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Tarts
ALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET
Made with ALMOND INSPIRATION
An original recipe by William Werner, Chef/Partner, Craftsman and Wolves.Yield: 20 individual tarts.
6 stepsRecipe Step by Step
Step01
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 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.
Step02
CARAMELIZED ALMOND BUTTER
275g sugar
250g whipping cream
25g glucose
150g almond butter
3g salt
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.
Step03
ALMOND CREAM
6g gelatin
36g water for gelatin
150g milk
150g whipping cream
125g ALMOND INSPIRATION
50g fromage blanc
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.
Step04
ALMOND GLAZE
500g ABSOLU CRISTAL NEUTRAL GLAZE
125g almond milk
2g water soluble purple coloring
25g water
Blend all ingredients together until homogenous.
To use: warm to 30°C (86°F), stir to sheer, and glaze the tart.
Step05
VIOLET MERINGUE
75g egg whites
112g azuleta violet sugar
33g sugar
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.
Step06
ALMOND GIANDUJA
70g ALMOND INSPIRATION
30g almond butter (no sugar added)
2g sea salt
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.
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.