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Aide

GINGER MARMALADE / SUMMER FLOWERS AND STRAWBERRIES

INGREDIENTS

Dough

  • 1 ¾ cups flour
  • ½ cup ground almonds
  • ¼ cup + 2 tbsp. powdered sugar
  • ½ tsp. baking powder
  • 1 ½ cups cooled butter
  • 2 eggs
  • 1 lemon, grated zest

Chocolate and matcha ganache

  • 200 g white chocolate
  • 2 gelatin sheets
  • ½ cup plain yogurt
  • 1 ½ cups 35% cream
  • 4 tsp. (10 g) matcha

Ginger marmalade

  • ½ cup (100 g) ginger, peeled and coarsely chopped
  • 2 or 3 oranges, to make 1 cup freshly squeezed orange juice, and their zest
  • 4 or 5 lemons, to make ½ cup freshly squeezed lemon juice
  • ½ cup water
  • ½ cup sugar
  • ½ cup honey
  • 1 tsp. powdered turmeric

Finish

  • A few summer strawberries
  • Edible wildflower petals (optional)

PREPARATION

Dough

  1. Mix all the dry ingredients in a food processor.
  2. Add the rest of the ingredients to the food processor and mix until a ball starts to form.
  3. Finish kneading the dough on a flat surface.
  4. Use two sheets of parchment paper to roll out the dough until a uniform thickness of 3 mm is achieved.
  5. Cut discs the size of your tart moulds (usually 3.5 inches) and line the tart moulds.
  6. Using a fork, prick the bases of the tart dough.
  7. Fill the tart shells with pie peas (white beans) and cook at 375°F for 15 minutes.

Chocolate and matcha ganache

  1. Coarsely chop the white chocolate and place it in a bowl.
  2. Hydrate the two gelatin sheets in cold water.
  3. In a saucepan, bring the cream to a boil.
  4. Wring out the gelatin sheets and add them to the boiling cream so that they melt.
  5. Remove from heat, add the matcha to the cream, and whip it all vigorously.
  6. Pour the cream into the bowl with the white chocolate and whip until a uniform mixture is achieved.
  7. Add the yogurt and mix.
  8. Divide the mixture into the tart shells.
  9. Refrigerate for at least 6 hours.

Ginger marmalade

  1. Bring all the ingredients to a boil in a saucepan.
  2. Over low heat and without covering, simmer until the preparation is reduced by more than half.
  3. Let cool completely.
  4. Reduce the preparation to a smooth purée using a handheld blender.

AT SERVING TIME

  • Let the tarts cool for 10 minutes.
  • Garnish the tarts with beads of ginger marmalade, a few summer strawberry slices, and edible wildflower petals.

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