Preheat oven to 160°C. Combine the unsalted butter, salt and icing sugar and mix briefly. Add the eggyolk and right after the flour and almond powder. Let the dough rest for at least 2 hours in the fridge. Roll out until it's 1,75 mm thick. Shape it in a tartlet mold and bake this for 15 minutes.
Mix all ingredients and bake in the prebaked tartlet.
Add all the ingredients into a pan and let it soak for 10 minutes. Heat up until it's 85°C. Strain and let it set overnight. Mix with a handblender until it's a smooth gel.
Heat up the cream until 60℃, add the gelatin and white chocolate. Mix with a handblender. Let this set overnight.
Dobla Final Touch: Pink marguerite