Almond & Passion Fruit Tart | Valrhona

Name: Almond & Passion Fruit Tart | Valrhona
Ingredients: 190g European butter; 3g salt; 150g confectioner's sugar; 50g almond flour; 80g eggs; 100g bread flour; 280g bread flour; 1100g almond paste; 550g eggs; 130g almond flour; 4ea vanilla; 550g european butter; 55g cornstarch; 380g mango purée; 20g glucose; 10g powdered gelatin (220 bloom); 55g water; 380g PASSION FRUIT INSPIRATION; 750g heavy cream 36%; 750g ABSOLU CRISTAL NEUTRAL GLAZE; 260g whole milk; 30g glucose; 30g invert sugar; 380g ALMOND INSPIRATION; 700g heavy cream 36%

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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 pip

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Ingredients

190g European butter
3g salt
150g confectioner's sugar
50g almond flour
80g eggs
100g bread flour
280g bread flour
1100g almond paste
550g eggs
130g almond flour
4ea vanilla
550g european butter
55g cornstarch
380g mango purée
20g glucose
10g powdered gelatin (220 bloom)
55g water
380g PASSION FRUIT INSPIRATION
750g heavy cream 36%
750g ABSOLU CRISTAL NEUTRAL GLAZE
260g whole milk
30g glucose
30g invert sugar
380g ALMOND INSPIRATION
700g heavy cream 36%

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