Tarte Infiniment Vanille

Name: Tarte Infiniment Vanille
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: Serves 6 to 8
Ingredients: A pinch pectin* NH for jam; 4½ oz (125 g) flour; 2 tablespoons (30 ml) mineral water; A large pinch powdered titanium oxide* (from drugstore); scant ½ cup (115 ml) heavy cream; few drops (2 g) natural vanilla extract, without alcohol; 1½ Madagascar vanilla pods, split and scraped; ¼ Madagascar vanilla pod, split and scraped; 5¼ oz (150 g) mascarpone cheese; ½ oz (15 g) ground almonds; ½ egg (1 oz/30 g); 2 egg yolks (1½ oz/45 g); 1 tablespoon (15 g) superfine sugar; 1¾ oz (50 g) white chocolate; 2 eggs separated (3½ oz/100 g); 1 oz (25 g) potato starch; 1¾ oz (50 g) confectioners sugar; Vanilla powder; 1¾ oz (50 g) superfine sugar; A pinch Guerande fleur de sel; 1 oz (25 g) flour; 2 tablespoons (30 ml) heavy cream; 1 Madagascar vanilla pod, split and scraped; Sheets of Gold Quality gelatine leaves (200 Blooms); 2 oz (65 g) superfine sugar; 4½ oz (125 g) white chocolate; 1½ oz (45 g) superfine sugar; 2½ oz (75 g) unsalted butter; 1 teaspoon (5 g) Old Brown “Agricultural” rum; 1½ Madagascar vanilla pod, split and scraped

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
3 hr 30

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

This tart is made up of a shortcrust pastry base topped with white chocolate and vanilla ganache and vanilla mascarpone cream. Pierre Hermé has chosen to unite vanilla pods from different origins: from Tahiti for their intense background note, from Mexico for a floral note, and from Madagascar for a woody note. This association allows him to create a vanilla maison, to express his own interpretation of vanilla.

Ingredients

Dessert
Pastry

Ingredients

Method