1. Mix all the dry ingredients together with the butter.
2. Mix until the butter is no longer visible.
3. Then add the eggs and combine.
4. Roll out the pastry and cut out the required shapes.
5. Freeze.
6. Line the tartlet moulds with the pastry. 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 mix.
4. Bring to the boil.
5. Pour into silicone moulds or a frame. Freeze.

1. Heat the cream, add the chocolate and mix.
2. Pour into the mixer bowl and add the mascarpone.
3. Whip with the whisk attachment until a light chocolate cream is obtained.

1. Melt the Malachite 55 chocolate together with the oil.

MERINGUE

1. Blend the almond flour with the icing sugar.
2. Add Egg White I and the colouring. Mix.
3. Whip Egg White II, the albumen and Granulated Sugar I together.
4. Bring Granulated Sugar II and the water to 121°C.
5. Pour the syrup into the meringue. Whip until it reaches 40–50°C.
6. Combine the meringue with the almond paste in three stages.
7. Pipe onto a baking mat and leave to dry.
8. Bake at 150°C for 18 minutes.

UBE GANACHE

1. Mix the gelatine with the water.
2. Bring the cream, ube powder and invert sugar to the boil.
3. Then pour over the chocolate and blend.
4. Add the cream cheese and blend again. Chill.

MATCHA GANACHE

1. Mix the cream, invert sugar and matcha thoroughly.
2. Heat to 85°C.
3. Then pour over the chocolate and blend.
4. Chill.