Mix flour, almond flour, powdered sugar, and salt.
Rub in cold butter until sandy in texture.
Add egg and combine into a dough.
Chill for 1 hour, then roll and line into a tart mold (or ring).
Bake at 170°C (340°F) for 18–20 minutes until golden. Cool completely.
Heat puree to 40°C.
Mix sugar with pectin and whisk in. Bring to boil for 1 minute.
Add lemon juice and allow to cool slightly.
Spread a thin layer into the baked tart shell. Let set.
Flavors:
Vanilla: Add 1 tsp vanilla paste to hot cream
Strawberry: Add 20g strawberry puree and pink coloring
Raspberry: Add 20g raspberry puree and natural red coloring
Instructions:
Prepare three batches using the base ganache method.
Pour hot flavored cream over white chocolate, emulsify.
Add cold cream and rest overnight in the fridge.
Whip each ganache to soft peaks before piping.
Spread tempered white chocolate onto the heart transfer sheet.
While semi-set, cut triangle shapes using a stencil or knife.
Let fully set, then peel and use for decoration.
Fill tart base with fruit compote.
Pipe alternating stripes or waves of vanilla, strawberry, and raspberry ganache across each slice using petal or round nozzles.
Place the heart triangle chocolate on each slice.
Garnish with a small bunch of fresh red currants.
Dobla decoration: Triangle hearts.