Pear and liquorice tartlet

Place the gelatine sheet in a large bowl of cold water. Mix the egg and caster sugar in a bowl. In a saucepan, pour the cream and the liquorice (a few drops of liquorice flavouring or rolls of liquorice to melt into the cream).  With the liquorice rolls, remember to cut them into small pieces as they take a little time to melt. If the taste is strong enough you can remove the remaining pieces. Pour the hot cream over the yellow/sugar mixture. Stir and return to the pan. Heat without stopping stirring and without exceeding 82/83°C. Remove from the heat, add the gelatine and mix. Set aside to cool slightly. In another bowl, whip the cold cream with an electric mixer and gently fold it into the previous mixture. Fill the silikomart mould and place in the freezer overnight or for at least 4 hours.

Sweet pastry
70 g soft butter
130 g flour
45 g icing sugar
1 pinch of salt
1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes.

Prick the pastry with a fork. Bake the tartlets at 160° for about 20 minutes. Leave to cool.

Vanilla biscuit
35g sugar
1 egg yolk
30g butter
35g flour
liquid vanilla
1 teaspoon of yeast

Mix the egg and caster sugar in a bowl with an electric mixer. Add the melted butter and mix again. Sift in the flour and baking powder. Finally add the liquid vanilla. Pour onto a baking tray lined with greaseproof paper in a buttered pastry frame. Bake at 170°C for about 12 minutes. Once the biscuit has cooled, cut out circles with a cookie cutter.

Place a vanilla biscuit in the bottom of each tartlet. Soak it with the pear juice (pears in syrup). Cut the pears into small pieces and fill the tartlets up to the edge.

Mirror glaze

25g water
45g sugar
45g white chocolate
45g glucose
30g cream
Caramel colouring
Some drops of liquorice flavouring

A few drops of liquorice flavouring
Heat the glucose, water and sugar in a saucepan to 105°C. Pour into a measuring cup over the melted chocolate, unsweetened condensed milk and softened gelatine. Mix and set aside in a cool place.

Use the 35°C glaze on the frozen mousse domes. Place them on the tartlets. I decorated it with a swirl made of dark chocolate using the Silikomart mini swirl mould.