Step 1: Heat and Mix

In a small pot, bring almond milk, sugar, Hero Lemon Compound, and sea salt to a simmer.

Step 2: Combine with Chocolate

Pour the hot milk mixture over the chopped chocolate and let sit for 30 seconds. Whisk to achieve a smooth emulsion.

Step 3: Add Olive Oil

Drizzle in the olive oil and stir until fully incorporated.

Step 4: Fill Tartlet Shells

Place about 43 g / 2 oz of the ganache into each cooled tartlet shell. Refrigerate while preparing the lemon filling.

Step 5: Garnish and Serve

Before serving, garnish with piped chocolate, toasted almond slivers, and glazed fresh berries. Top each tartlet with a 56.7 g / 2 oz scoop of Villa Dolce Vegan Dark Chocolate Gelato.

Step 1: Prepare Agar Agar

In a small saucepan, mix 1/2 cup water with agar agar powder and let sit off the heat for 15 minutes to soften.

Step 2: Simmer Agar

Bring the agar water mixture to a simmer over low heat, stirring occasionally, for 3-5 minutes until the agar agar is dissolved.

Step 3: Add Ingredients

Add coconut milk, sugar, Hero Lemon Compound, 1/4 cup water, vanilla extract, salt, and turmeric (if using). Simmer over low heat for about 10 minutes, stirring often.

Step 4: Mix Arrowroot

In a small bowl, mix arrowroot with 1/4 cup water. While whisking constantly, add the arrowroot mixture to the lemon filling and bring to a boil.

Step 5: Cool and Fill

Remove from heat and let the mixture cool slightly, stirring often. Pour into chilled tartlet shells lined with lemon ganache. Refrigerate for at least an hour or until set.

Created by Executive Pastry Chef Meegan Roberts