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Before beginning, ensure all ingredients are at room temperature to prevent the emulsions from breaking. For the Shortcrust Pastry (Pâte Sablée) 200g All-purpose flour 100g Unsalted butter (cold, cubed) 50g Powdered sugar 1 Pinch of sea salt 1 Large egg yolk For the Hydrating Cream Filling 250g Mascarpone cheese 100ml Heavy whipping cream 30g Honey or agave nectar 1 tsp Vanilla bean paste For the Dewy Glaze Layer 150ml Clear fruit juice (such as white grape or apple) 1.5g Agar-agar powder 1 tbsp Fresh lemon juice Edible micro-flowers or mint for garnish Step-by-Step Preparation Guide 1. Crafting the Perfect Base Mix the flour, powdered sugar, and salt in a large bowl.
