Pie Dough Method
Dissolve the sugar in the water and set aside.
Cream the butter and salt.
Add 1/3 of the water and 1/3 of the flour and mix until combined.
Add the rest of the water and flour.
Scale dough at 10oz per tart.
Chill the dough then roll it out.
Par bake the tart shell at 400°F for about 15 minutes with pie weight.
With a paddle mix the butter and sugar until a creamy texture.
Mix in the almond flour and powder milk just until combined.
Gradually add the eggs until you have a smooth texture.
Add the flour and mix just until it comes together.
In the parbaked tart shell spiral the Vivafil Raspberry and Almond Cream.
Large Tart = 100g Vivafil Raspberry 100g Almond Cream Bake at 350°F for 10 minutes.
Small Tart = 15g Vivafil Raspberry 15g Almond Cream
Baked Ganache Method
Heat the cream and glucose to 176°F and pour it over the chocolate.
Mix till combined.
Add the eggs and yolks and mix till combined.
Pour over the almond cream and Vivafil Raspberry.
Bake at 300°F for 20-30 minutes or until set.
525g per large tart or 50g per small tart.
White Chocolate Chantilly Method
Melt the Belcolade Blanc and mix the cream in to form a ganache.
Add the Classic Orange and mix to combine.
Whip till it forms a soft peak. Ganish the tart as desired.
About this Recipe: