Download on the App Store
B5b1fb82 a9cd 483f 92cf 410ab27846b8  2016 04 23 22 38 36

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.