Dessert · Season 16

Eucalyptus Macrorhyncha Honey Tart, Wattleseed and Ricotta Snow, Cornflake Tuille, Fresh Figs, Honeycomb

Name: Eucalyptus Macrorhyncha Honey Tart, Wattleseed and Ricotta Snow, Cornflake Tuille, Fresh Figs, Honeycomb
Yield: Makes 6 whole tarts
Ingredients: 250g flour; 3g salt; 125g butter; 45ml water; 1 egg; 60g cream; 250g thickened cream; 5 egg yolks; 100g eucalyptus honey; 40g cornflakes; 20g icing sugar; sea salt flakes, to taste; 500ml full cream milk; 225g ricotta; 100g caster sugar; 1 tsp lemon zest; 5g dry wattleseeds; 2 fresh figs, quartered; 6 pieces fresh honeycomb

Nat Thaipun

Contestant · 15 Jul 2024

View full method on 10 Play ↗ Open in The Pass

Makes 6 whole tarts

Serves

Components

Ingredients

Season

Ingredients

Shortcrust Pastry Base

250gflour

3gsalt

125gbutter

45mlwater

1egg

60gcream

Honey Egg Custard

250gthickened cream

5egg yolks

100geucalyptus honey

Toasted Corn Flakes

40gcornflakes

20gicing sugar

sea salt flakes, to taste

Wattleseed & Ricotta Snow

500mlfull cream milk

225gricotta

100gcaster sugar

1 tsplemon zest

5gdry wattleseeds

To Garnish

2fresh figs, quartered

6 piecesfresh honeycomb

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

HoneyRicottaCornflakesFigsHoneycombVegetarianDessert

Recipe by Nat Thaipun, Season 16. Originally published by Network 10 on 15 Jul 2024.

Original on 10 Play ↗