1. Sweet Pastry
Using the Rub-In Method, combine butter, cake flour, salt, and icing sugar. Add in egg
and mix until it becomes a dough. Wrap the dough in a plastic wrap and chill it to rest
the gluten. Once rested, roll the dough to a thickness of 3mm, then line the tart shell
with it.

2. Pettina Chiffon Cake
Combine chiffon cake mix, egg, and water. Whisk the mixture until it becomes fluffy,
then gently fold in corn oil until fully incorporated. Spread the batter evenly onto a
60cm x 40cm tray and bake as needed.

3. Blueberry Whipping Ganache
Heat cream (1), blueberry purée, and inverted sugar in a saucepan until it reaches a
boil. Pour the hot mixture over white chocolate and blend until smooth. Add (1-4°C)
cream (2) and emulsify thoroughly with the chocolate mixture. Chill in a refrigerator
for at least two hours before use.

4. Berry Jam
Warm water, sugar (1), vanilla pod, raspberry purée, perfume lime purée, lemon juice,
Frozen Blackcurrant, and Frozen Blueberry to 45–50°C. Gradually add pectin NH,
xanthan gum, and sugar (2) while stirring continuously. Bring the mixture to a boil,
reaching approximately 103°C. Stir in the gelatine mass, then cool the jam to around
20°C before use.