Cuisine

VANILLA TART

MAKES 1 TART, SERVES 6 / PREPARATION 50 MINUTES PLUS 6 HOURS CHILLING TIME / COOKING 10 MINUTES

1 tart shell (see recipe p 88)

VANILLA MASCARPONE CHANTILLY

150ml cream

½ vanilla bean, split lengthwise, seeds scraped

out with the tip of a sharp knife and reserved 25g sugar

90g mascarpone

ALMOND CREAM SPONGE

20g butter, room temperature

20g sugar

20g almond flour

1 egg yolk

½ teaspoon vanilla bean paste

VANILLA & WHITE CHOCOLATE GANACHE

3g gelatine powder

120ml cream

½ vanilla bean, split lengthwise, seeds scraped out with the tip of a sharp knife and reserved 150g white chocolate, chopped

GARNISH vanilla powder

To make the vanilla mascarpone chantilly, bring 40ml of cream to a simmer with the vanilla bean, seeds and sugar. Pour over the mascarpone and remaining cream in a bowl, whisking to combine. Chill for 6 hours.

To make the almond cream sponge, mix all ingredients together with a whisk until combined. Pour into the tart shell and bake at 160°C for 10 minutes.

To make the vanilla and white chocolate ganache filling, sprinkle the gelatine powder over 15ml of cold water. Set aside for 5 minutes to hydrate. Bring the cream, vanilla bean and seeds to a simmer. Set aside for 30 minutes off the heat to infuse. Remove the vanilla bean, bring the cream back to a simmer then add the gelatine mixture. Pour over chopped chocolate, whisking to incorporate. Carefully pour the filling into the tart shell and chill for 1 hour or until set.

To assemble, remove the vanilla bean from the vanilla mascarpone chantilly and whisk to medium peaks. Spread over top of the tart filling, using a spatula to shape into peaks.

Dust with vanilla powder.

“[CORENTIN’S] PRODUCT WOULD STAND UP ANYWHERE

IN THE WORLD AND THE PASTRIES HE MAKES ARE OUT OF THIS WORLD… SOME OF THE BEST PASTRY I’VE EVER SEEN.” ALEX DAVIES, GATHERINGS

SWEET TREATS

en-nz

2021-11-01T07:00:00.0000000Z

2021-11-01T07:00:00.0000000Z

https://cuisine.pressreader.com/article/282454237157442

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