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Champagne and honey tart

I know I already told you that I went to the Pick me up festival last week and I posted my inspiration. And it’s not that I am lazy or there is a lack of inspiration sources… We are in London after all! But I came across a coincidence that it was impossible to disregard!

Walking through the halls and galleries in Somerset House I came face to face with Jessica Albarn’s and Nelly Duffy’s “Bee Flower Honey”.

And I loved it! I loved the delicate fine lines, the simplicity and geometry in this piece, which I want in my living room instead of the abstract monstrosity that hangs opposite my sofa and I can’t do anything about!!

Bee Flower Honey
Image by sis!

And then it hit me! Alexander McQueen SS13 collection inspired by these amazing creatures, the bees! What a coincidence! I was looking at the collection and the story behind it the day before I visited the festival and I was mesmerised by the theatrical imposing (once again) show. So I thought… Bees… Honey… Geometry… Delicate tastes… What should I make??

Alexander McQueen SS13 Collection
Image via talkingwithtami.com

Looking at my books and archives I remembered the champagne and honey mousse I made long ago. Matches my inspiration perfectly, I thought, as I recalled the delicate taste of the champagne and the chewy bees wax on top. But it wasn’t enough… I was looking for a way to incorporate the geometry of my beloved art piece. And there it was, looking at me, a perfectly round tart! My friends giggled when I invited them over for tea and tart, but I didn’t pay much attention… At the end of the day they loved it and asked for more!

Your shopping list:

For the tart

I suggest you make the tart the day before because it needs sometime to rest in the fridge.

250gr flour

150gr butter (cubed)

1 teaspoon salt

1 teaspoon sugar

1 egg

1-2 tablespoons milk

The surface you will work on has to be cold. you can leave a bag full of ice on it before you start. Mix the flour and the salt and add the butter, the sugar and the egg. Using your fingers start mixing to make a kind of crumble. Then add the milk and knead to  create a smooth elastic dough. Give it a round shape and put it in the fridge for 30 minutes. The colder the dough is the easier it would be to stretch it. Sprinkle a bit of flour on the surface your working on and start stretching the dough using a roller pin. You know it’s ready when it’s 3-4 mm thick. Cover a 26cm tart tin that you have buttered before and with the back side of a knife cut off the dough that didn’t fit in the tin. Pierce the dough with a fork and leave it in the fridge for at least 30 minutes. I left it overnight and baked it the next day. It makes the tart crunchier.

Before you put it in the oven place greaseproof paper on top and add some rice or beans, then bake for 20 minutes in 180C. Remove the rice and bake for another 15-20 minutes.

For the mousse

6 egg yolks

120gr sugar

350gr double cream (slightly beaten)

80gr champagne

2 gelatine sheets

a piece of bees wax

Put the gelatine sheets in a bowl with water. In a heatproof bowl add the egg yolks and sugar, place it on top of a pan with (a little bit of) boiling water and beat them with the whisker till the mixture gets whiter. Remove it from the pan and keep beating with a mixer, pouring the champagne a little bit at a time. Remove the gelatines from the bowl, squeeze them and place them in another bowl with 4 tablespoons hot water to melt and add to the egg mixture. Stop whisking and add the slightly beaten double cream and very carefully fold it in the mixture. Pour the mousse in the tart and leave in the fridge for about an hour.

And a tip

You will definitely have left overs from the tart and mousse. For God sakes don’t through them in the bin! They are delicious, I promise. Use the dough to make sweet or savoury biscuits. I added some sugar, ginger and cinnamon on top but next time I’ll do it with cheese and cayenne pepper.

As for the mousse I used it for breakfast in bed! Just place in a tin some slices of fruit bread to cover it and pour the remaining champagne mousse to soak it. Bake it in the oven for half an hour till it turns golden brown. I call it drunken breakfast! Enjoy!