TARTLETS STUFFED WITH FRESH DUCK FOIE GRAS, FRUIT AND GORGONZOLA CHEESE

Maridaje: 

Ingredientes:

For the tartlet filling:

12 Tartlets of shortcrust pastry.

200 g fresh duck Foie Gras.

6 boiled eggs (only the yolk will be used).

1 tablespoon of unsalted butter.

1 tablespoon of liquid cream.

1 tablespoon of Mayonnaise.

1 round of Chef’s Pepper mill.

 

To crown the tartlets:

2 Ercolina pears cut into slices with the skin on (do not substitute with pears that release water).

1 Mango cut into thick sticks.

100 g of redcurrants cut in halves.

150 g sweet creamy Gorgonzola cheese cut into cubes.

50 g chopped walnuts in medium pieces.

3 tablespoons of GUAiNOS wine jam.

Preparación:

Of the tartlet filling:

  • All ingredients should be at room temperature to facilitate homogeneity when mixing.
  • Place the fresh pâté, butter, cream, mayonnaise, and chef’s pepper in a bowl. It can be whisked by hand with a wire whisk, stirring vigorously until it is homogeneous, consistent, and smooth. It can also be made with an electric pastry blender; it is faster, and the resulting texture is perfect. Immediately put it in the fridge for two hours to firm up.
  • Once the filling is cold, place it in a piping bag. Fill the tartlets with the cream, starting from the edge, moving the piping bag in a spiral, until you reach the centre and then lift it all at once.
  • If you do not have a piping bag, you can use two spoons to fill the tartlets. Fill carefully, making sure not to go over the edges. The filling should be left in the shape in which it falls naturally, not flattened.

 

From the top of the tartlets:

When all the tartlets are filled, arrange the decorations on each one in this order: Gorgonzola cheese, pear, mango, redcurrant and a piece of walnut.

Emplatado

  • Place the tartlets on a serving platter. If the dish is a starter, place 2 tartlets on each plate.
  • Fill a pastry bottle with the Wine Jam. It must be at room temperature. Place a dot of jam on top of each tartlet. If you don’t have a bottle, you can do it with a spoon.
  • To garnish, use redcurrant halves and place them on the tray, between the tartlets, as desired.