Cream tartlet

Cream the butter, add the sieved icing sugar, the powdered almond, the salt, the vanilla pod and the eggs.
Then add the weak flour and the previously sieved powdered cocoa, just enough to achieve a smooth mixture.
Cover the mixture with cling film and chill for 2 hours before lining the mould.
Line the moulds and store in the refrigerator.
Cook at 160ºC for 20 minutes.

Make a conventional crème anglaise using the cream, the milk, the sugar and the egg yolks, heating the mixture to 84ºC.
Soak the gelatine leaves in plenty of cold water then add, then add the couverture drop by drop in three stages.
Half fill the tartlet cases and chill.

Scald the lemon peel 8 times, changing the water every time.
Mix in the lemon juice, the syrup and the butter, whizz the whole mixture in a food processor, strain, sieve and mix in the previously soaked gelatine and the Bergamot oil.
Fill the tartlet cases and chill.

Cook the sugar, the mineral water, the inverted sugar, the grated lime zest and the lime juice at 110ºC.
Mix with the second inverted sugar and the gelatine paste and beat until its volume trebles.
Pipe using a plain nozzle onto a Silpat mould previously sprayed with a demoulding agent.
After 2 hours, make knots and coat them in a 50% mixture of starch and sugar.