Tastes like “smurfentaart”

About this recipe

By: KEVIN BONANNO – Le Cinquième

Kevin’s kitchen is refined and balanced and creates fresh, powerful dishes with pure flavors.

Made with



  • 265 g almond powder
  • 300 g flour
  • 190 g flower sugar
  • 2 eggs
  • 2 vanilla pods
  • 300 g butter (room temperature)
  • pinch of salt


Mix flour and butter carefully to a homogeneous mass. Add almond powder, eggs, sugar, vanilla and salt and mix until the dough is grainy.
Wrap the dough in plastic wrap and let it rest for 2 hours in the refrigerator.

Roll out the dough evenly between 2 sheets of baking paper, pierce with a fork and bake at 180 ° C for 17 minutes. Allow to cool.



  • 4 large Apricots
  • 3 star anise
  • 1 cinnamon stick
  • 1 lime
  • 10 cardamom pods
  • 500 cl water
  • 200 g sugar


Bring water, sugar, cinnamon, lime, cardamom, star anise to the boil and simmer for 15 minutes and then cool.

Halve the apricots and remove the kernel. Vacuum the apricots in the sieved broth, 10 minutes at 85 ° C. Cool immediately.

White brooch chocolate


  • 80 g cocoa butter
  • 200 g white chocolate


Melt both ingredients au bain marie to max 45 ° C. Pour into a siphon and put 3 gas cartridges on it. Spray in a low storage box with parchment paper and evacuate using a vacuum pump. Allow to harden and store in the refrigerator.

White chocolate cream


  • 250 g white chocolate
  • 250 cl room
  • 250 cl half-stored room
  • 2 gelatine sheets
  • 1 vanilla pod
  • 5 cardamom pods


Soak the gelatin in cold water. Bring 250 cl of cream, vanilla and cardamom gently to the boil. Remove from the heat and sieve. Dissolve the gelatine. Pour the cream onto the white chocolate and stir until the mass is homogeneous.

Allow to cool to room temperature. Fold in the half-baked cream and put in the refrigerator for 4 hours. When the mass has risen, gently knock loose. Turn cold.

Lemon cream


  • 270 g lemon juice
  • 270 g sugar
  • 270 g eggs
  • 4 g agar
  • 350 g of butter.


Heat the lemon, sugar, eggs and agar in a thermoblender; position 3 at 90 ° C. Let it cool down to 50 ° C and mix the butter into cubes. Allow to set for 12 hours in the refrigerator.

Finishing and presentation

Break the biscuit and lay playfully on the plate. Spoon the chocolate cream. Cut the apricots into thin slices and add them playfully. Break the chocolate bunch into pieces and add some pieces. Pipe some dots of lemon cream in between. Add a quenelle almond milk ice cream.