Tarte Infiniment Vanille

Tarte Infiniment Vanille

A sweet pastry crust with a very rich filling of vanilla-flavoured white chocolate ganache, tender biscuit moistened with vanilla syrup, vanilla -flavoured mascarpone cream covered in a white glaze also flavoured with vanilla. Inspired by Pierre Hermé, this recipe combined vanilla beans from different provenances namely Madagascar, Tahiti and Mexico.

Recipe by Pierre Hermé

Sugar dough

  • 120g Unsalted butter

  • 25g Almond ground

  • 76g Icing sugar

  • 0.5g Vanilla ground

  • 48g Whole egg

  • 1g Salt

  • 200g T55 flour

  1. In a mixing bowl with a paddle attachment, combine butter, vanilla and icing sugar. Mix till just combined.

  2. Mix in the rest of the ingredients until it form a soft dough.

  3. Flatten the dough slightly, cling wrap and keep in the fridge overnight.

  4. The next day, roll out the dough into 3mm thick. Cut with a round cutter to desired size.

  5. Line on tart rings and poke the bottom with a fork. Let the shells set in the freezer before putting weights onto the bottom.

  6. Blind bake the dough at 170°C for 25 minutes, remove the weights and bake for another 5-8 minutes until golden brown.

Biscuit Cuillere

  • 144g Egg white

  • 2g Egg white powder

  • 88g Sugar

  • 80g Egg yolk

  • 8g Invert sugar

  • 50g T55 flour

  • 50g Potato starch

  1. Preheat oven to 190°C.

  2. Sift flour and potato starch together. Set aside.

  3. Combine sugar and egg white powder. Make a meringue with the egg white till stiff peak.

  4. Once the meringue is done, add the egg yolk and invert sugar gradually. Mix well.

  5. Lastly fold in the sifted flour.

  6. Spread mixture on a prepared tray approx. 5mm thick and bake for 10 minutes until golden brown.

  7. Cool and cut into desired size. Store in container.

Vanilla Mascarpone Cream

  • 230g Cream

  • 1/2 Vanilla bean, Madagascar

  • 1/2 Vanilla bean, Tahiti

  • 1/2 Vanilla bean, Mexico

  • 47g Egg yolk

  • 56g Sugar

  • 3.5g Gelatine sheets, approx. 2 sheets, hydrated

  • 200g Mascarpone cheese

  1. In a pot, combine cream, vanilla beans, egg yolk and sugar.

  2. Mix well and cook over low heat until reaches 83°C.

  3. Add in the soaked gelatine. Mix well and strain the mixture.

  4. Cool the mixture over an ice bath until the mixture thicken, almost to set.

  5. Soften the mascarpone cheese slightly and gradually add in the mixture.

  6. Mix until all combined and pour into prepared mold.

  7. Leave to set in the freezer preferably overnight.

Vanilla ganache

  • 113g Cream

  • 1/2 Vanilla bean, Madagascar

  • 1/2 Vanilla bean, Tahiti

  • 1/2 Vanilla bean, Mexico

  • 5g Vanilla extract

  • 125g White chocolate

  1. Boil cream together with the vanilla beans in a pot and leave to infuse for 15 minutes.

  2. Strain warm cream over white chocolate and add the vanilla extract.

  3. Mix well and process with a hand blender to a smooth consistency.

  4. Store in a cool place.

Vanilla Syrup

  • 250g Water

  • 125g Sugar

  • Vanilla beans* strained from the vanilla cream and ganache

  • 5g Vanilla extract

  • 20g Dark rum

  1. Combine all the ingredients except the rum in a pot and bring to a boil.

  2. Leave mixture to infuse for 20 minutes.

  3. Strain out the vanilla beans and add the rum.

  4. Reserve for use.

Vanilla Glaze

  • 240g White chocolate

  • 100g Cream

  • 5g Glucose syrup

  • 20g 3o°B syrup - 10g sugar, 10g water

  • 180g Neutral glaze*

  • 1/2 vanilla bean, grated

  • 4.5g Titanium dioxide

  1. Melt the chocolate. Boil the cream together with the vanilla bean and pour over the chocolate. Mix well.

  2. Boil the neutral glaze, 30°B syrup and glucose.

  3. Pour the glaze mixture into the ganache.

  4. Add the titanium dioxide and process with a hand blender to obtain a smooth and homogenous mixture. Be careful not to incorporate air inside.

  5. Store in container and keep it cool.

Neutral glaze*

  • 250g Water

  • 100g Sugar

  • 10g Pectin NH

  • 5g Lemon juice

  1. In a pot, mix the sugar and pectin. Add water and bring it to a full boil for 2 minutes.

  2. Remove from heat and add the lemon juice.

  3. Strain into a container and keep refrigerated.

Assemble

  1. Fill the baked tart shell with a thin layer of vanilla ganache.

  2. Place a piece of biscuit cuillere soaked in vanilla syrup on it.

  3. Fill up the top covering the biscuit with the vanilla ganache.

  4. Leave it to set in the fridge while preparing the vanilla mascarpone cream.

  5. Warm the glaze slightly and coat the frozen mascarpone cream with the glaze.

  6. Place glazed cream on the tart and lightly dust one side with vanilla powder.