Instructions:
D-1: The Vanilla Dome:
Whip the whipping cream and set aside in the fridge.
Hydrate the gelatin in cold water.
Melt the white chocolate and heat the milk.
Mix the milk and gelatin, then pour over the melted chocolate. Add vanilla seeds.
Fold in the whipped cream and pour into the dome mold. Freeze overnight.
D-Day:
For the Shortcrust Pastry:
Mix butter, flour, icing sugar, hazelnut powder, and salt until crumbled.
Add egg and mix until dough forms. Chill for 30 minutes.
Roll out dough and line tart shell. Chill for 45 minutes.
Bake blind at 160°C for 15 minutes. Brush with egg wash.
Hazelnut Cream:
Mix butter, icing sugar, hazelnut powder, and egg.
Pour into tart shell and bake at 160°C for 10-15 minutes.
Blackberry Confit:
Heat blackberries, then mix with sugar and pectin.
Boil until thickened. Cool and pour over tart base. Chill overnight.
Frosting:
Soak gelatin in cold water.
Mix chocolate and cream in a bowl.
Heat water, glucose, and sugar until 103°C. Pour into bowl with gelatin.
Add blackberry puree. Blend without incorporating air.
When frosting reaches 35-38°C, pour over frozen dome. Place on tart.
Decorate with blackberries. Chill for 2-3 hours before serving.
Enjoy your Blackberry Vanilla Hazelnut Tart!
