Preparation
Ingredients
Unsalted butter 388g
Icing sugar 250g
Cake flour 650g
Salt 5g
Eggs 125g
Almond powder 88g
ALMOND CREAM
AVOLETTA 200g
Unsalted butter 100g
Eggs 100g
Cake flour 40g
LEMON CREMEUX
Lemon puree 60g
Tangerine puree 20g
Eggs 115g
Sugar 52g
Unsalted butter 110g
Gelatine 3g
Water 12g
PISTACHIO CHANTILLY
Cream 35% 400g
SINFONIA CIOCCOLATO BIANCO 150g
Salt 2g
JOYPASTE PISTACCHIO 100% 40g
Recipe
Download pdf (4kB)ALMOND TART
Mix flour, icing sugar, butter, salt, and almond powder until crumbly by using rub-in-method. Add in eggs and continue to mix until just enough to form dough. Rest in the fridge for 1 hour before shaping into rings. Bake at 170°C. for 8 mins.
ALMOND CREAM
Blend well all ingredients. Fill the pre-cooked tarts halfway up,bake at 170°C. for 10 mins.
LEMON CREMEUX
Boil puree and pour into egg and sugar mixture, continues cook till 83°C. and add in gelatin solution. Cool down to 35c blend in soft butter.
Pour in the baked tarts, on top of the almond cream; let set in fridge.
PISTACHIO CHANTILLY
Warm the cream to 65°C., pour in gradually white chocolate while blending. Add in Joypaste Pistacchio 100% and salt, blend well. Chilled over-night. Whipped to soft peak before use.
ASSEMBLING
Whip the Pistachio Chantilly to soft peak. Pipe to create a tourbillon on top. Decorate with drops of MIRROR NEUTRAL and DOBLA SPRING LEAF GREEN. And sprinkle a mix of matcha and powdered sugar (1:1) with a sieve: 10g matcha and 10g powdered sugar.
