Almond Inspiration Tart, Fromage Blanc, Violet
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.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Candy thermometer
- Tart pan
- Mandoline
- Candy mold
- Silicone baking mat
- Rolling pin
- Blender
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Baking sheet
- Refrigerator
- Freezer
- Plastic wrap
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 confectioner's sugar
- 250g whipping cream
- 25g glucose
- 150g almond butter
- 3g salt
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