Where possible, ensure all of your ingredients come from a source of good agriculture, says chef and expert grower Dan Cox, founder of Crocadon.
A project five years in the making, Crocadon is located on a 120-acre organic farm near St Mellion in Cornwall. The 25-cover restaurant, which opened in February, celebrates the connection between food and agriculture.
Ingredients
Tart dough
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- 350g plain flour
- 110g icing sugar
- 140g butter
- half a beaten egg
- 50ml cold water
Yoghurt and whey
- two litres of whole unhomogenised organic milk
- 1 tbsp of live yoghurt
Whey caramel
- 1lt yoghurt whey (see above)
- 200g caster sugar
Whey caramel custard
- 1lt double cream
- 270g egg yolks
- 150g sugar
- 284g whey caramel (see above)
- 14g salt
Method
For the tart dough
- Mix the flour and sugar together.
- Add the butter and mix till it resembles breadcrumbs.
- Mix the egg and the water together.
- Add to the dry ingredients and knead gently into a ball
- Chill in fridge.
- Once chilled, roll out the dough, cut it into rounds and line the tart cases.
- Preheat the oven to 170C.
- Blind bake for 15min.
- Remove the blind baking beans and continue to bake until golden brown (approximately five minutes).
- Take the cases out of the tins and egg wash with whole egg. Bake for one more minute.
For the yoghurt and whey
- Bring the milk to 85C and then allow it to cool to 38C.
- Add the spoon of yoghurt and whisk well, then place in a pan inside a dehydrator (or use a yoghurt maker) and hold at 38C for 8 hours. Allow to cool and then chill.
- Once chilled, place the yoghurt in double muslin cloth, in a colander over a bowl or pan to hang the yoghurt and catch the whey below.
- Leave in the fridge overnight.
- In the morning, take the hung yoghurt, place it in a bowl and whisk it until smooth, adding whey back if necessary.
For the whey caramel
- Bring the cream to a boil,
- Mix the yolks and sugar
- Pour the cream over the egg and sugar mix.
- Whisk in the whey caramel and pass the mixture through a chinois strainer.
For the whey caramel custard
- Pour the custard into the tart cases and bake in the oven at 95C until just set with a good wobble. Allow to cool and refrigerate.
- When set, cut into desired portions and dress each slice with some of the yoghurt and drizzle over some of the whey caramel.
- We like to add caramelised apple puree and fresh apple slices soaked in a sorrel and marigold syrup, then finish with little leaves of sorrel.
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