Fresh Fruit Summer Tart

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Combine the almond flour, confectioners sugar and flour together, set aside.
Whip the egg whites with the granulated sugar until a firm peak and gently foldin the powders.
Pipe into 6 rings of 18cm and bake +/- 25 min at 320°F in a rack oven.

Combine Finesse, cold milk and the vanilla paste, mix on low speed for 1 min, scrape and increase on fast speed for 3 min until light and smooth.
Incorporate the whipped Ambiante.

Pipe about 100g of vanilla light cream in the center of the almond biscuit and garnish with fresh fruits.
Glaze with Harmony and sprinkle the Strawberry Smoobees.

Complexity level:

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