Avocado, Algae, Matcha and Lemon Vertical Tart With Paztizz Tops, Citra And Aikiba Leaves

Ingredients

Ingredients for the Algae Sablé

• Requires 6cm perforated tart rings (2cm deep)
• 65g unsalted butter – room temp cubed
• 50g icing sugar
• 100g plain flour
• 25g potato starch
• 12g ground almonds
• ½ g salt
• 25g eggs
• 4g emerald algae powder
• Zest of ½ a lemon

Ingredients for the white chocolate and Algae half discs

• 500g white chocolate – tempered
• Algae Gold, Aventurine and Emerald powder
• PVC guitar sheets and 6cm round cutter

Ingredients for the Avocado and Matcha Mousse

• 1 avocado (approx. 150g) – ripe
• 50g thick coconut yogurt
• 15g lemon juice
• 15g icing sugar
• 10g good quality matcha tea powder
• 2.5g bronze leaf gelatine

Ingredients for the garnish

• 1 packet of Aikiba Leaves
• 1 packet Citra Leaves
• 1 pkt Paztizz Tops

Method

Method for the Algae Sablé

• Place the butter, icing sugar, flour, potato starch, almonds and salt into a food processor.
• Process until it begins to resemble breadcrumbs, add the egg and process until it is only just coming together, add the algae powder and lemon zest. Process again until it fully comes together. Gather into a ball, wrap in cling film and rest in fridge for 30-60 mins.
• (Can be kept for 2 days in fridge, or frozen at this stage for future use).
• Roll out (using 3mm spacers) and cut in to strips that are just a little wider than the pastry ring sides. Place the strips flat on a tray in the freezer to firm up a little so they are easier to handle and form neat edges when you line the edges of the tart rings. Trim the depth with a sharp knife to the height of the pastry ring sides. Also cut a small 3cm disc for each tart as a base to set the ring upright on to.
• Once tart rings are lined with sable, place them in freezer for 10-15 minutes.
• Bake the rings blind and the small discs (separately) at 160˚C for 25-30 minutes removing the baking blind materials after around 15 minutes, until just beginning to colour and cooked.
• Leave to cool and crisp up, store in an airtight container until required.

Method for the white chocolate and Algae half discs

• Sieve a little of the 3 colours of powders well-spaced apart on a piece of PVC guitar sheet. Have ready a 6cm round cutter and something flat which you can use to flatten each chocolate disc.
• Pipe on top of each of the sieved powders in large blobs. Place another layer of PVC sheet on top of the blob, press down with the flat surface on each one and the chocolate will spread out and carry the powder with it.
• While chocolate is still wet, use the cutter (on top of the top sheet) to press down and form a disc (you won’t cut through the PVC sheet, but should see where the chocolate has been pressed through). Place the sheets, just as they are, with the discs inside, in the fridge for 10 minutes.
• Carefully peel off the top layer of sheet, then remove the under layer. This will release the disc. If not released, use a heated 6cm round cutter to further cut the disc.
• Use a hot knife to cut each disc in half, in order for it to fit on half of the sablé tart case, two halves per tart. Set aside for the chocolate to fully set.
• Pipe some melted white chocolate on the edge of the sable ring to stick the half discs down on both sides. Repeat with all the tarts.
• Using some more white chocolate as glue, fix each tart upright on a small disc of sablé.
• Let set.
• Keep aside in an airtight container at room temperature until required.

Method for the avocado, matcha and lemon filling

• Soak the gelatine in cold water.
• Halve the avocado and scoop out the flesh into the bowl of a food processor.
• Add the coconut yogurt, lemon juice, icing sugar and match tea powder.
• Blend until smooth.
• Take around a tablespoon of the mix, and warm gently in the microwave with the soaked gelatine. Stir so the gelatine is completely melted. Stir this into the rest of the avocado mix.

Method for assembly

• Pipe the avocado mix in to each of the upright ‘half moons’ of the tart and level off with a small palette knife.
• Refrigerate for half an hour to set lightly, then decorate with Paztizz Tops, Aikiba and Citra leaves.
• Serve.

Chef: Shona Sutherland