Lavender & ginger tart

level 2

Recipe components

Used Callebaut products

Tart shells

IngredientsPreparation
  • 110g
    sugar
  • 110g
    butter

Combine and mix well

  • 1piece(s)
    large egg(s)
  • 15g
    water
  • 2g
    baking powder
  • 1pinch
    salt

Beat together and then add.

  • 125g
    hazelnut powder
  • 100g
    pastry flour

Sieve and add.

Preheat the oven to 175˚C (347°F). Bake the tart shells for approximately 8 minutes.

Caramel ganache

IngredientsPreparation
  • 200g
    40% cream

Bring to the boil

Pour the cream over the chocolate and mix well.

  • 25g
    basic caramel

Add.

  • 30g
    lavender honey
  • 20g
    Indian ginger

Add.

Chocolate mousse

IngredientsPreparation
  • 50g
    water
  • 100g
    granulated sugar

Combine and bring to the boil to make a syrup.

  • 4piece(s)
    egg yolks
  • 30ml
    Whisky

Beat the egg yolks. Slowly add the syrup and whisky

  • 4piece(s)
    egg white
  • 35g
    granulated sugar

Beat egg whites until stiff and add the sugar. Fold in the egg yolk mixture.

  • 410g
    40% cream

Beat until moderately stiff.

Melt the chocolate au bain-marie. Mix in 1/3 of the cream. Fold in the rest of the cream and the egg mixture.