PÂTE SABLÉE

Spread the Golden Churn Butter on parchment paper and freeze until firm.

1. Remove from the freezer and cut into small cubes.
2. Sift all the dry ingredients into a bowl.
3. Add the butter cubes to the dry ingredients and rub them together with your fingertips until the mixture resembles coarse sand.
4. Add the egg and mix until a dough forms.
5. Knead the dough for 1–2 minutes until smooth.
6. Roll out the dough to a 2 mm thickness and freeze until firm.
7. Cut strips for the sides of the tart rings.
8. Cut circles for the tart bases.
9. Line the tart rings with the dough and freeze until firm.
10. Preheat the oven to 170°C.
11. Blind bake the tart shells for 15 minutes.
12. Remove from the oven and fill each tart shell with crème d’Amande.
13. Return to the oven and bake for about 15 minutes, or until the crème d’Amande is golden and fully cooked.
14. Cool completely before decorating or serving.

CREAM D’AMANDE (GINGERBREAD FLAVOR)

1. In a mixing bowl, beat the Golden Churn Butter, sugar, and grated ginger with the paddle attachment. Mix on low speed to combine, then increase to medium speed and beat for 3 minutes until light and creamy.
2. Add the almond flour, all-purpose flour, spices, egg, vanilla extract, and salt. Mix on medium speed until smooth and creamy. Do not overmix.

BUTTERSCOTCH SAUCE

1. In a saucepan, melt the Golden Churn butter over medium heat.
2. Add the dark brown sugar, salt, and cream, then bring the mixture to a boil.
3. Boil for 4–5 minutes until slightly thickened.
4. Remove from the heat and stir in the vanilla extract.

GINGER ORANGE COMPOTE

1. Add all ingredients except the agar powder to a saucepan. Gently crush the orange pieces while stirring to release their juice.
2. Cook over medium heat, stirring continuously, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until slightly thickened.
4. Add the agar powder and continue stirring until it is completely dissolved and the mixture thickens.
5. Remove from the heat and allow to cool completely.

SWISS MERINGUE BUTTERCREAM

1. In a mixing bowl, combine the egg whites and sugar using a whisk.
2. Prepare a pot with hot water at 60°C and place the mixing bowl over the pot to create a double boiler.
3. Whisk continuously until the mixture reaches 50°C.
4. Remove the bowl from the heat and whip the mixture using a stand mixer at high speed until medium-stiff peaks form and the meringue cools down.
5. Add the room-temperature Golden Churn butter gradually in small amounts, mixing well after each addition at medium speed until fully incorporated.
6. Put sugar decoraation on top during decoration.