Make Pate Sucree

1. Pace all-purpose flour in medium bowl, add sifted almond flour with 7 tablespoons confectioners sugar whisk together, set aside.
2. Place butter in stand mixer fitted with paddle attachment, beat butter on low speed until butter is smooth and consistent, well blended.
3. Add remaining 3/4 cup + 1 Tablespoon confectioner’s sugar to the butter mixture then add vanilla mix to blend.
4. Gradually add reserved flour in 2 additions. Mix 20 seconds. Scape bottom of bowl and add egg and yolk, mix on low speed just to combine.
5. Transfer dough to work surface. Use heel of your hand to smooth dough.
6. Divide dough in half and form each half into 4 x 6 inch rectangle about 2/3 thick.
7. Wrap dough in plastic wrap. Refrigerate 2 hours or overnight.
8. Allow 1 packet of dough to sit at room temperature until slightly softened. Roll out into 1/8” thick disc large enough to fit heart shaped template.
9. Cut 2 hearts with center removed. Place on parchment lined shiny baking sheet. Prick or dock the crust with a fork.
10. Chill hearts 10 minutes.
11. Bake tart dough at 350F for 10 minutes making sure it doesn’t burn. Cover with foil if necessary but avoid under baking.
12. Remove from oven and cool hearts.
13. Spread thin coat of raspberry or strawberry jam on top of each crust.
14. Make whipped cream and pipe as directed, garnish with fruits and candies.

Whipped Cream & Garnish:

1. In small cup, dissolve gelatin in water and sit 5 minutes, microwave 15 seconds to melt. Let cool to room temperature.
2. In large clean and chilled mixing bowl with whisk attachment beat heavy cream on medium speed for 1 minute.
3. Add cooled gelatin crème bouquet and confectioners sugar beat until thick.
4. Fill pastry bag fitted with a large round tip # 808 with whipped cream.
5. Pipe large dollops of cream on top of one heart crust.
6. Add second crust on top of dollops. Repeat piping dollops.

Garnish with sliced strawberries, blueberries, macrons, Sixlets, lemon tarts and edible flowers if desired.

Keep refrigerated and enjoy within 1 day. Best if eaten same day made.