Rose Almond Tart

Made with Amatika 46%

6 steps

Recipe Step by Step



110g  AMATIKA 46%
95g  cocoa butter
95g grapeseed Oil
105g water
4g sea salt
180g sugar
330g Flour T55
21g corn starch
21g baking powder


Melt together the Amatika chocolate, cocoa butter and oil.

Add the water to the chocolate mixture in 3 additions.

Finally, emulsify with a hand blender.

Allow to set in the chiller for at least 6 hours.

Transfer the ganache base into the bowl of a stand mixer, add the sugar and salt and paddle into a smooth homogenous paste.

Sift together the flour, starch and baking powder and add to the base mix in 2 additions.

Mix until completely combined.

Allow to rest in the chiller overnight.

Roll out the dough to 5-6mm thickness and place inside 8cm greased perforated tart rings on perforated silpat.

Bake at 165°C 16 minutes.



100g almond milk
800g water
100g almond milk
9g agar agar

Heat together the almond milk and water to 45C.

Combine the agar agar with 1 tablespoon of sugar and rain into the heated liquid while whisking at the same


Continue cooking for a few minutes (3-4minutes) to activate the agar agar.

Portion into 4cm dome molds to set.



118g corn starch
25g sugar
440g roasted almond milk
500g  AMATIKA 46%
20g  Cocoa butter
8 drops rose extract
1g sea salt (optional)

Combine the sugar and starch together. Heat the almond milk and add the starch mixture while whisking.

Continue to cook until mixture thickens.

Pour the milk mixture over the scaled chocolate, cocoa butter and rose extract and mix until combined. Emulsify with hand blender.

Allow to set in the chiller.

*Use the Barista version as it will hold stable when airated.



150g sugar
50g water
1pc  vanilla
250g blanched whole almonds

Scale the almonds and vanilla and set aside.

Combine the sugar and water. Bring to 121C then remove from the heat.

Add the almonds and vanilla and continue to stir until dusty and coated completely.

Return to the low medium heat, mixing continuously until sugar melts and caramelizes.

Transfer to a lined baking sheet and allow to cool completely.

Transfer to a food processor and grind to a fine praline paste. Reserve.



135g water
15g inverted sugar
35 glucose syrup
170g  Almond paste 50%
95g  Valrhona 60% Almond Praline
30g  Cocoa butter
190g sugar

Heat together the water, inverted sugar and glucose syrup.

Meanwhile, scale together the almond paste, praline and cocoa butter and heat slightly.

When the sugar mixture has boiled, pour over the almond base in 3 additions until completely mixed.

Emulsify with a hand blender.

Transfer the mixture to a container, cover with contact film and allow to set in the chiller.



100g Almond flakes
200g water
200g sugar

Bring the water and sugar to a boil. Remove from the heat and add the Almond Flakes.

Allow to soak for a few minutes then strain.

Spread the almond flakes on a baking sheet lined with parchment paper and bake at 150C for 8-10 minutes or until golden brown.

Assembly and finishing

  • Arrange the baked Breton Sable in a tray.
  • Pipe a small amount of the almond onctueux in the middle and top with a disc of tempered chocolate.
  • Place the Almond Jelly dome in the center and pipe the almon onctueux to cover the dome.
  • Whip the Rose Amatika Cremeux until light and airy.
  • Piper around the dome. Begin to arrange the caramelized almond flakes around the cremeux, starting from the bottom to the top.
  • Dust with gold powder or dusting sugar, place a dried rose petal as garnish. Serve.