Almond tart with cream and tangerine jelly

Mix the 00 flour, almond flour and the pieces of cold butter in a bowl and start to mix them; then add the sugar, egg yolk, the grated 3moretti tangerine zest and the pinch of salt, knead quickly until a smooth dough is formed, wrap the dough in a sheet of cling film and let it stand in the fridge for about 1 hour.

When the hour has elapsed, take the pastry from the fridge and roll it out with a rolling pin on a sheet of baking paper and line a 24cm mould. Prick the pastry disc with the prongs of a fork and bake at 200°C for about 20 minutes. Remove from the oven and leave to cool on a wire rack.

In the meantime, prepare the jelly by placing the gelatine sheets in a bowl with cold water to soften it.

With the help of a juicer, you can extract the tangerine juice and filter it.

Place the juice and sugar in a small saucepan and heat them up. Turn off the heat and add the squeezed gelatine sheets, mix them. Pour the mixture into a 20cm ring and place it in the freezer overnight.

Prepare the 3moretti tangerine cream by placing the gelatine sheets in a bowl of cold water to soften them.

Mix the yolk, egg and sugar in a small saucepan, pour in the 3moretti tangerine juice and cook the cream in a bain-marie or over a very low heat, stirring continuously, until it coats the spoon (the cream must not be boiled); then turn off the heat, add the squeezed gelatine sheets and the mascarpone at room temperature and mix. Let it cool down.

Once the pastry has cooled down, pour the cream over the shell and place it in the fridge.

With the help of the star-shaped pastry cups, cup the frozen gelatine disc and place it in the centre of the tart, decorating it with the stars by placing them on the jelly.

Sprinkle the coconut and rosemary sprigs around the edge.