Recipe by Executive Chef Nicholas Cuomo, Emirates Golf Club, Dubai, UAE
Rub the olive oil into the flour until the mixture resembles bread crumbs. Stir in the water and mix a firm dough, then wrap in cling film and chill for 45 minutes.
Place the dough in a tartlet mold 4 cm in diameter.
Blind bake at 180°C for 9 minutes. Remove and set aside.
Melt the dates in a saucepan. Cook for 4 minutes over low heat. Stir in the tangerine and anisette liquor. Add the almond powder to the mix to have a firm paste and set aside.
Whisk the egg yolks, sugar and flour together in a bowl to combine.
Boil half the milk with the vanilla pod.
Add the egg mixture to the milk mixture to make a crème patisserie.
Cool at room temperature. Whip the cream and fold into the crème patisserie. Set aside in the refrigerator.
Beat the egg whites with a pinch of salt, adding a little of the sugar at a time. Keep beating until shiny and stiff.
Separate half of the mixture and keep it white. Add the green food coloring to the other half and mix.
Place the mixtures into two separate baking trays and dry in the oven at 100°C for 1 hour.
Keep both meringues in airtight containers in a dry place and set aside.
Fill the tartlet with around 70g of date paste, coat with coconut and pistachio flakes and set aside.
Crumble the meringue into pieces then place as shown in the picture.
Pipe or spoon 5 dots of the vanilla chiboust along the plate, placing the edible flower petals over the cream.
Place the cut berries along the meringue arrangement as shown in the picture.
For the chocolate ring you can use a chocolate roll. (chocolate ring can be purchased from a gourmet store)
Take the canned cream and make a quenelle and place on top of the tart.
Tokay d’Aszu 5 Puttonyos, Hungary.