{Infiniment Vanille Tartlettes}
Serves:: 10-12
  • 150g butter, softened
  • 30g almond flour
  • 80g powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 300g all-purpose flour
  • 1g salt
Mascarpone vanilla cream:
  • 250ml heavy cream
  • Seeds from 1 vanilla pod
  • 50g egg yolk
  • 65g white sugar
  • 4g gelatin sheets
  • 250g mascarpone cream
Biscuit a la cuillere:
  • 2 egg whites
  • 45g white sugar
  • 40g egg yolk
  • 1 teaspoon vanilla extract
  • 25g all-purpose flour
  • 25g cornstarch
  • 1 pinch of salt
Vanilla syrup:
  • 80g white sugar
  • 110ml water
  • 1 vanilla pod, split lengthwise, seeds removed
Vanilla ganache:
  • 115ml heavy cream
  • 1 teaspoon vanilla extract
  • Seeds from 1 vanilla pod
  • 150g white chocolate
White glaze:
  • 100g white chocolate
  • 30g white sugar
  • 1g pectin NH
  • 60ml water
  • 40ml heavy cream
  • White food coloring
  • Seeds from 1 vanilla pod
  1. Mix the butter with the almond flour and sugar for 5 minutes until light and fluffy.
  2. Stir in the egg and give it a good mix.
  3. Add the flour and salt and knead the dough slightly to bring it together into a ball. Wrap in plastic wrap and refrigerate at least 1 hour.
  4. Roll out the dough into a thin sheet then cut enough to line 10-12 8cm diameter tartlette rings.
  5. Bake the crust in the preheated oven at 350F for 10-12 minutes or until slightly golden brown on the edges.
  6. Allow to cool down in the pan.
  7. Place aside.
Mascarpone cream:
  1. Prepare 10-12 small tartlette rings by lining them with plastic wrap and acetate sheets.
  2. Bloom the gelatin in cold water.
  3. Heat up the milk and vanilla seeds in a saucepan.
  4. In the meantime, mix the egg yolk with the sugar then stream in the hot milk.
  5. Transfer the mixture back on heat and cook on low until it reaches 82C.
  6. Remove from heat and stir in the gelatin then strain through a fine sieve.
  7. Allow to cool down.
  8. Whip up the mascarpone cheese until creamy then stream in the chilled mixture you made earlier.
  9. Evenly pour into the prepared rings and freeze for a few hours.
  1. Whip the egg whites until foamy then add the sugar and whip until stiff and glossy.
  2. With the mixture on low speed, add the egg yolk, followed by the sifted flour, cornstarch and salt.
  3. Spread a thin sheet of batter on a baking pan lined with parchment paper.
  4. Bake in the preheated oven at 350F for 12-14 minutes or until slightly golden brown.
  5. When baked, allow to cool down then cut small discs, large enough to perfectly fit the inside of the inside of the baked tartlettes. Place aside.
Vanilla syrup:
  1. Combine all the ingredients in a saucepan and cook for 2 minutes.
  2. Allow to cool down covered with plastic wrap to allow infusion.
Vanilla ganache:
  1. Heat the cream and vanilla seeds in a saucepan.
  2. Remove from heat and pour over the chocolate.
  3. Mix well until smooth.
  4. Add the extract and mix well.
  5. Allow to cool down before use.
White glaze:
  1. Combine the sugar and pectin in a bowl.
  2. Bring the cream and water to a boil. Add the pectin and sugar and cook for 1 minute, mixing all the time.
  3. Remove from heat and pour over the chocolate.
  4. Mix well then add the food coloring and vanilla seeds.
  5. Blend with an immersion blender then cover with plastic wrap and refrigerate for a few hours before using.
To finish the tartlettes:
  1. Fill half way the tartlette crusts with vanilla ganache.
  2. Place a disc of biscuit on top then carefully slightly soak up the biscuit in syrup (use a brush).
  3. Place in the fridge for a few hours.
  4. Remove the frozen mascarpone cream from the freezer. Unmold each disc of cream and place them on a glazing grill.
  5. Evenly pour the glaze over the frozen cream then allow it to drip off.
  6. Carefully place the mascarpone cream over each tartlette.
Recipe by Pastry Workshop at https://pastry-workshop.com/infiniment-vanille-tartlettes-tarte-cu-vanilie/