Vanilla and Praline Tart

Ingredients

• 150 g All-purpose flour (Sift before use)
• 50 g Almond powder (Unroasted)
• 50 g Powdered sugar (For the sweet pastry)
• 100 g Unsalted butter (Cold, diced)
• 1 Egg (Large, at room temperature)
• 1 Vanilla bean (Split and scraped)
• 250 ml Heavy cream (At 20 °C)
• 200 g White chocolate (Cut into pieces)
• 200 g Sugar (For the praline)
• 100 ml Water
• 150 g Shelled hazelnuts (Lightly toasted)
• 150 g Whole almonds (Lightly toasted)
• 50 g Melted butter (Let warm)
• 50 g Powdered sugar (for the biscuit)
• 30 g Flour (for the biscuit)
• 70 g Hazelnut powder (Fine)
• 2 Whole eggs (At room temperature)
• 2 Egg whites (At room temperature)
• 50 g Sugar (for the meringue)
• few leaves Edible gold leaf (For decoration)
• 20 g Butter for greasing the pan
• 1 sheet Parchment paper
• Small amount Ceramic beads (or dried beans) (For blind baking)

Instructions

1. Prepare the sweet pastry

   In a bowl, mix the flour, almond powder, powdered sugar, cold diced butter and the egg. Work quickly until a homogeneous ball forms.

   Time: PT7M

2. Dough resting

   Wrap the dough ball in plastic wrap and place it in the refrigerator for 1 hour.

   Time: PT1H

3. Line the pan

   On a lightly floured work surface, roll the dough to 3 mm thickness. Cut a 22 cm disc and place it in the pan, lightly butter the edges, trim the excess and refrigerate for 8 hours (or overnight).

   Time: PT5M

4. Chill the tart base

   Leave the tart base in the refrigerator for 8 hours (or overnight) so it is firm before blind baking.

   Time: PT8H

5. Prepare the praline

   Bring 100 ml water to a boil with 200 g sugar. As soon as the sugar reaches 118 °C, add the hazelnuts and almonds. Stir until a white film forms around the nuts, then continue cooking until a golden caramel is obtained.

   Time: PT15M

   Temperature: 118°C

6. Cool the praline

   Pour the caramel onto a sheet lined with parchment paper, spread in a thin layer and let it harden completely (about 30 minutes).

   Time: PT30M

7. Blend the praline

   Once hardened, break the praline into pieces and blend at high speed until a very fine, homogeneous powder is obtained.

   Time: PT5M

8. Vanilla cream infusion

   In a saucepan, bring 250 ml cream to 90 °C with the split and scraped vanilla bean. Remove from heat, let infuse for 1 hour, then remove the bean.

   Time: PT10M

   Temperature: 90°C

9. Melt the white chocolate

   Reheat 50 ml cream to 45 °C, pour over the white chocolate pieces, stir until the chocolate is completely melted and smooth.

   Time: PT10M

   Temperature: 45°C

10. Cool the ganache

    Let the ganache come to room temperature then place it in the refrigerator for at least 4 hours until it thickens.

    Time: PT4H

11. Prepare the Joconde biscuit

    Melt 50 g butter, mix with 50 g powdered sugar, 30 g flour, 70 g hazelnut powder, then incorporate 2 whole eggs. Whisk separately 2 egg whites with 50 g sugar until a firm meringue forms, then gently fold into the batter.

    Time: PT30M

12. Bake the Joconde biscuit

    Spread the batter onto a sheet lined with parchment paper, form a disc the size of the tart base and bake at 150 °C for 12‑15 minutes until golden.

    Time: PT15M

    Temperature: 150°C

13. Blind bake the tart base

    Preheat oven to 200 °C, place the tart base lined with parchment paper and ceramic beads, bake 5 minutes, then lower temperature to 150 °C and continue 10 minutes until the dough is lightly golden.

    Time: PT15M

    Temperature: 150°C

14. Assemble the tart

    Spread an even layer of about 150 g praline over the baked tart base, place the Joconde biscuit on top (trim slightly if needed) and smooth.

    Time: PT10M

15. Pipe the ganache

    Whisk the cooled ganache at low speed until thickened, place in a pastry bag fitted with a star tip and pipe decorative lines over the entire surface of the tart.

    Time: PT15M

16. Final decoration

    Decorate with small sweet‑pastry hearts, praliné tips and a few edible gold leaves.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Almond powder: Ground almonds
• Instead of Powdered sugar: Granulated sugar
• Instead of Unsalted butter: Margarine (not recommended)
• Instead of Egg: Flax egg (for vegan version)
• Instead of Vanilla bean: Vanilla extract
• Instead of Heavy cream: 30% cream
• Instead of White chocolate: White milk chocolate
• Instead of Sugar: Cane sugar
• Instead of Shelled hazelnuts: Almonds
• Instead of Whole almonds: Hazelnuts
• Instead of Melted butter: Neutral oil
• Instead of Powdered sugar (for the biscuit): Granulated sugar
• Instead of Flour (for the biscuit): All-purpose flour
• Instead of Hazelnut powder: Almond powder
• Instead of Whole eggs: 2 eggs + 1 extra egg white
• Instead of Egg whites: Aquafaba
• Instead of Sugar (for the meringue): Powdered sugar
• Instead of Edible gold leaf: Chocolate decoration
• Instead of Ceramic beads (or dried beans): Dried beans

Equipment Needed

• Mixer (or stand mixer)
• Mixing bowls
• Rolling pin
• 22 cm removable tart pan
• Parchment paper
• Cooking thermometer
• Saucepan
• Silicone spatula
• Immersion blender (or Cook Expert robot)
• Pastry bag with star tip
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Dough resting in the fridge (1 h + 8 h rest)
• Praline caramelization at 118 °C
• Blind baking of the tart base
• Incorporation of the meringue into the Joconde biscuit
• Complete cooling of the ganache before piping

Chef Tips from the Video

• Use very cold butter for the dough to achieve a flaky texture.
• Add a pinch of salt to the sweet pastry to enhance flavors.
• For an even more elegant effect, place the gold leaf on the ganache while still slightly warm.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for up to 2 days.

Freezer: Not recommended, the texture of the praline and biscuit deteriorates.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the praline and blend it 24 h ahead, store in an airtight jar.
• The ganache can be made the day before and refrigerated; whisk it again before piping.
• The sweet pastry dough can be prepared 2 days ahead and kept chilled.