Toasted Buckwheat & Smoked...Toasted Buckwheat & Smoked Honey Tartlet with Yuzu-Shiso Gel

An exquisite balance of earthy buckwheat crust, velvety smoked honey dark chocolate ganache, bright yuzu-shiso fluid gel, and delicate caramelized milk crisps.

Ingredients

Cooking Instructions

1. 01

   Prepare the Buckwheat Crust: Pulse buckwheat flour, butter, and powdered sugar in a food processor until sandy. Add egg yolk and pulse until dough comes together. Wrap tightly and chill for 30 minutes.

2. 02

   Bake the Shells: Roll the chilled dough to 3mm thickness. Press into four 8cm perforated tart rings. Blind bake at 175°C (350°F) for 12 minutes until golden and crisp. Allow to cool completely on a wire rack.

3. 03

   Make the Smoked Honey Ganache: Bring heavy cream and smoked wildflower honey to a gentle simmer in a small saucepan. Pour over chopped dark chocolate and let stand for 2 minutes. Emulsify with an immersion blender starting from the center until glossy and smooth.

4. 04

   Form the Yuzu-Shiso Fluid Gel: Blanch shiso leaves in boiling water for 5 seconds, shock in ice water, then blend with yuzu juice until smooth. Strain through fine mesh. Bring liquid with agar-agar to a boil for 30 seconds. Pour into a shallow tray and chill until completely firm. Transfer firm gel to a high-speed blender and process until silken.

5. 05

   Assembly: Pipe the warm smoked honey ganache evenly into the cooled buckwheat tart shells. Rest at room temperature for 20 minutes until set with a soft sheen.

6. 06

   Plating: Transfer yuzu-shiso gel into a piping bag and dot artfully across the ganache surface. Finish with a delicate pinch of Maldon sea salt flakes and micro-shiso leaves.