For 6 to 8 people
Lime ganache (the day before): 3 g of gelatin sheets, 330 ml of liquid cream, 90 g of white chocolate, 75 ml of fresh lime juice. Sweet dough: 100 g butter, 1 egg, 100 g icing sugar, 250 g T45 flour, 2 g salt, crushed hazelnuts.
Lime-basil confit: 50 g caster sugar, 100 ml lime juice, ½ vanilla pod, 4 g NH pectin, 3 g fresh basil, 20 ml olive oil. Creamy lime: 1 g gelatin sheet, 3 large eggs, 145 g caster sugar, 165 ml lime juice, zest of 4 limes, 290 g butter.
Hazelnut streusel: 30 g butter, 30 g brown sugar, 40 g hazelnut powder, 30 g T55 flour, 1 g fleur de sel.
The preparation
For the ganache, rehydrate the gelatin for 10 minutes in cold water. In a saucepan, bring
Bring half the cream to the boil, then pour over the white chocolate and drained gelatin. To mix together. Add the rest of the cold cream and the juice. Mix, film, keep cool. For the dough, cream the butter with the icing sugar and the egg. Add flour and salt. Mix without overworking the dough, refrigerate for 1 hour.
Cut out a circle of dough and place it on the back of a mold. Bake for 15 minutes at 160°C. Unmold once cooled. Glaze the inside and outside with an egg yolk, sprinkle the outside with hazelnut powder. Bake for another 10 minutes at 160°C. For the confit, mix in a saucepan half the sugar, the juice, the grains and the split vanilla pod. Bring to a boil, stir in the rest of the sugar mixed with the pectin. Boil, blend, set aside.
Once cooled, stir in basil and olive oil. For the cream, rehydrate the gelatin in cold water. Mix eggs, sugar and lime juice. Heat over low heat, stirring, until mixture thickens slightly. Off the heat, stir in the drained gelatin, the zests and the butter in pieces. Mixer. Mix all the ingredients to form a crumbly dough. Bake for 12 minutes at 160°C.
Assembly: pour the cream into the bottom of the tart, cover with a layer of confit. To go up
the ganache with a whisk. Using a no. 10 piping bag, pipe balls of ganache. Arrange fresh basil shoots, lime zest and hazelnut streusel.