Lemon, olive oil & hazelnut tart. Dark chocolate sorbet.
Basic sweet pastry. Replace half butter with olive oil. And 1/4 of flour with finely chopped hazelnuts. And a grating of zest.
A lemon custard. But then whisk in the olive oil to emulsify. Bake in the blind baked tart case. The sorbet is just a 2:1 gomme syrup water:sugar. Blend in the dark chocolate, glucose and cocoa. And churn.