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Vanilla Praliné Tart
Postre

Vanilla Praliné Tart

5 hPara 10Nutri-Score E€€€
de @soso_in_thekitchen2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • flourCereales250 g
  • powdered sugarDespensa90 g
  • almond flourFrutos secos y semillas30 g
  • butter (cold, cubed)Lácteos150 g
  • egg (beaten)Lácteos1 pieza
  • saltEspecias2 g
  • butter (softened)Lácteos80 g
  • sugarDespensa80 g
  • eggLácteos1 pieza
  • almond flourFrutos secos y semillas80 g
  • hazelnuts (toasted)Frutos secos y semillas100 g
  • almonds (toasted)Frutos secos y semillas100 g
  • sugar (for the caramel)Despensa150 g
  • hazelnuts (toasted, chopped, for decoration)Frutos secos y semillas60 g
  • sugar (for the salted butter caramel)Despensa150 g
  • butter (for the salted butter caramel)Lácteos60 g
  • heavy cream (for the salted butter caramel)Lácteos100 ml
  • salt (for the salted butter caramel)Especias3 g
  • whole milkLácteos250 ml
  • vanilla pod (split, seeds scraped)Especias2 piezas
  • egg yolksLácteos4 piezas
  • sugar (for the diplomat cream)Despensa70 g
  • cornstarchDespensa25 g
  • gelatin sheets (bloomed)Despensa4 g
  • heavy cream (cold, for the diplomat cream)Lácteos200 ml
  • white chocolate (for the whipped ganache)Despensa150 g
  • heavy cream (for the whipped ganache)Lácteos300 ml
  • vanilla pod (split, seeds scraped, for the whipped ganache)Especias1 pieza

por ración

Nutrición

657kcal

Carbohidratos
62 g
Proteínas
8 g
Grasas
42 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Rodillo
  • tart pan
  • Cazo
  • Varillas
  • Procesador de alimentos
  • Batidora amasadora
  • Horno
  • Termómetro de cocina
  • Tamiz

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Prepare the almond cream

    • Cream the softened butter and sugar.
    • Beat in the egg, then fold in the almond flour.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 9
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