Alba Tart



Steps: 4

Original recipe from l'École Valrhona

Makes 6 tarts. 

Recipe steps

Pistachio Praliné Whipped Ganache

  1. Bring the water, the non-fat dry milk and the ice cream stabilizer to a boil.
  2. Add the bloomed gelatin. Pour the hot liquid gradually over the PISTACHIO PRALINÉ mixed with the melted COCOA BUTTER.
  3. Add the cream and the egg whites. Mix using an immersion blender to perfect the emulsion.
  4. Let set overnight in the refrigerator.


  • 170gPistachios
  • 170geuropean butter
  • 170gall-purpose flour
  • 170gsugar
  1. Chop the pistachios into a fine powder. Add the flour and sugar, and mix together with cold cubes butter.
  2. Once the dough comes together, press through a grid to obtain regular sized pellets.
  3. Store in the refrigerator before baking.
  4. Bake at 150-160°C (300-350°F).

Almond biscuit

  • 200galmond flour
  • 200gconfectioner's sugar
  • 90gall-purpose flour
  • 130gegg whites
  • 45gwhipping cream
  • 400gegg whites
  • 220gsugar
  1. Mix the dry ingredients with 130g egg whites and the whipping cream.
  2. Beat the 400g egg whites and add the sugar gradually.
  3. Once the eggs are beaten, incorporate to the initial mixture
  4. Bake at 170-190°C (338-374°F).


  1. Bring the ABSOLU CRISTAL to a boil with the water. Immediately apply using a spray gun at about 80°C (176°F).

Assembly and finishing

Assembling: Bake the Ganache. Prepare the Streusel and place 90g in each mold. Bake at 150°C (300°F) for about 12 minutes. Place 200g of Biscuit on the top of the Streusel in each mold, and bake at 180°C (355°F) for 20 minutes. Freeze. Whip the Ganache and add a thing layer on the top of the Biscuit. Using a beveled cut piping bag, pipe the Ganache on half. Place strawberries on the other half of the tart. Using a pastry gun, spray the ABSOLU CRISTAL.

Finishing: Using a piping bag, create lines of tempered white chocolate on a transfer sheet. Let set.  Decorate with the Streusel and the White Chocolate decor. 


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