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6 to 8
Medium
3 hr 30
By Pierre Hermé
Published 2014
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.
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