Ingredients
Sablé Dough
500 g / 17.5 oz Pastry flour
300 g / 10.5 oz Butter, unsalted, soft
5 g / 0.1 oz Salt
188 g / 6.5 oz Powdered sugar
65 g / 2.2 oz Almond Flour

Pistachio Filling
300 g / 10.5 oz California Almond Paste
100 g / 3.5 oz Butter, unsalted, soft
50 g / 1.7 oz Pistachio Paste

Praline Filling
200 g / 7.0 oz Praline Rustic Noble 60%
50 g / 1.7 oz Butter, unsalted, soft
50 g / 1.7 oz Maracaibo 65%,

Orange Filling
250 g / 8.7 oz Orange amére purée
100 g / 3.5 oz Granulated sugar
5 g / 0.1 oz Pectin yellow ribbon

Raspberry Ganache
200 g / 7.0 oz Heavy cream 35%, liquid
50 g / 1.7 oz Raspberry Purée
250 g / 8.7 oz Maracaibo 65%,

Raspberry Confit
250 g / 8.7 oz Raspberry
250 g / 8.7 oz Granulated sugar
3 g / 0.1 oz Apple Pectin

Crémeux Chocolate
150 g / 5.2 oz Milk
350 g / 12.2 oz Heavy cream 35%, liquid
120 g / 4.2 oz Egg yolk
60 g / 2.1 oz Granulated sugar
300 g / 10.5 oz Maracaibo 65%,

Preparation
Sablé Dough
Mix soft butter, salt, powdered sugar and Almond Flour well together. Slowly incorporate pastry flour. Let it set. Roll out on a sheeter 2 mm/ 0.2 inches. Cut out with a cookie cuter and lay them in molds. Bake in a pre-heated oven at 180°C/356°F until crispy.

Pistachio Filling
Mix California Almond Paste and soft butter well. Add Pistachio Paste and mix until dissolved. Fill up in the prepared Sablé dough and bake in a pre-heated oven at 180°C/356°F for about 15 - 20 minutes.

Praline Filling
Mix Praline Rustic Noble 60% with soft butter, add Maracaibo 65% and mix well. Fill up in baked Sablé dough and let it set.

Orange Filling
Warm up orange amére purée, mix with granulated sugar and pectin. Cook up to 103°C/251°F and fill up in baked Sablé dough and let it set.

Raspberry Ganache
Boil heavy cream and Raspberry Purée. Add to Maracaibo 65% and mix well. Homogenize by using a hand blender.

Raspberry Confit
Warm up raspberry. Mix granulated sugar and pectin well. Slowly incorporate the liquid. Cook everything up to 103°C/251°F. Fill up in baked Sablé dough and let it set.

Crémeux Chocolate
Boil milk and heavy cream liquid. Add to the egg yolk and sugar mixture and reboil up to 85°C/217°F. Sieve and pour over the Maracaibo 65%. Mix well.

Setting
Fill up all the required fillings in the baked Flower Tart Shells. Glaze with liquid Crémeux Chocolate.

Decoration
Decorate with various colored transfer sheets, Gold Leaves, fresh raspberry, pistachios and roasted hazelnuts.

Specialty Ingredients
#28002 Ponthier Raspberry Puree
#31118 FELCHLIN-Swiss MARACAIBO 65%
#31332 FELCHLIN-Swiss PRALINE RUSTIC NOBLE 60%
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31372 FELCHLIN-Swiss FLOWER TART SHELLS SWEET #31375 FELCHLIN-Swiss PISTACHIO PASTE
#90062G Gold Leaf Sheets
#90350 Almond Flour