Name: Nasturtium Honey Lemon Tart with Lime Gel
Prep time: 2 h
Cook time: 40 min
Total time: 16 h
Yield: 10
Ingredients: 10 g Fresh ginger (Peeled and finely grated); 240 g Whipping cream; 100 g Egg yolks (About 5 UK large yolks); 60 g Propolis honey; 21 g Gelatin mass (Made from 3 g gelatin powder hydrated in 18 g water); 400 g Mascarpone cheese; 3 pcs Limes (Washed, ends trimmed, used whole); 10 g Olive oil; 75 g Golden honey; 30 g Liquid glucose; 15 g Fresh sage leaves (Loosely packed); 15 g Fresh mint leaves (Loosely packed); 15 g Fresh tarragon leaves (Loosely packed); 15 g Marigold petals (Food-safe flowers); 115 g Unsalted butter (Softened); 70 g Icing sugar; 25 g Ground hazelnuts; 1 g Fine salt; 45 g Egg (UK small, lightly beaten); 190 g Bread flour (Strong flour); 60 g Potato starch; 65 g Unsalted butter (Softened); 65 g Caster sugar; 65 g Ground almonds; 25 g Lemon zest (Finely grated); 65 g Eggs (About 1.5 UK small eggs); 2 pcs Lemons (Whole, unwaxed); Water (Enough to cover lemons for poaching); 100 g Cocoa butter; 100 g White chocolate (Chopped)

A honey and mascarpone tart with almond-lemon cream, lime herb gel, and a two-colour chocolate spray finish.

Nasturtium Honey Lemon Tart with Lime Gel

This tart combines honey mascarpone ganache, almond-lemon cream, lime herb gel, lemon paste, and a decorative chocolate spray finish. Fresh nasturtium flowers are added at the end.

Main Components

The tart includes:

honey mascarpone ganache
almond and lemon cream
lime herb gel
lemon paste
chocolate-sprayed ganache decoration

Herbal Citrus Notes

The lime gel uses sage, mint, tarragon, and marigold petals for a herbal citrus component. Nasturtium flowers add a peppery note when used as garnish.

Make-Ahead Notes

Several parts can be prepared in advance. The ganache benefits from resting overnight, and the tart can be frozen before the final garnish is added.

Serving Notes

Defrost the tart in the refrigerator before serving so the ganache and tart layers soften evenly. Add the fresh flowers shortly before serving.