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TA R T S

Almond
Inspiration Tart,
Fromage Blanc,
Violet

Made with ALMOND INSPIRATION

Original recipe by Chef William WernerRecipe

calculated for 20 individual tarts.

5 STEPS

Recipe Step by Step

Almond Tart Base

300g Butter (Room Temperature) Paddle the butter, vanilla bean, salt, sugar, almond flour, and all-

1.25g Vanilla Bean purpose flour.

5g Salt

225g confectioner's sugar Add the eggs and once smooth add the bread flour until just mixed.

01
75g almond flour Chill for 12 hours.

150g all-purpose flour

125g eggs (room temperature) Sheet to 2mm and cut out two 10x3.25” rectangles.

438g bread flour

Cut four 1x10” strips and four 1X3.25” strips. Line a 10x3.25” greased

perforated tart shell and place on a perforated silpain-lined sheet

pan.

Bake for 15 minutes at 157°C (315°F) or until golden brown.

Caramelized Almond Butter

275g confectioner's sugar Make a dry caramel with the sugar.

02
250g whipping cream

25g glucose At 165°C (329°F), deglaze with warmed cream and glucose.

150g almond butter

3g salt Cool to 55°C (131°F). Stir in the almond butter and salt.

Cast 25g into a pre-baked tart shell and let set.

Almond Cream

6g gelatin Bloom the gelatin and add to the whipping cream, milk, and vanilla.

03
36g water for gelatin Warm to 60°C (140°F).

150g Milk

150g whipping cream Melt the ALMOND INSPIRATION and emulsify with the cream

125g ALMOND INSPIRATION mixture, blend in the fromage blanc and cast.

50g fromage blanc

1ea Vanilla Bean

Almond Glaze

04 500g ABSOLU CRISTAL NEUTRAL GLAZE

75g almond milk

Blend all the ingredients together until homogenous.

AN water soluble white coloring To use, warm the mixture to 30°C (86°F), stir until it is sheer and glaze

AN water soluble purple coloring the tart.

Almond Gianduja

70g ALMOND INSPIRATION Melt the ALMOND INSPIRATION to 45°C (113°F) and temper.

05 30g almond butter (no sugar added)

2g sea salt At 29°C (84°F), stir in the almond butter and salt.

Cast into molds and let crystallize for 12 hours.

Shave with a mandolin and freeze the shavings.

Assembly and
finishing

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. Cover Almond Cream with the Almond Glaze

and return to the refrigerator until set, or freeze until needed.

(Always defrost the tart covered in a refrigerator to prevent

condensation from forming on the tart.) Garnish with Almond

Gianduja and Violet Meringues.

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