Vanilla caramel tartlet
Discover our vanilla caramel tartlet recipe.
A recipe signed CuisinezCaramel by Nigay located in Feurs, in the Loire.
Nigay Team
Medium
Prep. : 1h15
Rest time : 24h
For 6 tartlet
Ingredients
Sweet dough
• 250g of flour
• 2g of salt
• 75g of icing sugar
• 25g of almond powder
• 1 eggs
Dacquoise
• 20g of icing sugar
• 20g of hazelnut powder
• 6g of flour
• 35g of egg white (a large white)
• 15g of powdered sugar
Caramel
• 300 g of Caramel Nigay with vanilla
Vanilla cream
• 1 vanilla pod
• 200ml of whipping cream
• 30g of icing sugar
Neutral icing
• 25g of water
• 150g of sugar
• 2g of gelatin sheet
Preparation
Sweet dough
Beat together the butter, icing sugar and salt.
Add the egg and ground almonds. Mix until the mixture becomes creamy. Incorporate the flour and knead until a homogeneous ball is obtained, then mill. Form a pancake, wrap and place in the refrigerator for at least 2 hours. Line into bottomless tart molds
Dacquoise
Roast the hazelnut powder; add to the other powders and mix everything together.
Beat the egg whites and gently incorporate into the powders.
Spread out on a baking sheet with baking paper; cook for 15 minutes at 170 ° C rotating heat.
Cut 6 circles to the size of the tart molds (inside diameter).
Vanilla cream
Bring the cream with the vanilla pod cut in half to a boil. Leave to infuse 10 minutes; scrape off the seeds.
Keep cold for at least 4 hours.
Whip the whipped cream and tighten with the icing sugar.
Pour the preparation into semi-sphere silicone molds; put in the freezer overnight.
Keep some whipped cream for decoration.
Neutral icing
Rehydrate the gelatin, bring the sugar and water to a boil, add the gelatin. Let the temperature drop to 35 ° C.
Assembly
Spread a layer of caramel at the bottom of each tart.
Place a disc of dacquoise.
Place the vanilla dome in the center, glaze it with the neutral frosting
Pipe the vanilla cream and the caramel alternately around the dome.
