White chocolate and lavender tart

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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