DEXTER
A tribute to New York pastry chef Christina Tosi, and to my favourite TV serial killer. For some extra crunch you can sprinkle the tarts with some CFC. The sesame brittle is also optional, but as with a few of the other elements can be made well ahead.
MAKES SIX 10 CM (4 INCH) TARTS
SESAME BRITTLE (OPTIONAL)
100 g (3½ oz) caster (superfine) sugar
a pinch of bicarbonate of soda (baking soda)
50 g (1¾ oz) sesame seeds
Have two sheets of baking paper ready.
Make a dry caramel by placing the sugar in a heavy-based frying pan over medium heat; cook, stirring occasionally, until the sugar has dissolved. Increase the heat and cook for 4–5 minutes, stirring occasionally at the beginning, but more vigorously towards the end, until the sugar turns a dark amber colour.
Once you have your desired colour, add the bicarbonate of soda, then quickly add the sesame seeds, before pouring the mixture onto one of the sheets of baking paper. Place the other sheet on top. Roll the caramel until thin, using a rolling pin. Set the brittle aside to harden.
Store in an airtight container for up to 1 week. Break into small shards to decorate.
Preheat the oven to 170ºC (325ºF/Gas 3). Have six 10 cm (4 inch) tart moulds or pie dishes at the ready.
Roll out the pastry to about 3 mm (1/8 inch) thick. Cut out six pastry discs, slightly bigger than your tart moulds. Lightly press the pastry into the moulds, making sure to get right into the corners. Trim the edges with the back of a knife and place on a baking tray.
Line the pastry shells with baking paper (or flatten a paper case into each one). Fill with baking beads or raw rice, then bake for 10–12 minutes, or until the pastry is cooked.
Remove from the oven and carefully lift out the paper and beads. Leave to cool.
Using a pastry brush, coat the inside of the cooled tart shells with a thin layer of chocolate, to stop moisture migration.
Store in an airtight container until required; the tart shells will keep for a day or so.
SERIAL MILK MOUSSE
4 g (1/9 oz) gelatine sheets
20 g (¾ oz) CFC or lightly roasted cornflakes
100 ml (3½ fl oz) milk
4 egg yolks
20 g (¾ oz) caster (superfine) sugar
a pinch of sea salt
120 ml (4 fl oz) thin (pouring) cream
Soak the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out the excess liquid.
Put the CFC or cornflakes in a spice grinder and whiz to a powder.
Warm the milk, remove from the heat and add the CFC or cornflakes. Add a little of the warmed milk to the egg yolks with the sugar and salt, then add back to the milk in the pan and cook until the mixture coats the back of a spoon (83ºC/181ºF on a sugar thermometer).
While the mixture is still warm, stir in the gelatine to dissolve. Chill the mixture slightly.
Lightly whip the cream until soft peaks form, then gently fold into the chilled mixture.
Lightly grease six individual pudding moulds that are a bit smaller in diameter than the tart shells, so the mousse will sit inside the tarts.
Divide the mousse mixture among the moulds and chill for several hours, or until set.
If not using same day, the mousse can be covered and frozen in the moulds for up to 3 months; simply dip in hot water to unmould.
RHUBARB PURÉE
2 rhubarb stalks, finely sliced
splash of white wine
sprinkle of sugar
Put the rhubarb into a hot saucepan with the wine and sugar. Cook over medium heat for 4–5 minutes, or until the rhubarb is just tender, but leaving some texture in the purée. Set aside to cool.
CARDAMOM GLAZE
100 ml (3½ fl oz) thin (pouring) cream
5 cardamom pods
100 g (3½ oz) best-quality milk chocolate
Bring the cream and cardamom pods to the boil, then remove from the heat and set aside to infuse for about 15 minutes.
Put the chocolate in a heatproof bowl.
Bring the cream back to the boil, then strain it over the chocolate. Stir until the chocolate melts and you have a smooth glossy glaze for the mousse.
TO ASSEMBLE
Take the tart shells and put a lashing of the rhubarb purée in the bottom. Dip each mousse mould into hot water to unmould, then ease a mousse into each tart.
Spoon some cardamom glaze over the top so it slightly runs over the edge. Garnish with a little sesame brittle, if desired.
These tarts are best enjoyed the same day.