Vanilla and peanuts tartlets … simple to prepare and very delicious tartlets.
I love the Praline paste and I think the peanut praline paste is the best ever.
These tartlets enclose two of my favorite flavors: vanilla and peanuts.
A crumbly shortcrust pastry, a vanilla biscuit, a vanilla namelaka and peanuts praline … … a real stunning and gorgeous dessert.
Vanilla and peanuts tartelets
Ingredients
Shortcrust pastry
- 1 cup + 2 tbsp (150 g) pastry flour
- 3 tbsp (20 g) almond flour
- 6 tbsp (90 g) soft unsalted butter
- 2/3 cup + 1 tsp (60 g) icing sugar
- 1 small whole egg (35 g), room temperature
- Salt
- Vanilla powder
Egg wash
- 1 medium (20 g) egg yolk
- 1 tsp (5 g) heavy cream
Vanilla biscuit
- 1 large (60 g) whole egg, room temperature
- 1 tbsp + 1 tsp (20 g) superfine white granulated sugar
- 1 tbsp (15 g) honey
- 3 tbsp (20 g) almond flour
- 1/4 cup (30 g) pastry flour
- 2 g baking powder
- 1 tbsp + 1 tsp (20 g) heavy cream
- 1 tbsp + 1/3 tbsp (20 g) melted unsalted butter
- Salt
- seeds from 1/4 vanilla pod
Vanilla namelaka
- 3 tbsp + 2 tsp (55 g) full fat milk
- 3.5 oz (100 g) white chocolate 35%, Ivoire Valrhona
- 1/2 cup (110 g) heavy cream
- 1 tsp (3 g) glucose sirup
- 1.4 g gelatin, 200 bloom (powder or sheets)
- seeds from 1 vanilla pod
Extra
- Peanuts praline paste 70/30%
- Unsalted peanuts
- Gold leaf
Instructions
Shortcrust pastry
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla powder.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
The day after, roll the dough out 2.5 mm thick.
Line six 7.5 inches (7.5 cm) greased perforated tarts rings with vanilla pastry.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 2 hours (or freeze the rings).
Vanilla biscuit
With a whisk, in a mixing bowl, lightly whisk whole eggs with both sugars and vanilla powder.
Add sifted powders and mix to combine.
Then, add heavy cream and unsalted butter.
Mix to combine.
Egg wash
In a small bowl, combine egg yolk with heavy cream and set aside.
To bake the tartlets
Heat fan oven at 320F - 160°C.
Bake the tart shells for 15 minutes.
Out of the oven, remove the tart rings and let cool.
Low oven temperature at 300F - 150°C.
Brush the outer edges with the egg wash.
Pipe 20 g of vanilla biscuit inside the shells and bake for 11 minutes.
Let completely cool.
Vanilla namelaka
Soak gelatin powder (or sheets) in cold water.
Melt white chocolate.
Heat the milk with glucose until 160F - 70°C, add melted (or wringed if sheets) gelatin and stir to combine.
Pour the mixture over the chocolate in 3 batches, emulsifying well with a rubber spatula.
Add cold heavy cream, mixing well with a hand blender.
Pour the mixture inside the silicone moulds Kit Tarte ring Paradis by Silikomart.
Refrigerate for a few hours, then freeze.
To assemble
In completely cool tarts shells, pipe the peanuts praline paste up to the edge of the tart and smooth the surface with a small spatula.
Remove the namelaka from the moulds, lean them on the praline paste and refrigerate for a couple of hours to thaw.
To serve
Garnish with Unsalted peanuts, drops of praline paste and gold leaf.
Enjoy!
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