and almond flour together and work with a dough hook. Combine the cookie flour initially and then the barley flour. Work at moderate speed until the mixture is smooth. Remove the shortcrust pastry from the planetary mixer, wrap it in foil, and let rest in the refrigerator for about one hour. Line tart molds with dm 12 cm, lightly pierce the bottom and bake at 165° for about 12 minutes. Remove the tart from the mold and let it cool.
For the passion fruit and Piennolo tomato sorbet
Add the tomato juice and passion fruit juice to the sorbet base. Stir until a thick syrup is obtained and place in the ice cream maker.
For the muscovado cream
Heat the milk in a small saucepan, and add the previously hydrated gelatin. Place the chocolate in a bowl, drizzle in the pre-heated milk, and emulsify with the help of an immersion blender. Finally add the liquid cream, process until smooth, and allow to rest in the refrigerator for about 12 hours. Transfer the mixture to a piping bag and set aside.
For the caramel wafer
In a small saucepan, pour the sugar, water, and glucose. Bring to the heat and cook until it reaches 175°. Remove the caramel from the heat, pour it onto a shallow baking sheet lined with baking paper, and allow it to cool. Once cooled, break up the caramel sheet and transfer it to a blender. Combine the cornflakes as well and blend. Transfer the mixture to a chinoise and sprinkle onto a baking sheet. Next, bake in the oven at 180 degrees for a few minutes. Remove the baking sheet and allow it to cool. Cut out waffle triangles and keep them aside.
For the passion fruit jam
In a small saucepan, add the sugar and lemon juice and cook until the sugar is completely dissolved. Add the passion fruit pulp and continue cooking for about 30 minutes. Sift the jam and put it aside.
For the dish composition
Arrange the tart in the center of the plate, line it with a dark chocolate ring, and fill it with a light layer of jam and the muscovado cream sauce. Top with the caramel wafer and a quenelle of sorbet.