Date and almond tart with blue cheese mousseline, orange blossom honey and candied almonds

(Makes 6)

Almond dough
6.5 ounces almond flour
7/5 ounces flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
10 ounces butter
3.5 ounces sugar
2 egg yolks
1 teaspoon vanilla
1/8 teaspoon lemon oil

Combine dry ingredients.
Cream butter and sugar until fluffy. Slowly add yolks, vanilla and lemon oil. Scrape the bowl. Add dry ingredient and mix until combined. Wrap and chill.

Date filling
1 pound dates, coarsely chopped
1/2 cup brandy
1 cup water
1/2 teaspoon fresh orange zest
1 teaspoon vanilla paste

Heat dates with brandy and water. When absorbed add orange zest, vanilla and cool.

Blue cheese mousseline
2 teaspoons Baley?s Hazen blue cheese, crumbled
4 teaspoons crème fraiche
8 ounces heavy cream
1 1/2 ounce powdered sugar
1/2 teaspoon vanilla paste

Mix blue cheese until smooth. Add crème fraiche and process until smooth.
Whip cream, sugar and vanilla to soft peak. Fold into blue cheese mixture until fully incorporated.

To serve
Orange blossom honey
Candied almonds

Roll out almond dough to 1/8 inch and chill. Spray stainless steel rings. Cut out dough using the ring. Bake 5 minutes at 300° F or until golden brown.
Place date filling on top almost filling the ring. Bake again until hot. Cool and remove ring for service.
Plate tart. Scoop blue cheese mousseline into a quenelle and top the date tart. Circle the tart with honey and candied almonds.