Ingredients
Almond Sable Dough
120 g / 3.5 oz Butter
1 g / .03 oz Salt
60 g / 2.1 oz Icing sugar
50 g / 1.7 oz Eggs
235 g / 8.3 oz Flour

Almond Honey Flan
75 g / 2.6 oz Sugar
50 g / 1.7 oz Lavendel honey
500 g /17.6 oz Cream 35%, liquid
200 g / 7 oz Eggs
120 g / 4.2 oz Almonds, sliced

Chocolate Chibouste Cream
250 g / 8.8 oz Milk
270 g / 9.5 oz Cream 35%, liquid
70 g / 2.4 oz Sugar
160 g / 5.6 oz Egg yolk
30 g / 1 oz Vanilla Cream Powder
500 g /17.6 oz Maracaibo 65%
400 g /14.1 oz Egg white
170 g / 6 oz Sugar

Yogurt Sorbet
1150 g /40.5 oz Sugar
3 g / .1 oz Stablizer
680 g / 24 oz Water, cold
45 g / 1.6 oz Trimoline
45 g / 1.6 oz Glucose
640 g /22.6 oz Yogurt, low fat
1 ea  Lemon juice
960 g /33.8 oz Apricot Purée

Citrus Tuile
410 g /14.4 oz Icing sugar
100 g / 3.5 oz Cake flour
145 g / 5.1 oz Orange juice
145 g / 5.1 oz Butter, melted
50 g / 1.7 oz Almonds, sliced

Preparation
Almond Sable Dough
Slowly mix all ingredients together, except flour. Add flour at thevery end.

Almond Honey Flan
Roast almonds until golden in a oven at 155°C/311°F. Heat fresh cream (do not boil). Add almonds and let it set for 30 minutes. Strain. Mix eggs, honey and sugar together. Then gently pour over the hot liquid. Beat and strain the liquid again. Pour the mixture in the pre-baked pie bases and bake at 162°C/ 324°F.

Chocolate Chibouste Cream
Milk, cream, sugar, egg yolk and Vanilla Cream Powder proceed as a custard cream. Add the chopped Couverture to the warm mixture. Make a ordinary meringue and add to the warm custard. Pour into 6.5 cm/2.5 inches diameter molds and place in the refrigerator.

Yogurt Sorbet
Prepare a syrup. Add the lemon juice and Apricot Purée. Freeze.

Citrus Tuile
Place the sugar and flour in a bowl. Add the orange juice and the melted butter. Spread thin onto a silpat and sprinkle with almonds. Bake in a oven at 162°C/324°F for approximately 10 minutes. Cut in a crescent shape.

Decoration
Place on a plate and decorate with chocolate and apricot lavendel honey.