John Myers
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Creamy Beetle Bean Tart with Pumpkin Seed Oil
The perfect creamy beetle bean tart with pumpkin seed oil recipe with a picture and simple step-by-step instructions.
For the vanilla ice cream:
- 2 packet Cream
- 3 Pc. Egg yolk
- 8 tbsp Sugar
- 1 tsp Vanilla pulp
For the cream:
- 2 Can Beetle beans cooked natural
- 2 packet Cream
- 4 tbsp Sugar
- 3 tbsp Rum
For the dough base:
- 5 Pc. Eggs
- 700 g Sugar
- 700 g Icing sugar
- 200 g Ground pumpkin seeds
- 5 tbsp Elderflower syrup
To decorate:
- Pumpkin seeds
- Caramelized pumpkin seeds
- Pumpkin seed oil
For the vanilla ice cream:
- Mix the whipped cream, yolks, sugar and vanilla pulp well with a whisk and place in the ice cream maker for about 45 minutes.
For the cream:
- Puree the beetle beans with a hand blender, mix in the rum and sugar, possibly add a little whipped cream for the better consistency.
For the dough base:
- Beat the yolks with icing sugar until frothy, whip egg whites with sugar until stiff. Combine both masses and finally fold in the pumpkin seeds.
- In a preheated oven, bake the mixture at 200 degrees for 11 minutes. Let the dough cool down and cut out round circles.
- Use two dough bases per tartlet, spread the beetle bean mixture, and finally whipped cream. It is best to use a patisserie ring for this. Decorate with chopped pumpkin seeds.
- Serve a scoop of ice cream and decorate with a dash of pumpkin seed oil and caramelized pumpkin seeds.
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