Recipe detail

Directions

1. In a saucepan on medium-low heat, melt the granulated
sugar in 200ml water and reduce to a syrup
2. Chill
3. Set the oven on steam at 75°C
4. Pack the fennel and syrup in a sous-vide bag
5. Steam for 20 minutes or until the fennel softens
6. Remove the fennel and allow to drip
7. Set the oven on dry heat at 120°C
8. Spread out the fennel in an ovenproof GN dish and
bake for 10 minutes
9. Set the oven on dry heat at 170°C
10. Roll out the dough and line onto an ovenproof
greased GN dish
11. Cover the dough with damp baking paper
12. Transfer the coins into the dish and spread them out
so that all the baking paper is covered
13. Bake for 20 minutes or until
the dough hardens
14. Remove the coins and baking paper
and bake for another 7 minutes
15. Meanwhile, prepare the filling by whisking
the cream, caster sugar, 35g egg yolk
and egg mix in a baine marie
or on very low heat
16. When the sweet crust base is almost ready,
lower the oven heat to 120°C
17. While the base is still hot, pour in the filling
and carry on baking for another 10 minutes
or until the filling has cooked to a smooth
texture, before it scrambles
18. Line the top of the torte with the sliced thinly lengthwise
fennel, dust over the Demerera sugar and
caramelise with a blowtorch before serving