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Recipe Step by Step
ALMOND TART BASE
300g butter (room temperature)
1.25g vanilla bean
225g confectioner's sugar
75g almond flour
150g all-purpose flour
125g eggs (room temperature)
438g bread flour
Once smooth, add bread flour until just mixed and chill for 12 hours.
Sheet to 2mm and cut two 10x3.25 inch rectangles.
Cut four 1x10 inch strips and four 1x3.25 inch strips.
Line a 10x3.25 inch greased perforated tart shell and place on a perforated silpat-lined sheet pan.
Bake for 15 minutes at 157°C (315°F) or until golden brown.
CARAMELIZED ALMOND BUTTER
250g whipping cream
150g almond butter
At 165°C (329°F), deglaze with warm whipping cream and glucose.
Cool to 55°C (131°F).
Stir in almond butter and salt.
Pour 25g into a pre-baked tart shell and let set.
36g water for gelatin
150g whipping cream
125g ALMOND INSPIRATION
50g fromage blanc
Warm to 60°C (140°F).
Melt the ALMOND INSPIRATION and emulsify with the cream mixture, blend in the fromage blanc.
500g ABSOLU CRISTAL NEUTRAL GLAZE
125g almond milk
2g water soluble purple coloring
To use: warm to 30°C (86°F), stir to sheer, and glaze the tart.
75g egg whites
112g azuleta violet sugar
Whip on high speed until stiff peaks have formed.
Pipe small mounds on a trimmed acetate sheet and dehydrate at 49°C (120°F) overnight.
70g ALMOND INSPIRATION
30g almond butter (no sugar added)
2g sea salt
At 29°C (84°F) stir in almond butter and salt.
Cast in to molds and let crystallize for 12 hours.
Shave with a mandolin and freeze the shavings.
Assembly and finishing
Form and bake the Almond Tart Base. Bake for 15 minutes at 157°C (315°F) or until golden brown. Add 25g of Caramelized Almond Butter and let set until firm.
Add 25g of Almond Cream and refrigerate until set. Cover the Almond Cream with Almond Glaze and return to the refrigerator until set or freeze until needed (always defrost tart covered in a refrigerator to prevent condensation from forming on the tart).Garnish with Almond Gianduja and Violet Meringues.