Spray mix

Ingredients: Spray mix

Preparation: Spray mix

  1. Melt together.
  2. Brush the insides of the Phaistos disc moulds and leave to set.
  3. (Keep the mixture at ±40°C in het heat cabinet for later use).

Cremeux Gold Chocolate Madagascar

Ingredients: Cremeux Gold Chocolate Madagascar

  • 75 g
    Cream 35 %
  • 75 g
    milk
  • 6 g
    sugar
  • 50 g
    eggs

Preparation: Cremeux Gold Chocolate Madagascar

  1. Cook into crème anglaise.

Preparation: Cremeux Gold Chocolate Madagascar

  1. Pour crème anglaise over the combined chocolates.
  1. Blend with a hand blender.
  2. Fill the Phaistos disk silicone moulds.
  3. Freeze.
  4. Unmould and - while frozen - immediately spray with the spray mix.

Gold, Olive oil & lemon caramel

Ingredients: Gold, Olive oil & lemon caramel

  • 115 g
    Cream 35 %
  • 1,5 g
    lemon zest
  • 2,5 g
    Verbena leaves
  • 1 g
    salt

Preparation: Gold, Olive oil & lemon caramel

  1. Boil altogether.
  2. Let it fuse for 15 minutes and strain.
  3. (and heat up again.)

Ingredients: Gold, Olive oil & lemon caramel

  • 27,5 g
    water
  • 82,5 g
    sugar
  • 72,5 g
    Glucose syrop

Preparation: Gold, Olive oil & lemon caramel

  1. Cook into a honey-coloured caramel.
  2. Deglaze with the above hot cream and cook for a few more minutes.

Ingredients: Gold, Olive oil & lemon caramel

Preparation: Gold, Olive oil & lemon caramel

  1. Pour the caramel over the combined chocolate and gelatine.
  2. Homogenise with the hand blender.

Ingredients: Gold, Olive oil & lemon caramel

  • 35 g
    butter
  • 15 g
    Olive oil

Preparation: Gold, Olive oil & lemon caramel

  1. Add to the above and homogeniser further.
  1. Leave to set overnight.

Sablée de chocolate

Ingredients: Sablée de chocolate

  • 90 g
    cold butter
  • 165 g
    All purpose flour
  • 80 g
    icing sugar
  • 1 g
    salt
  • 30 g
    Corn starch
  • 18 g
    cocoa powder
  • 10 g
    almond powder
  • 10 g
    Cocoa nibs (coarsely ground)

Preparation: Sablée de chocolate

  1. Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.

Ingredients: Sablée de chocolate

  • 50 g
    eggs

Preparation: Sablée de chocolate

  1. Add and mix in.
  1. Roll to 2 mm thickness.
  2. Line tartlet moulds of 10 cm Ø.
  3. Bake at 170°C for 10-15 minutes.

Lemon - Verbena Gel

Ingredients: Lemon - Verbena Gel

  • 180 g
    lemon juice
  • 4 g
    lemon zest
  • 60 g
    water
  • 2 g
    Verbena leaves
  • 54 g
    sugar
  • 4,5 g
    agar agar
  • 0,6 g
    carob gum

Preparation: Lemon - Verbena Gel

  1. Boil altogether.
  1. Let it set.
  2. Briefly smoothen with a hand blender before use.

Honey & Madagascar Chocolate biscuit

Ingredients: Honey & Madagascar Chocolate biscuit

  • 200 g
    Honey
  • 210 g
    Egg Whites
  • 2 g
    salt

Preparation: Honey & Madagascar Chocolate biscuit

  1. Cook into a Swiss meringue.

Ingredients: Honey & Madagascar Chocolate biscuit

  • 160 g
    Egg yolks

Preparation: Honey & Madagascar Chocolate biscuit

  1. Fold into the meringue.

Ingredients: Honey & Madagascar Chocolate biscuit

Preparation: Honey & Madagascar Chocolate biscuit

  1. Melt altogether.

Ingredients: Honey & Madagascar Chocolate biscuit

  • 40 g
    cake flour
  • 60 g
    Cocoa powder

Preparation: Honey & Madagascar Chocolate biscuit

  1. Sift.
  1. Fold the Swiss meringue inside a chocolate mixture and add flour mixture.
  2. Spread onto a silicone mat (1 cm thickness).
  3. Bake at 160°C for 15 minutes. 
  4. Cut disks for the inside of the tarts and cut a 2 cm hole in the middle. 

Banana compote

Ingredients: Banana compote

  • 250 g
    Cretan dwarf bananas (diced)
  • 12 g
    lemon juice
  • 2 g
    lemon zest
  • 20 g
    sugar

Preparation: Banana compote

  1. Mix all together.

Ingredients: Banana compote

  • 10 g
    butter

Preparation: Banana compote

  1. Melt and simmer the bananas in the butter.
  2. Cook briefly into a chunky compote.

Ingredients: Banana compote

  • 10 g
    Olive oil
  • 2,5 g
    Verbena leaves

Preparation: Banana compote

  1. Mix in.
  1. Leave to cool.

Assembly and decoration

  1. Spread a thin layer of the Lemon-Verbena gel on the bottom of the chocolate sablé tart shell.
  2. Fill the hole in the biscuit ring with the gold, olive oil, and lemon caramel.
  3. Spread the banana compote on top and level the tart.
  4. Add Phaistos disk on top and decorate with a gold painted dark chocolate ring around the tart.
  5. Finish with two chocolate decorations in the shape of green olive leaves.