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
- Tart pan
- Silicone baking mat
- Baking sheet
- Kitchen scale
- Rolling pin
- Chef's knife
- Candy thermometer
- Instant-read thermometer
- Saucepan
- Immersion blender
- Candy mold
- Mandoline
- Mixing bowl
- Spatula
- Oven
- Stove
- Freezer
- Refrigerator
- Plastic wrap
Ingredients
- 6g gelatin
- 36g water for gelatin
- 150g Milk
- 150g whipping cream
- 125g ALMOND INSPIRATION
- 50g fromage blanc
- 1ea Vanilla Bean
- 500g ABSOLU CRISTAL NEUTRAL GLAZE
- 75g almond milk
- AN water soluble white coloring
- AN water soluble purple coloring
- 70g ALMOND INSPIRATION
- 30g almond butter (no sugar added)
- 2g sea salt
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