Plum & Ruby Tart

1. Mix the softened butter with the icing sugar.
2. Add one-half of the dry items.
3. Incorporate the eggs and add the second part of the dry items.
5. Leave the dough to rest for 12 hours in chiller.
6. Laminate the dough at 3mm thickness.
7. Put the dough on silpat and bake at 175°C for 12 to 15min.
8. Once it is baked and cooled, break it into small pieces.

1. Melt chocolate at 35°C.
2. Mix crumbled tart dough with melted chocolate.
3. Apply 365 g of the mixture on a frame size 30 cm x 15 cm and 1 cm high for 3mm thickness.
4. Leave in chiller to set.

1. Mix the hazelnut powder, icing sugar and egg yolks.
2. Make a French meringue with the egg whites and the sugar.
3. When the meringue is whipped add the first mix.
4. Then add the flour.
5. Spread at 8 mm height into a silpat and bake in the ventilated oven at 190°C for 8 to 10 minutes.

1. Combine eggs, cream and sugar.
2. Cook over bain marie until it reaches 85°C.
3. Blend-cooked custard with cacao butter and chocolate using a hand blender.
4. Once the mixture has reached 50°C add the softened butter and emulsify with a hand blender.
5. Pour cremeux in frame size 27cmx12cm, 1cm high.
6. Put into freezer to get frozen.

1. Combine chopped plums with sugar.
2. On medium heat cook plums until the water has evaporated, reduce heat, and cook jam until texture is thicker.
3. Cool down the jam and add lemon juice.

1. Heat cream at 85 °C and cool it down on 70°C .
2. Mix chocolate with color and cacao butter.
3. Pour cream over the mixed chocolate and emulsify with a hand blender.
4. Add rakija on the end and emulsify.
5. Let the ganache cool down in the chiller at 4°C.

1. Melt the chocolate and the cocoa butter with color at 45°C.
2. Spray it on the frozen cake.