Vanilla tart

Vanilla Tart

Sugar dough

150 g Butter

30 g Almond Powder

95 g Confectionary Sugar

0.5 g Vanilla Powder

60 g Eggs

1 g Seasalt

250 g Flour type (55)


Soften butter and add the ingredients one by one. Keep the dough in the cooler wrapped in plastic wrap.

Sugar dough Tart Shells

Roll out the dough 2mm thin and cut with round cutter to the desired size. Line tarts on a tray covered with a silpat and poke the bottom with a fork. Let the shells set in the freezer. 

Place some beans into the bottom of the shell and bake at 335F for 25 minutes, remove the beans and bake for another 5-8 minutes until golden brown.

Biscuit cuillere

360 g Egg white

5 g Egg white powder

225  g Sugar

200 g Egg yolk

20   g invert sugar

125  g Flour type (55)

125 g Potato starch

Make meringue with the egg white, egg white powder and sugar to stiff peaks. Add in the egg yolks, trimoline slowly. Fold in the flour. Layer on a pan and bake at 445F  for 10 minutes and let cool on a cooling rack. Store wrapped in plastic.

Titanium dioxide paste

25 g Titanium dioxide powder

15 g Water

Mix well and set aside

Syrup 30B

50 g Sucrose

45 g Water

Boil Together.

Neutral Glaze

500 g water

2 already used vanilla beans

200 g sucrose

20 g NH pectin

10 g lemon juice

Mix the sucrose with the NH pectin, add the water and vanilla beans and bring to a boil for 2 to 3 minutes. Turn off heat, add the lemon juice. let steep for 30 minutes before straining into a container. Keep refrigerated, reheat before use.

Vanilla Glaze

480 g White chocolate couverture

180 g Cream

10 g Glucose

25 g Syrup 30b

360 g Neutral glaze

0.5 g Vanilla bean Madagascar

12.5 g Titanium dioxide paste

Melt the chocolate. Boil the cream with the grated vanilla bean and pour into the chocolate in three additions. Boil the neutral glaze with the sugar syrup and glucose. Pour this sugar mixture into the ganache and add the titanium dioxide paste. Blend the mixture to obtain a smooth and homogeneous texture; avoid incorporating air. Keep in cooler until ready to use.

English Vanilla cream

500 g Cream

1 Vanilla bean, Mexican

1 Vanilla bean, Madagascar

1 Vanilla bean, Tahitian

100 g Egg yolks

125 g Sucrose

7 g Gelatin leaves gold quality

Soak the gelatin leaves in cold water. Mix the egg yolk and sucrose together. Bring the cream to a boil and pour half of it on the egg yolk/sucrose mixture. Pour this mixture back into to the remaining cream and cook until the it coats the back of a spoon. Strain this mixture onto the squeezed gelatin leaves and blend. Keep in the cooler

Vanilla Mascarpone Cream

375 g English vanilla cream

250 g Mascarpone

Vanilla ganache

225 g Cream

1 Vanilla bean, Mexican

1 Vanilla bean, Madagascar

1 Vanilla bean, Tahitian

4 g Vanilla extract - none alcoholic

2 g Vanilla powder

250 g White chocolate couverture

Split open and scrap out the vanilla beans and place in the cream. Bring to boil and infuse for about 20 minutes. Melt the chocolate.. Take the vanilla beans out of the cream and add in the vanilla extract and vanilla powder. Bring to boil, pour the cream in 3 additions over the chocolate, mix well Blend the ganache to a smooth consistency. Store in cool place before using.

Vanilla Syrup

500 g bottled water

0.5 g vanilla bean, Mexican

0.5 g vanilla bean, Madagascar

0.5 g vanilla bean, Tahitian

10 g Vanilla extract

250 g Sucrose

25 g Brown rum

Boil the water with the sugar and vanilla beans and let infuse for 30 minutes. Add the vanilla extract and the rum. Keep in the cooler.


Fill the baked sugar dough shell with a little melted vanilla ganache. Then place a piece of biscuit cuillere soaked in the vanilla syrup on it. Fill the rest of the tart with vanilla ganache. Let cool in the refrigerator for 1 hour.

Coat the vanilla mascarpone cream disc with vanilla glaze and place it on the tart.

Dust the left side of the tart with some vanilla powder.