Vanilla Tart

Recipes & food styling Corentin Esquenet / Photography Charlie Jackson

	1 tart shell (see recipe)
	VANILLA MASCARPONE CHANTILLY
	150ml cream
	½ vanilla bean, split lengthwise, seeds scraped out with the tip of a sharp knife and reserved
	25g sugar
	90g mascarpone
	ALMOND CREAM SPONGE
	20g butter, room temperature
	20g sugar
	20g almond flour
	1 egg yolk
	½ teaspoon vanilla bean paste
	VANILLA & WHITE CHOCOLATE GANACHE
	3g gelatine powder
	120ml cream
	½ vanilla bean, split lengthwise, seeds scraped out with the tip of a sharp knife and reserved
	150g white chocolate, chopped
	GARNISH
	vanilla powder

1.	To make the vanilla mascarpone chantilly, bring 40ml of cream to a simmer with the vanilla bean, seeds and sugar.
2.	Pour over the mascarpone and remaining cream in a bowl, whisking to combine. Chill for 6 hours.
3.	To make the almond cream sponge, mix all ingredients together with a whisk until combined.
4.	Pour into the tart shell and bake at 160°C for 10 minutes.
5.	To make the vanilla and white chocolate ganache filling, sprinkle the gelatine powder over 15ml of cold water. Set aside for 5 minutes to hydrate.
6.	Bring the cream, vanilla bean and seeds to a simmer. Set aside for 30 minutes off the heat to infuse.
7.	Remove the vanilla bean, bring the cream back to a simmer then add the gelatine mixture.
8.	Pour over chopped chocolate, whisking to incorporate.
9.	Carefully pour the filling into the tart shell and chill for 1 hour or until set.
10.	To assemble, remove the vanilla bean from the vanilla mascarpone chantilly and whisk to medium peaks.
11.	Spread over top of the tart filling, using a spatula to shape into peaks.
12.	Dust with vanilla powder.