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
- Mix all the dry ingredients in a food processor.
- Add the rest of the ingredients to the food processor and mix until a ball starts to form.
- Finish kneading the dough on a flat surface.
- Use two sheets of parchment paper to roll out the dough until a uniform thickness of 3 mm is achieved.
- Cut discs the size of your tart moulds (usually 3.5 inches) and line the tart moulds.
- Using a fork, prick the bases of the tart dough.
- Fill the tart shells with pie peas (white beans) and cook at 375°F for 15 minutes.
Chocolate and matcha ganache
- Coarsely chop the white chocolate and place it in a bowl.
- Hydrate the two gelatin sheets in cold water.
- In a saucepan, bring the cream to a boil.
- Wring out the gelatin sheets and add them to the boiling cream so that they melt.
- Remove from heat, add the matcha to the cream, and whip it all vigorously.
- Pour the cream into the bowl with the white chocolate and whip until a uniform mixture is achieved.
- Add the yogurt and mix.
- Divide the mixture into the tart shells.
- Refrigerate for at least 6 hours.
Ginger marmalade
- Bring all the ingredients to a boil in a saucepan.
- Over low heat and without covering, simmer until the preparation is reduced by more than half.
- Let cool completely.
- 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.