Lavender & ginger tart
- Level:
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Medium
- Makes:
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12 Tarts (Ø 10 CM)
Tart shells
Ingredients: Tart shells
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3.9 ozsugar
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3.9 ozbutter
Preparation: Tart shells
Combine and mix well
Ingredients: Tart shells
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1 piece(s)large egg(s)
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0.5 ozwater
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0.1 ozbaking powder
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1 pinchsalt
Preparation: Tart shells
Beat together and then add.
Ingredients: Tart shells
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4.4 ozhazelnut powder
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3.5 ozpastry flour
Preparation: Tart shells
Sieve and add.
Preheat the oven to 175˚C (347°F). Bake the tart shells for approximately 8 minutes.
Caramel ganache
Ingredients: Caramel ganache
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7.1 oz40% cream
Preparation: Caramel ganache
Bring to the boil
Ingredients: Caramel ganache
Preparation: Caramel ganache
Pour the cream over the chocolate and mix well.
Ingredients: Caramel ganache
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0.9 ozbasic caramel
Preparation: Caramel ganache
Add.
Ingredients: Caramel ganache
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1.1 ozlavender honey
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0.7 ozIndian ginger
Preparation: Caramel ganache
Add.
Chocolate mousse
Ingredients: Chocolate mousse
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1.8 ozwater
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3.5 ozgranulated sugar
Preparation: Chocolate mousse
Combine and bring to the boil to make a syrup.
Ingredients: Chocolate mousse
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4 piece(s)egg yolks
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30 mlWhisky
Preparation: Chocolate mousse
Beat the egg yolks. Slowly add the syrup and whisky
Ingredients: Chocolate mousse
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4 piece(s)egg white
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1.2 ozgranulated sugar
Preparation: Chocolate mousse
Beat egg whites until stiff and add the sugar. Fold in the egg yolk mixture.
Ingredients: Chocolate mousse
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0.9 lb40% cream
Preparation: Chocolate mousse
Beat until moderately stiff.
Ingredients: Chocolate mousse
Preparation: Chocolate mousse
Melt the chocolate au bain-marie. Mix in 1/3 of the cream. Fold in the rest of the cream and the egg mixture.
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