Yorkshire Dodger

Low sugar sable

Add the diced cold butter with the dry ingredients and mix until breadcrumbs, then add eggs and mix until just combined.

Sheet out between parchment or guitar sheets to 3mm and freeze.

Cut into strips and disks.

Line tart shells and bake at 150C for 15 minutes.

Cashew nut and date chewy

Blend in thermos to a paste.

Roll to 3mm and cut shape

Avocado ganache

Heat the lime juice, add the gelatine.

Mix into the avocado, warm the chocolate and fold through whip the cream and fold through

Matcha green tea sable

Combine butter and sugar on a mixer briefly with paddle attachment.

Add all ingredients apart from soft flour 2.

Mix lightly.

When just combined, add flour 2 and mix briefly until just combined.

Sheet out between parchment or guitar sheets to 3mm and freeze.

Cut into strips and disks.

Line tart shells and bake at 150C for 15 minutes

Lemongrass and kaffir lime white chocolate ganache

Bring the milk glucose to a boil in a pot.

Add lemon grass & kaffir lime zest.

Cling film and infuse for 10 minutes.

Pass through a fine sieve to extract all flavour.

Melt white chocolate.

Reheat to 70C, add meltedgelatine solution, emulsify infused cream onto chocolate in three additions, blend until smooth and then blend in cold cream.

Drop into tart shells on top of guava confit.

Guava confit

Weigh out the puree, glucose and invert sugar into a medium size pan and heat to warm/hot.

Mix together sugar and pectin and whisk thoroughly into puree.

Bring to the boil while whisking, then boil on a medium heat for 2 minutes.

Tip into a sauce dropper and drop into tarts 3g sea salt

Hazelnut sable

Combine butter and sugar & vanilla paste on mixer briefly with paddle attachment.

Add all ingredients apart from soft flour 2.

Mix lightly.

When just combined, add flour 2 and mix briefly until just combined.

Sheet out between parchment or guitar sheets to 3mm and freeze.

Cut into strips and disks.

Line tart shells and bake at 150C for 15 minutes.

CARAMEL  ZEPHYR CARAMEL

Caramelize the Sugar until dark brown.

Add clarified butter, then add hot (glucose, muscovado sugar and cream)

Make emulsion with chocolate

SOBA CHIA CHOCOLATE GANACHE

Bring the milk glucose to a boil in a pot.

Add lemon grass & kaffir lime zest.

Cling film and infuse for 20 minutes.

Pass through a fine sieve to extract all flavour.

Melt white chocolate.

Reheat to 70C, add melted gelatine solution, emulsify infused cream onto chocolate in three additions, blend until smooth and then blend in cold cream.

Drop into tart shells on top of guava confit

Caramelized hazelnuts

Fill tarts with their components and finish with chocolate décor.