Preparation method

Short crust pastry:

• Sift dry ingredients
• Add butter and combine until mixture resembles bread crumbs
• Add drop of food colouring and pistachio oil to water
• Add liquid ingredients to butter and flour
• When dough forms, knead until well combined
• Chill for 30 minutes.
• Pre-heat oven to 180 C
• Grease 4 fluted springform tart tins of varying sizes, as per equipment list
• Divide pastry into 4, roll out pastry
• Line tins with pastry and blind bake for 20-30 minutes, until golden

Chamomile meringues:

• Pre-heat oven to 150 C
• Whisk egg white to soft peaks, then gradually add in castor sugar
• Continue whisking until stiff peaks and sugar has dissolved
• Transfer meringue to piping bag and pipe 2 cm circles, using a star nozzle
• Sprinkle chamomile flowers over meringues
• Bake on a well greased oven tray for 20 minutes

Orange curd:

• Whisk, orange juice, orange zest, sugar and egg yolks, until light in colour
• Heat the mixture, stirring continuously, until thick
• Add butter
• When curd is glossy, remove from heat
• Allow to chill

Chamomile crème:

• Whisk flour, yolks and sugar, until light in colour
• Boil cream, milk, dried chamomile and chamomile teabag
• Temper eggs: whisk hot milk and egg mixture
• Heat the egg and milk mixture
• Stir continuously until thick
• Remove from heat, strain and allow to chill
• Whip cream and fold into cooled crème

Assembly:

• Place 30cm pastry shell onto a cake board
• Invert 23cm deep pastry shell and insert into 30cm pastry shell
• Pipe the chamomile crème into the 30cm pastry shell, then arrange grapes onto the crème
• Place the 26cm pastry shell onto the top of the 23cm pastry shell
• Place the 20cm pastry flan shell onto the base of the 23cm pastry shell
• Pipe the chamomile crème into the 26cm pastry shell, arrange the gooseberries onto crème
• Place glass cylinder in the centre of the 20cm pastry shell
• Pipe orange curd into the 20cm tart shell, around the cylinder
• Arrange strawberries, kiwi slices, pomegranate rubies and meringues
• Add kiwi halves, orange segments, strawberries and grapes into cylinder
• Place 15cm pastry circle onto the glass separator, using the white baking chocolate
• Insert s-shaped cut-outs onto the pastry circle, standing upright
• Position kiwi slices, meringues, pomegranate rubies and chamomile flowers

Pastry cut-outs:

• Roll out pastry to cover a 15cm circle, cut 2 slits into the pastry
• Roll out pastry, then cut 2 s-shaped pieces
• Bake at 180 C for 10-15 minutes