This sweet, decedent tart is always a crowd pleaser. It may look complicated, but don’t be fooled it really isn’t too terrifying.
Ingredients – makes one 20cm tart
- 200g Plain flour
- 1g salt
- 70g butter
- 70g icing sugar
- 1 large egg (50g)
Crème anglaise for Vanilla Mousse
- 5g leaf gelatin
- 60g egg yolk
- 30g caster sugar
- 2 vanilla beans
- 180g double cream
Finishing Vanilla Mousse
- 180g double cream
- 60g ground almonds
- 6g icing sugar
- 15g plain flour
- 1 vanilla bean
- 100g egg white
- 70g caster sugar
- Icing sugar
- OXO Baker’s Dusting Wand
- Make the sable pastry- Mix the flour with the salt and then rub the butter into the flour until you get a crumbly mixture. Add the icing sugar, and then the egg. Mix using a knife until a dough forms. If too dry add a little milk if too wet add a little flour. Wrap in Clingfilm and then put in the fridge to rest for 30 minutes.
- Pre heat the oven to 170°c.
- Once the dough has rested roll it out on a floured surface to around 3mm thick. Cut out a 22cm circle and place on a baking tray and refrigerate for 15 minutes. Bake for 15-20 minutes until golden. Leave to cool.
- Increase the oven to 185°c.
- Make the biscuit – mix the almonds with the icing sugar and the vanilla bean seeds. In a clean bowl whisk the egg whites on high speed adding the caster sugar a little at the time until you have a stiff, French meringue mix. Add the dry ingredients into the meringue folding them in gently with a spatula until you have a smooth mixture.
- Draw a 22cm ring on baking paper and pipe the biscuit mixture from the middle outwards into a snail shell shape. Bake for 15 minutes until it’s golden. Leave to cool and then cut the biscuit to the diameter of your 20cm tart ring.
- Line your tart ring with an acetate cake bang or a ring of folded tinfoil.
- Place the biscuit upside down in the ring.
- Hydrate the gelatin in a bowl of cold water.
- Make a crème anglaise for the vanilla mousse – blanch (mix) the egg yolks and the sugar together. Put the vanilla bean seeds in a saucepan with the cream and bring to the boil. When the cream is steaming pour half of it over the egg yolk mix, whisking immediately and briskly. Transfer the egg mix into the cream left in the pan. Over a medium heat stir constantly until it’s thick enough to coat your spoon.
- Squeeze the gelatin of the water and then whisk into the warm crème anglaise. Cool in the pan.
Tip: Place Clingfilm over the crème anglaise, touching its surface to prevent a skin.
- Whip up the remaining cream. Once you have soft peaks add half off the cooled crème anglaise and whisk vigorously. Add the remaining crème anglaise and delicately fold it in.
- Pour the mousse over the biscuit and leave to set for at least 7 hours- preferably over night
- When you’re ready to serve remove the tart ring and the cake band. Turn the biscuit and mousse over onto the pasty disk.
- Liberally dust with icing sugar to finish. I use my trusty OXO UK Baker’s Dusting Wand for even, mess free coverage.