Praliné & vanilla custard tart
Praliné & vanilla custard tart
This recipe uses delicious layers of different textures to bring new flavours to an old favourite.
Sweet pastry with slivered almonds ingredients
- butter : 350g
- confectioner's sugar : 300g
- egg yolks : 240g
- egg : 1
- Sosa invert sugar : 25g
- pastry flour : 770g
Sweet pastry with slivered almonds method
- Cream 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 ingredients
- milk : 2595g
- whipping cream 35% : 2595g
- corn starch : 285g
- sugar : 770g
- Norohy vanilla : 45g
Vanilla bean custard mixture method
- Warm 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 ingredients
- 60% hazelnut praliné : 1250g
- whole hazelnuts : 100g
Assembly and finishing method
- Sliver 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.
Products from the recipe
