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VA L R H O N A - O U R R E C I P E S - R E C I P E S - A L L O U R R E C I P E S - A L M O N D & PA S S I O N F R U I T TA R T

TA R T S

Almond & Passion

Fruit tart

Made with ALMOND INSPIRATION

An original École Valrhona recipe. Makes four 60 x

10cm stainless steel frames

5 STEPS

Recipe Step by Step

ALMOND SHORTCRUST PASTRY

190g European butter Cream the butter, salt, confectioner's sugar, almond flour, eggs and

3g salt the smaller portion of flour.

150g confectioner's sugar

50g almond flour Do not beat this mixture.

01
80g eggs

100g bread flour Once the mixture is well incorporated, mix in the larger portion of

280g bread flour flour.

Spread the pastry between two sheets

Store in the refrigerator.

Bake at 150-160°C (300-320°F) until light brown.

VANILLA-FLAVORED ALMOND CREAM

1100g almond paste Dilute the almond paste by adding the eggs one by one.

02
550g eggs

130g almond flour Add the powdered almonds, vanilla and creamed butter.

4ea vanilla

550g european butter Gently whip up the mix, then finally add the corn starch.

55g cornstarch

Store in the refrigerator.

PASSIONFRUIT INSPIRATION & MANGO Crémeux

380g mango purée Mix the purée and glucose and heat them to approx. 80°C (175°F).

20g glucose

10g powdered gelatin (220 bloom) Add the rehydrated gelatin. Slowly pour this mixture over the melted

55g water couverture.

03 380g PASSION FRUIT INSPIRATION

750g heavy cream 36% Immediately mix using an immersion blender to perfect the

emulsion.

Add the cold cream.

Mix in the immersion blender again.

Leave to stiffen in the refrigerator.

ABSOLU SPRAY MIX

04 750g ABSOLU CRISTAL NEUTRAL GLAZE Bring the neutral Absolu Cristal glazing to a boil in water.

Immediately apply using a spray gun at about 80°C (175°F).

ALMOND INSPIRATION WHIPPED GANACHE

260g whole milk Heat the milk, glucose and inverted sugar. Slowly pour this hot

05
30g glucose mixture over the melted couverture. Immediately mix using an

30g invert sugar immersion blender to perfect the emulsion.

380g ALMOND INSPIRATION

700g heavy cream 36% Add the cold liquid cream. Mix in with an immersion blender again.

Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until

the texture is consistent enough to use in a piping bag or with a

spatula.

Assembly and
finishing

With a rolling pin, roll out the Almond Shortcrust Pastry to a

thickness of 2.5mm and bake in 60 x 10cm frames. Use a piping bag

(no nozzle required) to pipe on approx. 600g of Vanilla-Flavored

Almond Cream. Bake at 180°C (355°F).Once cooled, turn out and use

a piping bag with a 10mm nozzle to pipe approx. 450g of Mango and

ALMOND INSPIRATION whipped ganache into the tart in little

droplet shapes. Whip up the whipped ganache and use a piping bag

with a no. 18 fluted nozzle to pipe 350g onto each strip.Freeze.

To finish: Spray some hot Absolu Cristal glaze onto the strips of tart.

To make the tart decorations, use a little oil to stick some strips of

confectionery dipping paper onto completely flat trays. Pour out a

small quantity of pre-crystallized ALMOND INSPIRATION couverture

and immediately cover it with a second sheet of confectionery

dipping paper. Use a pastry-maker’s rolling pin to spread out and

smooth the couverture, pushing it out at the edges. Check the

thickness and cut out 8 x 3.5cm rectangles, then curve them into a

large U-shaped Yule log mold (product ref. 2171). Leave to harden at

60°F (17°C). Once it has set, turn out the confectionery dipping paper

decorations and put these rectangles into place to set out each

section of the dessert (see photo).

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