Key Lime Opalys Tart

Name: Key Lime Opalys Tart
Ingredients: 360 g unsalted butter, cubed and cold; 720 g all-purpose flour / plain flour; 720 g all-purpose flour / plain flour; 280 g confectioner’s sugar / icing sugar; 280 g confectioner’s sugar / icing sugar; Pinch of salt; 100 g ground almonds / almond flour; 100 g ground almonds / almond flour; 3 large whole eggs; 264 g sweetened condensed milk; 2 large egg yolks; 75 g key lime juice; 336 g raspberry purée; 54 g granulated sugar (US); 7 g Versawhip; 3 g xanthan gum; 16 g invert sugar; 16 g glucose; 116 g Valrhona Opalys white chocolate, 33%, melted; 250 g heavy cream / double cream (cold); 250 g heavy cream / double cream (cold); 1.500 g mixed berries with neutral glaze; Edible flowers

Preparation info

Yield
12
( 8 cm 3 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Sable Dough

360 g unsalted butter, cubed and cold
720 g all-purpose flour / plain flour

Dessert
Vegetarian

Method

Sable Dough

Preheat the oven to 160°C / 320°F.
In a bowl of a stand mixer, fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.