Strawberry Tartlets with cream

Place the PONTHIER strawberries in a metal bowl and cover it properly. Steam the strawberries at 100°C for 25 minutes. Pour the result into a sieve to separate the juice from the pulp. Allow it to drain for a few hours in the refrigerator.

Mix cold, diced butter with salt, sugar, egg white, and flours. Knead until you have a compact dough, roll it out, and grate it on a fine grid. Form rocks and bake at 160°C for 15 minutes with the fan open. In a bowl, mix the unmelted chocolate with the dough and yogurt. Pour the hot crumble over it, mix with a spatula. Cool and store in an airtight container.

In a saucepan, mix PONTHIER strawberries with PONTHIER purees. Mix sugar with pectin and add it to the mixture. Bring it to a boil, simmer for a minute, and add previously hydrated gelatin. Grate lime zest over the recipe and lightly work the mixture with an immersion blender. Let it gel in a covered container in the refrigerator. Break the gel and fill the molds. Freeze.

Boil water with vanilla bean, let it infuse for 20 minutes. Filter the infusion and weigh the water again. Dissolve hydrated gelatin with salt and citric acid. Add the mixture to partially melted white chocolate and emulsify with an immersion blender. Ensure the mixture is around 32°C. Aerated the ganache with semi-whipped cream. Put it in a piping bag.

Blend strawberry puree, albumin, xanthan gum, and sugars with an immersion blender. Heat the mixture to around 60°C. Add lime puree and previously hydrated gelatin. Whip at high speed until you get a consistent texture. Put it in a piping bag with a fluted tip.

Dissolve pectin with sugar and dextrose. Add the mixture to strawberry water while stirring with a spoon. Add glucose and inverted sugar, bring to a boil. Pour citric acid, mix vigorously, and stop cooking. Dissolve hydrated gelatin in a double boiler. Pass through a fine sieve and let it cool in a covered bowl. Use at 45°C.

Add oil to melted chocolate with the dough. Coat at 35°C.