Apricot tartlets, white chocolate & rosemary

Ingredients

White chocolate & rosemary ganache

• 120 g white chocolate
• 20 cl whipping cream
• 1 sprig rosemary

Olive oil shortcrust pastry

• 120 g softened butter
• 5 cl olive oil
• 1 egg
• 190 g flour
• 35 g ground almonds
• 20 g cornflour
• 30 g icing sugar
• 1 pinch salt

Apricot curd

• 2 jars of Apricot jam
• 3 egg yolks
• 30 g sugar
• 2 heaped tablespoons cornflour
• 60 g unsalted butter

Instructions

1. For the ganache: Infuse the rosemary in the whipping cream. Remove the sprigs and heat in a saucepan. Pour over 100 g of white chocolate, stirring until you get a smooth, glossy cream. Leave to set overnight in the fridge.
2. For the pastry: Mix the butter, sugar, almonds, flour, cornflour and salt. Add the butter and knead by hand or with a mixer. Add the olive oil, shape into a ball and leave to rest in the fridge. Preheat the oven to 180°C, roll out the pastry, line the tartlet moulds and blind bake for 15 minutes.
3. For the curd: Blend the apricot jam with a little lemon juice until you get a smooth purée. Pass through a fine sieve. Separate the egg whites from the yolks and whisk the yolks in a bowl with the sugar until pale. Dissolve the cornflour in a little water. Cook all the ingredients (apricot, yolks, cornflour, butter) over low heat in a saucepan until thickened, whisking constantly. Leave to cool.
4. Assembling the recipe: Melt the remaining white chocolate and brush the tart shells to "waterproof" the pastry. Leave to harden before filling with apricot curd. Whip the ganache with an electric mixer and pipe a quenelle onto each tartlet, decorate with apricot wedges and fresh rosemary.