Make the pâté sablée cake base

• Cream the softened butter with the powdered sugar, almond flour and salt.
• Mix in the beaten egg, then fold in the flour until a smooth dough forms.
• Flatten the dough, wrap it and chill until firm.
• Roll out the dough and cut discs to line the cake pans.
• Bake at 160 °C until golden, then cool on a rack.

Prepare the white chocolate shell

• Melt part of the white chocolate and temper it.
• Coat the inside of the molds with the tempered chocolate to form a shell.
• Let the chocolate set before filling.

Bake the white chocolate blondie cake

• Melt the white chocolate with the butter.
• Whisk the sugar with the eggs until pale, then stir in the melted chocolate mixture.
• Fold in the sifted flour and the vanilla extract.
• Pour into the pan and bake at 170 °C until just set.
• Cool completely, then cut into discs.

Make the white chocolate, vanilla & lemon crunch

• Melt the remaining white chocolate.
• Mix in the crushed crêpe dentelle biscuits, the vanilla extract and the lemon zest.
• Spread thinly between two sheets and let set, then cut into discs.

Cook the passion fruit curd

• Warm the passion fruit pulp with the sugar.
• Whisk in the egg yolks and cook gently until thickened.
• Off the heat, whisk in the cold butter and the soaked gelatin.
• Blend until smooth, then chill.

Cook the passion fruit confit

• Heat the passion fruit pulp with the sugar and pectin.
• Boil until the mixture thickens and sets.
• Pour into a shallow tray and let cool completely.

Whip the white chocolate ganache

• Heat part of the cream and pour it over the chopped white chocolate.
• Add the soaked gelatin and blend to a smooth ganache.
• Stir in the remaining cold cream and chill overnight.
• Whip the ganache until light and pipeable.

Assemble the mini cakes

• Place the blondie disc in the chocolate shell.
• Add the crunch layer, then the passion fruit curd and confit.
• Top with the pâté sablée base and press gently.
• Freeze until firm, then unmold.

Finish and decorate

• Glaze the cakes with the white chocolate plate mixture.
• Pipe the whipped ganache on top.
• Decorate with pastel touches and let thaw before serving.