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Vanilla Praliné Tart
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Vanilla Praliné Tart

5 godz.Porcje: 10Nutri-Score E€€€
od @soso_in_thekitchen2 importyugotowano 0 razy
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Składniki

10 osób
  • flourProdukty zbożowe250 g
  • powdered sugarSpiżarnia90 g
  • almond flourOrzechy i nasiona30 g
  • butter (cold, cubed)Nabiał150 g
  • egg (beaten)Nabiał1 kawałek
  • saltPrzyprawy2 g
  • butter (softened)Nabiał80 g
  • sugarSpiżarnia80 g
  • eggNabiał1 kawałek
  • almond flourOrzechy i nasiona80 g
  • hazelnuts (toasted)Orzechy i nasiona100 g
  • almonds (toasted)Orzechy i nasiona100 g
  • sugar (for the caramel)Spiżarnia150 g
  • hazelnuts (toasted, chopped, for decoration)Orzechy i nasiona60 g
  • sugar (for the salted butter caramel)Spiżarnia150 g
  • butter (for the salted butter caramel)Nabiał60 g
  • heavy cream (for the salted butter caramel)Nabiał100 ml
  • salt (for the salted butter caramel)Przyprawy3 g
  • whole milkNabiał250 ml
  • vanilla pod (split, seeds scraped)Przyprawy2 kawałki
  • egg yolksNabiał4 kawałki
  • sugar (for the diplomat cream)Spiżarnia70 g
  • cornstarchSpiżarnia25 g
  • gelatin sheets (bloomed)Spiżarnia4 g
  • heavy cream (cold, for the diplomat cream)Nabiał200 ml
  • white chocolate (for the whipped ganache)Spiżarnia150 g
  • heavy cream (for the whipped ganache)Nabiał300 ml
  • vanilla pod (split, seeds scraped, for the whipped ganache)Przyprawy1 kawałek

na porcję

Wartości odżywcze

657kcal

Węglowodany
62 g
Białko
8 g
Tłuszcz
42 g
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Przybory

  • Miska
  • Wałek do ciasta
  • tart pan
  • Rondel
  • Trzepaczka
  • Robot wielofunkcyjny
  • Mikser planetarny
  • Piekarnik
  • Termometr kuchenny
  • Sito

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Prepare the almond cream

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