Almond & Passion Fruit tart



Steps: 5

An original École Valrhona recipe.
Makes four 60 x 10cm stainless steel frames

Recipe steps


  • 190gEuropean butter
  • 3gsalt
  • 150gconfectioner's sugar
  • 50galmond flour
  • 80geggs
  • 100gbread flour
  • 280gbread flour
  1. Cream the butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour.
  2. Do not beat this mixture.
  3. Once the mixture is well incorporated, mix in the larger portion of flour.
  4. Spread the pastry between two sheets
  5. Store in the refrigerator.
  6. Bake at 150-160°C (300-320°F) until light brown.


  • 1100galmond paste
  • 550geggs
  • 130galmond flour
  • 4eavanilla
  • 550geuropean butter
  • 55gcornstarch
  1. Dilute the almond paste by adding the eggs one by one.
  2. Add the powdered almonds, vanilla and creamed butter.
  3. Gently whip up the mix, then finally add the corn starch.
  4. Store in the refrigerator.


  1. Mix the purée and glucose and heat them to approx. 80°C (175°F).
  2. Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture.
  3. Immediately mix using an immersion blender to perfect the emulsion.
  4. Add the cold cream.
  5. Mix in the immersion blender again.
  6. Leave to stiffen in the refrigerator.


  1. Bring the neutral Absolu Cristal glazing to a boil in water.
  2. Immediately apply using a spray gun at about 80°C (175°F).


  1. Heat the milk, glucose and inverted sugar. Slowly pour this hot mixture over the melted couverture. Immediately mix using an immersion blender to perfect the emulsion.
  2. Add the cold liquid cream. Mix in with an immersion blender again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Assembly and finishing

With a rolling pin, roll out the Almond Shortcrust Pastry to a thickness of 2.5mm and bake in 60 x 10cm frames.
Use a piping bag (no nozzle required) to pipe on approx. 600g of Vanilla-Flavored Almond Cream. Bake at 180°C (355°F).
Once cooled, turn out and use a piping bag with a 10mm nozzle to pipe approx. 450g of Mango and ALMOND INSPIRATION whipped ganache onto
the tart in little droplet shapes.
Whip up the whipped ganache and use a piping bag with a no. 18 fluted nozzle to pipe 350g onto each strip.
To finish: Spray some hot Absolu Cristal glaze onto the strips of tart.
To make the tart decorations, use a little oil to stick some strips of confectionery dipping paper onto completely flat trays.
Pour out a small quantity of pre-crystallized ALMOND INSPIRATION couverture and immediately cover it with a second sheet of confectionery
dipping paper.
Use a pastry-maker’s rolling pin to spread out and smooth the couverture, pushing it out at the edges.
Check the thickness and cut out 8 x 3.5cm rectangles, then curve them into a large U-shaped Yule log mold (product ref. 2171).
Leave to harden at 60°F (17°C). Once it has set, turn out the confectionery dipping paper decorations and put these rectangles into place to set out each section of the dessert (see photo).

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