ALMOND INSPIRATION TART WITH FROMAGE BLANC, VIOLET
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 u
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Cooking tools:
- Stand mixer
- Tart pan
- Candy thermometer
- Mandoline
- Piping bag
- Candy mold
- Dehydrator
- Immersion blender
- Rolling pin
- Silicone baking mat
- Baking sheet
- Double boiler
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Kitchen scale
- Refrigerator
- Freezer
- Pastry brush
- Acetate sheet
- Plastic wrap
Ingredients
- 6g gelatin
- 36g water for gelatin
- 150g milk
- 150g whipping cream
- 125g ALMOND INSPIRATION
- 50g fromage blanc
- 500g ABSOLU CRISTAL NEUTRAL GLAZE
- 125g almond milk
- 2g water soluble purple coloring
- 25g water
- 75g egg whites
- 112g azuleta violet sugar
- 33g sugar
- 70g ALMOND INSPIRATION
- 30g almond butter (no sugar added)
- 2g sea salt
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