Gastronomixs

Caramelised buttermilk tartlet

Buttermilk is a popular product in Scandinavian countries where it is used for its tart flavour. By caramelising the buttermilk, this sour flavour is transformed into a sweet caramel.

Creation by Nicolai Nørregaard, Kadeau* restaurant, Copenhagen, Denmark.

Caramelised buttermilk tartlet

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1500

g

buttermilk

60

g

dark honey

30

g

butter

150

g

cream (38% fat)

100

g

wheat flour

1

g

salt

28

g

icing sugar

50

g

salted butter, cubed and at room temperature

24

g

egg yolks

100

g

cream

1

g

gelatin

10

g

caster sugar

0.5

g

Iota

As needed:

 

salt

Preparation method

  • To make the buttermilk caramel, bring the buttermilk to the boil on low heat allowing the liquids and solids to separate.
  • Pass the boiled buttermilk through a sieve, collecting the liquid.
  • Add the honey to the liquid and cook until a lovely shade of light brown.
  • Add the butter and the cream and cook on medium heat until it reaches 108°C. Pass through a sieve and store in the refrigerator.
  • To make the shortcrust pastry, sieve together the wheat flour, salt, and icing sugar in a bowl.
  • Add the salted butter and mix in a food processor until it becomes the structure of sand.
  • Add the egg yolks and blend into a dough without mixing too much.
  • Wrap the dough in cling film and leave to rest in the refrigerator for four hours.
  • Preheat the oven to 150°C.
  • Roll out the dough to 3mm thick.
  • Dress 9mm tartlet moulds with the dough.
  • Bake blind at 150°C for sixteen minutes.
  • Remove the blind baking filling and bake for another four minutes. Leave to cool on a cooling rack.
  • Heat the cream to 80°C on medium heat.
  • Soak the gelatin in cold water.
  • Add the caster sugar and Iota and blend in the thermo blender for two minutes.
  • Heat back to 80°C.
  • Add the gelatin and blend for one minute.
  • Add 25g of the buttermilk caramel and season to taste with salt.
  • Leave to cool down to 25-35°C while stirring occasionally.
  • Fill each tartlet with 50g of the caramelised buttermilk custard.
  • Freeze for one hour.
  • Cut the tartlets in half and freeze for another hour.
  • Allow the tartlets to defrost on the plate.

Serving suggestions

  • Nicolai Nørregaard finishes the tartlets with preserved pine cones and primrose syrup. 
  • As part of a dessert with components of banana, red fruit, vanilla, honey, peach, and figs.

Previous page