Spring Pea Mint and White Chocolate Tart with Lavender Gelato

Name: Spring Pea Mint and White Chocolate Tart with Lavender Gelato
Yield: Yield: One 10-inch tart or 8, 3-inch tartlets
Cuisine: American
Ingredients: 8-10 large mint leaves; 1 vanilla bean, split and scraped for seeds; 10 ounces fine white chocolate coverture or chips (Valrhona brand preferred, or any brand that has cocoa butter); 2 ounces heavy cream; 10 ounces fine white chocolate coverture or chips (Valrhona brand preferred, or any brand that has cocoa butter); 10 ounces fine white chocolate coverture or chips (Valrhona brand preferred, or any brand that has cocoa butter); 3 cups granulated sugar, as weight for the dough; 10 ounces fine white chocolate coverture or chips (Valrhona brand preferred, or any brand that has cocoa butter); ⅓ cup grade A honey; 5 large egg yolks; 4 tablespoons dried lavender; Zest of 4 large lemons; Pinch of salt; 16 fluid ounces whole milk; 16 ounces frozen organic sweet peas, thawed; 8 ounces mascarpone cheese; Lavender Gelato; Spring Pea Mint and White Chocolate Tart; Spring Pea Mint and White Chocolate Tart; Assorted crumbs, confections or sauces (optional); Mint leaves, as needed; Whipped cream, as needed; 8 fluid ounces heavy cream; ¼ cup castor sugar; 100 grams cake flour; 100 grams all-purpose flour; Butter, as needed, to grease tart pan(s); 2 tablespoons ice cold water; Flour, to dust surface; Butter, as needed, to grease tart pan(s)

Preparation info

Yield:
One
10 inch tart tartlets

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Pate Brisée

Dough

100 grams all-purpose flour
100 grams cake flour
40

Americas
United States
Vegetarian
Pie
Spring

Method

Pate Brisée

Dough

Preheat oven to 350°F.

In a food processor with a dough blade, combine all dry ingredients, then add the cold butter. Pulse until small beads the size of frozen peas form - do not overmix.