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) Method: 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. Assembly: 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.