Strawberry & Lilac tart

• Mix the water with the sugar and heat it up to dissolve the sugar.
• Once dissolved turn off the heat and let it cool down in your fridge.
• Meanwhile clean enough lilac flowers for 50 grams. You only what the flowers and not the green stems. These are bitter, so be sure to double check them.
• Once the sugar water has cooled down add the lemon juice and the 50 grams of lilac flowers. Make sure all the flowers are submerged in the sugar water and then let it infuse for at least 24 hours in your fridge.
• The next day you can drain the syrup on a fine sieve. Be sure to let it drip for at least 30 minutes so you don’t waste a single drop. Keep it in your fridge for later. 

• Begin by cleaning enough strawberries for 180 grams. Then blend it till smooth.
• Once smooth pass it through a fine sieve. Tap the side of the sieve to speed up the process.
• Now mix 150 grams of the strawberry coulis with the lilac syrup and the agar powder. Mix it well and then bring it to a boil for at least 30 seconds. Stir it every now and then to prevent it from burning.
• Then pour it into a bowl and let it set in your fridge.
• Once it had cooled down transfer it into a blender and blend it till smooth. Now transfer it into a bowl and keep it in your fridge for later.
• Then clean enough strawberries for 600 grams and cut those in a nice dice. It doesn’t need to be super precise.
• Now add it to the strawberry gel and then season it with the zest from half a lemon and also grate the long pepper to the bowl as well. Mix it well and then keep it in your fridge for later.

• Begin by cleaning enough strawberries for 300 grams. Then blend it till smooth. Once smooth pass it through a fine sieve. Tap the side of the sieve to speed up the process.
• Now mix 225 grams of the strawberry coulis with the cream, the corn starch and the egg yolk.
• Mix it well and then while stirring heat it up to thicken the cremeux.
• Once thickened add the white chocolate and the zest from the lemon. Then blend it with a hand blender.
• Now pour it into a bowl, cover it and let it set in your fridge. After that transfer it into a piping bag and keep it in your fridge.

The tartelette dough

• Transfer the flour on your worktop or cutting board and use the bowl to make a well in the middle. Fill it with the icing sugar, the almond powder, the salt, the whole egg and the butter.
• Now mix it well and then knead it till it’s a nice dough. Then place it in a bowl and cover it with foil. Let it rest in your fridge for an hour.
• Now dust some flour on your worktop and roll out the dough till it’s around 2 to 3 millimeters thin.
• Then cut half with a baking ring and place the dough circles in the middle of the rings. Cut the remaining dough in long thin lines and gently place them on the inside of the baking rings. Keep the dough as cold as possible so it doesn’t break when forming it.
• Then use a pallet knife or the back of a knife to remove any access dough.
• After that use a fork to make small holes at the bottom of the tartelette, this prevents the dough from raising up. Then bake them at 170 °C for around 15 minutes.
• Now remove them from the rings and use a grater to level the sides. 

The egg glaze

• Then mix the egg yolk with the cream and use a brush to add a thin layer on both the inside and outside of the tartelettes.
• Now bake them for another 15 minutes till golden brown.
• After that let them cool down completely.
• Then brush some melted white chocolate on the inside of the shells and keep them covered out of the fridge for later. This layer will also prevent the tartelettes from turning soggy.

• Mix the egg with the sugar, the salt, the zest from the lemon and the grated long pepper.
• Mix it well and then while beating it with a whisk heat it up till the temperature is 37 °C. Do this over a double boiler.
• Once it has the right temperature take it off the heat and start beating it with a stand mixer. You want nice thick fluffy peaks.
• Then transfer the flour on a sieve and tap the side of the sieve. Fold it in till all the flour is incorporated and you have a fluffy even batter.
• Now divide the batter on two silicon sheets and level it with a pallet knife.
• Bake them at 220 °C for 5 to 6 minutes. Then let them cool down before it's ready to be used

• Pour some tempered white chocolate on a plastic sheet and spread it with a big pallet knife. Let it set for 30 seconds before portioning it with a round cutter.
• Place another sheet on top and then while covered let it set for at least 30 minutes out of the fridge.
• Then gently remove them from the sheet and keep them out of the fridge for later. 

• Pour the lilac syrup in a pan and bring it to a boil on a low medium heat. Directly start beating the egg white on a high speed and once a white foam starts to form add the fine sugar and the citric acid. Keep on beating it till it’s a thick fluffy meringue.
• Then once the syrup has boiled add it to the bowl and beat it for another minute. You’ll end up with a beautiful meringue. Now transfer it into a piping bag and it's ready to be used.

• Begin by covered the bottom with the strawberry compote. Level it before placing the biscuit on top. Now fill the tartelette all the way with the cremeux and level it as well.
• Then pour some liquid nitrogen in a container and freeze a stamp. The stamp I used – By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support!
• Gently place the chocolate galette on the center of the tart and pipe a dot of the meringue on there. Use the frozen stamp to shape it. The stamp is -196 degrees Celsius allowing you to shape it without the meringue sticking to the stamp.
• Now decorate the top of the tart with some strawberries that are sliced in 6 and also add some fresh white lilac flowers and some anise leaves.