- Combine the softened butter, salt, Icing sugar, almond powder, eggs and first measurement of flour. Mix only to incorporate
- Once the mixture is homogeneus, add the second measurement of flour
- Roll the dough out between two parchment paper sheets and refrigerate
- Bake in the oven at 150 - 160 ᵒC
- Mix Almond Paste and lime juice
- Add the fresh raspberries
- Pipe into the baked shell
- Heat half of the puree
- Add at 40°C the sugar, pectine and glucose powder
- Bring to the boil
- Add the rest of the puree and Calamondin juice
- Heat the small part cream, honey, vanilla pod and lime zest. Infuse and strain
- Add the melted white chocolate and mix
- Add the cold cream and emulsify with a handblender