Here's another technique which uses our fantastic spray dried 100% tomato powder, this time as an ingredient in a delicious tomato, parmesan and avocado tartlet.  The tomato powder is used to flavour the pastry and the filling is made from layering avocado puree and parmesan cream, then topped with a tomato jelly.  We use UltraGel 5 in the parmesan cream and UltraGel 2 in the jelly.  We've presented the tartlet on the 100% 'Ice Age' Freezer Plate and in the video on the 100% Chef White Napkin Plate (available from our dedicated 100% Chef website).

Tomato Pastry
  • 500g Plain Flour
  • 250g Butter
  • 5g Salt
  • 60g MSK Tomato Powder
  • 40ml Milk

Sieve together all the dry ingredients.

Rub the butter into the dry mix until there are no lumps.

Add the milk until the pastry comes together.

Wrap and refrigerate for 2 hours.

Parmesan Cream
  • 275g Whipping Cream
  • 200g Milk
  • 75g Parmesan
  • 4g MSK UltraGel 5
  • 10g MSK Roast Onion Powder
  • 5g MSK Flavour Enhancer

Bring the milk, cream and parmesan to the boil.

Mix the dry ingredients together and add to the cream mix.

Bring back to the boil for 2 minutes.

Pass through a fine sieve and refrigerate for 3 hours.

Place the chilled mixture into a Thermomix and blend to a smooth paste which can then be piped.