Wild Yuzu Custard Pie With White Miso Caramel

For the chocolate pastry pie 

  • 210g of t55 flour

  • 85g of butter

  • 30g of ground almonds

  • 75g of icing sugar

  • 3g of salt

  • 15g of cacao powder

  • 45g of egg

For the yuzu custard :

  • 150g of liquid cream

  • 500g of milk

  • 75g of cornstarch

  • 3 egg yolks

  • 120g of sugar

  • 1 vanilla pod

  • 3 teaspoons of Wild Yuzu Juice

For the white miso caramel : 

  • 150g of sugar

  • 60 ml of water

  • 240 ml of liquid cream

  • 2 tablespoons of White Miso

Préparation

1. Chocolate pie pastry : 

Dice cold butter into small cubes. Add to mixing bowl with flour and mix together till a sandy texture is achieved. Add ground almonds, icing sugar, salt and cocoa powder and mix till combined. Add egg and mix till dough is formed. Put dough on counter and gather into a ball. Flatten dough into a disc, cover with plastic wrap and place in fridge for at least an hour. 

Butter your tart ring. Once dough is chilled, roll dough between two sheets of parchment to a thickness of 4mm. Cut dough into one long strip that is the size of your tart ring. Place inside your tart ring, pinching together the sides where the ends meet. Roll out the leftover dough into a circle the size of the bottom of the tart ring. Cut the dough to the size of your ring and place the dough inside the tart ring, making sure to connect the sides and bottom together. Place the prepared tart ring in the fridge to chill while you make the filling. 

2. Matcha and yuzu custard :

Cut the vanilla pod in half lengthwise and scrape the seeds with a knife. Put the milk, cream, and vanilla seeds and vanilla pod in a large pot. Bring to a boil. Take off the heat and let cool for about ten minutes. Whisk the egg yolks and sugar in another large bowl. Then whisk in the cornstarch till combined. Once combined, add the yuzu juice and whisk till combined. 

Remove the vanilla pods from the pan of milk and bring the milk and cream mixture to an almost boil again. Once the milk mixture is at a steam, pour a little of the milk mixture over the yolk-based mixture, and whisk together to temper the eggs. Pour the egg mixture into the pan with the milk and put it back on low heat. Whisk constantly till the cream thickens slightly but not completely the texture of custard. 

Strain the custard into another bowl and let the cream cool. Once it has cooled, pour it into the mold and place into the fridge until the top of the custard has crusted over. 

Then bake for 60 minutes at 170 ° or until it has browned slightly, but the center of the custard still jiggles. 

3. White miso caramel : 

Combine miso paste with 2 tbsp of water in a small bowl, then strain using a sieve. Heat the cream in a small saucepan till just before reaching boiling point. Turn the heat off and let it sit while you make the caramel. Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar. Heat the sugar and water mixture over medium heat, bringing it to boil without further stirring. 

When the sugar mixture becomes golden brown, remove the pan from the heat and add the heated cream a little at a time. Stir to combine then whisk in the miso mixture. Put the saucepan back on low heat and simmer for a minute. Allow the caramel to cool slightly then pour over the flan. 

Alistair Cullen