This recipe uses delicious layers of different textures to bring new flavours to an old favourite.
Sweet pastry with slivered almonds
Ingredients350g butter 300g confectioner's sugar 240g egg yolks 1 egg 770g pastry flour |
MethodCream the butter and add in the confectioner’s sugar and invert sugar, followed by the yolks and egg. Smooth out without letting any bubbles form. Add the flour. Leave to rest in the refrigerator. |
Vanilla bean custard mixture
Ingredients2595g milk 2595g whipping cream 35% 285g corn starch 770g sugar 45g Norohy vanilla |
MethodWarm the milk and cream and add the split and scraped vanilla beans. Combine with the starch. Boil, add the sugar and leave the mixture to rest in the refrigerator |
Assembly and finishing
Ingredients1250g 60% hazelnut praliné 100g whole hazelnuts |
MethodSliver the hazelnuts. Spread the sweet pastry between two guitar sheets and sprinkle one side with slivered hazelnuts to a thickness of 3mm. Cut the pastry into ten 4 × 57cm strips. Line the inside of 4cm-tall 15cm tart rings with 4 × 57cm non-stick strips. Line again with the guitar sheets, then cover the bottom of each tart case with appropriately sized pastry disks. Bake at 320°F (160°C) until an even blond color is achieved. Set aside. Combine 1250g of vanilla custard with 1250g of praliné to form a smooth mixture. Pour 450g of vanilla custard mixture into each tart shell and smooth out. Use a piping bag to layer on 250g of praliné flan mixture. Bake in a convection oven at 375°F (190°C). Set aside. Decorate with a small amount of confectioner’s sugar, a split vanilla bean, and a few hazelnut pieces. |
Recipe courtesy of Norohy
