Roast 150 gr of Maison Brémond Valensole Almonds for 15 minutes at 160 degrees, leave to cool and blend into an almond powder; to be used for the dough, and the almond cream.
Soak the gelatine for 10 minutes in cold water.
Melt the chocolate.
Boil the 50 gr of liquid cream, add the gelatine and pour the cream in 3 times on the melted chocolate to make a ganache.
Add the cold cream and the orange blossom water, blend with a hand blender, film on contact and put in the fridge overnight.
Mix the powders: sugar, almond, salt, add the ointment butter and blend with a food processor until you get the texture of a crumble. Add the egg and mix succinctly.
Mix with the flat of the hand to homogenize the dough.
Spread between 2 sheets of baking parchment and place in a cool place.
Make tartlet circles, put back in the fridge for 20 minutes and bake for 20 minutes at 170°. (there will be some dough that freezes very well for future use).
Mix the powders: sugar, almond, salt, add the ointment butter and mix with a spatula until you obtain an ointment.
Add the eggs, bitter almond and mix briefly.
Spread this cream 1 cm thick in the pre-baked tart bases and cook until the almond cream starts to brown, about 12 minutes at 180°.
Once the tarts are cooked and cooled, with a pastry case or a spoon, remove a little cooked almond cream in the centre to insert jam.
Spread some Corsican Clementine & Orange jam on the rest of the cooked almond cream and keep in a cool place.
Whisk the orange blossom ganache with a whisk until it has a light whipped cream texture, but holds together (you can see the grooves forming in the mass).
Put in a pocket with a small St Honoré piping bag and poach over the jam.
Decorate with pieces of calissons, chopped almonds, and possibly organic orange zest, and candied orange strips.