Zephyr Turmeric and Black Pepper

Mix together in robot coupe.
Roll to 2mm bake at 160°C on Silpain for 12 min.
Remove from oven.
Bake in exoglass tart ring of size 9cm.

Whip egg whites with sugar in another mixer whip egg with egg yolks and sugar.
Mix the obth and add flour sieved with ground almond and with black cardamom in powder.
Add butter melted cold mixed with pistachio paste.
Spread 1cm thickness of sponge in silpat.
Bake at 170°C for 10-12 min.

Melt the chocolate to 30°C.
Bring to boil the liquid components with butter, dextrose and invert sugar.
Pour into Zephyr™ white chooclate.
Emulsify.

Bring to boil the glucose with the purees.
Add the pectin and sugar mix in a stream into the puree while it is cold.
Cook to 55-60 Brix. 
Pour into a plastic box container and allow to cool overnight.
Cut small cubes of 0,5 cm.
Use for decoration with a golden leaf.

Cook to 104°C and add the sesame.
Spread 10g into Silipat round mold 7cm diameter. 

Cut discs of the sponge (6cm diameter) to place on the baked tart as insert.
Pipe turmeric and black pepper ganache (28g).
Leave to set in the refrigerator for 1 hour.
Pipe a small ball of the ganache and place the Sesame tuile (9,5g) on top.
In the middle place a cube of mango passion jelly (0,5cm)