Red Fruits Tart

Cut the butter in small cubes. Crush the Museli to powder, add in the flour and de-oiled ground almond. Add in the butter and mix until little dough lumps are formed. Clear the dough between two plastic sheets and roll down to 4 mm thick. Set aside in the refrigerator. Cut out into squares of 15 cm a side and cut out the centre using a 5 cm a side cube mould. Transfer to a silicon mat for bread and bake at 150°C for about 15 minutes. Set aside in a dry area.

Soak the gelatine in a large volume of water and drain. Stir in the pulps, lemon juice, sugar, eggs and gelatine. Cook over low heat stirring constantly until the texture starts to thicken. Strain through and gradually pour on the melted chocolate stirring to a core of emulsion. Mix with a hand blender and set aside in the refrigerator.

Soak the gelatine in a large volume of cold water. Make a syrup with the caster sugar and water. Bring to the boil. Stir in the lemon juice, blackcurrant pulp and drained gelatine. Allow to set in the refrigerator overnight. Whip the set syrup until it reaches a light foamy texture. Pour in a frame of 18 cm a side by 2 cm high. Set aside in the freezer. Remove the frame and cut out in cubes of different sizes.