LEMON-MINT TARTLET

Cream the butter, add the icing sugar and ground almonds. Mix well, then gradually add the eggs, and the crème pâtissière mixed with the rum. Finish with the chopped mint.

Heat the infused milk, glucose, fresh lime juice, yuzu juice and lime zest to 90°C in a saucepan. Pour over the white chocolate and make a ganache. Finish by adding the mint and mix. Leave to solidify in a cool place, taking care to cover the ganache with cling film.

Heat the juices and pear purée with the water to 40 °C. Pour in the pectin and xanthan gum mixed with the brown sugar. Bring to the boil and leave to rest for several hours before adding the mint leaves and mixing.

Dip the lemon segments in the hot syrup for 10 minutes.

Heat the water and lemon juice. Pour in the brown sugar mixed with the agar-agar at 40 °C. Bring to the boil, then chill for a few hours. Mix the marmalade before adding the lemon segments cut into small pieces, and the chopped mint.

In a saucepan, cook the fondant and glucose together at 140-150 °C. Immediately pour onto a silicone mat and leave to cool at room temperature. Blend in a food processor and set aside immediately in an airtight tin to protect from moisture.

Return to a silicone baking mat, and using a fine sieve, sprinkle on a thin, even layer. Cut to the desired diameter with a pastry cutter and bake for a few seconds at 150 °C.

Line a baking sheet and blind bake the 2 mm thick sweet pastry bases for around 15 minutes at 150 °C. Cover with a thin layer of a mixture of egg yolks (100 g) and single cream (25 g). Bake for a further 8 minutes at 150 °C.

Pipe 15 g of almond cream onto the tart bases, then bake for 10 to 12 minutes at 150 °C. Leave to cool and garnish with slightly rounded lemon ganache filling. Smooth one side with the lemon-mint gel, and place a little lemon-mint marmalade in the centre. Finish with a disc of opaline.