Tarte Infiniment Vanille


Preparation info

  • Serves

    6 to 8

    • Difficulty


    • Ready in

      3 hr 30

Appears in

My Best: Pierre Hermé

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.


Shortcrust Pastry

  • oz (75 g) unsalted butter
  • ½ oz (15 g) ground almonds
  • oz (50 g) confectioners sugar
  • pinch (½ g) vanilla powder
  • ½ egg (1 oz/30 g)
  • A pinch Guerande fleur de sel
  • oz (125 g) flour


Shortcrust Pastry

  1. Knead the butter and in then stir the ingredients one by one. Keep in the refrigerator under plastic. On a floured work surface, roll out the dough to a thickness of about 1/10-inch (2 mm). Cut out a disk 9-inch (23-cm) in diameter. Put it in the refrigerator for 30 minutes. Butter a pastry ring 7-inch (17-cm) in diameter and 1-inch (2-cm) high, line* with pastry* and cut off any excess. Lay the ring on a baking sheet covered with parchment paper and line* it with aluminum foil. Fill with dried beans and bake in a convection oven at 340°F (170°C) for approximately 25 minutes.

Spoon Biscuit

  1. Sift* the flour and potato starch. Beat the egg whites with the sugar, to create stiff peaks. Pour the yolks into the whites, stir gently for a few seconds, and then stop. Stir the flour and potato starch by lifting the preparation gently, using a spatula. Using a pastry bag fitted with a No. 7 nozzle, on parchment paper, draw a disk 5-inch (13-cm) in diameter. Bake in a convection oven at 450°F (230°C) for approximately 6 minutes. Remove from the oven and leave to cool.

Vanilla Custard

  1. Soak the gelatine in cold water for 20 minutes and infuse the vanilla pods in the boiled cream for 30 minutes. Pass this infusion through a chinois*. Mix the yolks with the sugar, bring the vanilla cream to a boil, and pour it over the yolks and sugar. Whip and return to the pan before bringing to 180°F (85°C). Run a finger along the back of a spatula coated with cream; it’s ready if the track remains visible. Add the drained gelatine, blend, allow to cool, and store in the refrigerator.

Vanilla-flavored Marscapone Cream

  1. In the bowl of a mixer fitted with the whisk, whip the marscapone lightly until fluffy*, then dilute it progressively with part of the vanilla custard, then the remainder, and let it rise. Use immediately.

  2. Use a pastry bag to fill an 8-inch (20-cm) diameter ring,¾-inch (1.5-cm) high, after you have dipped it in hot water and drained it. Smooth with a spatula. Turn out at once and place in the freezer. Once completely frozen, you can use it.

Vanilla Ganache

  1. Melt the chocolate in a bain-marie*. Heat the vanilla with the cream to approximately 120°F (50°C); let it infuse for 30 minutes. Boil the cream with the vanilla extract and powder. Pour the cream over the cooking chocolate*, while mixing. Blend and use immediately.

Vanilla Icing

  1. Melt the chocolate in a bain-marie*. Mix the sugar with the pectin*. Boil the cream, water, and vanilla. Remove the vanilla and add the sugar/pectin mixture*. Boil, pour it over the chocolate, and stir. Add the titanium oxide* powder. Blend and use immediately.

Vanilla Syrup

  1. Split and scrape the vanilla pods, put them in the sugar and water, bring to a boil, and let it infuse for at least 30 minutes. Add the liquid vanilla extract and rum. Store in an airtight container in the refrigerator. The vanilla pods can remain in the syrup.

    In the shortcrust pastry base, pour the vanilla ganache to reach three fifths of its depth. Using a brush, dampen the spoon biscuit with the vanilla syrup, lay it on top, and press gently.

  2. Decorate with vanilla ganache and place in the refrigerator. Once the ganache is set, place the tart on a baking sheet of the correct size.

  3. Heat the vanilla icing to 95°F (35°C). Take the mascarpone cream disk from the freezer, place it on a rack, then, using a ladle, pour the vanilla icing over it and smooth it with an offset spatula so as to obtain a thin, even layer.

  4. Scrape the underside with an offset spatula and place it on the frozen ganache, taking care to center it. Using a tea strainer, sprinkle approximately¾-inch (2-cm) of the left side with vanilla powder.