La Tarte Garibaldi

• Cream butter, icing sugar, salt and almond powder together
• Add in the eggs slowly
• Add flour, mix until just combined
• Refrigerate for 30 minutes
• Roll out into 2mm thickness, cut out the tarts and line the moulds, leave in freezer for 15 minutes before baking
• Bake for 20-25 minutes at 200C until golden brown

• Cook raisins with water until fully rehydrated
• Blend raisin mixture until smooth

• Cook raisins with water until fully rehydrated
• Blend raisin mixture until smooth

• Heat 1/3 of the cream over medium heat
• Once boiled, pour over chocolate and gelatin in a bowl
• Hand blend to ensure it is fully mixed
• Add the remaining cream, ensure it is cold
• Let it rest in the fridge for a minimum of 2 hours
• Whip the ganache and fold in the golden raisin compote

• In a bowl, whisk together sugar, egg yolks and cornstarch, and beat until it is pale
• Heat milk and once heated, temper it into the egg mixture
• Once tempered, bring the mixture back to the heat and cook for 2 minutes
• Once cooked and it starts to bubble remove it off the heat
• Combine the gelatin and mix thoroughly
• Add the rum and let it cook again until mixed
• Whip cream to medium peaks and let set in fridge
• Once pastry cream is cool, fold in the whipped cream in three additions

• Freeze dry raisins using a machine for 1 ½ hours or leave them in a blast freezer for up to an hour

If you don’t have access to a freeze-drier or blast freezer, you can substitute with rum-soaked raisins

• Add the dark raisin compote to the tart shell
• Pipe in the mousse and level it off
• Leave it in the fridge to set for 15 minutes
• Pipe your ganache on top
• Grate some of the freeze-dried raisins over top (or garnish with rum soaked raisins) and serve