ORIWA, vanilla & olive tartlet

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.

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.

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.

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.

Combine the egg the yolks, cream and vanilla.

Bring the Absolu Cristal to a boil in the water.
While still liquid and at a 175°F (80°C), use it to spray.

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).

Bring the Absolu Cristal to a boil in the water.
While still liquid and at 175°F (80°C), use it to spray.

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.