Spring Tartlet with Pea Ice Cream

Puff pastry

  • 500g cake flour
  • 250g butter
  • 2 tsp salt
  • 1 tsp cream of tartar
  • roll 2 – rest – roll 2

Roll the puff pastry thinly, cut out the size that you would like, place on a tray between two sheets of baking paper. Place another tray on top. Place in fridge to cool, before baking way down, with some bricks that you cover with foil. Bake at 190˚C for 10 minutes, remove the bricks and bake for another 10 minutes until the pastry is golden brown

Spring Salad

  • ½ red onion, finely diced
  • 2 corn on the cob
  • 1 leek
  • 100g confit tomato
  • olive oil and maldon salt for dressing
  • 2 spring onion, finely sliced

Remove the corn from the cob. Thinly slice the leek and wash in luke-warm water, put in vacuum bag, seal and sous-vide for 30 minutes at 65˚C. For serving: mix the ingredients together in a bowl and dress with the oil and maldon salt.

Pea Ice Cream

  • 150g milk
  • 150g cream
  • 60g isomalt
  • 6 egg yolks
  • 300g peas

Heat the milk slightly. Mix the egg yolks with the isomalt, then mix ¾ of the warm milk into the egg mixture while stirring with a wooden spoon. Pour back into pot and cook on a low heat till nape (covering the spoon). Remove from heat add in the peas and blend. Pass though fine sieve. Pour into 'paco jet' canister and freeze

Môreson Blanc de Blanc MCC compliments this dish.

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Recipe Margot Janse • Photography C&D Heierli