Syracuse Lemon Tart

Warm the ingredients.

Deposit in mould.

Deep freeze.

Heat 150g water, milk, sugar and syrup.

Add in gelatin (80g water for gelatin).

Strain over chocolate.

Add in titanium dioxide and blend with immersion blender.

Melt chocolate. 

Add in butter and combine.

Make a meringue with egg white and sugar.

Whish yolks into chocolate and butter.

Fold in meringue.

Sift flour and fold in parts until  comined.

Spread 5 mm using raplette.

Bake at 160°C.

Cream butter and sifted icing sugar.    
Add eggs then flour and salt.    
Wrap and reserve.    
Sheet to 3 mm.   
Cut strips 22.5 mm by 288-300 mm long.  
Fit inside 75 mm perforated ring.    
Trim excess.    
Fit in 70 mm round of dough in bottom.  
These can be frozen then baked.    

Warm creme anglaise, dissolve bloomed gelatin.        
Pour over white chocolate and emulsify.        
Check temp and insure it is 33 C, fold in cream.         
Pipe into mould.    
Insert frozen raspberry coulis.        
Pipe on more mousse.        
Add thin disk of cake. Seal with mousse, deep freeze and release from moulds for glazing.     

Whisk together eggs and yolk.
Add in lemon juice and sugar.
Whisk together for 3 minutes.
Add in lemon zest.
Strain it and reserve.

Pour into baked tart shells. Bake in 150°C oven just until barely set, maybe 3-5 minutes.        
Cool and hold for service.