MAKES 6 TARTS
Mix the flour, salt and 225g of butter together on a low speed in a kitchen aid to form a breadcrumb consistency. Slowly incorporate the milk and cream to form a dough. Wrap in cling wrap and allow to rest for 12 hours in the fridge.
Take another 550g butter out of the fridge and allow to soften. Once soft, shape into a rectangle roughly 1cm thick, place between sheets of greaseproof paper and rest in the fridge.
Take the dough and butter from the fridge and allow to temper. Roll the pastry out into a large rectangle roughly 1cm thick and place the butter in the centre (the dough needs to be 3 times the size of the butter).
Fold the left wing over the butter and then the right, sealing the butter between the dough. Using a rolling pin, roll the pastry out again and fold into a third again. Repeat this 3 times and place back into the fridge to rest for 30 minutes.
Follow this rolling and folding process 3 times with a 30-minute resting period in the fridge between sets of three.
Roll pastry out to a 5mm thickness and cut out 8-inch disks. Store in the fridge with layers of greaseproof in between until required.
Bring a thick bottom saucepan to a medium heat and slowly caramelise the onions in butter and a pinch of salt. Once the onions are sweet and dark golden add the thyme and cover with water. Bring the stock up to 85°C and simmer for 1 hour. Strain the stock through a fine sieve and season with aged balsamic salt and pepper.
Slice the eschallots in half from root to tip leaving the skins on. Place cut side up on a wire rack and baking tray. Dress with olive oil and salt. Cook the eschallots at 160°C for roughly 40 minutes depending on the size – you are looking for minimal colour but a soft and sweet centre.
Once cooked, allow to cool and peel the skin and thicker outer layer, as they tend to be bitter.
Parmesan Ice Cream
Bring the milk, cream and glucose to the boil. Pour slowly over the egg yolks whisking until fully incorporated.
Place the mixture back onto the heat and bring up to 85°C and then take off the heat. Place mixture and parmesan into a blender, blend until smooth. Pass and churn using your ice cream machine’s instructions.
Grease a 6-inch non-stick frying pan with a small knob of butter and season with salt.
Start by laying the cooked eschallots cut side down in the pan, ensuring there are no gaps. Cover with onion stock so that the top of the eschallots are just covered. Start to reduce the stock on the stove until the eschallots are glazed and sticky.
Cover with the puff pastry making sure to tuck all the edges under. Bake at 220°C for 10 minutes or until the pastry is evenly golden.
Tease the edges loose, placing a baking tray on top of the pan. Flip the pan over in one smooth fast action and lift the pan off.
Slide the tarte tatin onto the serving plate and garnish with a large scoop of parmesan ice cream.
Chef’s Tip: A good store-bought puff pastry is a great alternative.