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Tarts
Almond Inspiration Tart, Fromage Blanc, Violet
Made with ALMOND INSPIRATION
Original recipe by Chef William WernerRecipe calculated for 20 individual tarts.
5 stepsRecipe Step by Step
01
Almond Tart Base
300g Butter (Room Temperature)
1.25g Vanilla Bean
5g Salt
225g confectioner's sugar
75g almond flour
150g all-purpose flour
125g eggs (room temperature)
438g bread flour
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.
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.
02
Caramelized Almond Butter
275g confectioner's sugar
250g whipping cream
25g glucose
150g almond butter
3g salt
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.
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.
03
Almond Cream
6g gelatin
36g water for gelatin
150g Milk
150g whipping cream
125g ALMOND INSPIRATION
50g fromage blanc
1ea Vanilla Bean
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.
Melt the ALMOND INSPIRATION and emulsify with the cream mixture, blend in the fromage blanc and cast.
04
Almond Glaze
500g ABSOLU CRISTAL NEUTRAL GLAZE
75g almond milk
AN water soluble white coloring
AN water soluble purple coloring
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.
To use, warm the mixture to 30°C (86°F), stir until it is sheer and glaze the tart.
05
Almond Gianduja
70g ALMOND INSPIRATION
30g almond butter (no sugar added)
2g sea salt
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.
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.
Assembly and finishing
Form and bake the Tart shell. Cast 25g of Caramelized Almond Butter and let set until firm. Cast 25g of the Almond Cream and refrigerate until set. Cover Almond Cream with the Almond Glaze and return to the refrigerator until set, or freeze until needed. (Always defrost the tart covered in a refrigerator to prevent condensation from forming on the tart.) Garnish with Almond Gianduja and Violet Meringues.