Almond & Passion Fruit Tart | Valrhona
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
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
- 750g heavy cream 36%
- 750g ABSOLU CRISTAL NEUTRAL GLAZE
- 750g whole milk
- 30g glucose
- 30g invert sugar
- 380g heavy cream 36%
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