Gold tart with pears and caramel

1. Mix the softened butter with the icing sugar.
2. Add half of the dry items.
3. Add the whole eggs and mix.
4. Add the second part of the dry items and mix.
5. Give it a rest of 12 hours in the fridge.
6. Spread the dough at 3mm and cut in desired shape.
7. Bake in the ventilated oven for 12 to 14 minutes at 175°C.

1. Heat the fruit puree at 45°C.
2. Mix the sugar with the lime zest and add pectin.
3. Add to the fruit puree and cook it at 104°C.
4. Cool down in a chiller and use it.

1. Combine cream, glucose and butter and warm up to 80°C.
2. Add lemon zest and Earl Grey tea and let it infuse for 30 minutes.
3. Once it is infused, strain the cream and warm up to 70°C.
4. Pour over the chocolate and emulsify the ganache using a hand blender.
5. Cool down in a chiller, and use it.

1. Make a dry caramel with sugar and glucose.
2. Heat cream and salt, add pectin NH and cook for 2 minutes.
3. Stop caramel with cream, mix and cook for 2 minutes.
4. Strain caramel and let cool at 35°C.
5. Emulsify softened butter with caramel.
6. Leave it in the chiller to set, and use it.