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Vanilla Praliné Tart
Dessert

Vanilla Praliné Tart

5 hServes 10Nutri-Score E€€€
from @soso_in_thekitchen2 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • flourGrains250 g
  • powdered sugarPantry90 g
  • almond flourNuts & seeds30 g
  • butter (cold, cubed)Dairy150 g
  • egg (beaten)Dairy1 piece
  • saltSpices2 g
  • butter (softened)Dairy80 g
  • sugarPantry80 g
  • eggDairy1 piece
  • almond flourNuts & seeds80 g
  • hazelnuts (toasted)Nuts & seeds100 g
  • almonds (toasted)Nuts & seeds100 g
  • sugar (for the caramel)Pantry150 g
  • hazelnuts (toasted, chopped, for decoration)Nuts & seeds60 g
  • sugar (for the salted butter caramel)Pantry150 g
  • butter (for the salted butter caramel)Dairy60 g
  • heavy cream (for the salted butter caramel)Dairy100 ml
  • salt (for the salted butter caramel)Spices3 g
  • whole milkDairy250 ml
  • vanilla pod (split, seeds scraped)Spices2 pieces
  • egg yolksDairy4 pieces
  • sugar (for the diplomat cream)Pantry70 g
  • cornstarchPantry25 g
  • gelatin sheets (bloomed)Pantry4 g
  • heavy cream (cold, for the diplomat cream)Dairy200 ml
  • white chocolate (for the whipped ganache)Pantry150 g
  • heavy cream (for the whipped ganache)Dairy300 ml
  • vanilla pod (split, seeds scraped, for the whipped ganache)Spices1 piece

per serving

Nutrition

657kcal

Carbs
62 g
Proteins
8 g
Fat
42 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Rolling pin
  • tart pan
  • Saucepan
  • Whisk
  • Food processor
  • Stand mixer
  • Oven
  • Kitchen thermometer
  • Sieve

step by step

Method

  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.
    Step 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.
    Step 2

  3. Prepare the almond cream

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