Roast 150 gr of Maison Brémond Valensole Almonds for 15 minutes at 160 degrees, leave to cool and blend into an almond powder; to be used for the dough, and the almond cream.
Orange Blossom Mounted Ganache (to be done the day before) :
- Soak the gelatine for 10 minutes in cold water.
- Melt the chocolate.
- Boil the 50 gr of liquid cream, add the gelatine and pour the cream in 3 times on the melted chocolate to make a ganache.
- Add the cold cream and the orange blossom water, blend with a hand blender, film on contact and put in the fridge overnight.
Sweet almonds dough:
- Mix the powders: sugar, almond, salt, add the ointment butter and blend with a food processor until you get the texture of a crumble. Add the egg and mix succinctly.
- Mix with the flat of the hand to homogenize the dough.
- Spread between 2 sheets of baking parchment and place in a cool place.
- Make tartlet circles, put back in the fridge for 20 minutes and bake for 20 minutes at 170°. (there will be some dough that freezes very well for future use).
- Mix the powders: sugar, almond, salt, add the ointment butter and mix with a spatula until you obtain an ointment.
- Add the eggs, bitter almond and mix briefly.
- Spread this cream 1 cm thick in the pre-baked tart bases and cook until the almond cream starts to brown, about 12 minutes at 180°.
- Once the tarts are cooked and cooled, with a pastry case or a spoon, remove a little cooked almond cream in the centre to insert jam.
- Spread some Corsican Clementine & Orange jam on the rest of the cooked almond cream and keep in a cool place.
- Whisk the orange blossom ganache with a whisk until it has a light whipped cream texture, but holds together (you can see the grooves forming in the mass).
- Put in a pocket with a small St Honoré piping bag and poach over the jam.
- Decorate with pieces of calissons, chopped almonds, and possibly organic orange zest, and candied orange strips.