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Viennese tart with vanilla cream


Ingredients:4 people
  • brioche dough:T 45 flour
    750 g
  • fresh yeast
    30 g
  • eggs
    450 g
  • powdered sugar
    70g
  • fine salt
    11 g
  • butter
    575 g
  • vanilla
    1 pod
  • light cream:pastry cream
    300 g
  • Elle &Vire 35% fat liquid cream
    100 g
  • vanilla
    1 pod


Preparation:


    Difficulty:[usr 4]

    Brioche dough:

    Process:

    Knead all the ingredients together for 10 minutes and add the butter. Mix the dough for another 3 minutes until it comes away from the container. Leave to rise for 1 hour 30 minutes at room temperature and break the dough. Put in the fridge for at least 3 hours.

    Light vanilla cream:

    Process:

    Smooth the pastry cream with the pulp of the vanilla pod and add the whipped cream. Pour the cream into an 8 cm diameter flexipan mold and put in the freezer to harden.

    Assembly and finishing :

    Roll out the brioche dough to 4 mm with a rolling pin

    Cut out discs of 10 cm in diameter

    Raise for 1 hour at 28°C

    Pass the edges of the discs with the gilding and place the puck of frozen light vanilla cream on top

    Sprinkle the edges of the pie with crushed hazelnuts and sprinkle with caster sugar

    Bake at 170°C for 12 to 15 minutes

    Can be served with fresh fruit, fruit coulis and crunchy caramel.

    Viennese tart with vanilla cream

    Source:Food Service Dairy Company