Passion fruit, aniseed and honey tart

Instructions

Gluten-free hazelnut and aniseed shortcrust pastry

1. In the bowl of a stand mixer fitted with paddle attachment combine flour, starch, butter, hazelnut flour, icing sugar, vanilla powder, aniseeds and salt and work until the mix resembles fine breadcrumbs.
2. In a small bowl combine together almond milk and hazelnut paste and mix until smooth. Add this mix to the stand mixer and beat on low speed until a dough is formed.
3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Chill in the fridge overnight.
4. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with micro-perforated silicone mat. Grease generously with butter 2 micro-perforated tart rings of Ø15cm x h 2 cm and place them onto the prepared baking tray. Cut out a strip of 3 cm high from a micro-perforated silicone mat. Insert this strip into the ring to fully cover the edges of the ring. The strip will exceed about 1 cm in height the tart ring, that's okay.
   The micro-perforate silicone strip helps the shortcrust pastry "to cling" to the ring while it is baking. And besides, it will be easier to remove the baked tart from the ring.
5. Roll the chilled shortcrust pastry on a lightly floured surface to approximately 2-3 mm in thickness, adding flour when needed so it doesn't stick.
6. Cut out the rolled pastry with the tart ring to obtain the base. Place the pastry base onto the prepared baking tray.
   Cut out a pastry strip and line the side of the ring, ensuring that the pastry strip stick well to the micro-perforate silicone strip. Join the two ends of the pastry strip and, if needed, trim some of the excess pastry that is overhanging the side of the ring, using a knife.
   Place the ring over the pastry base, so that the pastry base is perfectly inside the ring and ensuring that the edges of the pastry base stick well to the pastry sides. Repeat the same steps with the second tart ring.
7. Freeze the tarts for at least 1h. You don't have to prick the pastry base with a fork before baking.
8. Line the frozen and unbaked tart shells with heatproof plastic wrap and fill it firmly to the top with uncooked rice (any type of legume or cereal also works well). Bring the sides of the wrap together at the top like a parcel, so it will be easier to remove.
9. Put the tarts in the oven, reduce the temperature at 150°C and pre-baked for about 20-22 minutes. Remove the rice and bake for a further 15 minutes at 160°C to finish baking.
10. Remove the tarts from the oven and dust with cocoa butter powder (Mycryo) while they're still hot. This prevents the pastry to get soggy. Allow to cool down completely before removing both the rings and the micro-perforated silicone strips. Do not worry if you don't have the cocoa butter powder, because the baked and cooled tarts will be covered with a thin chocolate layer (see below).
11. Melt some Dulcey 32% chocolate (or the white chocolate of choice) in the microwave to 45°C. Brush the melted chocolate all over the base and the sides of the baked pastry shells, into a thin layer. The chocolate makes a barrier which prevents the pastry from moisture, as making the tart even crispier and tastier. Allow the chocolate to harden at room temperature or in the fridge eventually.

Gluten-free honey, aniseed and lemon sponge biscuit 

1. Preheat the oven to 170°C, static mode. Grease a 32,5 x 32,5 cm silicone swiss roll mat (Silikomart tapis roulade) and place it on a baking tray.
2. Melt the butter, then add lemon zest, lemon juice and salt. Stir well with a rubber spatula, then allow to cool down to 40-45°C.
3. Chop almond paste by hands and place the chunks into the bowl of a stand mixer, fitted with paddle attachment. Add honey and beat on medium speed for 1 minute, to combine the two ingredients together. Meanwhile, place the eggs into a jug and break up by using a fork.
4. Add the eggs slowly and to wire and beat on medium-high speed, until fully incorporated. The batter should be smooth, fluid and homogeneous (without marzipan lumps).
5. Replace the paddle attachment with whisk attachment and whip the batter on high speed, until it looks airy and pale. Meanwhile, in a bowl combine together flour, starch and baking powder and mix with a fine whisk.
6. Stop beating and add the dry ingredients in 2-3 times, sieving it over the batter. Incorporate the dry ingredients into the batter with a scooping-and-folding motion. You will get with a light, fluffy and homogeneous batter.
7. Add a small part of the batter into the melted and lukewarm butter and stir vigorously with the spatula, to obtain a smooth mixture. Incorporate this mixture back into the rest of the batter and fold gently with the spatula.
8. Add finally the aniseeds and fold gently, until the aniseeds are evenly distributed through the batter.
9. Pour the batter into the greased silicone mat and spread it out evenly with a palette knife, so that it is level with the top of the mat (I mean, 1 cm high, as the height of the silicone mat). The batter will cover only halfway the silicone mat.
10. Bake for 20 minutes, until the sponge biscuit is puffed, lightly golden in color, soft and dry to touch.
11. Remove from the oven and cover immediately with clingfilm to keep the sponge biscuit from drying out and to preserve the moisture. Allow to cool down completely before cutting 2 circles with a Ø14cm cake ring.
    I suggest to put the baked and still warm sponge biscuit in the freezer for 1h before cutting. In this way it will be cold  but not fully frozen and you can cut it without ruining it.
12. Place a sponge biscuit circle into each tart.

