100% Vanilla Tartlets
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A delicious vanilla tartlet, consisting of a vanilla tart base, a soft sponge, a smooth vanilla cream, a vanilla praline, and a whipped vanilla ganache.
Preparation time
1 day
Cooking time
30 minutes
Servings
8 people(s)
Ingredients
For the vanilla shortcrust pastry:
- •150g butter (82% fat)
- •95g icing sugar
- •30g almond powder
- •1 whole egg (60g)
- •250g T55 flour
- •1g fleur de sel
- •A pinch of vanilla powder
For the whipped vanilla ganache:
- •265g heavy cream (30%)
- •1 gelatin sheet
- •1 vanilla pod
- •45g white chocolate
For the vanilla cream:
- •150g whole milk
- •150g heavy cream
- •2 egg yolks
- •30g sugar
- •130g white chocolate
- •2 vanilla pods
- •2.5 gelatin sheets
For the vanilla praline:
- •100g almonds
- •Used vanilla pods
- •80g sugar
- •A pinch of fleur de sel
For the vanilla sponge:
- •30g melted butter
- •20g almond powder
- •20g flour
- •45g egg whites
- •30g sugar
- •1/2 tsp vanilla powder
Instructions
1
Day -1: Preparing the vanilla shortcrust pastry
1. Mix the softened butter with the icing sugar.
2. Add the egg and mix with a spatula.
3. Add the almond powder, vanilla, and mix.
4. Add the flour and fleur de sel. Mix without overworking the dough.
5. Roll out the dough and let it rest overnight in the refrigerator.
2
Day -1: Preparing the whipped vanilla ganache
1. Heat 100g of cream with the split and scraped vanilla pod.
2. Reserve the pod for the praline. Pour the hot cream over the white chocolate, emulsifying it.
3. Add the drained gelatin, mix, and add the remaining cold cream.
4. Blend and let rest overnight in the fridge.
3
Day -1: Preparing the vanilla cream
1. Heat the milk, cream, and vanilla to infuse.
2. Whisk the egg yolks with the sugar until pale.
3. Set aside the vanilla pods for the praline.
4. Pour the hot cream over the whisked yolks, then return to the heat and cook until thickened (coating consistency).
5. Pour over the white chocolate, add the gelatin, and blend.
6. Chill overnight in the fridge.
4
Day -1: Preparing the vanilla praline
1. Roast the almonds at 160°C for 10 minutes.
2. Make a dry caramel with the sugar.
3. Pour the caramel over the roasted almonds, add a pinch of fleur de sel, and the used vanilla pods cut into pieces.
4. Blend everything once cooled to obtain a smooth paste; you can add a little neutral oil to help blend.
5. Pour the praline into 3cm diameter half-sphere molds and freeze.
5
Day 0: Preparing the tart base
1. Roll out the shortcrust pastry to 2mm thickness.
2. Line 8cm diameter rings and bake at 160°C for 15 minutes.
3. Let cool.
4. Unmold and glaze the tart base with 1 egg yolk and 5g of heavy cream.
5. Bake at 160°C for another 15 minutes.
6. Let cool.
6
Preparing the vanilla sponge
1. Preheat the oven to 170°C.
2. In a bowl, mix the butter, almond powder, and flour.
3. Beat the egg whites until stiff. Once firm, add the sugar in three batches.
4. Gently fold the beaten egg whites into the first mixture.
5. Spread on a baking sheet and bake for 15 minutes.
6. Cut out 6cm diameter circles with a cookie cutter.
7. Place a sponge disc on each tart base.
7
Assembly
1. Fill the tartlets with vanilla cream and smooth the surface.
2. Place a frozen vanilla praline half-sphere in the center of each tartlet.
3. Whip the vanilla ganache and pipe it onto the tartlets (I used a 10mm flat piping tip).
4. Decorate with vanilla powder.
Tips
- • Do not hesitate to take breaks while blending the praline to avoid overheating the mixture.
- • For the whipped ganache, it is important to blend the cold ganache to achieve a light and airy texture.