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: 2 oz (65 g) superfine sugar; 2 egg yolks (50 g/1¾ oz); Vanilla powder; 1 teaspoon (5 g) Old Brown “Agricultural” rum; 2 tablespoons (30 ml) heavy cream; A pinch pectin* NH for jam; ¼ Madagascar vanilla pod, split and scraped; 2 tablespoons (30 ml) mineral water; 1½ Madagascar vanilla pods, split and scraped; A large pinch powdered titanium oxide* (from drugstore); 6½ tablespoons (100 ml) mineral water; 1¾ oz (50 g) superfine sugar; 4½ oz (125 g) flour; A pinch Guerande fleur de sel; ½ egg (1 oz/30 g); pinch (½ g) vanilla powder; 1½ oz (45 g) superfine sugar; 2 eggs separated (3½ oz/100 g); 1 oz (25 g) potato starch; 1 oz (25 g) flour; 1¾ oz (50 g) confectioners sugar; ½ oz (15 g) ground almonds; 2½ oz (75 g) unsalted butter; scant ½ cup (115 ml) heavy cream; few drops (2 g) natural vanilla extract, without alcohol; 4½ oz (125 g) white chocolate; 1½ Madagascar vanilla pod, split and scraped; 1 tablespoon (15 g) superfine sugar; 1¾ oz (50 g) white chocolate; 1 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