Passion fruit Inspiration and bee pollen crémeux

1. The day before, combine together heavy cream and bee pollen in a bowl. Cover with clingfilm and chill in the fridge for 24h. The next day, the bee pollen should be dissolved. Strain the heavy cream to discard any remaining bee pollen grains. Weigh the strained heavy cream to obtain 240 g. If it weighs less than 240 g, add extra heavy cream till obtaining 240 g.
2. Soak the gelatin sheets in cold water.
3. Melt the couverture in the microwave to 45°C.
4. Heat the passion fruit puree with honey in the microwave without boiling, then add the soaked gelatin sheets and stir with a spatula to dissolve.
5. Add the warm passion fruit puree to the melted couverture in 3 times, stirring vigorously with the spatula at each addition of liquid, in order to obtain a smooth, fluid and evenly cream.
6. Transfer the cream into a mixing glass and blend to stabilize the emulsion and to obtain a shiny and silky-smooth texture. Add slowly and to wire the cold bee pollen heavy cream, mixing with the hand blender at the same time, in order to obtain a velvety and smooth cream.
7. Divide the crémeux into the two tarts, covering the sponge biscuit and reaching the top of the tart. Chill overnight.

Passion fruit Inspiration mousse quenelles

1. Soak the gelatin sheets in cold water.
2. Melt the couverture in the microwave to 45°C. Heat the passion fruit puree in the microwave without boiling (45-50°C), then add the soaked gelatin sheets. Stir with a spatula to dissolve.
3. Add the warm passion fruit puree to the melted couverture in 3 times, stirring vigorously with the spatula at each addition of liquid, in order to obtain a smooth, fluid and evenly cream.
4. Transfer the cream into a mixing glass and blend to stabilize the emulsion and to obtain a shiny and silky-smooth texture. Allow to cool down to 35-40°C.
5. Semi-whip the cold heavy cream until it forms soft peaks. Check the temperature of the passion fruit cream: when it is 35-40°C add it to the semi-whipped cream in 2-3 times, folding gently with a rubber spatula in order to obtain a light, smooth and shiny mousse.
6. Transfer the mousse into the quenelle silicone mould and freeze for about 2h in a domestic freezer or for about 40-60 minutes in a blast freezer.

Passion fruit mirror glaze (cocoa butter based)

1. Soak the gelatin sheets in 32 g cold water for at least 10 min.
2. Weigh out the cocoa butter into a measuring cup or mixing glass. Heat caster sugar, passion fruit puree and dextrose sugar in a saucepan to 104°C
3. Remove the saucepan from the heat and add in the sweetened condensed milk, stir through with a rubber spatula.
4. Pour into the mixing glass, over the cocoa butter, and emulsify with the hand blender to melt the cocoa butter. Make sure to not add so much air bubbles when blending.
5. Heat the Absolu Cristal in the microwave to 65°C and add into the mixture, followed by the drained gelatin sheets (add only the gelatin sheets and not the soaked water) and emulsify once more.
6. Pass the glaze through a sieve and pour it into a baking dish. Cover with clingfilm pressed on top of the glaze and chill in the fridge for 12h or overnight.
7. Heat the glaze in the microwave (at low-power) until the edges start to melt. Transfer into a measuring cup and emulsify with the hand blender, so that the centre begins to melt too. Keep the blade of the hand blender on the bottom of the mixing glass, to avoid air bubbles. Place clingfilm on the surface of the glaze and cool it to 27-28°C. You can put the glaze in the fridge or take it at room temperature.
8. In the meantime, cover the working surface with two sheets of clingfilm, slightly overlapping each other. They will serve to collect the excess glaze. Place a cooling rack on top of the clingfilm.
9. Once the glaze is 27-28°C, unmould the frozen mousse quenelles and place them on the cooling rack. Pour over the glaze at 27-28°C.
10. Once the glaze stops dripping, place a toothpick into the centre of each quenelle and use it to pick up the quenelle. Gently scrape the bottom of the quenelle on the metal rack to remove any excess glaze and place on top of the tart. You have to use 3 quenelles for each tart. Gently twist the toothpick to remove.
    Place the finished tarts in the fridge.
    You can store the leftover mirror glaze in an airtight container or vacuum-packed in the fridge for up 2-3 weeks.

Assembly and decoration

Garnish each tartlet with 5 tempered Passion fruit Inspiration couverture small squares , 3 tempered Passion fruit Inspiration couverture thin crescents, some white chocolate crunchy pearls and edible flowers.