ALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET

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

Add eggs.

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.

Make a dry caramel with sugar.

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.

Bloom the gelatin and add it to the whipping cream, and milk.



Warm to 60°C (140°F).



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

Blend all ingredients together until homogenous.



To use: warm to 30°C (86°F), stir to sheer, and glaze the tart.

Cook all ingredients over a bain marie to 55°C (131°F).

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.

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



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.