Tart Pear & Timut

Sand the flour, salt and butter in a mixer with the sheet. Add the icing sugar and ground almonds and finish with eggs. Reserve in the refrigerator, cover with a film.

Roll out the shortcrust pastry to 2 mm, then go into pie circles of diameter 80mm. Pre-bake in oven at 150 ° C for 7 minutes.

Heat the blackcurrant puree with sugar (1) and lemon juice.

At 40 ° C, add the sugar (2) previously mixed with pectin 325 NH. Boil before removing from heat.

Mix butter with icing sugar in the mixer with the sheet. Add the almonds powder and the eggs on low speed then finish with cream.

Poach 20 g of almond cream in the pre-cooked tart, then pour the blackcurrant confit in a swirl. Bake in the oven for 12 minutes at 160° C.

Cut pears into brunoise (small chunks), then heat them with the lemon juice in a saucepan.

Add pectin and xanthan gum premixed with sugar.

Boil and cool.

Boil the cream (1) with pepper Timut in a saucepan.

Pour over the white chocolate and gelatin and blend. Add cream (2), and blend again.

Let cool in refrigerator 12 hours before whip. Put in a pouch with a Saint-Honore tip.