Bergamot Curd and Olive Oil Ganache Tarts

This recipe is created by Rebecca Pigoni, the 2022 Creative Tartelettes contest winner.

Using HUG Round Filigrano Butter Dessert Tartelettes, you can create delicious and uniform tartlets that are perfect for banquets, buffets and afternoon tea.

The tangy and rich bergamot curd is balanced by the velvety smooth olive oil and white chocolate ganache and topped with light meringue to make a truly stunning dessert. They are perfect for your summer menus! 

Ingredients:

Bergamot curd

• 50 g bergamot purée
• 115 g butter (cold)
• 70 g sugar
• 220 g whole egg, pasteurised
• 1.5 pieces gelatine
• 10 pieces HUG Round Filigrano Butter Dessert Tartelettes, 5.3 cm

Olive oil ganache

• 50 g olive oil, cold pressed
• 100 g white couverture chocolate
• 50 g butter
• 70 g cream

Meringues

• 75 g egg white, pasteurised
• 50 g sugar (1)
• 50 g sugar (2)
• 50 g sugar (3)
• 1 pinch salt

Method:

Bergamot curd

1. Soak the gelatine.
2. Heat the sugar, bergamot purée and egg to boiling point, stirring until the cream begins to thicken.
3. Leave the mixture to cool a little.
4. Fold the gelatine into the cream whilst still warm.
5. Pour the cream into a deep container and mix in the cold butter with a hand blender.
6. Pass through a sieve and fill a pastry bag with the mixture.

Olive oil ganache

1. Melt everything together, strain, pour into a dish and blast chill. 
2. If necessary, mix in a food processor or Thermomix until creamy. 
3. Fill a pastry bag with the mixture and refrigerate.

Meringues

1. Beat the egg whites, salt and sugar (1) until frothy.
2. Slowly add the sugar (2).
3. Blend the sugar (3) into the egg whites.
4. Fill a pastry bag with the mixture.
5. Arrange the olive oil ganache (15 g) in the tartelette.
6. Pour the bergamot curd (18 g) into the tartelette (up to the edge).
7. Spread the meringue mixture (16 g) over the top of the tartelette. Ideas for trimmings
8. Flame before serving.