Ingredients

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

View the recipe collection here

Instructions

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.

Recipes & food styling Corentin Esquenet / Photography Charlie Jackson

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