Lemon rose tart

Crust: in the food processor, cream butter, salt and powdered sugar until homogenized; add the egg, blend, and add the flour in two additions. Wrap and refrigerate.

Almond cream: in the same food processor, cream butter, sugar, almond meal and starch; add the egg, vanilla and lemon zest.

Work the chilled dough to soften it until supple but cool; using half at a time and flour to prevent sticking, roll out to a 3 mm sheet, rotating it often.

Prick lightly with a fork, cut out rounds and chill; repeat with the remaining pastry.

Ease each round loosely into a greased pastry ring and press it against the edges with no gaps at the base; refrigerate, trim the excess and chill again.

Fill the shells with pie weights, rice or beans on microwave-safe plastic wrap and pre-bake 20 minutes; remove the weights and cool to room temperature.

Fill each shell two thirds full with almond cream and bake 30 minutes more; cool and set aside.

Lemon marmalade: heat the freshly squeezed lemon juice, add the sugar and agar-agar mixture, bring to a boil and cook a couple of minutes; cool over ice water and chill until firm.

Peel the lemons and cut out the supremes; halve the finger limes and squeeze out the caviar with the handle of a wooden spatula; mix with the supremes.

Mince fresh mint; combine the poached lemon cubes, chopped supremes, finger lime, mint and the lemon marmalade mixture.

Yuzu mousse: blend half the hot heavy cream with the melted chocolate, then add gelatin, the remaining chilled heavy cream and yuzu juice; blend and chill overnight so it sets before whipping.

Lemon cremeux: bring lemon juice, sugar and eggs to a boil, whisking constantly; sieve, add the gelatin and blend.

Cool to 140F (60C), add the butter, blend to an emulsion and chill.

Whip one third of the yuzu ganache to soft peaks; keep the rest refrigerated.

Fill each cavity of a silicone mold half full with the whipped mousse, spread evenly and freeze.

Add a dollop of lemon cremeux, then the frozen marmalade insert; press down, seal with the remaining yuzu mousse and freeze completely, at least 4 hours, best overnight.

Top each tart with more lemon cremeux and chill; unmold the frozen cakes and keep frozen.

Pipe the mousse into roses, using a petal tip or (easier) a closed star tip, going easy and smoothing the base; freeze completely.

Spray the frozen roses with a mixture of melted chocolate and cocoa powder.

Set a rose on each crust and refrigerate overnight to thaw before serving.