Dessert
Vanilla Praliné Tart
5 hPour 10Nutri-Score E€€€
E
5 h
5 hVanilla Praliné Tart
recette de
@soso_in_thekitchen
@soso_in_thekitchen
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
flourCéréales250 g
powdered sugarÉpicerie90 g
almond flourFruits à coque et graines30 g
butter (cold, cubed)Produits laitiers150 g
egg (beaten)Produits laitiers1 morceau
saltÉpices2 g- butter (softened)Produits laitiers80 g
sugarÉpicerie80 g- eggProduits laitiers1 morceau
- almond flourFruits à coque et graines80 g
- hazelnuts (toasted)Fruits à coque et graines100 g
- almonds (toasted)Fruits à coque et graines100 g
- sugar (for the caramel)Épicerie150 g
- hazelnuts (toasted, chopped, for decoration)Fruits à coque et graines60 g
- sugar (for the salted butter caramel)Épicerie150 g
- butter (for the salted butter caramel)Produits laitiers60 g
heavy cream (for the salted butter caramel)Produits laitiers100 ml- salt (for the salted butter caramel)Épices3 g
- whole milkProduits laitiers250 ml
vanilla pod (split, seeds scraped)Épices2 morceaux- egg yolksProduits laitiers4 morceaux
- sugar (for the diplomat cream)Épicerie70 g
- cornstarchÉpicerie25 g
- gelatin sheets (bloomed)Épicerie4 g
- heavy cream (cold, for the diplomat cream)Produits laitiers200 ml
- white chocolate (for the whipped ganache)Épicerie150 g
- heavy cream (for the whipped ganache)Produits laitiers300 ml
- vanilla pod (split, seeds scraped, for the whipped ganache)Épices1 morceau
par portion
Nutrition
657kcal
- Glucides
- 62 g
- Protéines
- 8 g
- Lipides
- 42 g
ce que vous utiliserez
Ustensiles
Saladier
Rouleau à pâtisserie
tart pan
Casserole
Fouet- Robot multifonction
Robot pâtissier
Four
Thermomètre de cuisine- Tamis
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Prepare the almond cream
- Cream the softened butter and sugar.
- Beat in the egg, then fold in the almond flour.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
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