Parmesan–Gruyère Shortcrust

150 g (1¼ cups) all-purpose flour

90 g (6 tbsp) unsalted butter, cold and cubed

25 g (¼ cup) finely grated Parmesan cheese

25 g (¼ cup) finely grated Gruyère cheese

¼ tsp kosher salt

40–50 ml (2½–3 tbsp) ice water

Rosemary–Citrus Oil Gel

60 ml (¼ cup) neutral oil (grapeseed or sunflower)

2 fresh rosemary sprigs

Zest and juice of 1 lemon

Zest and juice of 1 orange

60 ml (¼ cup) water

½ tsp agar agar powder

Pinch fine sea salt

Lemon–Thyme–Vanilla Custard

240 ml (1 cup) heavy cream

120 ml (½ cup) whole milk

Zest of 1 lemon

1 small fresh thyme sprig

¼ vanilla bean, split lengthwise (or ⅛ tsp vanilla paste)

3 large egg yolks

25 g (2 tbsp) sugar

Pinch fine sea salt

Candied Lemon Peel Twist

Peel from 1 lemon (pith removed)

120 g (½ cup) sugar

120 ml (½ cup) water

Pistachio–Sesame Brittle Disc

40 g (¼ cup) shelled pistachios, roasted & chopped

20 g (2 tbsp) white sesame seeds, toasted

100 g (½ cup) sugar (or isomalt for lower sweetness)

60 ml (¼ cup) water

Pinch fine sea salt

Tartlets

1. Combine flour, salt, Parmesan, and Gruyère in a bowl.
2. Add cold butter and rub in with fingertips or pastry cutter until mixture resembles coarse crumbs.
3. Add ice water a little at a time, mixing until dough just comes together.
4. Shape into a disk, wrap, and chill 30 min.
5. Roll out thin (2–3 mm) and cut circles to fit tartlet molds.
6. Press into molds, trim edges, prick bases lightly with fork.
7. Chill 15 min, then bake at 350°F for 10–12 min until golden and crisp. Cool completely. 

Rosemary-Citrus Oil Gel

1. Gently warm oil, rosemary, juice, and zests in small saucepan over low heat 5–6 min — do not fry.
2. Remove from heat, cool, strain.
3. In saucepan, combine water, agar agar, and salt. Bring to boil, whisking.
4. Add infused oil, blend with immersion blender until emulsified.
5. Pour into shallow tray, refrigerate until set (~30 min).
6. Blend gel until smooth, transfer to piping bag, store in fridge

Lemon-Thyme-Vanilla Custard

1. Combine cream, milk, lemon zest, thyme, and vanilla in saucepan. Warm gently to steaming, then remove from heat and steep 10 min.
2. Strain, return liquid to pan.
3. In bowl, whisk yolks, sugar, and salt.
4. Temper yolk mixture with warm dairy, whisking constantly.
5. Strain again for smoothness.
6. Pour into ramekins or a shallow baking dish and bake at 300°F in a water bath for 20–25 min, until just set with a slight wobble.
7. Cool completely to room temp, cover tightly with plastic wrap tight to the surface, store in fridge.

Candied Lemon Peel Twist

1. Cut peel into thin strips. Blanch in boiling water 1 min, drain; repeat twice to remove bitterness.
2. Simmer sugar and water until sugar dissolves. Add peels and simmer on low until translucent (~15 min).
3. Drain on rack. Shape into twist while pliable, let cool to set.  Store in room temp airtight container

Pistachio-Sesame Brittle Disc

1. Combine sugar (or isomalt) and water in small saucepan. Heat without stirring to 300°F (hard crack).
2. Remove from heat, quickly stir in pistachios, sesame seeds, and salt.
3. Pour thinly onto Silpat, cover with parchment, roll to <2 mm.
4. While still warm, cut into discs using round cutter. Cool completely. Store in room temp airtight container

Assemble Tartlets

1. Pipe a thin layer of rosemary–citrus gel into cooled tartlet shells.
2. Spoon or pipe lemon–thyme–vanilla custard on top, smoothing surface.
3. Insert brittle disc vertically into custard before fully set.
4. Lean candied lemon twist against brittle.
5. Garnish with a small sprig of rosemary or thyme.
6. Chill in fridge, remove 15 minutes before service and serve!