Almond Inspiration Tart, Fromage Blanc, Violet

Tarts, Plated desserts


Steps: 5

Original recipe by Chef William Werner
Recipe calculated for 20 individual tarts.

Recipe steps

Almond Tart Base

  • 300gButter (Room Temperature)
  • 1.25gVanilla Bean
  • 5gSalt
  • 225gconfectioner's sugar
  • 75galmond flour
  • 150gall-purpose flour
  • 125geggs (room temperature)
  • 438gbread flour
  1. Paddle the butter, vanilla bean, salt, sugar, almond flour, and all-purpose flour.
  2. Add the eggs and once smooth add the bread flour until just mixed. Chill for 12 hours.
  3. Sheet to 2mm and cut out two 10x3.25” rectangles.
  4. Cut four 1x10” strips and four 1X3.25” strips. Line a 10x3.25” greased perforated tart shell and place on a perforated silpain-lined sheet pan.
  5. Bake for 15 minutes at 157°C (315°F) or until golden brown.

Caramelized Almond Butter

  • 275gconfectioner's sugar
  • 250gwhipping cream
  • 25gglucose
  • 150galmond butter
  • 3gsalt
  1. Make a dry caramel with the sugar.
  2. At 165°C (329°F), deglaze with warmed cream and glucose.
  3. Cool to 55°C (131°F). Stir in the almond butter and salt.
  4. Cast 25g into a pre-baked tart shell and let set.

Almond Cream

  • 6ggelatin
  • 36gwater for gelatin
  • 150gMilk
  • 150gwhipping cream
  • 50gfromage blanc
  • 1eaVanilla Bean
  1. Bloom the gelatin and add to the whipping cream, milk, and vanilla. Warm to 60°C (140°F).
  2. Melt the ALMOND INSPIRATION and emulsify with the cream mixture, blend in the fromage blanc and cast.

Almond Glaze

  1. Blend all the ingredients together until homogenous.
  2. To use, warm the mixture to 30°C (86°F), stir until it is sheer and glaze the tart.

Almond Gianduja

  1. Melt the ALMOND INSPIRATION to 45°C (113°F) and temper.
  2. At 29°C (84°F), stir in the almond butter and salt.
  3. Cast into molds and let crystallize for 12 hours.
  4. Shave with a mandolin and freeze the shavings.

Assembly and finishing

Form and bake the Tart shell. Cast 25g of Caramelized Almond Butter and let set until firm. Cast 25g of the Almond Cream and refrigerate until set. Cover Almond Cream with the Almond Glaze and return to the refrigerator until set, or freeze until needed. (Always defrost the tart covered in a refrigerator to prevent condensation from forming on the tart.) Garnish with Almond Gianduja and Violet Meringues.

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