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
- Kitchen scale
- Candy thermometer
- Instant-read thermometer
- Rolling pin
- Tart pan
- Mandoline
- Blender
- Double boiler
- Piping bag
- Chocolate mold
- Dehydrator
- Silicone baking mat
- Oven
- Refrigerator
- Freezer
- Stove
- Chef's knife
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Baking sheet
Ingredients
- 300g butter (room temperature)
- 1.25g vanilla bean
- 5g salt
- 225g confectioner's sugar
- 75g almond flour
- 150g all-purpose flour
- 125g eggs (room temperature)
- 438g bread flour
- 275g sugar
- 250g whipping cream
- 25g glucose
- 150g almond butter
- 3g salt
- 75g egg whites
- 112g azuleta violet sugar
- 33g sugar
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