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.
Shortcrust pastry
- 2 1/2 oz (75 g) unsalted butter
- 1/2 oz (15 g) ground almonds
- 1 3/4 oz (50 g) confectioners sugar
- pinch (1/2 g) vanilla powder
- 1/2 egg (1 oz/30 g)
- A pinch Guerande fleur de sel
- 4 1/2 oz (125 g) flour
Spoon biscuit
- 1 oz (25 g) flour
- 1 oz (25 g) potato starch
- 2 eggs separated (3 1/2 oz/100g)
- 1 1/2 oz (45 g) superfine sugar
- 2 egg yolks (1 1/2 oz/45 g)
Vanilla custard
- Sheets of Gold Quality gelatine leaves (200 Blooms)
- 1 Madagascar vanilla pod, split and scraped
- 1 cup (250 ml) heavy cream
- 2 egg yolks (50 g/1 3/4 oz)
- 2 oz (65 g) superfine sugar
Vanilla-flavored marscapone cream
Vanilla ganache
Vanilla icing
- 1 3/4 oz (50 g) white chocolate
- 1 tablespoon (15 g) superfine sugar
- A pinch pectin NH for jam
- 2 tablespoons (30 ml) heavy cream
- 2 tablespoons (30 ml) mineral water
- 1/4 Madagascar vanilla pod, split and scraped
- A large pinch powdered titanium oxide (from drugstore)
Vanilla syrup
Finish
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
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