Essentially vanilla tart

Premium
Credit: Atelier Mai 98

This tart is made up of a shortcrust pastry base topped with white chocolate and vanilla ganache and vanilla mascarpone cream. Pierre Hermé has chosen to unite vanilla pods from different origins: from Tahiti for their intense background note, from Mexico for a floral note, and from Madagascar for a woody note. This association allows him to create a vanilla maison, to express his own interpretation of vanilla.

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Shortcrust pastry

Knead the butter and in then stir the ingredients one by one. Keep in the refrigerator under plastic. On a floured work surface, roll out the dough to a thickness of about 1/10 inch (2 mm). Cut out a disk 9-inch (23-cm) in diameter. Put it in the refrigerator for 30 minutes. Butter a pastry ring 7-inch (17-cm) in diameter and 1-inch (2-cm) high, line with pastry and cut off any excess. Lay the ring on a baking sheet covered with parchment paper and line it with aluminum foil. Fill with dried beans and bake in a convection oven at 340°F (170°C) for approximately 25 minutes.

Step 2: Spoon biscuit

Sift the flour and potato starch. Beat the egg whites with the sugar, to create stiff peaks. Pour the yolks into the whites, stir gently for a few seconds, and then stop. Stir the flour and potato starch by lifting the preparation gently, using a spatula. Using a pastry bag fitted with a No. 7 nozzle, on parchment paper, draw a disk 5-inch (13-cm) in diameter. Bake in a convection oven at 450°F (230°C) for approximately 6 minutes. Remove from the oven and leave to cool.

This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Pierre Hermé