Belle Hélène Tarts

• Cut the pears into cubes and dry in the oven at 80°C for 10 minutes.
• Heat the glucose and the vanilla to 40°C.
• Mix the caster sugar with the pectin and add to the heated puree.
• Bring to the boil, add the diced pear and store in the refrigerator.

• Soften the gelatin in cold water.
• Puree the fresh verbena in the orange puree with a hand blender.
• Bring the lime puree, orange mixture and sugar to the boil.
• Beat the egg and egg yolks until pale, add the puree mixture and heat to 84°C.
• Add the gelatin and the butter, then mix with a hand blender until smooth.

• Beat the egg whites with the sugar (1).
• Sift the hazelnut and cocoa powder with the sugar (2) and the orange zest.
• Once the egg whites are stiff, carefully fold in the sifted powdered ingredients.
• Bake at 180°C.

Serving suggestion

• Dobla Elegance