1. Combine all the dry ingredients with the butter.
2. Mix until no visible pieces of butter remain.
3. Add the eggs and mix until combined.
4. Roll out the dough and cut out the required shapes.
5. Freeze.
6. Line the tartlet moulds with the dough. Freeze again.
7. Bake at 175°C for 12–15 minutes.

1. Mix the sugar with the pectin.
2. Heat the redcurrants, wild strawberry paste and glucose syrup to 40°C.
3. Add the sugar and pectin mixture and stir well.
4. Bring to the boil.
5. Pour into silicone moulds or a pastry frame. Freeze.

1. Pour the cream into a mixer bowl, then add the mascarpone and Terravita White Multi Cream.
2. Whip using the whisk attachment until a light cream is obtained.

1. Melt the coating together with the oil.

MACARON SHELLS

1. Blend the almond flour with the icing sugar.
2. Add egg whites I and the food colouring. Mix well.
3. Whip egg whites II with the albumin and granulated sugar II.
4. Heat granulated sugar I and the water to 121°C.
5. Pour the syrup into the meringue. Continue whipping until the mixture cools to 40–50°C.
6. Fold the meringue into the almond paste in three additions.
7. Pipe onto a silicone baking mat and leave until a skin forms on the surface.
8. Bake at 150°C for 18 minutes.

UBE GANACHE

1. Mix the gelatine with the cold water and leave to bloom.
2. Bring the cream, ube powder and invert sugar to the boil.
3. Pour over the chocolate and blend until smooth.
4. Add the cream cheese and blend again. Chill.

MACHA GANACHE

1. Thoroughly combine the cream, invert sugar and matcha powder.
2. Heat to 85°C.
3. Pour over the chocolate and blend until smooth.
4. Chill.