Tarte Bourdaloue (pear almond tart)

cooking

Almond sablé cookies

• Muddle GRANDPRO Tart margarine into crumbs with all-purpose and almond flour, allulose, and salt.
• Add an egg and quickly knead the dough.
• Roll out the resulting soft dough between two sheets of parchment paper in a 3-mm thick layer and freeze it for 1 hour.
• Preheat the oven to 180 °C. Cut out round cookies from the dough; pierce them with a fork. Bake for 15–20 minutes (depending on the cookie diameter and the oven specifics).
• Cool the finished cookies.

Sugar-free caramel sauce

• Combine polydextrose syrup, water, and allulose in the saucepan No. 1. Cook until caramelized.
• In the saucepan No. 2, combine condensed milk, heavy cream, and GRANDPRO Cream margarine. Heat the mixture to 80 °C.
• Pour a thin stream of the mixture No. 1 into the mixture No. 2, stirring constantly. Mix until smooth, add salt, and beat with a blender if necessary.

Pear compote with cardamom and vanilla

• Cut the peeled pears into small cubes.
• In a saucepan, combine all the ingredients except the pears, bring to a boil, and add the pears. Boil for 3 minutes. Remove the sage leaves. Cool the compote.
• Add food coloring if necessary.

Caramel cream mousse

• Soak gelatin.
• Combine chocolate, caramel sauce, and milk in a cup. Microwave the mixture, combine it with the bloomed gelatin, and emulsify.
• Beat heavy cream to soft peaks.
• Combine the cream and the emulsion, pour into molds, and freeze.

Apple icing

• Combine apple juice, isomalt, and pectin in a heavy-bottomed saucepan and bring it to a boil.
• Beat the icing with an immersion blender and let it cool to 45 °C.

Assembly and garnish

• Stick two almond sablé cookies together with sugar-free caramel sauce. Cover the sides of the «sandwich» with sablé crumbs.
• Cover the frozen caramel cream mousse with apple icing and place it on the cookies.
• Dust with cocoa powder.
• Put the pear compote in the center of the tart.
• Garnish the dessert with pear slices and gold leaf.