Almond and apricot tart

Instructions

Almond shortcrust pastry
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla powder.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Roll the dough out 2.5 mm thick and refrigerate for about 8/12 hours.
Line a 6.7 inches (17 cm) greased perforated tart ring with pastry.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours, then freeze.
Heat fan oven at 320F - 160°C.
Blind bake the tart shell for about 16/17 minutes.
Out of the oven, remove the tart ring, let completely cook and set aside.

Almond sponge
Heat fan oven at 300F - 150°C.
Place a 7 inches (18 cm) ring on a baking tray lined with silicon mat or parchment paper and set aside.
With a wink, whisk whole egg with sugars until combined.
Add sifted powders in 2 batches to combine.
Then, add the oil and pure almond paste.
Mix to combine with a whisk.
Pour the mixture into a piping bag and pipe 135 of sponge inside the ring and bake for 13/15 minutes until golden in color.
With a six inches (15 cm) pastry ring, cut a round disc from the sponge and set aside (you can freeze it).

Apricot crémeux


Soak gelatin in cold water.
Prepare the custard with egg yolks, sugar, cream, cooking stirring constantly until 180F - 82°C.
Out of the heat, weigh the called amount of custard and add melted gelatin and stir combine.
Transfer the mixture into a jug, add apricot puree and blend with a hand blender util smooth and silky.
When the mixture has reached about 105F - 40°C, gradually add the diced butter and blend until smooth and silky.
Pour the crémeux (200/220 g) inside the mould Ipnosi by Pavoni (6.3 inches - 16 cm), refrigerate for 3 hours, then freeze.

Almond and Baileys ganache
Melt chocolate and pure almond paste until 113F - 45°C.
Heat the cream with Baileys with inverted sugar until 140F - 60°C.
Pour the hot liquids over the chocolate in 3 batches, mixing well after each addiction.
Transfer the ganache into a jug and blend with a hand blender util smooth and silky, trying to avoid air bubbles.

To assemble
On the bottom of the tart shell, spread 30/35 g of apricot jam.
Place the sponge in the center, pressing a little.
Pour the ganache (about 155 g) over che sponge and refrigerate until set (about 2 hours).
Remove the apricot crémeux from the mould, and place it over the ganache.
Refrigerate once again a couple of hours to get the crémeux thawed.

To serve
Garnish the edges with almonds grains.
Enjoy.