SWEET PASTRY WITH SLIVERED ALMONDS
- Butter 350 g
- Confectioner's sugar 300 g
- Egg yolks 340 g
- Eggs 1
- Invert sugar 25 g
- Pastry flour 770 g
Cream the butter and add in the confectioner’s sugar and invert sugar, followed by the yolks and egg.
Smooth out without letting any bubbles form.
Add the fl our.
Leave to rest in the refrigerator
FLAN-MASSE MIT VANILLE
- Milk 2595 g
- Whipping cream 35% 2595 g
- Corn starch 285 g
- Sugar 770 g
- NOROHY VANILLA 45 g
Warm the milk and cream and add the split and scraped vanilla beans.
Combine with the starch.
Boil, add the sugar and leave the mixture to rest in the refrigerator.
ASSEMBLY AND FINISHING
- 60% HAZELNUT PRALINÉ 1250
- Whole hazelnuts 100 g
Sliver the hazelnuts.
Spread the sweet pastry between two guitar sheets and sprinkle one side with slivered hazelnuts to a thickness of 3mm.
Cut the pastry into ten 4 × 57cm strips.
Line the inside of 4cm-tall Ø15cm tart rings with 4 × 57cm non-stick strips.
Line again with the guitar sheets, then cover the bottom of each tart case with appropriately sized pastry disks.
Bake at 320°F (160°C) until an even blond color is achieved.
Combine 1250g of vanilla custard with 1250g of PRALINÉ to form a smooth mixture.
Pour 450g of vanilla custard mixture into each tart shell
and smooth out. Use a piping bag to layer on 250g of
PRALINÉ fl an mixture.
Bake in a convection oven at 375°F (190°C).
Decorate with a small amount of confectioner’s sugar, a split vanilla bean, and a few hazelnut pieces.
If you would like to bring out the best in your Norohy vanilla bean paste using this recipe, it is available for you to download !Download a PDF of the recipe