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.
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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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