Slightly flaky shortcrust pastry made with cornflour

  • Soften the butter to 22 °C and mix it together with the flours until they are well incorporated into the mixture.
  • Dissolve the dextrose and the salt in the eggs and water, then knead this together with the first mixture.
  • Roll out the dough and make one book fold, then leave to rest for 2 hours in the refrigerator.
  • Take the dough out of the refrigerator, roll it out and place the sheet of butter in the centre, then make three letter folds.
  • Wrap the dough in clingfilm and chill in the refrigerator for 1 hour.


100 g Dairy butter 82% fat – Block 240 g Flour Type 2 Strength 280/300 - Firmness/Elasticity 0,5 60 g Corn flour 60 g eggs 60 g water 6 g salt 10 g dextrose 150 g Express Butter 82% fat – Sheet


Light dill cream

  • Finely chop the fresh dill and mix it with the butter.
  • Set aside for 12 hours at room temperature.
  • Hydrate the gelatine in the cold water.
  • Bring the milk to the boil.
  • Meanwhile, mix the erythritol and starch together, then add the eggs and salt.
  • Mix well to prevent any lumps forming.
  • Pour in the boiling milk and bring the mixture to the boil.
  • Then, add the liquid butter and the gelatine.
  • Mix using a hand-held blender.
  • Set aside in a blast chiller until the mixture reaches 25°C, then incorporate the whipped cream with the cream cheese and fill the bottoms of the tarts with the mixture.
  • Set aside in a blast chiller.


25 g Liquid Clarified Butter 99,9% fat 235 g Selection cream 35% fat 5 g salt 12 g rice starch 35 g erythritol 50 g eggs 166 g whole milk 48 g gelatine 10 g fresh dill 90 g


Salmon mousse

  • Cook the salmon in a non-stick frying pan.
  • Combine the other ingredients and mix everything together well.
  • Melt the gelatine and incorporate it into the mixture.


320 g Fresh salmon slice 160 g Liquid Clarified Butter 99,9% fat 80 g 120 g Selection cream 35% fat 36 g gelatine


Lemon-flavoured gelatine

Mix all the ingredients together until the mixture is smooth and looks slightly gelatinous.

Leave to marinate for at least 10 minutes, then strain and place in a sous-vide bag.

Store in an airtight container.


197 g Cold process gelatine 56 g lemon juice 6 g Grated lemon peel 38 g water



  • Roll out the shortcrust pastry to 3 mm thick and use it to line four rings that are 18 cm in diameter and 2 cm high.
  • Bake at 170 °C for 18 minutes.
  • Fill the base of the tart to the edges with the light dill cream.
  • Place in a blast chiller.
  • Once stabilised, decorate with dots of salmon mousse, smoked salmon, fresh spinach leaves and redcurrants.