Almond Inspiration Tart, Fromage Blanc, Violet

Paddle the butter, vanilla bean, salt, sugar, almond flour, and all-purpose flour.

Add the eggs and once smooth add the bread flour until just mixed. Chill for 12 hours.

Sheet to 2mm and cut out two 10x3.25” rectangles.

Cut four 1x10” strips and four 1X3.25” strips. Line a 10x3.25” greased perforated tart shell and place on a perforated silpain-lined sheet pan.

Bake for 15 minutes at 157°C (315°F) or until golden brown.

Make a dry caramel with the sugar.

At 165°C (329°F), deglaze with warmed cream and glucose.

Cool to 55°C (131°F). Stir in the almond butter and salt.

Cast 25g into a pre-baked tart shell and let set.

Bloom the gelatin and add to the whipping cream, milk, and vanilla. Warm to 60°C (140°F).



Melt the ALMOND INSPIRATION and emulsify with the cream mixture, blend in the fromage blanc and cast.

Blend all the ingredients together until homogenous.



To use, warm the mixture to 30°C (86°F), stir until it is sheer and glaze the tart.

Melt the ALMOND INSPIRATION to 45°C (113°F) and temper.



At 29°C (84°F), stir in the almond butter and salt.



Cast into molds and let crystallize for 12 hours.



Shave with a mandolin and freeze the shavings.