Ingredients
For the whipped cream
- 250 g of liquid cream with 30% mg
- 1 vanilla pod
- 60 g of sugar
- 200 g of philadelphia
For the sweet dough
- 1 vanilla pod
- 276 g of unsalted butter
- 176 g of icing sugar
- 64 g of almond powder
- 4 g of fleur de sel
- 440 g t55 flour
- 85 g of eggs
For duja
- 192 g almonds
- 16 g of icing sugar
- 6 g grapeseed oil
For the crispy speculoos
- 126 g of white couverture chocolate
- 63 g of feuillantine
- 60 g of crushed speculoos
- 200g duja
- 3 g of fleur de sel
- 13 g melted butter
For the cream cheese
- 80 g whole eggs
- 12 g of egg yolk
- 54 g of sugar
- 10 g t45 flour
- 28 g thick crème fraîche
- 400 g of philadelphia
- 1 vanilla pod
For finishing
-
a few almonds
Preparation
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The day before, prepare the whipped cream: scrape the split vanilla pod and mix the seeds with the cream. Leave to infuse in a cool place for 24 hours.
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The same day, prepare the sweet pastry: preheat the oven to 150°C (th. 5). Scrape the vanilla pod and mix the seeds with the butter then the icing sugar. Add the almond powder, salt, flour and eggs without “working” the dough too much. Spread it with a roller then cut out strips of 22.3×4.5 cm and bases of 5.5 cm in diameter. Make perforated circles 6 cm in diameter and 4 cm in height. Bake for 18 min.
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Prepare the duja: increase the oven temperature to 180°C (th. 6). Roast the almonds for 10 minutes. Let cool. Blend the ingredients until smooth.
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Prepare the crunchy speculoos: melt the white chocolate, add the feuillantine and the speculoos. Mix then pour everything into the bowl of a mixer with the duja and fleur de sel. Mix at speed 6 for 2 minutes. Add the butter and mix for 1 minute at speed 4. Weigh 450g and spread them thinly into sheets. Cut out circles of 4 cm in diameter using a cookie cutter.
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Prepare the cream cheese: preheat the oven to 90°C (th. 3). Mix the eggs, yolk and sugar. Whisk for 8 to 10 minutes. Add the sifted flour. In the pastry mixer fitted with the leaf tool, mix the cream, Philadelphia and vanilla pod seeds. Add a quarter of the egg-sugar-flour mixture. When the mixture is smooth, pour in the rest of the dough, mixing using a Maryse. Transfer the mixture into a rimmed silicone mold and bake for 50 minutes. Leave to cool and mix before filling a piping bag.
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Proceed with assembly: in the tart base, alternately place 3 discs of crispy crust and the cream cheese. Reserve in the freezer.
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When ready to serve, take the vanilla-infused cream out of the refrigerator, pass it through a strainer then mix it with the sugar and Philadelphia. Assemble it and pipe it on the tarts. Smooth into a point and grate a little almond on top.
