Add the soft butter, salt, and icing sugar until combined well.
Add almond flour, and mix well, followed by eggs.
Lastly, add all-purpose flour and mix well.
Keep the tart dough in the chiller and rest for 2 hours.
Flatten the tart dough using a rolling pin or sheeter until 3mm thick.
Cut strips and round sizes that fit into the tart ring.
Bake it at 160°C-180°C for 10-15 minutes.
Jasmine White Mousse
Put dried Jasmine flower, milk, and cream (1) in a pot, bring it to a boil, then set aside and soak for 10-15 minutes.
Drain the mixture.
Bring the infused liquid to boil, mix egg yolks and sugar in a bowl, pour the infused liquid into the yolk mixture, and mix well.
Bring the mixture back into the pot; cook until 85°C.
Then add into Belcolade Selection Blanc CT, mix well using hand blender, followed by gelatine mass.
Whip the whipping cream (2) until soft peak, fold into the mixture until mixed well.
Blend fresh grapes into puree; strain it.
Heat up the grape puree and sugar until the sugar is dissolved.
Add gelatine mass and mix well.
Pour it onto a square cake ring: 0.5cm thick; freeze it.
Then cut the grape jelly with round cutter.
Melt Belcolade Selection Blanc CT and cocoa butter.
Add the toasted crushed pistachio and mix well.
Use it at 35°C-40°C.
Dip the Jasmine mousse with pistachio coating, assemble with tart dough shell and decorate it as desired.
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