ORIWA, vanilla & olive tartlet
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OLIVE OIL CRÉMEUX
- Milk 180g
- OPALYS 33% Chocolate 250g
- Olive oil 260g
Heat the milk and gradually pour it into the melted chocolate, stirring it with a spatula to form an emulsion. Immediately mix using an immersion blender to make a perfect emulsion.
Add the olive oil and mix again. Leave to set in the refrigerator. -
OLIVE OIL & LEMON SPONGE
- 50% Almond paste from Provence 180g
- Eggs 120g
- NOROHY Tahitian Vanilla Bean 6g
- All-purpose flour 13g
- Cornsarch 13g
- Fleur de sel 1g
- Lemon zest 3g
- Olive oil 70g
Beat together the almond paste, eggs and scraped vanilla until a ribbon forms.
Sift the flour and starch together and add in the fleur de sel. Chop the lemon zest and mix with the olive oil.
Combine the almond paste and lemon zest mixtures and finish off by incorporating the flour, starch and fleur de sel. -
LEMON CONFIT
- Sugar 40g
- Pectin NH 9g
- Lemon purée 210g
- Lemon juice 170g
- Sugar 75g
- NOROHY Tahitian Vanilla Bean 2g
Mix the smaller portion of sugar with the pectin.
Heat the lemon purée, the lemon juice, the larger portion of sugar and the vanilla. At 105°F (40°C), add the sugar and pectin mixture, then bring the mixture to a boil.
Set aside. -
VANILLA SHORTBREAD
- European-style butter 150g
- Salt 2g
- Confectioner's sugar 110g
- Extra fine blanched almond flour 40g
- Eggs 65g
- Bread flour 75g
- Bread flour 210g
- NOROHY Tahiti Vanilla Bean 6g
First mix the creamed butter, fine salt, confectioner’s sugar, almond flour, scraped vanilla bean, eggs and the smaller portion of flour.
Do not over beat the mixture. Once you have obtained a homogeneous mixture, add the larger portion of flour. -
VANILLA EGG WASH
- Egg yolks 220g
- Heavy cream 36% 55g
- NOROHY Tahitian Vanilla Bean 22g
Combine the egg the yolks, cream and vanilla.
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TURMERIC ABSOLU GLAZE
- Absolu Cristal neutral glaze 700g
- Water 70g
- NOROHY Tahitian Vanilla Bean 14g
- Turmeric 2.8g
Bring the Absolu Cristal to a boil in the water.
While still liquid and at a 175°F (80°C), use it to spray. -
FROTHY VANILLA CREAM
- SOSA Gelatin powder - 220 Bloom 3g
- Water for the gelatin 15g
- Heavy cream 36% 60g
- NOROHY Tahitian Vanilla Bean 20g
- Sugar 25g
- Heavy cream 36% 290g
Hydrate the gelatin in water.
Bring the smaller portion of cream to a boil with the vanilla. Leave it to infuse for 15 minutes.
Strain, add in the sugar and heat. Add the gelatin.
Beat the larger quantity of cream until frothy.
Mix and heat to 130°F (55°C). -
ABSOLU CRISTAL VANILLA SPRAY MIX
- Absolu Cristal neutral glaze 710g
- Water 71g
- NOROHY Tahitian Vanilla Bean 21g
Bring the Absolu Cristal to a boil in the water.
While still liquid and at 175°F (80°C), use it to spray. -
ASSEMBLY AND FINISHING
Make the sweet pastry and spread it out between two sheets. Freeze.
Cut into strips and use them to line 6.5cm tartlet rings. Bake at 295°F (145°C) for approx. 15 minutes.
Pour 15g of sponge into each tartlet, then bake for approx. 7 minutes at 330°F (165°C).
Spread the egg wash onto the tartlets’ sides as soon as they are out of the oven, then bake them again for another 2 minutes at 330°F (165°C).
Line a 7cm half-sphere silicone mold with a very fine layer of turmeric Absolu glaze so bubbles form on the surface. Freeze.
Make the frothy vanilla cream and pipe 15g onto the turmeric Absolu glaze.
Freeze.
Turn the half-spheres out and apply a layer of vanilla ABSOLU GLAZE heated to 175°F (80°C).
Store in the freezer.
Pipe 5g of lemon confit onto the sponge layers.
Fill the tart shells to the top with olive oil crémeux and smooth their surface. Add the molded frothy vanilla cream.
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