SALTED CASHEW 200G

Ganache whipped with hazelnuts: Put 6g of gelatin to rehydrate in a container of water. Melt 50g of hazelnut praline (homemade is even better), with 50g of white chocolate. Boil 100g of liquid cream. When the cream is boiling, pour it over the praline/chocolate mixture and mix. Then add 50g of cold liquid cream. Cover and put in the fridge overnight. Sweet hazelnut paste: Mix 60g of hazelnuts to obtain a powder. In the mixer bowl, put 120g of very soft butter, add 100g of sugar. Add the hazelnut powder and mix. Add 1 egg, mix. Then add 250g of flour, 1 pinch of salt and mix. Darken your pastry circles. And place in the fridge while you prepare the hazelnut cream. Hazelnut cream: In a salad bowl, mix 50g of melted butter, 50g of hazelnut powder, 50g of sugar, 1 egg. Pour this preparation into your tartlets and bake at 170 degrees for 35 minutes. Quick chocolate ganache: Melt 100g of chocolate. Boil 100g of liquid cream in a saucepan. Once the cream is boiling, mix with the chocolate. Mix until you obtain a smooth and shiny ganache. Once the tartlets are cooked, pour the chocolate ganache over them. Leave to crystallize in the fridge. Or, put the ganache in silicone molds and leave for 6 hours in the freezer. Remove from the freezer, unmold and glaze with rock or mirror icing or a cocoa velvet flocking spray (your choice). With the mixer, whisk the hazelnut ganache. Place in a bag fitted with a fluted nozzle. Assemble your tartlets nicely. Test different poaching, fluted nozzles, Saint Honoré nozzles… Add roasted hazelnuts and that’s it! All that remains is for you to enjoy.

Peel the rhubarb and cut the stems into small sticks. Cut the strawberries in 2. In a pan, heat the honey, then add the rhubarb and coconut milk. Leave to cook for 3 to 4 minutes to obtain a compote. Preheat the oven to 200°C (th. 6-7). Make the crumble dough: Mix the butter, almond powder , grated coconut, flour and sugar with your fingertips. Place the dough on baking paper and bake for 15 minutes at 200°C, until browned. Arrange the rhubarb compote in glasses, add fresh strawberries, cover with crumble and serve.

Mix the salt, basil leaves, garlic and pine nuts until you obtain a homogeneous puree. Pour into a large bowl and add the parmesan. Mix everything by hand. Then pour in the oil, beating with a fork.