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Vanilla Praliné Tart
Dessert

Vanilla Praliné Tart

5 Std.Für 10Nutri-Score E€€€
von @soso_in_thekitchen2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

10 Personen
  • flourGetreide250 g
  • powdered sugarVorräte90 g
  • almond flourNüsse & Samen30 g
  • butter (cold, cubed)Milchprodukte150 g
  • egg (beaten)Milchprodukte1 Stück
  • saltGewürze2 g
  • butter (softened)Milchprodukte80 g
  • sugarVorräte80 g
  • eggMilchprodukte1 Stück
  • almond flourNüsse & Samen80 g
  • hazelnuts (toasted)Nüsse & Samen100 g
  • almonds (toasted)Nüsse & Samen100 g
  • sugar (for the caramel)Vorräte150 g
  • hazelnuts (toasted, chopped, for decoration)Nüsse & Samen60 g
  • sugar (for the salted butter caramel)Vorräte150 g
  • butter (for the salted butter caramel)Milchprodukte60 g
  • heavy cream (for the salted butter caramel)Milchprodukte100 ml
  • salt (for the salted butter caramel)Gewürze3 g
  • whole milkMilchprodukte250 ml
  • vanilla pod (split, seeds scraped)Gewürze2 Stücke
  • egg yolksMilchprodukte4 Stücke
  • sugar (for the diplomat cream)Vorräte70 g
  • cornstarchVorräte25 g
  • gelatin sheets (bloomed)Vorräte4 g
  • heavy cream (cold, for the diplomat cream)Milchprodukte200 ml
  • white chocolate (for the whipped ganache)Vorräte150 g
  • heavy cream (for the whipped ganache)Milchprodukte300 ml
  • vanilla pod (split, seeds scraped, for the whipped ganache)Gewürze1 Stück

pro Portion

Nährwerte

657kcal

Kohlenhydrate
62 g
Eiweiß
8 g
Fett
42 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Nudelholz
  • tart pan
  • Stielkasserolle
  • Schneebesen
  • Küchenmaschine
  • Knetmaschine
  • Backofen
  • Küchenthermometer
  • Sieb

Schritt für Schritt

Zubereitung

  1. Make the sweet pastry

    • Mix the flour, powdered sugar, almond flour and salt in a bowl.
    • Rub in the cold butter until sandy, then bind with the beaten egg.
    • Flatten into a disc, wrap and chill.
    Schritt 1

  2. Bake the tart shell

    • Roll out the pastry and line the tart pan.
    • Chill, then prick the base and blind bake.
    • Bake at 170 °C until golden, then cool.
    Schritt 2

  3. Prepare the almond cream

    • Cream the softened butter and sugar.
    • Beat in the egg, then fold in the almond flour.
    Schritt 3

  4. Bake the almond cream base

    • Spread the almond cream over the cooled tart shell.
    • Bake at 170 °C until set and lightly golden, then cool.
    Schritt 4

  5. Make the almond hazelnut praliné

    • Cook the sugar to a caramel and pour it over the toasted hazelnuts and almonds.
    • Cool completely, then blend to a smooth praliné.
    Schritt 5

  6. Make the salted butter caramel

    • Cook the sugar to an amber caramel.
    • Add the warm cream and butter, then the salt.
    • Cook until thick and let cool.
    Schritt 6

  7. Make the vanilla diplomat cream

    • Heat the milk with the vanilla and infuse.
    • Whisk the yolks, sugar and cornstarch, then cook with the milk to a pastry cream.
    • Add the bloomed gelatin, cool, then fold in the whipped cream.
    Schritt 7

  8. Make the vanilla whipped ganache

    • Heat the cream with the vanilla and pour over the white chocolate.
    • Emulsify, then chill overnight.
    • Whip until light and pipeable.
    Schritt 8

  9. Assemble the tart

    • Spread the praliné over the almond cream base.
    • Add a layer of salted butter caramel.
    • Pipe the vanilla diplomat cream, then the whipped ganache.
    • Decorate with the toasted chopped hazelnuts.
    Schritt 9
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