Citrus tartlet

Combine the dry ingredients, place them in the food processor bowl and mix well. Add the butter in cubes and mix on medium speed until you obtain a crumble texture. Add the eggs and vanilla seeds and mix again until you have a smooth dough. Leave to rest for 3 hours in the refrigerator. Roll out the dough to 3 mm thick. Cut out circles slightly larger than the diameter of the tartlet baking rings (Ø 8 cm) and line the rings with the pastry. Bake at 165°C for approx. 20 minutes.

Using a stand mixer, mix the butter and sugar together with the flat beater attachment. Add the eggs at room temperature and then add the ground almonds and granulated orange zest. Mix until everything is well blended. Leave to rest in the refrigerator for 12 hours, whip to a cream texture again and use.

Prepare the gelatin mass. Cut the orange segments in half along their width. Add the orange zest. Add the orange puree and apricot puree. Place in a saucepan and heat to 40°C. Mix the pectin and sugar together and pour over the purees using a whisk. Bring to the boil for 1 minute. Add the orange segments. Cook for 8 minutes over medium heat. Remove from the heat and add the PGI Corsican clementine crushed fruit, the citric acid solution and the gelatin mass. Pour into a container, cover and leave in the refrigerator for 12 hours.

Prepare the gelatin mass. Heat 1/3 of the mandarin puree to 50°C. Add the melted gelatin mass and mix until well combined. Add the xanthan and blend with a hand blender for 30 seconds. Gradually pour the mixture over the Italian meringue, delicately mixing with a Maryse spatula all the while. Finish by folding in the lightly whipped cream. Pour the mousse into silicone half-sphere moulds and leave to set in the refrigerator for 3 hours. Freeze.

Heat the cream (1) with the glucose syrup and split vanilla pod. Leave to infuse for 5 minutes. Melt the white chocolate. Pour the infused cream onto the chocolate and blend with a hand blender. Add the cream (2), stir and refrigerate for 12 hours before use.

Mix together the sugar and pectin. Heat the water, lemon juice and puree to 40°C. Gradually add the pectin-sugar mixture, stirring constantly. As soon as the mixture begins to simmer, add the glucose syrup and bring to the boil. Remove from heat and add the citric acid solution. Mix and pour into the container of your choice. Cover with cling film and leave to rest in the refrigerator for 24 hours. Use at approx. 60°C.

Pipe the orange almond cream onto the tartlet pastry case until it is half full and bake at 165°C for about 10 minutes. Remove from the baking rings and leave to cool. Spread the citrus confit evenly on top to the height of the pastry and smooth with a spatula. Glaze the mandarin mousse with the orange glaze. Arrange in the centre of the tartlet and finish by piping the vanilla ganache around the edge. Garnish with the dried flowers and lemon zest.