5. Pearl Cheese Tart With Honey And Hazelnuts

5. Pearl Cheese Tarts with Honey and Hazelnuts(Php.22.00)

I chose the Duck confit of course, which was delicious! The beetroot & feta salad was nice and fresh, it worked really well with the duck and made the whole thing a lot lighter.

Ingredient:

•  Medjool Dates (Pitted) 6oz.

•  Almond Flour 4oz.

•  Cocoa Powder 1oz.

•  Sea Salt (Pinch)

•  Agave Nectar (as needed)

Direction;

Tart Dough:

•  Combine first four ingredients in a food processing, adding approximately one tablespoon of Agave and continue blending until a ball of dough forms. More or less Agave may be needed in order to get the right consistency.

•  Turn the dough onto a table and form into a rectangle, wrapping in plastic and refrigerating overnight.

Chocolate Ganache:

•  Combine and blend all four ingredients in a food processor, until as smooth as possible.

•  Push the Ganache through a mesh strainer to remove any fibers from the Banana.

Assembly:

•  Roll out dough to approximately 1/4 inch thick, keeping shape as square as possible

•  Divide into 3 even strips and spread the ganache mixture evenly over each third of dough, about 1/4 inch thick

•  Stack each layer on top of the other, similar to a napoleon.

•  Freeze, then cut into long slender rectangles of about 1 inch wide by 4 inches long.