Lavender & ginger tart

ingredients	preparation
110g sugar 110g butter	Combine and mix well
1piece(s) large egg(s) 15g water 2g baking powder 1pinch salt	Beat together and then add.
125g hazelnut powder 100g pastry flour	Sieve and add.
Preheat the oven to 175˚C (347°F). Bake the tart shells for approximately 8 minutes.

ingredients	preparation
200g 40% cream	Bring to the boil
225g 70-30-38NV	Pour the cream over the chocolate and mix well.
25g basic caramel	Add.
30g lavender honey 20g Indian ginger	Add.

ingredients	preparation
50g water 100g granulated sugar	Combine and bring to the boil to make a syrup.
4piece(s) egg yolks 30ml Whisky	Beat the egg yolks. Slowly add the syrup and whisky
4piece(s) egg white 35g granulated sugar	Beat egg whites until stiff and add the sugar. Fold in the egg yolk mixture.
410g 40% cream	Beat until moderately stiff.
295g 70-30-38NV	Melt the chocolate au bain-marie. Mix in 1/3 of the cream. Fold in the rest of the cream and the egg mixture.

Recipe