Thursday 19th October 2017
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Serves
Preparation time: 25 minutes
Cooking Time: 5 hours

Ingredients
Ingredients for the tart:
250g ‘00’ flour
115g icing sugar
90g diced butter at room temperature
4 egg yolks
Seeds of ½ vanilla pod
Pinch of salt
350g white chocolate
150ml double cream
50g butter
Pinch of dry lavender flowers

Ingredients for the blueberry mascarpone:
300g mascarpone cheese
70g caster sugar
200g fresh blueberries
50ml cassis

Ingredients for the meringue:
3 egg whites
100g isomalt
50ml extra virgin olive oil
Small pinch of salt

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

White chocolate and lavender tart, olive oil meringue and blueberry mascarpone

METHOD
Melt the isomalt in a pan with a little water. Whisk the egg whites in a clean bowl with a little salt. Gently add the isomalt and whisk until meringue-like. Gently add the olive oil, pass the mixture in a piping bag and shape the meringue. Bake at 70C for 4–5 hours.

To make the pastry, mix the flour, sugar and butter in a bowl, add the salt, vanilla seeds and egg yolks and mix quickly. Wrap in cling film and refrigerate for 1 hour. Butter and flour a tart tin, roll the pastry and fill the tart tin, freeze for 30 minutes. Blind bake at 180C until golden in colour. Let cool down completely.

Place the cream and lavender in a pan and gently heat, do not boil. Take off the fire and let rest for 1 hour. Melt the chocolate, add the strained lavender cream and soft butter and gently fold. Pour the mixture in the cold tart case and refrigerate for 4 hours.

Put the blueberries, sugar and cassis in a pan and cook on low heat for 7–8 minutes, strain through a fine sieve and refrigerate. When cold, mix with the mascarpone cheese and whip until firm. Refrigerate for at least 6 hours.

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