Chocolate Sandalwood Nut and Strawberry Gum Tart

Sandalwood Crumble Tart Base:

1. Pre-heat your oven on 155°C
2. In a bowl mix the flour, brown sugar and almond meal
3. Cut the butter in small pieces and add it to the flour mixture
4. You can use the paddle of a stand mixer to mix everything together in a crumble or you can just rub everything between your hands until you have a consistent crumbly mass.
5. Spread the crumble on a lined baking tray and bake it for 20 min in the pre-heated oven until golden and crispy.
6. Let the crumble cool down
7. In the meantime, melt down the chocolate in the microwave (little by little on defrost mode while mixing regularly) or double boiler (on a low heat while continuously stirring to avoid it to burn)
8. When the Crumble is cold roughly chop it up
9. Roughly chop the sandalwood nuts
10. Mix the crumble with the nuts, salt and melted chocolate
11. Place the ring of the spring form on a paper lined baking tray
12. Press the crumble mixture firmly into the ring making sure it is a nice and even disc
13. Let it cool down in the
14. fridge until hard.

Strawberry Compote:

1. Wash the strawberries and cut them in small pieces
2. In a saucepan mix the cut strawberries, sugar and a few cracks of pepper.
3. On a low heat gently heat the mixture until the juices are coming free from the strawberries and the sugar is dissolving.
4. In a separate small bowl mix the corn starch with the cold water making sure you get rid of all the lumps
5. Stir in the corn starch mixture into the strawberry mixture and bring it all to a boil while stirring.
6. Boil the mixture for a short while until you see it thickening
7. Transfer the mixture into a boil and cover it with clingfilm
8. Cool down in the fridge

Chocolate Strawberry Gum Whipped Cream:

1. Weigh the first 125ml of cream in a saucepan together with the dried strawberry gum leaves
2. Heat up the cream to 65°C (If you don’t have a thermometer you can check it by feeling the cream with your finger, it must feel hot enough so you can’t keep your finger in it)
3. Turn off the heat, cover the saucepan with clingfilm and store the cream in the fridge to infuse overnight (if making it the same day leave it at least 5h in the fridge before continuing)
4. After the infusion gently heat the cream again just enough so everything loosens up.
5. Strain the cream trough a fine sieve and weigh the cream again
6. Top up the cream to have 125ml again and heat the cream again to just before boiling point.
7. Place the chocolate in a bowl and poor the hot cream on the chocolate.
8. Let the chocolate melt a bit before mixing everything with a whisk until a smooth mixture
9. Mix in the other 250ml of cold cream and place it in the fridge to cool down for at least 2h (the mixture needs to set)
10. When ready to use, whip the cream using the electric mixer with the whisk attachment or by hand with a whisk into hard peeks (like whipped cream)
11. Transfer the whipped cream into a piping bag

Tart Build-Up:

1. Using a piping bag pipe dots of the chocolate whipped cream along the edge of the tart,
2. Spread the strawberry compote in the middle of the tart
3. Cover the compote with more of the chocolate cream by piping small dots all over the tart.
4. Finish with some finger lime powder and fresh finger lime (optional)