Red Tartlet

Preheat oven to 160°C/325°F. In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl. Add the flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Mix egg and color. Add the egg and bring the mix together until it forms a ball. Roll dough to 1/8-inch thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes. Butter small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hour before baking for about 15 minutes until lightly golden.

Mix the soft butter with the almond paste and cornstarch. Add the eggs and rest of ingredients and mix 1 minute in low speed. Pipe almond cream into the tart and bake for 8-10 minutes and let cool down.

Soak silver gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the PONTHIER lychee raspberry and rose purée and glucose to a simmer. Add gelatin and stir to dissolve. Place chocolate in a bowl. Pour hot mixture over chocolate and whisk until smooth. Add cold cream and process with a hand blender to emulsify. Pipe on top the almond vanilla frangipane until ¾ of the tart. Keep in the fridge to set 30 minutes.

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the cream, the PONTHIER raspberry purée and sugar to a boil and add gelatin to melt completely. Pour over the yogurt and mix with the hand blender. Pour on top of the cremeux and keep in the fridge to set.

Heat the PONTHIER lychee raspberry and rose purée, fresh raspberries and invert sugar to 35°C and add the sugar pectin NH mix. Bring to boil for 1 minute. Add the PONTHIER lemon 100% purée. Pour evenly into 20 g molds. Freeze until ready for use.