Vanilla Tart: My favourite flavour

 Vanilla is one of the flavour that many people don't pay much attention to it, well it's close to no flavour for someone ^^.

Actually if you have a chance to try good vanilla (real thing not artificial one), you will know that it's so sweet and intoxicated. It's one of my favourite flavour, that I love to use it again and again.
For this tart, there are 3 elements, sable pastry, almond biscuit and mousse. You will put vanilla into 2 parts, first the almond biscuit and second the mousse. Because the almond biscuit has a meringue base, it's easier to use vanilla in dry form as it won't effect the texture of the biscuit. But for the mousse you can use seeds or vanilla bean paste. I use vanilla bean paste a lot as it easier to use and to keep, (I'm a bit lazy). The sable pastry is the best when you give it enough time to rest, 12 hours is the the best, but if you can't 1 hour will be fine.
I didn't post entremets much lately, well, it takes longer to shoot and edit, ^^. I try my best not to make most of the video too long because I know that many of you can't stand it, haha, but I want to keep all the important details in the video. For this video, I hope that 4 minutes will give you enough information and not too long.

Vanilla Tart

Make 24 cm tart 

Sable Pastry
200g ....................... All purpose flour
70g ......................... Unsalted butter, cut into cubes 
70g ......................... Icing sugar
50g ......................... Egg (about 1 small)

Almond biscuit
100g ....................... Egg whites
70g ......................... Granulated sugar
60g ......................... Icing sugar
60g ......................... Almond powder
15g .........................  All purpose flour
.............................. Seeds from 1 Vanilla bean 

Vanilla mousse
5g ......................... Gelatine sheets
3 ........................... Egg yolks
30g ....................... Granulated sugar
2tsp ....................... Vanilla bean paste
............................... Pinch of salt
180g ...................... Whipping cream (A), hot
180g ...................... Whipping cream (B)

Decoration
............................... Icing sugar
............................... Fresh strawberries, chocolate

 Put the flour and butter into a bowl.

 Mix until resemble bread crumbs.

 Pour the egg and icing sugar into the bowl.
Mix with a spatula until moisten.

Press with a palm of your hand until smooth.

 Cover with plastic wrap and refrigerate for at least 1 hour (or 12 hours if you can ^^).

 Roll and cut into 24 cm round.
Refrigerate for 30 minutes, meanwhile preheat an oven to 170C.

 Bake for 22-25 minutes, and let it cool before using.

Preheat an oven to 190C
Draw a 24 cm round on a baking paper.

 Beat the egg whites until foamy, then add the sugar gradually and beat until firm peaks formed.

 Sift the icing sugar, almond powder, vanilla seeds and flour into the bowl.

 Fold until combine.

 Pipe with 1cm tip into 24 round.

Bake for 15-17 minutes.
Let it cool before using.

 Cut into 22 cm round and place in 22 cm cake ring.

 Bloom the gelatine sheets in iced cold water, for at least 5 minutes.

 Put egg yolks, sugar, vanilla bean paste, and salt into a saucepan, and whisk to combine.
Pour whipping cream (A) into the pan (whisk all the time).

 Place over low heat until 82 C (whisk all the time).

 Remove from the heat, and put the gelatine sheets (remove the gelatine sheets from water and squeeze to remove excess water before using) into the pan, stir until combine.

 Pass through a sieve into a bowl.

 Place a plastic wrap directly over the custard, and let it cool before using.

 Whip the whipping cream (B) until soft peaks formed.

 Fold 1/3 of the whipped cream into the custard.

 Pour the mixture back into the whipped cream bowl.

 Fold to combine.

 Then pour into the prepared biscuit base.

Smooth the top.
Freeze overnight until firm.

 Warm the side of the cake ring with blowtorch, and remove the ring.

 Place the pastry over the mousse.

Flip the entremets and sift the icing sugar over the biscuit.
Decorate as you wish.
Note: Return the entremets to the refrigerator before serving. ^^

Vanilla Tart: My favourite flavour