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Vanilla Tart: My favourite flavour
by
dailydelicious
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,%20you%20will%20know%20that%20it's%20so%20sweet%20and%20intoxicated.%20It's%20one%20of%20my%20favourite%20flavour,%20that%20I%20love%20to%20use%20it%20again%20and%20again.%3C/p%3E%3Cp%3EFor%20this%20tart,%20there%20are%203%20elements,%20sable%20pastry,%20almond%20biscuit%20and%20mousse.%20You%20will%20put%20vanilla%20into%202%20parts,%20first%20the%20almond%20biscuit%20and%20second%20the%20mousse.%20Because%20the%20almond%20biscuit%20has%20a%20meringue%20base,%20it's%20easier%20to%20use%20vanilla%20in%20dry%20form%20as%20it%20won't%20effect%20the%20texture%20of%20the%20biscuit.%20But%20for%20the%20mousse%20you%20can%20use%20seeds%20or%20vanilla%20bean%20paste.%20I%20use%20vanilla%20bean%20paste%20a%20lot%20as%20it%20easier%20to%20use%20and%20to%20keep,%20(I'm%20a%20bit%20lazy).%20The%20sable%20pastry%20is%20the%20best%20when%20you%20give%20it%20enough%20time%20to%20rest,%2012%20hours%20is%20the%20the%20best,%20but%20if%20you%20can't%201%20hour%20will%20be%20fine.%3C/p%3E%3Cp%3EI%20didn't%20post%20entremets%20much%20lately,%20well,%20it%20takes%20longer%20to%20shoot%20and%20edit,%20%5E%5E.%20I%20try%20my%20best%20not%20to%20make%20most%20of%20the%20video%20too%20long%20because%20I%20know%20that%20many%20of%20you%20can't%20stand%20it,%20haha,%20but%20I%20want%20to%20keep%20all%20the%20important%20details%20in%20the%20video.%20For%20this%20video,%20I%20hope%20that%204%20minutes%20will%20give%20you%20enough%20information%20and%20not%20too%20long.%3C/p%3E%3Cp%3EVanilla%20Tart%3C/p%3E%3Cp%3EMake%2024%20cm%20tart%3C/p%3E%3Cp%3ESable%20Pastry%3C/p%3E%3Cp%3EPut%20the%20flour%20and%20butter%20into%20a%20bowl.%3C/p%3E%3Cp%3EMix%20until%20resemble%20bread%20crumbs.%3C/p%3E%3Cp%3EPour%20the%20egg%20and%20icing%20sugar%20into%20the%20bowl.%3C/p%3E%3Cp%3EMix%20with%20a%20spatula%20until%20moisten.%3C/p%3E%3Cp%3EPress%20with%20a%20palm%20of%20your%20hand%20until%20smooth.%3C/p%3E%3Cp%3ECover%20with%20plastic%20wrap%20and%20refrigerate%20for%20at%20least%201%20hour%20(or%2012%20hours%20if%20you%20can%20%5E%5E).%3C/p%3E%3Cp%3ERoll%20and%20cut%20into%2024%20cm%20round.%3C/p%3E%3Cp%3ERefrigerate%20for%2030%20minutes,%20meanwhile%20preheat%20an%20oven%20to%20170C.%3C/p%3E%3Cp%3EBake%20for%2022-25%20minutes,%20and%20let%20it%20cool%20before%20using.%3C/p%3E%3Cp%3EPreheat%20an%20oven%20to%20190C%3C/p%3E%3Cp%3EDraw%20a%2024%20cm%20round%20on%20a%20baking%20paper.%3C/p%3E%3Cp%3EBeat%20the%20egg%20whites%20until%20foamy,%20then%20add%20the%20sugar%20gradually%20and%20beat%20until%20firm%20peaks%20formed.%3C/p%3E%3Cp%3ESift%20the%20icing%20sugar,%20almond%20powder,%20vanilla%20seeds%20and%20flour%20into%20the%20bowl.%3C/p%3E%3Cp%3EFold%20until%20combine.%3C/p%3E%3Cp%3EPipe%20with%201cm%20tip%20into%2024%20round.%3C/p%3E%3Cp%3EBake%20for%2015-17%20minutes.%3C/p%3E%3Cp%3ELet%20it%20cool%20before%20using.%3C/p%3E%3Cp%3ECut%20into%2022%20cm%20round%20and%20place%20in%2022%20cm%20cake%20ring.%3C/p%3E%3Cp%3EBloom%20the%20gelatine%20sheets%20in%20iced%20cold%20water,%20for%20at%20least%205%20minutes.%3C/p%3E%3Cp%3EPut%20egg%20yolks,%20sugar,%20vanilla%20bean%20paste,%20and%20salt%20into%20a%20saucepan,%20and%20whisk%20to%20combine.%3C/p%3E%3Cp%3EPour%20whipping%20cream%20(A)%20into%20the%20pan%20(whisk%20all%20the%20time).%3C/p%3E%3Cp%3EPlace%20over%20low%20heat%20until%2082%20C%20(whisk%20all%20the%20time).%3C/p%3E%3Cp%3ERemove%20from%20the%20heat,%20and%20put%20the%20gelatine%20sheets%20(remove%20the%20gelatine%20sheets%20from%20water%20and%20squeeze%20to%20remove%20excess%20water%20before%20using)%20into%20the%20pan,%20stir%20until%20combine.%3C/p%3E%3Cp%3EPass%20through%20a%20sieve%20into%20a%20bowl.%3C/p%3E%3Cp%3EPlace%20a%20plastic%20wrap%20directly%20over%20the%20custard,%20and%20let%20it%20cool%20before%20using.%3C/p%3E%3Cp%3EWhip%20the%20whipping%20cream%20(B)%20until%20soft%20peaks%20formed.%3C/p%3E%3Cp%3EFold%201/3%20of%20the%20whipped%20cream%20into%20the%20custard.%3C/p%3E%3Cp%3EPour%20the%20mixture%20back%20into%20the%20whipped%20cream%20bowl.%3C/p%3E%3Cp%3EFold%20to%20combine.%3C/p%3E%3Cp%3EThen%20pour%20into%20the%20prepared%20biscuit%20base.%3C/p%3E%3Cp%3ESmooth%20the%20top.%3C/p%3E%3Cp%3EFreeze%20overnight%20until%20firm.%3C/p%3E%3Cp%3EWarm%20the%20side%20of%20the%20cake%20ring%20with%20blowtorch,%20and%20remove%20the%20ring.%3C/p%3E%3Cp%3EPlace%20the%20pastry%20over%20the%20mousse.%3C/p%3E%3Cp%3EFlip%20the%20entremets%20and%20sift%20the%20icing%20sugar%20over%20the%20biscuit.%3C/p%3E%3Cp%3EDecorate%20as%20you%20wish.%3C/p%3E%3Cp%3ENote:%20Return%20the%20entremets%20to%20the%20refrigerator%20before%20serving.%20%5E%5E%3C/p%3E%3Cp%3EVanilla%20Tart:%20My%20favourite%20flavour%3C/p%3E){kind=link}