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RECIPE VANILLA TART
DiAMOND SHORTBREAD TART SHELL
• ½ cup (1 stick/115 g) unsalted butter
½ cup plus 1 tablespoon (70 g)
confectioners' (icing) sugar
¼ cup plus 2 teaspoons (25 g)
ground hazelnuts
scant ¼ teaspoon (1 g) salt
1 medium (UK small/45 g) egg
1⅜ cups (190 g) bread (strong) flour
⅜ cup (60 g) potato starch
Egg white
½ cup (100 g) packed brown sugar
1½ tablespoons (20 g) packed muscovado sugar
4 teaspoons (20 g) coconut sugar
In a stand mixer fitted with a flat beater attachment, cream the butter with the confectioners' sugar, ground hazelnuts, and salt. Add and beat with the egg, then add the flour and starch. Mix until smooth. Refrigerate. Roll out the dough to an ½-inch (3-mm) thickness and cut out a 14-inch (35-cm) - diameter disk. Turn an 11-inch (28-cm) - diameter baking pan upside down and line the outside with the dough. Trim off the excess with a knife. Prick with a fork. Brush the entire surface of the dough lightly with egg white.
Mix the brown, muscovado, and coconut sugars together and dust the dough, covering it completely. Place two Silpain perforated baking mats on top.
Bake for 30 minutes.
VANiLLA GANACHE
2 cups (470 g) whipping cream
1 vanilla bean (pod)
3½ ounces (100 g) ivory white couverture chocolate, chopped 5 teaspoons (28 g) gelatin mass (1¼ teaspoons/4 g gelatin powder hydrated in 5 teaspoons /24 g water)
The previous day, heat half the cream in a saucepan. Add the split and scraped vanilla bean and seeds. Remove from the heat, cover, and let infuse for about 10 minutes. Heat the mixture again and filter through a conical sieve. Pour it over the chopped chocolate and gelatin mass. Incorporate using an immersion (stick) blender, adding the remaining cream, until the ganache is smooth. Refrigerate for about 12 hours
For the milk preserves
⅓ cup plus 1 tablespoon (120 g)
sweetened condensed milk
2 teaspoons (4 g) vanilla pearls (or vanilla seeds)
½ cup (120 g) evaporated milk
¾ teaspoon (2 g) xanthan gum
¼ teaspoon (1 g) charcoal black food coloring
In a copper saucepan, caramelize the condensed milk in the oven at 1950F (90°C) for 4 hours. Let cool, then transfer to a food processor. Add the vanilla pearls, evaporated milk, xanthan gum, and food coloring and blend until the mixture thickens.
For the almond dacquoise
2½ large (UK medium/80 g) egg whites (⅓ cup)
3 tablespoons (35 g) superfine (caster) sugar
¾ cup (70 g) ground almonds
2 tablespoons (15 g) all -purpose (plain) flour
½ cup plus 2 tablespoons (55 g)
confectioners' sugar
Preheat the oven to 3409F (170°C/Gas Mark 3½). Make a French meringue by beating the egg whites until stiff, incorporating the superfine sugar in three batches. The meringue is ready when it forms a peak on the end of the whisk without collapsing. Fold in the superfine sugar, ground almonds, flour, and confectioners' sugar. Pipe the dacquoise batter into an 8-inch (20-cm-diameter pastry ring and bake for 16 minutes.
VANiLLA CRiSP
3 vanilla beans (pods)
⅔ cup (100 g) whole almonds
3 tablespoons (35 g) superfine (caster) sugar
2 cups (100 g) feuilletine flakes
2 teaspoons (10 g) grapeseed oil
2 teaspoons (10 g) cocoa butter, melted
Roast the vanilla beans and almonds in the oven at 3250F (165°C/Gas Mark
3) for 15 minutes. Make a dry caramel with the sugar: it should yield
1½ tablespoons (30 g). Pour the hot caramel over the vanilla beans. Let cool until solid. Use an immersion (stick) blender to process, separately, the feuilletine flakes, followed by the caramel and vanilla, then the almonds while gradually incorporating the oil. In a stand mixer fitted with a flat beater attachment, mix all the ingredients together while gradually adding the melted cocoa butter.
For the vanilla glaze
⅓ cup (100 g) neutral glaze
½ teaspoon (1 g) vanilla pearls (or vanilla seeds)
In a saucepan, combine the neutral glaze with the vanilla pearls and bring to a boil. Transfer the mixture to a spray gun and flock the tart with glaze.
FOR ASSEMBLY
Fill the tart shell halfway with vanilla crisp. Fill to four-fifths with the milk preserves. Lift off the pastry ring from the dacquoise and reduce its diameter by %-¼ inch (1-2 cm) to make piping easier. Insert the dacquoise disk, leaving it flush with the top edge of the tart shell.
FOR FiNiSHiNG
Whip the ganache with a hand mixer. Using a metal stand and a pastry (piping) bag fitted with a size 125 Saint- Honor tip (nozzle), pipe irregular petals in whipped ganache. To do this, hold the vanilla flower in one hand and tilt it by about 20 degrees, then use your other hand to pipe in a circular motion, folding over into the middle with a perpendicular stroke to form what appears to be the "tips" of the petals.
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