VANILLA TART

cost
difficulty
cold
Recipe
Sweetness and delights with this vanilla tart recipe. Garnish your Délifrance A La Folie! tart shell with a crunchy crust and a créme brulée and decorate it with Chantilly to make your customers fall in love with all pleasures of vanilla.
Preparation : 1H
VANILLA CRUNCH
Whisk egg whites to a light mousse. Mix with almonds and mix in two gos.
Make small piles on a baking sheet and bake for approximately 20 mn at 150°C/300°F.

VANILLA CHANTILLY
Infuse grated vanilla pod for 2 h minimum in whipping cream with sugar.
Whisk to form the Chantilly.

VANILLA CREME BRULEE
Infuse grated vanilla in cream for 2 h. Whisk egg yolks and sugar.
Warm cream and add yolks mix before boiling.
Bring to 83°C/181°F.
Add soaked gelatin.
Chill to 35°C/95°F.
Dressing : 15 min
1.Fill Délifrance A La Folie! tart shell with a little crunch (5 g per unit) and crême brulée (30 g per unit).
2.Chill.
3.Decorate with vanilla Chantilly cream with a nozzle (15 g per unit).
4.Top with a piece of vanilla pod, golden crunch and gold leaves
Chef's tip
For this recipe I made a standard cold-prepared crême brulée recipe, but if you prefer a more traditional recipe, you can pour a liquid mixture into the Délifrance A La Folie! tart shell and then bake it.