Capados Tartlets

Bring the smaller quantity of cream to a boil with the glucose and invert sugar. Slowly pour the hot mixture onto the melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway. Continue gradually adding the liquid and blend to perfect the emulsion. Add the chilled cream and blend again. Leave to set in the refrigerator, overnight if possible. Whip before using.

Sift the flour and starch. Combine the softened butter, sugar, eggs, almonds, and salt with a quarter of the sifted flour and starch. Take care not to add volume. As soon as the mixture is smooth, add the remaining ingredients and quickly fold together. Roll out to a thickness of 2.5mm and line 6cm tart shells. Bake at 150°C (302°F) for around 12 minutes.

Mix the sugar with the pectin. Heat the apricot pulp and add the sugar combined with the pectin, and bring to a boil. Add the glucose and bring to a boil again. Finish by adding the lemon juice. Set aside.

Dice the apricots. Begin sweating them off in a pan and then add the honey. Lightly candy the apricots, taking care not to over-soften them. Set aside in the refrigerator.

Vigorously whisk the Apricot Confit and add the Honeyed Apricots.

Melt the couverture with the butter. In parallel, whip the egg whites with the sugar. Add the egg yolks to the first mixture at 50-55°C (122-131°F), and then fold in the egg whites with a rubber spatula or plastic blade, sprinkling on the sifted flour.

Bring the glaze to a boil with the water. Use immediately in a spray gun at 80-90°C (176-194°F).