Plum Tart with Olive Oil and Greengage Sorbet Recipe

Ingredients

• 6 greengage plums
• 100g of caster sugar
• 55ml of water
• 1 pinch of ascorbic acid
• 1 pinch of malic acid
• 2 tbsp of lemon juice
• 1 tsp lemon zest
• 1 tbsp of orange juice
• 1 tsp orange zest
• 1/2 cinnamon stick
• 1 star anise
• 300g of greengage plums
• 100ml of water
• 175ml of water
• 3g of Stabiliser Stab 2000
• 45g of extra virgin olive oil
• 100g of blackberry purée
• 85g of caster sugar
• 70ml of water
• 2g of beetroot powder
• 35g of gluten-free flour
• 20g of cocoa butter, melted
• 100g of plums, Kea variety, frozen
• 45g of caster sugar
• 25ml of water
• ultratex, as needed
• 4 plums, Victoria variety, peeled and diced into small cubes
• 1/2 tsp vanilla extract
• 1/8 tsp ground ginger
• 1 egg yolk
• 27g of caster sugar
• 12g of cornflour
• 125g of whole milk
• 8g of stem ginger, minced
• 25g of jumbo oats
• 10g of oatmeal
• 8g of gluten-free flour
• 8g of cornflour
• 35g of honey
• 1/8 tsp baking powder
• 15g of unsalted butter, melted
• 1 tsp thyme leaves, to garnish