Combine all the ingredients. Roll out to a thickness of 2.5mm and cut out an 18cm diameter circle. Refrigerate.
Blend all the room temperature ingredients together and pipe into an 18cm ring mould, on top of the Brittany shortbread. Bake in a fan-assisted oven at 160°C (320°F) for 25 mn. Cool.
680g per frame of biscuit sponge (37cm X 57cm) or 55 g per 14cm diameter ring mould.
Whisk together the egg yolks, eggs, inverted sugar and sugar (A). Whisk the egg whites and sugar (B) in a separate bowl of the mixer. Combine the two mixtures and add the sieved flour. Spread onto a sheet of baking parchment and bake at 200°C (392°F) for 8 minutes.
10g per biscuit sponge or 215g per sheet.
Bring the water, sugar, lemon zest and juice to the boil.
Bring the lemon juice and zest to the boil, add the eggs and sugar that have been whisked together until pale and fluffy and cook using the traditional method for making lemon cream. Strain through a china cap sieve and add the dissolved gelatine. When the mixture reaches 40°C (104°F), add the butter and olive oil. Blend and set aside.
Heat the lemon cream to 25°C (77°F) and fold in the whipped Sublime cream.
Bring the ingredients to the boil and spray onto the frozen entremets.
Pipe 50g of lemon mousse onto the Brittany shortbread with olives and 25g of basil gel. Insert the soaked and frozen biscuit sponge into the mousse. Using a 10mm diameter nozzle, pipe the mousse in a spiral shape. Chill in a blast freezer and spray the glaze onto the tarts. Add fresh raspberries, open side up, and insert basil gel inside.
Candied orange and lemon zest.
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