Preparation
Sweet chocolate pastry:
1. Cut the cold butter into small cubes. In a bowl, mix the butter and flour until it forms a sandy texture.
2. Add the almond flour, icing sugar, salt and cocoa powder and mix until smooth.
3. Add the eggs and mix again until you get a nice dough. Form a ball, then flatten it into a disc. Cover with plastic wrap and place in the refrigerator for at least an hour.
4. Butter your pie dish. Once the pastry has cooled, thin it out between two sheets of parchment paper using a rolling pin or a bottle to a thickness of 4mm.
5. Cut the dough into a long strip the width of your pie pan. Place the strip of dough along your pan, and seal the sides together where the ends meet.
6. Gather the leftover dough and form a circle the size of the bottom of the pie dish. Place it in the dish, making sure to connect the sides and bottom together. Refrigerate the prepared dish.
Matcha and yuzu flan:
1. Cut the vanilla pod in half lengthwise and scrape out the seeds with a knife.
2. In a large saucepan, pour the milk and cream and add the vanilla seeds and pod. Bring to a boil.
3. Remove from heat, add the matcha and let the vanilla and tea steep for about 10 minutes.
4. In a separate bowl, whisk the egg yolks and sugar. Then add the cornstarch and whisk until smooth.
5. Pour in the yuzu juice and whisk again.
6. Remove the vanilla pods from the saucepan of milk and cream, then bring the latter to almost a boil.
7. When it almost boils, pour a little of the contents onto the egg yolk mixture and whisk together.
8. Pour the egg mixture into the saucepan with the remaining milk and heat over low heat. Whisk continuously until the cream thickens slightly but does not reach a custard texture.
9. Reserve the cream in another bowl and let it cool.
10. Once cooled, pour it into the mold with the chocolate dough and place it in the refrigerator until there is a crust on the top of the cream.
11. Bake for 60 minutes at 170°C, or until lightly browned but the center of the custard still moves.
White miso caramel:
1. Mix the miso with 2 tablespoons of water in a small bowl, then strain through a sieve.
2. Heat the cream in a small saucepan until just before boiling. Turn off the heat and let it sit while you make the caramel.
3. Place the sugar and water in a wide, deep saucepan and stir to dissolve the sugar. Heat the mixture over medium heat, bringing it to a boil without further stirring.
4. When the mixture turns golden brown, remove the pan from the heat and add the cream little by little.
5. Mix the mixture, then whisk in the miso mixture. Return the pan to low heat and simmer for one minute. Let the caramel cool slightly, then pour over the matcha flan.
It's ready! Enjoy your meal!
