Fresh ingredients and a “tropical” flavor let you enjoy one of the most beloved desserts even during the summer months. The master pastry chef’s signature recipe.

In a stand mixer fitted with the dough hook (or paddle attachment), cream the butter with the sugar and flavorings.
Add the eggs a little at a time, then add the sifted flour with the baking powder and salt.
Form a ball of dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least one hour.
Roll out the pastry and line a shallow cake pan that has been previously buttered and floured.
Cover the base with parchment paper, fill with a weight (or chickpeas) up to the edge, and bake in the oven at 175°C (blind baking).

Pour the milk and lime juice into a saucepan and heat over the stove.
In a large bowl, lightly beat the egg yolks with the sugar, then add the sifted flours and grated lime zest, mixing the mixture.
Temper the egg mixture by pouring in a little hot milk and stirring with a whisk.
When the rest of the milk comes to a boil, pour the egg and flour mixture into the saucepan.
Cook over low heat until thickened, stirring vigorously with a whisk to prevent lumps.

Soak the gelatin sheets in cold water.
In a small saucepan, bring the lime juice, glucose, and chopped aloe vera to a boil, then let it reduce for a few minutes.
Pour the mixture while still hot over the cocoa butter and mix well.
Stir in the squeezed gelatin sheets, and only once the mixture has cooled slightly (thinned out), add the lime zest.

Bring the cream to a boil in a small saucepan.
Pour the hot cream over the white chocolate (chopped or in pieces) and mix with a whisk until you obtain a smooth and completely homogeneous emulsion.
Finally, stir in the lime zest.

Soak the gelatin sheets in cold water.
Heat about 1/3 of the lime juice and dissolve the well-squeezed gelatin in it. Add the rest of the cold lime juice and the lime zest.
Pour the liquid into a shallow mold to a thickness of about 3-4 mm and place in the freezer.
Once frozen, cut out small discs using a pastry cutter.

Take the baked shortcrust shell and spread a thin layer of warm lime cream on the bottom. Place in a blast chiller (or freezer) to set.
Make a second thin layer with the lime and aloe vera gelatin and blast chill again.
Make a third layer with another thin layer of lime cream and return to the blast chiller.
Finish by pouring the white chocolate and lime ganache, creating the final thin layer. Let the dessert cool completely.
Decorate the center of the cake with the frozen green jelly discs and serve.