60DAYS Citrus Freshness Pie

• Place the butter and the icing sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix until the mixture is smooth and homogeneous. 
• Add the salt and the eggs, tempered for better blending. 
• Finally, add the sifted flour and the PalisFrance Grated Hazelnuts. Gently work the dough without kneading. 
• Roll out the dough into a square shape and cover it with cling film. 
• Chill at 4°C for at least two hours before using.

• Place the orange purée, yuzu juice, granulated sugar mixed with pectin into a Robot-Cook, and cook everything at 105°C.
• Stop the Robot-Cook, add the orange zest that has been cut into julienne strips and blanched in water until perfectly tender. 
• Finish cooking in the Robot-Cook for a brief moment, ensuring not to overmix the zest. 
• Pour the mixture into a container, add the presoaked gelatin, and complete the mixing. 
• Cover the compote with cling film in direct contact and chill at 4°C until fully cooled

• In the bowl of a stand mixer fitted with a whisk attachment, mix the sugar and PatisFrance Grated Almonds.
• Gradually add the eggs and whisk on medium speed until the mixture becomes pale and fluffy. 
• Once the mixture has risen, add the sifted flour, followed by the cooled melted butter, and gently combine using a spatula. 
• Next, fold in the egg whites, which have been whipped to stiff peaks with the sugar, and finish mixing, still using a spatula. 
• Spread the batter onto Silpat sheets, using 600g per tray. 
• Bake at 220°C for about 5 minutes. 
• Cover with plastic wrap and store at 4°C or in the freezer.

• Prepare a syrup with water and sugar. 
• Add the orange juice and Cointreau™. 
• Store at 4°C, covered with cling film.

• Heat the milk with the vanilla and glucose, then add the whisked egg yolks mixed with the sugar. 
• Cook the mixture to 83°C, then strain it directly over the Chocolanté 60Days Vietnam Dark Vietnam 74% Cacao-Trace. 
• Gently mix with a whisk. 
• Blend with an immersion blender to achieve a nice emulsion.

Roll out the hazelnut sweet dough to 4 mm thickness. Place the dough into 18 cm diameter and 2.5 cm height tart molds. Bake the tart bases on Silpat sheets at 180°C. After complete cooling, add 120 g of orange-yuzu compote (2) to each base. Place a disk of Joconde sponge (3) soaked in orange syrup (4) directly on top. Pour 220 to 250 g of the Chocolanté 60Days cream (5) onto the tart base, filling to the edge. Chill at 4°C for at least four hours. Decorate the top of the tart with a very thin disc of structured dark chocolate.