White chocolate and citrus financier style tart

Steps:

• Preheat the oven at 355°F (180°C).
• Make the brown butter by placing the butter into a saucepan over medium heat and melting until it no longer crackles. 
• All the water contained in the butter will have evaporated, and only the fat and casein will remain. 
• The butter will then have taken on a “brown” color and a slightly caramelized scent. 
• Sift together the different dry ingredients: confectioner’s sugar, pistachio flour, and fleur de sel. 
• Add the tempered egg whites and the brown butter. 
• Pour in the orange blossom water and mix everything together. 
• Refrigerate for 12 hours before use. 
• Pour the mixture into a piping bag. 
• Pipe into the ring. 
• Bake the financier at 355°F (180°C) for approx. 15 minutes. 

Steps:

• Roughly chop the Ivoire 35% white chocolate.
• Boil the cream and honey mixture in a saucepan. 
• Slowly pour the boiling mixture in 3 batches over the Ivoire 35% white chocolate, mixing in the center to create an elastic, shiny core, the sign that an emulsion is beginning to form.
• Maintain this texture throughout the mixing process.
• Then, add the orange blossom water. 
• Mix at the end one final time, then set aside. 
• Mix the ganache base with the cold cream. 
• Allow to set in the refrigerator for a minimum of 3 hours, before whipping the mixture to obtain a texture consistent enough for the ganache to be used in a piping bag. 
• Beat the ganache with a hand mixer.
• Using a piping bag, pipe balls of whipped ganache onto a guitar sheet or a sheet of parchment paper in a circle formation (diameter of 20cm), then cover with a second sheet to slightly flatten the balls. 
• Freeze the ganache spheres for at least 4 hours.

Steps:

• Peel the citrus fruits. 
• Then, using a sharp knife, cut off the two ends of the citrus fruit. 
• Remove the skin. 
• Using the knife, cut out each citrus quarter so as to extract the pulp and detach it from the skin. 
• Roughly chop, then slowly stew with the sugar in a saucepan over medium heat for at least 30 minutes, stirring regularly, like when making a compote or jam. 
• Store in the refrigerator.

Steps:

• Place the whipped ganache circle onto the financier cake. 
• Fill the center of the crown with the citrus compote. 
• Garnish with citrus segments, pistachio pieces, and a few edible flowers.