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