Caonova Tart

METHOD

SABLÉ DOUGH
In a mixing bowl with a paddle attachment, beat the butter and powdered sugar until fluffy. Add the salt and gradually mix in the eggs. Finally, add the flour combined with the almond cream and mix until the dough is homogeneous. Refrigerate the dough for 2 hours. Roll out and shape into tart shells as desired. Bake at 170°C (338°F) for about 25 minutes.

CAONOVA CREAM
In a saucepan, heat the heavy cream with the glucose syrup. Add it to CAONOVA 53 and mix to make a ganache. Then incorporate the butter, followed by the whole eggs and yolks. Strain the mixture and pour it into the baked tart shell. Bake at 180°C (356°F) for approximately 8 minutes. Finish with decorations of your choice.