Rose Almond Tart by Valrhona with Sahar Parham Al AwadhiHead Pastry Chef Burj Al Arab Jumeirah Hotel

ROSE ALMOND TART

BY SAHAR PARHAM AL AWADHI
HEAD PASTRY CHEF BURJ AL ARAB JUMEIRAH HOTEL
INGREDIENTS

AMATIKA BRETON SABLE

  • 110 g Amatika 46%
  • 95 g cocoa butter
  • 95 g grapeseed oil
  • 105 g water
  • 4 g sea salt
  • 180 g sugar
  • 330 g flour T55
  • 21 g corn starch
  • 21 g baking powder

 

ALMOND JELLY

  • 100 g almond milk
  • 800 g water
  • 100 g almond milk
  • 9 g Agar agar

 

AMATIKA 46% GANACHE

  • 118 g corn starch
  • 25 g sugar
  • 440 g roasted almond milk
  • 500 g Amatika 46%
  • 20 g cocoa butter
  • 8 drops Rose extract
  • 1 g sea salt

 

HOMEMADE ALMOND PRALINE

  • 150 g sugar
  • 50 g water
  • 1 pc vanilla
  • 250 g blanched whole almonds

 

ALMOND ONCTUEUX

  • 135 g water
  • 15 g invert sugar
  • 35 g glucose syrup
  • 170 g almond paste 50%
  • 95 g homemade almond praline
  • 30 g cocoa butter

 

CARAMELIZED ALMONDS

  • 100 g almond flakes
  • 200 g water
  • 200 g sugar
PREPARATION

AMATIKA BRETON SABLE

  1. Melt together the Amatika chocolate, cocoa butter and oil. Add the water to the chocolate mixture in 3 additions.
  2. Finally, emulsify with a hand blender. Allow to set in the chiller for at least 6 hours.
  3. Transfer the ganache base into the bowl of a stand mixer, add the sugar and salt and paddle into a smooth homogenous paste.
  4. Sift together the flour, starch and baking powder and add to the base mix in 2 additions. Mix until completely combined. Allow to rest in the chiller overnight.
  5. Roll out the dough to 5-6 mm thickness and place inside 8 cm greased perforated tart rings on perforated silpat. Bake at 165°C 16 minutes.

 

ALMOND JELLY

  • Heat together the almond milk and water to 45°C.
  • Combine the agar agar with 1 tablespoon of sugar and rain into the heated liquid while whisking at the same time. Continue cooking for a few minutes (3-4 minutes) to activate the agar agar. Portion into 4 cm dome molds to set.

AMATIKA 46% GANACHE

  1. Combine the sugar and starch together.
  2. Heat the almond milk and add the starch mixture while whisking. Continue to cook until mixture thickens.
  3. Pour the milk mixture over the scaled chocolate, cocoa butter and rose extract and mix until combined.
  4. Emulsify with hand blender. Allow to set in the chiller.

 

HOMEMADE ALMOND PRALINE

  1. Scale the almonds and vanilla and set aside.
  2. Combine the sugar and water. Bring to 121°C then remove from the heat.
  3. Add the almonds and vanilla and continue to stir until dusty and coated completely.
  4. Return to the low medium heat, mixing continuously until sugar melts and caramelizes.
  5. Transfer to a lined baking sheet and allow to cool completely.
  6. Transfer to a food processor and grind to a fine praline paste. Reserve.

 

ALMOND ONCTUEUX

  1. Heat together the water, inverted sugar and glucose syrup.
  2. Meanwhile, scale together the almond paste, praline and cocoa butter and heat slightly.
  3. When the sugar mixture has boiled, pour over the almond base in 3 additions until completely mixed. Emulsify with a hand blender.
  4. Transfer the mixture to a container, cover with contact film and allow to set in the chiller.

 

CARAMELIZED ALMONDS

  1. Bring the water and sugar to a boil.
  2. Remove from the heat and add the almond flakes. Allow to soak for a few minutes then strain.
  3. Spread the almond flakes on a baking sheet lined with parchment paper and bake at 150°C for 8-10 minutes or until golden brown.

 

ASSEMBLY AND FINISHING

  1. Arrange the baked Breton sable in a tray. Pipe a small amount of the Almond Onctueux in the middle and top with a disc of tempered chocolate.
  2. Place the almond jelly dome in the center and pipe the Almond Onctueux to cover the dome.
  3. Whip the Rose Amatika Cremeux until light and airy. Piper around the dome.
  4. Begin to arrange the caramelized almond flakes around the cremeux, starting from the bottom to the top.
  5. Dust with gold powder or dusting sugar, place a dried rose petal as garnish. Serve.
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