Directions:

ALMOND SHORTCRUST DOUGH

• 1. In a stand mixer with the paddle attachment, combine butter, salt, icing sugar, almond flour, eggs, and first amount of pastry flour. Do not beat air into the mixture.
• 2. Once mixture is homogeneous, rapidly add the second amount of flour. Mix until just fully combined. Set aside in refrigerator for a few hours before rolling.
• 3. Roll out pastry and allow to rest for half an hour in refrigerator.
• 4. Line tart rings of 85 mm with the cold shortcrust and bake at 155-160°C for about 15-18 minutes depending on oven.

PASTRY CREAM

• 1. In a saucepan, combine milk and scraped vanilla beans. Bring to a boil.
• 2. In a bowl, whisk together sugar, egg yolk, and corn starch.
• 3. Gradually pour boiling infused milk onto sugar mixture. Return to heat and cook for 2 minutes, or until thickened.
• 4. Strain and put plastic wrap on the top of the cream to prevent a skin from forming. Store in refrigerator until needed.

VANILLA ALMOND CREAM

• 1. Soften marzipan in microwave. Add softened butter, almond flour, corn starch, scraped vanilla beans, and pastry cream.
• 2. Add eggs and mix until smooth. Do not whip the mixture. Use immediately or set aside until needed.

PECTIN CRÈME BRÛLÉE

• 1. Combine sugar and pectin.
• 2. Heat cream to about 40°C. Add the sugar pectin mixture, stirring constantly.
• 3. Bring mixture to a boil. Remove from heat and temper into egg yolks.
• 4. Transfer to service container at a temperature of 60°C to ensure a homogeneous setting without a skin forming on top.

WHITE CHOCOLATE MARZIPAN WHIPPED GANACHE

• 1. In a saucepan, bring first amount of cream, inverted sugar, glucose, and scraped vanilla beans to a boil.
• 2. In a bowl, combine chocolate, cocoa butter, Fusion Rum, and marzipan. Pour boiling cream mixture over chocolate mixture.
• 3. Stir from the center to create a shiny and elastic core, showing the start of the emulsion. Maintain this texture till the end of the mixing stage. Blend with a hand-mixer to finish.
• 4. Combine ganache with second amount of cold heavy cream and rum. Mix until fully combined. Refrigerate for 2-3 hours or overnight.
• 5. Strain mixture and whip to piping consistency or texture is firm enough to work with a spatula.

ASSEMBLY

• 1. Pipe 5 mm of vanilla almond cream into baked tart shell. Bake at 160°C for 12 minutes. Remove from oven and cool completely.
• 2. Pipe pectin crème brûlée onto baked almond cream and set in freezer.
• 3. Top tart with whipped ganache in an irregular way. Deep freeze.
• 4. Finish by spraying with neutral glaze on top.