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Vanilla Praliné Tart
Dessert

Vanilla Praliné Tart

5 uVoor 10Nutri-Score E€€€
van @soso_in_thekitchen2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • flourGranen250 g
  • powdered sugarVoorraadkast90 g
  • almond flourNoten en zaden30 g
  • butter (cold, cubed)Zuivel150 g
  • egg (beaten)Zuivel1 stuk
  • saltKruiden en specerijen2 g
  • butter (softened)Zuivel80 g
  • sugarVoorraadkast80 g
  • eggZuivel1 stuk
  • almond flourNoten en zaden80 g
  • hazelnuts (toasted)Noten en zaden100 g
  • almonds (toasted)Noten en zaden100 g
  • sugar (for the caramel)Voorraadkast150 g
  • hazelnuts (toasted, chopped, for decoration)Noten en zaden60 g
  • sugar (for the salted butter caramel)Voorraadkast150 g
  • butter (for the salted butter caramel)Zuivel60 g
  • heavy cream (for the salted butter caramel)Zuivel100 ml
  • salt (for the salted butter caramel)Kruiden en specerijen3 g
  • whole milkZuivel250 ml
  • vanilla pod (split, seeds scraped)Kruiden en specerijen2 stukken
  • egg yolksZuivel4 stukken
  • sugar (for the diplomat cream)Voorraadkast70 g
  • cornstarchVoorraadkast25 g
  • gelatin sheets (bloomed)Voorraadkast4 g
  • heavy cream (cold, for the diplomat cream)Zuivel200 ml
  • white chocolate (for the whipped ganache)Voorraadkast150 g
  • heavy cream (for the whipped ganache)Zuivel300 ml
  • vanilla pod (split, seeds scraped, for the whipped ganache)Kruiden en specerijen1 stuk

per portie

Voedingswaarden

657kcal

Koolhydraten
62 g
Eiwitten
8 g
Vetten
42 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Deegroller
  • tart pan
  • Steelpan
  • Garde
  • Keukenmachine
  • Keukenmixer
  • Oven
  • Keukenthermometer
  • Zeef

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Prepare the almond cream

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