Victoria and Kia plum tart with olive oil and greengage sorbet

Ingredients

Fruit & Vegetables

  • 6 greengage plums
  • 2 tbsp of lemon juice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 300g of greengage plums
  • 100g of blackberry purée
  • 100g of plums, Kea variety, frozen
  • 4 plums, Victoria variety, peeled and diced into small cubes

Store Cupboard

  • 100g of caster sugar
  • 1 pinch of malic acid
  • 100g of caster sugar
  • 85g of caster sugar
  • 35g of gluten-free flour
  • 20g of cocoa butter, melted
  • 45g of caster sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk
  • 27g of caster sugar
  • 12g of cornflour
  • 25g of jumbo oats
  • 8g of gluten-free flour
  • 8g of cornflour
  • 35g of honey

Beverages

  • 55ml of water
  • 1 tbsp of orange juice
  • 100ml of water
  • 175ml of water
  • 70ml of water
  • 25ml of water

Speciality Ingredients

  • 1 pinch of ascorbic acid
  • 3g of Stabiliser Stab 2000
  • 2g of beetroot powder
  • ultratex, as needed

Spices & Dried Herbs

  • 1/2 cinnamon stick
  • 1 star anise
  • 1/8 tsp ground ginger

Oils & Vinegars

  • 45g of extra virgin olive oil

Dairy

  • 125g of whole milk
  • 15g of unsalted butter, melted

Salad & Fresh Herbs

  • 8g of stem ginger, minced
  • 1 tsp thyme leaves, to garnish

Cereals, Grains & Pasta

  • 10g of oatmeal

Bakery

  • 1/8 tsp baking powder