White Cake with White Truffle Cashew Crumble

563g unsalted butter (110g + 453g)
53g duck fat
0.5g Sabatino white truffle oil
1g Sabatino white truffle oil → 1.5g total white truffle oil
0.5g Sabatino black truffle zest
455g heavy cream (170g + 200g + 85g)
118g whole milk, room temperature
70g mascarpone
35g sweetened condensed milk
70g white chocolate
100g white chocolate dust
50g whole egg, room temperature
90g egg whites
405g all-purpose flour (230g + 175g)
30g cashew flour
100g cashews
6g baking powder
Salt – 3 pinches total
260g granulated sugar (60g + 200g)
90g powdered sugar
60g glucose
30g sweetened coconut flakes
25g water
15g gelatin mass (bloomed gelatin)

1. Cashew Pate Sablee: Combine dry ingredients (90g powdered sugar, 230g AP Flour, 30g Cashew flour and a Pinch of salt), then add 50g of eggs and 110g of butter using the crumble method until the dough forms. Chill 20 minutes, roll to 2mm, and re-chill if needed. Line tart shells, trim, dock, and freeze 1 hour. Bake at 165°C for 20 minutes, rest 2 minutes and unmold, then bake 10 minutes more until golden. Cool completely.
2. Pipeable Duck Fat Caramel: Combine 60g glucose, 60g granulated sugar, 25g water and Heat to 112°C. Gradually add, 170g heavy whipping cream, 35g sweetened condensed milk, 53g duck fat, 1 pinch of salt and 15g gelatin mass (bloomed gelatin). Chill to room temp.
3. Whipped White Chocolate Truffle Ganache: Heat the 200g heavy cream with 0.5g Sabatino white truffle oil; once hot, add the bloomed gelatin sheet and dissolve completely. Pour over the white chocolate and mascarpone, let sit 2 minutes, then blend until smooth. Add the remaining 85g heavy cream and blend again. Chill overnight, then whip and use immediately for piping or molding.
4. White Cake: Whisk 453g of unsalted butter and 200g of sugar until light and fluffy, then mix in 80ml of canola oil until incorporated. Add 175g of AP Flour, 6g of baking powder, and a pinch of salt alternately with 118g of room-temperature milk, mixing just until combined. Fold in the 90g of whipped egg whites. Bake at 180°C for 35–40 minutes or until a tester comes out clean. Chill, trim away the outer layer, and crumble using only the white interior.
5. White Truffle Cashew Crumble: Toss together 100g Cashews and 1g Sabatino White Truffle Oil. Toast until fragrant. Add 30g of warm Pipeable Duck fat Caramel and process to between crumble and paste.
6. Plate: Place a thin layer of white cake in the bottom of the tart shell, then fill with white truffle cashew crumble. Unmold the whipped white chocolate truffle ganache, let it temper slightly, and dust with white chocolate coconut dust. Set the ganache on top of the crumble layer and pipe duck fat caramel into the gap between the ganache and the tart shell edge. Place the tart in a shallow bowl and fill the outer space around the shell with crumbled white cake, white truffle cashew crumble, and toasted sweetened coconut flakes. Garnish with thinly sliced black winter truffles.