Vanilla Cream Brulee Tart

Ingredients & Process

Make Form & Baking

1
Mix eggs, Ground Almond, Icing Sugar and Cake Flour.
2
Mix Egg white & Sugar in a mixer until fluffy to make Meringue.
3
Add Meringue into mixture and mix.
4
Add melted PALFFY 790LTU into mixture and mix till smooth.
5
Spread mixture on baking tray.
6
Bake at 170°C for 8 minutes.
7
Cut into dimension of 5.5cm (W) x 18cm (L).
8
Mix PALFFY 790LTU and Sugar in Mixer.
9
Add Egg, Ground Almond and Cake Flour 1 by 1 in the mixer. Knead the dough till smooth.
10
Roll out the dough, and cut the base using rectangle mold cutter of dimension 7cm (W) x 20cm (L).
11
Cut strips of the dough and arrange accordingly at side of mold cutter. Make sure it sticks to the base layer.
12
Trim extra dough off the edges to fit in the mold cutter.
13
Bake at 170°C for 50 minutes.
14
After baked, chill for 1 hour.
15
Mix ACE 200, CREAM FILLING CUSTARD and 7 Egg yolks together.
16
Steam bake at 140°C for 40 minutes.
17
Put in freezer and chill for 1 hour.
18
Cut into dimension of 4.5cm (W) x 17cm (L).
19
Whip ACE 200 until soft peak.
20
Mix well with CREAM FILLING CUSTARD.
21
Assemble:
22
Pipe Diplomat Cream on the base of Sable and place Almond Sponge on top.
23
Add sugar on top of Crème Brulee and caramelize it using kitchen torch.
24
Place Crème Brulee as the final layer.
25
Decorate with Diplomat Cream, white chocolate leaves, fondant flowers and gold leaves.