Citrus lemon verbana tart

Mix the butter (at 15/16°C) with the icing sugar and the tant pour tant almonds. Add the eggs, salt, vanilla and mix briefly with the flour, store at 4°C. Roll out over 3 mm on the tart mould. Let cool.

Whip the egg whites with the caster sugar, incorporate the sifted powders with a spatula. Spread on the bottom of the pie to 4 mm, add some pine nuts and sprinkle with icing sugar. Bake at 170°C for 15 minutes. Let cool and remove the cooking ring.

Dissolve the sugars and cornstarch together. Mix with the PONTHIER citrus lemon verbena purée, egg yolks and bring to a boil. Add the white chocolate and the softened butter in small pieces, emulsify and pour 5 mm into the tart. Put in negative cold.

Bring the cream, sugar 1 and vanilla to a boil for 2/3 minutes. Add the hydrated INGREDIUM gelatin P and, at 30°C, the whipped cream with sugar 2. Use immediately.

Dissolve the INGREDIUM agar in the sugar and the PONTHIER citrus lemon verbena purée. Bring to a boil, let cool and set aside.

Pour the panna cotta to the edge of the tart and put in the negative cold. Store at -18°C. Arrange drops of cream, drops of jelly, then arrange pieces of fresh pink grapefruit, orange, lime and PONTHIER lime zests.