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Layered chocolate tarts

Layered chocolate tarts


This dessert is perfect to truly experience Norohy vanilla and it's flavour profile. With each element of the recipe featuring vanilla at it's core allowing you to experience the vanilla in array of applications in a single bite.

An original recipe by David Briand, winner of the 2019 MOF Pastry Award 

Vanilla shortcrust pastry


240g butter

4g fine salt

180g confectioner's sugar

60g almond flour 

100g eggs

120g pastry flour

350g pastry flour

24g Norohy vanilla


First mix the creamed butter, salt, confectioner's sugar, almond flour, eggs, split and scraped vanilla beans, and the smaller portion of flour.

Once you have obtained a homogeneous mixture, add the larger portion of flour, making sure the pastry does not over-harden.

Spread out between two sheets of plastic wrap and store in the refrigerator.

Vanilla Sponge


70g almond flour

10g corn starch

80g sugar

50g eggs

22g egg yolks

70g whipping cream 35%

1g baking powder

24g Norohy vanilla


Mix together the almond flour, corn starch, sugar, baking powder and split and scraped vanilla beans.

Mix in the cream, eggs and egg yolks, then set aside.


Crème brûlée-style pudding


220g whipping cream 35%

45g milk

45g egg yolks

30g sugar

2g gelatin powder - 200 bloom

10g water

48g Norohy vanilla


Bring the cream and milk to a boil and infuse the split and scraped vanilla beans. Cover the surface with plastic wrap for approx. 2 hours.

Strain and rescale.

Mix the egg yolks with the sugar.

Heat to 185°F (84°C). Strain and add the rehydrated gelatine.


Vanilla ganache


110g whipping cream 35%

60g mineral water

1.5g Sosa Natur Emul

1.5g gelatin powder - 200 bloom

6g water

90g White chocolate

28g Norohy vanilla 


Heat the water and cream, and infuse the split and scraped vanilla beans.


Add the thickener and bring the mixture to a boil.

Add the rehydrated gelatin.

Slowly combine with the melted chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Leave to set at room temperature, preferably overnight.


Whipped cream


125g whipping cream 35%

20g Sugar

125g whipping cream 35%

24g Norohy vanilla


Infuse the split and scraped vanilla beans in the smaller portion of cream and invert sugar for approx. 2 hours.

Strain and rectify the cream’s weight.

Add the remaining cream and store in the refrigerator.

Beat the cold cream and use immediately.

Tartlet decoration


350g dark chocolate 72%

Assembly and finishing

Make the vanilla sponge, vanilla shortcrust pastry and vanilla ganache.

Use the pastry to line the tart rings and bake at 300°F (150°C) for approx. 15 minutes.

Pour approx. 12g of sponge mixture into each tartlet and bake at 320°F (160°C) for approx. 10 minutes. Leave to cool.

Prepare the vanilla crème brûlée and use it to fill the tartlets to the brim. Store in the refrigerator.

Make buttons of tempered dark chocolate on a guitar sheet. Cover with another sheet and press down.

Remove the top sheet. Pipe approx. 4g of vanilla ganache directly onto the chocolate.

Cover with the second sheet so that the vanilla ganache is held between the droplets of chocolate, then cut into circles using a 7cm-round cutter. Leave to set in the refrigerator.

Use some melted dark chocolate to stick three filled decorations on top of each other, then stick on the tartlets.

Beat the whipped cream and arrange into a swirl. Finish off by grating a few chocolate fèves on top of the tartlets.


Recipe courtesy of Norohy

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